Brooklyn Students Embark on Transformative Culinary Study Abroad Experience in France

Fifteen students from the Brooklyn-based New York City College of Technology, CUNY's Department of Hospitality Management, recently completed a two-week summer culinary and cultural study abroad program in France as part of the Thomas Ahrens International Work Study Program (TAIWSP). For over 20 years, this fully funded program has provided students with a comprehensive living and learning experience, emphasizing the integration of culinary skills development, cultural awareness, and personal growth. This opportunity allows students to immerse themselves in French culture, gaining valuable insights into the hospitality industry and themselves.

Key Takeaways:

• The Thomas Ahrens International Work Study Program (TAIWSP) has been running for over 20 years, providing eligible hospitality management students with a fully funded, two-week culinary and cultural study abroad experience in France.
• Students participating in the program must complete two years of coursework to qualify for participation, and have the opportunity to study culinary and pastry arts with renowned chefs.
• During the program, students visited markets to understand food sourcing and distribution, designed their own walking tours to demonstrate public speaking and planning skills, and visited iconic locations such as the Ritz Paris.
• The program also allowed students to explore how other countries address environmental challenges, such as France's approach to climate change and use of chemical pesticides.
• Students visited various hotels, including the Pullman Paris Montparnasse Hotel and SAX Paris Hotel, as well as explored two wineries in Champagne and Rungis Market.
• The program has been described as "truly transformative" and has strengthened students' professional skills, with one student stating that exploring a city through food was one of the best ways to connect with French culture.

Statistics:

• 15 students participated in the two-week culinary and cultural study abroad program in France as part of the TAIWSP.
• The program has run for over 20 years, with students studying culinary and pastry arts with renowned chefs.
• Students spent two days participating in a culinary workshop featuring French cuisine, demonstrations, and catering techniques at the Center of Excellence for Culinary Professions (CEPROC) in Paris.

Sources:

• Thomas Ahrens International Work Study Program (TAIWSP)
• Department of Hospitality Management, New York City College of Technology, CUNY
• Center of Excellence for Culinary Professions (CEPROC)
• Rungis Market
• Pullman Paris Montparnasse Hotel
• SAX Paris Hotel