Interview with Chef Philippe P. Reynaud Senior Director of Culinary Operation Ocean Reef Club, Key Largo, Florida Biography Summary Located on the northern tip of the Florida Keys, just under an hour from the busy metropolis of Miami, the legendary Ocean Reef Club began in 1948 as a remote yet exclusive fishing camp. Over time, the club added amenities to suit the desired lifestyle of its members. Today the member-owned club includes a 144-room inn, private residences, two 18-hole golf courses, multiple tennis courts, gyms, a marina, a private airport, medical center, cultural center, library, art league, private school and, yes, some of the world’s best fishing and golf. While food was a part of the Club’s history, it was not until 2000 and the arrival of Chef Philippe Reynaud that the focus shifted from food and its related services toward a much broader array of dining options. A passion for food and assisting in his parent’s restaurant at age twelve influenced Ocean Reef Club’s Executive Director of Culinary Operations, Philippe Reynaud, to pursue a career …
Lagniappe… A Little Extra for your Guests In the eighteenth century, when Louisiana housewives went to market to buy their rice, the merchant would throw in a couple of extra handfuls after the transaction was completed to compensate for the weight of the linen sack.
Dining with the Old Masters: DaVinci and Rembrandt: Great Artwork, Great Food, Great Concept (for your Restaurant) Dynamic, stimulating, vivid colors – a palette to please the eye. This could very well be a critic’s choice words for a well-known and highly acclaimed hotel restaurant: Picasso at The Bellagio Hotel in Las Vegas.
Guard Your Secret Recipe, Not the Secret Service – Maybe Ever have your dining patrons ask your waitstaff for chef’s secret recipe he/she uses on your best-selling appetizer, which also happens to be of interest to your competitors?
Headaches and Heartaches of a Grand Opening We all know the problems associated with new hotel openings: staffing, training, opening inventories, F&B events scheduling, etc. Some of the best-laid plans, even at a five-star resort hotel, can go awry – particularly during grand openings.
Stormy Weather – Thyme to Play With Your Food There’s a storm coming and you have a full schedule. The hypothetical given is that this is NOT Day One of the storm, rather the week of a forecasted weather dynamic headed in your direction.
Have you trained your servers to taste-test your evening specials and given them the list of paired wines which you would like to recommend and, in doing so, create an enthusiastic atmosphere towards selling (and upselling) your evening meals?
Making Sandwiches Without Bread – No Joke Creative chefs have learned that in order to appeal to the masses, oftentimes by incorporating a new recipe, or just reviving an older one with slight modifications and visual appeal, it has become de rigueur to present appetizers and tapas with a touch of S.A.L.T.
Trends – Having it All – Classics Return & Nouvelle Tastings When former White House chef Rene Verdon described his doctrine that “there is no new cuisine, no matter what everybody says about nouvelle,” I have to digest how this statement is as true today as it was over 30 years ago.
Return To Sender – Bring Back Old Recipes Time to Step Back – What was Old is New Again This week we are finalizing our Summer & Alfresco Dining Menu and have made a decision to go retro.