North Columbus News

A group of Ohio State University students traveled to Paris this summer as part of a program organized by the College of Education and Human Ecology. The Hospitality, Tourism and Gastronomy in Paris program is open to students from all majors and aims to give participants direct experience in global hospitality through culinary training, cultural activities, and interaction with international industry professionals.

EHE Clinical Assistant Professor Annemarie Turpin highlighted the interdisciplinary nature of the program. “This program is rooted in hospitality and tourism education, but bringing together students from across disciplines created a uniquely enriching learning environment,” said Turpin. “When students engage globally through immersive learning, cultural exchange and real-world industry experiences, they’re not just building skills for future careers. They’re developing the empathy, adaptability and global awareness needed to lead in diverse communities and workplaces.”

Turpin noted that such experiential programs align with Ohio State’s land-grant mission and its Strategic Plan Framework, Education for Citizenship 2035. The plan emphasizes priorities like affordability, access, global engagement, and preparing students for the workforce.

During their time in France, students took part in a pastry-making lesson at École Lenôtre Culinary Arts School. They also toured well-known landmarks in Paris as well as the Palace of Versailles. Meetings with hospitality company leaders focused on inclusive hiring practices and making services accessible to all guests. At Disneyland Paris, participants observed how an international brand adjusts its operations to fit local culture through language use and service design.

Students described their hands-on culinary training as both challenging and rewarding. Ricky Quintanilla, a hospitality management major, said: “It gave us an opportunity to be able to see how the French actually prepare their pastries. It gave us a hands-on approach… We were able to learn at the level that we were at, but there was an expectancy of excellence with our product.”

Edwina Seshie shared her perspective on learning baking techniques during the trip: “I had a little knowledge about that because back home my mom was a baker… but I didn’t get to experience baking or helping her do it,” she said. “So when I got over there, I was like, ‘Oh wow, this is really hard.’”

The itinerary also included a visit with Sodexo where students learned about different career paths within hospitality management. Hannaniah Matthews explained: “One of the individuals that gave the presentation was in operations, which is one of my majors… It was nice getting to see what her journey was.”

Participants noted differences between French dining customs and those they were familiar with at home. Matthews wrote about dinner at La Mère Catherine: “Dinner at La Mère Catherine helped me see how different French dining culture is from what I’m used to… Everything felt slower, more thoughtful and rooted in quality.” Seshie added that service emphasized allowing guests time to enjoy themselves rather than rushing them.

Small gestures by staff—such as multilingual greetings or careful food presentation—contributed positively to student experiences.

Phillipa Davis spoke about fulfilling her long-held wish of visiting Paris: “French hospitality speaks to who they are as a people – respectful, kind and centered in their heritage and culture,” she said.

The group aspect fostered connections among participants who did not previously know each other. Kaleigh Morley reflected on traveling alone after the program ended versus being part of a group: “I was there a little bit after the EHE program concluded, and it was a totally different experience by yourself.”

Davis appreciated sharing her first international trip with fellow Ohio State students: “It was a very good experience to have an itinerary of what to do, to have professors who have been there. It was nice to have people that have been abroad already to guide you,” she said. “I think there’s something for different types, different majors. There’s something there for everyone.”