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
Pickles are one of my favorite foods. I’ve been known to eat an entire jar in one sitting. The 
only thing better than gorging on a jar of store bought pickles, is gorging on a jar of pickles you made yourself.Continue Reading
Dough. The dough the bakers use to make many of the M&D danish in the bakery including cheese danish, bearclaws, bowties (YUM), and cinnamon rolls.
filled with fresh seafood, meats, vegetables, cheese, herbs and spices. Plus I have a wonderful group of chefs and prep cooks that make sure plenty of onions, potatoes and carrots are already cleaned and peeled, stocks are ready to use and when it comes time to clean up? well, lets just say that aside from wiping down the table I used, that gets done for me too. Not a bad gig if you can get it.
work, from cooking to serving and cleaning up. That’ll boost any meal for sure. But there are also some hidden tips and tricks that professional chefs know that can take a meal from good to great and while it would take much more than a blog post to go over all of them (not that I know all of them anyway), I’m happy to share a few that you can try at home!