Written by Matthew Rodgers, MS. International Business '21
These last few days in Grenoble have been nothing short of incredible. There hasn’t been a single dull moment between departing from Dulles International Airport last week and today. I decided to fly through Geneva, Switzerland since the city is relatively close to Grenoble, France, my final destination for this trip. My travel plans quickly unraveled upon landing in Geneva when I learned that the train I had booked from Geneva to Grenoble was cancelled due to the strikes across France. After a few hours of checking train schedules, bus schedules, and working with the locals, I was able to book a train to Lyon, France and a second train from Lyon to Grenoble. I also quickly learned that my French is rather weak and that I need to work on it as much as possible while staying in Grenoble. Luckily the workers in both Geneva and Lyon were friendly and willing to speak broken French and English with me.
The following morning marked day one of classes at Grenoble Ecole De Management. Orientation was led Carole Gally, an advisor at the school who is incredibly kind and knowledgeable. During this orientation we learned about the school, the city of Grenoble, French culture, and the French language. While discussing French culture, Ms. Gally went into detail on the strikes that are taking place across France. Fortunately, it sounded like I was the only student who had issues on the way into France. During orientation the students from George Washington University, Duke University and University of North Carolina introduced ourselves and quickly became friends over lunch. We ended the day with a short French lesson, practicing basic phrases like how to order a sandwich or to simply say “I don’t know French.” I could have used both of these phrases multiple times during the previous day!
Yesterday was our first excursion as a group, traveling to Courchevel Ski Resort in the French Alps. We rose before the sun was up to hop on a bus and drive the two hours into the mountains, well above the tree line. Everyone was sleepy on the morning drive but quickly perked up as soon as the tips of the mountains came into view. We were extremely lucky to have clear blue skies and a bright sun all day. Ms. Gally, her husband, and her son generously agreed to be our guides for the day, taking us to every corner of the mountain. The slopes were pristine and covered in powdery snow that was well maintained. After six hours of non-stop skiing and snowboarding, we were all completely drained of energy but filled with joy. We rounded out the night with dinner at a restaurant in the town below the slopes. The food was excellent, and the dessert was delicious. I have yet to find any food in France that hasn’t been fantastic. This upcoming week promises to be one filled with more adventures and more fine French cuisine. I’m looking forward to the week ahead!
