Learning French through food: Chef in Residence series serves up French language and culture

Few things transcend cultural and linguistic boundaries quite like food. This past semester, the French House tapped into that universal language through a Chef in Residence series, offering students a starting point to exploring French language and culture in an intimate setting. “Being able to integrate yourself into new cultures starts with food,” said Himani Ravva ’28, who participated in the series during chef Christian Chiron’s visit in the spring. For Ravva, the experience made French culture and language feel approachable and immersive.  

“Food is a great medium to bring people together,” Deborah Lee-Ferrand, professor of French & Francophone Studies and one of the creators of the Chef in Residence series, said. With the goal of building a stronger sense of community among her students, Lee-Ferrand's COLL 300 course on French and Francophone gastronomy inspired her to create a series inviting chefs to campus.

Adam Poling from Aramark, the food and facilities services provider partnered with W&M, originally had the vision for this idea, contacting Lee-Ferrand to bring it into fruition. After other students outside of the class expressed interest in this immersive experience, Lee-Ferrand pursued the partnership with Aramark to create what is now the Chef in Residence series where chefs visit the French House, a residential dormitory that acts as an immersive living and learning experience for students studying French and Francophone studies. The chefs give students the opportunity to engage with French culture hands-on. To Lee-Ferrand, programs like this “are not only feeding the students but also feeding the soul of the students.”  

“It’s important to have events like this that bridge the gap between community members, native speakers and student learners,” Lee-Ferrand said. She noted that Williamsburg’s small size can make it difficult to find authentic French cuisine, making opportunities like the Chef in Residence series especially meaningful. Lee-Ferrand leverages her own network to find chefs for the series, as well as tapping into the contacts of Aramark, which was how Chiron was identified. Beyond introducing students to French food, the series create spaces where they can engage with native speakers, practice the language and experience the culture firsthand. “They help bridge those linguistic gaps and give them an opportunity to practice,” Lee-Ferrand said. 

Magali Compan, chair of the Modern Languages and Literature department, shared, “The classroom provides the foundation. It builds students’ language skills and cultural knowledge, but programs like the Chef in Residence series transforms learning into lived experience.” Grammar and vocabulary are essential to mastering any new language, Compan said, but the human connection that comes from applied learning experiences takes language learning to a new level.  

Chiron helped foster a welcoming environment that made students feel comfortable regardless of their language skills, which made a formidable impression on Ravva. “I can only say so much [French], but [Chiron] was really nice about how I should integrate myself better and how I shouldn’t be afraid to make mistakes,” Ravva said. Students of all language levels were invited to participate, and this mix of students from various classes and French levels was exciting to Lee-Ferrand because it allowed for engaging conversations surrounding French cuisine.  

Prior to the event, students learned about food culture in France, including markets, how food is sourced, famous dishes, and the importance of mealtimes and cooking. To prepare, students practiced how to order in a restaurant and cafe, which paid off, because at the event, Lee-Ferrand saw students who struggled in the classroom become confident after practicing their French with Chiron. This opened her eyes to just how effective hands-on learning is when it comes to experiencing a new language and culture.  

To Compan, it’s all about fostering authentic contexts that bring languages to life — a pillar of the Global Village, which is a residential living-learning community for students pursuing language studies. “The Global Village represents a transformative investment in immersive language learning, creating a place where students can encounter the world without leaving campus,” Compan said.  

Throughout the demonstration, Chiron prepared a traditional French menu featuring croque-monsieur, a green salad with bacon, grilled onions and hard-boiled eggs, and crepes filled with chocolate ganache and strawberry compote. Phia Bourcier ‘28 emphasized not only how delicious the food was, but how much an immersive experience like this helped broaden her worldview in general. 

“It was a really good opportunity to learn about the people in my class,” Bourcier, a double major in marine science and French who participated in the series, said. “That’s what I like about the French House and activities. It humanizes the language and puts names to faces.”  

The opportunity to interact with Chiron allowed her to delve more into the cultural aspect of her French studies. “I think the cooking series are my favorite out of all French events,” Bourcier said. 

The Chef in Residence series joins a growing number of culinary initiatives at W&M, including the university's Global Chef program, which also uses food as a gateway to cultural exchange. Compan hopes to see growth in programs like this at W&M, especially in the Global Village. “I hope these experiences inspire students to see language and culture as a lifelong pathway to discovery,” Compan said. The French House series offers something distinct: a space where students can practice French in authentic, everyday settings while building community around a shared meal.  

After piloting the Chef in Residence series this past year, Lee-Ferrand hopes to expand the collaboration to all eight language houses, likely moving to the Italian House next.  

However, in the upcoming academic year, Lee-Ferrand still plans to host more immersive learning events for the French House at their new location in Oak Hall — croissants included.