Go Global: Culinary learner gains international experience in France

Posted on Monday, August 10th, 2026

Toluwalope “Tolu” Fadahunsi is a culinary management student elevating his postsecondary experience with Algonquin College’s Go Global program, facilitated through the International Education Centre.

Fadahunsi was immersed in a three-week French + Gastronomy program in Rouen, Normandy, France.

Upon arrival, Fadahunsi found himself adapting to his new surroundings: living in a house with 11 others from a wide range of postsecondary programs and career paths, attending French classes every morning, taking culinary classes in the evening and going on solo excursion on the weekends.

Fadahunsi described the contrast and similarities between the culinary scenes in West Africa, where he is originally from, and in France. “West African cuisine is not as well documented, some of the history has been lost over time with changes in power. Whereas in France, everything is written down, there’s an intentionality to it,” he explained. “Both cuisines focus on using what’s close by and in-season.”

While in France, Fadahunsi had the opportunity to participate in a one-service stage experience in a five-star restaurant. This service allows early-career folks to see how different kitchens operate. “The culture is different here; the service is slower; people want to take their time. There’s a real ambiance to it,” he said.

In addition to staging, Fadahunsi’s travel highlights include learning to make choux pastry and macarons, a sommelier class and a personal excursion to Paris in his off time.

“This trip was important to me: it was the next step to accomplishing my dream of opening my own Michelin restaurant. I want it to be West African-focused and highlight ingredients we don’t see in the West (and) what Africa has to offer in terms of food,” he explained.

Fadahunsi continued, “the experience was a reminder to slow down and be intentional. Everyone should do it at least once. Come with an open mind, especially in the culinary path. Things can change every day, and the industry is evolving. It helped me reframe my ‘why’ and have a clearer vision of what I want to create.”

To learn more about the College’s culinary programs, please visit the School of Business and Hospitality website.


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