The Ocean Reef Club in Key Largo, Fla., held the annual Culinary Student Dinner on April 13, 2011. On this day, the menu featured gourmet appetizers, entrees, and desserts prepared by Ocean Reef culinary students, including eight from IUP, for the club’s board of directors.
This event celebrates the end of the club season and gives the club members an opportunity to recognize the hard work and accomplishments of the Ocean Reef Club culinary students.
IUP culinary externship students Daniel Thomas, Brooke Pellegrine, Shane Burrell, Kelly Rainey, Ryan Troia, Tyler Wood, John Miller, and Jeremy Reach represented eight out of the twelve culinary students selected by the club to prepare this gala dinner.
Chef Philippe Reynaud, senior director of culinary operation at the Ocean Reef Club, reported, “The dinner went very well. Students were asked to introduce themselves and describe their dish. They all received a certificate of appreciation in front of a standing ovation. They are the future of American culinary!”
The Ocean Reef Club is located at the northern tip of the northernmost island in the Florida Keys. It is ranked the number-two private club in the United States.
Chef Reynaud is responsible for the culinary operations of twelve restaurants, conference banquets, members’ catering, and special culinary events within the club. He manages more than 120 culinary associates and chefs in season. Reynaud has traveled to the IUP Academy of Culinary Arts for the past twelve years to recruit culinary externs for the Ocean Reef Club.
See the full menu presented by the Ocean Reef Club culinary students.
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