The program was built to provide tourism, hospitality and event students with in-class and hands-on learning opportunities. The nice thing about this industry is that our product is an experience, one that people count as one of their most profound of the year. Food, beverages and cultural enrichment are pillars of a travel product, besides relaxation and adventures. And how would you be able to authentically sell such valuable experiences to a customer if you didn't experience them yourself beforehand? While it sounds like a nice excuse to 'practice vacationing', students were learning a lot of in-depth aspects about the food and beverage sector, tourism operations and event management, and they had to write detailed assignments and tests after each unit.
dining out
Shown here is the welcome dinner at La Vignette in about 25 min walking distance from the Chateau (yes, we walked a lot!). The group shared a meal three nights a week, which helped not only sample featured French and Alsatian cuisine, but allow for the opportunity to bond over a meal. In the picture to the far right, Eliana, the gentle soul and tech whiz at CEPA! <3
TRANSIT
The main mode of transportation was public transit or walking. Two bus lines connected the Chateau to the city, the local transit app was super easy to use, and we had a monthly unlimited transit pass for the entire time. I found mine still tucked into a zip pocket of my winter jacket earlier this year! As an alternative, students enjoyed the fact that Strasbourg has allowed Uber to operate in the city. On full day trips, we travelled by private motor coach from Kehl Taxi, driven by Daniel, the best and most knowledgeable driver of all times. You could ask him about the economy, international politics, the local school system or history, he had an educated viewpoint on everything!
Guided tours
At the beginning, we had tour guides show us a respective point of interest. Later on, when students had had enough time to do their own research, they would guide local tours themselves as part of their major group assignment!
wine, beer, cheese and chocolate tasting
Yeah, I know, what a tough life. We sure took one for the team here! Someone's gotta do it, right? Remember there were tests following afterwards, and they were not easy, ask the students!
We had the pleasure to learn about wine making in four different wineries, and learn how vastly different they taste depending on the ever changing mineral composition of the Alsatian soil. Jean Geiler was a charming winery along the Route Du Vin, our first experience with Alsatian wines. The German Wine institute came to us at the Chateau and taught us the advantages and challenges of growing wines in Germany, along with Canada the northern-most wine producing country. At Maison Lissner, an organic winery, we learned pairing of wines and food, and at the wine collective called "Badische Winzergenossenschaft" (easy to pronounce right?) we learned how small wineries organize themselves to benefit from the economies of scale in wine production and distribution.
Two breweries in Germany also showed us a different approach to brewing, and here it was also the size and the history of each place that vastly differentiated from the other. Did you know that beer was categorized as a 'food' in the olden days and therefore was sold as an essential food and thus exempt from price gouging and taxes. I have no doubt some of you would agree ;)
We had the pleasure to learn about wine making in four different wineries, and learn how vastly different they taste depending on the ever changing mineral composition of the Alsatian soil. Jean Geiler was a charming winery along the Route Du Vin, our first experience with Alsatian wines. The German Wine institute came to us at the Chateau and taught us the advantages and challenges of growing wines in Germany, along with Canada the northern-most wine producing country. At Maison Lissner, an organic winery, we learned pairing of wines and food, and at the wine collective called "Badische Winzergenossenschaft" (easy to pronounce right?) we learned how small wineries organize themselves to benefit from the economies of scale in wine production and distribution.
Two breweries in Germany also showed us a different approach to brewing, and here it was also the size and the history of each place that vastly differentiated from the other. Did you know that beer was categorized as a 'food' in the olden days and therefore was sold as an essential food and thus exempt from price gouging and taxes. I have no doubt some of you would agree ;)
GUEST SPEAKERS AT THE CHATEAU
Guest speakers ranged from the sales manager of the local convention centre, to the Chateau's own hotel manager, Mireille Schmitt, Markus Bretschi from the German Wine Institute, to Hugo Metz, an award winning documentary film maker who advocated for sustainable travel!!
Advanced french lessons
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Catherine is a teacher after my own heart. She was so impressed with our advanced French class that she decided to take them out of the classroom and let them experiment with their French abilities! She chose an über-British tea room whose owners were famous for catering desserts at Kate and William's wedding! This tea room is normally booked up six months in advance, but apparently, Catherine has good connections! :) |
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full day excursion 1: baden baden casino and traube tonbach
I admit, having grown up in Europe, I have become a bit jaded when it comes to ooh-ing and aaah-ing at castles and ostentatious glitzy stuff of ancient royals, but the historic Casino in Baden Baden made my jaw drop! It was incredible to hear the history of the old high society and the shenanigans of Miss Pompadour and the likes, and to try a hand at Roulette! Would luck have it that our groupier, Gary, was a Canadian from Saskatchewan, who had been living in Germany for almost 30 years - it's like he and I switched countries at the same time!
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We had arrived in Baden Baden early, so I decided to inject some ancient Roman history into today's agenda by walking two minutes across the park lawn to the Caracalla Thermal Spa and Fountain. The Romans had already figured out that the local thermal water features a plethora of healing properties. It is warm and full of minerals. Bathing in it promises relief for arthritis and joint pain, and ingesting it a boost for the immune system. There is a public fountain there to drink for free (people come here from across the country to tap water for home cures, including my own father back in the day!) Sadly the complex was still closed. I would have fiendishly enjoyed seeing their faces after trying it - it tastes like liquid iron - beyond gross and disgusting! Well, I guess I just have to wait till next time. ;)
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For lunch, we dined at the Traube Tonbach, a five-star hotel featuring a 3-Michelin Star restaurant, located in the higher elevations of the Black Forest. While we ate at the 'normal' restaurant, we were indulged with an appetizer from the kitchen of said Michelin Star restaurant. The students were beyond impressed, and even when we reflected on the entire experience, this restaurant stood out as their all time favourite. A site inspection of this luxurious spa hotel concluded the experiences of the day. Fun fact: The Traube Tonbach was the location of my capstone course at the end of my undergrad!!! My alma mater, Heilbronn University, is close by!
The cherry on the icing was that fresh snow had just fallen and the view outside our bus windows was magical, as if we were placed right into a Disney movie like Frozen.
hotel site inspections
We did several hotel site inspections in a variety of different hotels, all of them five star luxury hotels! In general, my rule for dress code was no ripped jeans, athletic wear, and chewing gum. In places such as these business dress code was a must!
