Exploring the Culinary Riches of Ireland

GUEST POST: Samantha Riley is a JWU Providence baking & pastry student who is spending the term studying in Ireland. She regularly blogs about her travels for JWU Admissions, but she also loves writing about food. Here is her overview of the Irish food scene. Take it away, Samantha!

Study Abroad: My Summer Internship in Orvieto, Italy

While on Study Abroad to Italy, Baking & Pastry student Samantha traveled to coastal Cinque Terre | Photo: Samantha Adams

Baking & pastry student (now alumna) Samantha knew that her 8-week internship in Italy would change her life, but had no idea how much.

When she arrived in the tiny town of Orvieto, she didn’t speak the language and was nervous about working in Restaurant Zeppelin’s foreign kitchen.

Soon she was helping Chef Lorenzo Polegri on big catering jobs and prepping for his summer cooking classes. She loved every minute — and she gained a sense of confidence that can only come from living and working in a completely new environment. Sam’s story:

The Art of French Chocolate: A Visit to Valrhona

JWU students + L'Ecole Supérieure chefs at Valrhona. Back: Sarah Coleman, Deborah Ferreira, David Cottrell, Samara Wald, Alyson Kreifels, Harry Fiebelman, Addison Hall, Bridget Dohony, Spencer Tomasini, Lacey Scherrer, Nicole Mulligan, Courtney Kenyon, Chef Olivier Robin, Chef Jerome, Heather Pitt, Marissa Bunnewith, Summer Williams, Jessie Davis, Rachel Lee. Front: Tali Goldstein, Vonshia Brown, Samantha Riley, Ashley Tuttle, Sarah Falce, Kelsey Burack, Emily Simone, Juliana Engler, Tess Greenberg, Corinne Beylo | Photo by Harry Fiebelman

GUEST POST: JWU Providence baking & pastry student Samantha Riley is spending the term abroad at L’Ecole Nationale Supérieure de la Pâtisserie (ENSP), Alain Ducasse and pastry chef Yves Thuriès’ renowned pastry school in Yssingeaux, France. Here’s her account of a recent tour she and her fellow JWU students (all 28 of them) took of the nearby Valrhona factory. (Oh, and a winery.)