Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
First of all, I am having a hard time wrapping my brain around the fact that the holiday season has already arrived. Didn’t we JUST ring in 2017? As cliché as I know this sounds, I 
swear the older I get, the faster time flies by me. That being said, I’m not mad that we are diving head first into the holiday spirit. Have you ever seen the movie “Elf?” I’m like Buddy. I freaking LOVE this time of year and all the goodies that come with it.Continue Reading
Delaware family too. I’m happy to report that this tradition has followed me through my adult life and Matt and I host a “Friendsgiving” every year in Florida before we had up north.
deserved foodie recognition. From brunch to dinner and all the snacks in between, Easter is full of delicacies and the following blog posts from some of my favorite sources will help you start to see all the glorious foodie potential that Easter has to offer.
but actually, the pan isn’t just a suggestion. In baking, the best tip I can offer to you is to follow the recipe exactly. Cooking is different because you can play around with measurements and get creative but baking is more like a science and even the pan size makes a difference.