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OTC Students Take Learning Abroad Through Ireland Immersion Program

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Six Ogeechee Technical College students took their education abroad this summer, traveling to Ireland for an Irish Cuisine and Culture Immersion Program through a partnership between OTC and the Center for Irish Research and Teaching at Georgia Southern University.

From June 24-July 12, Culinary Arts students Hadley Rushing, Ava Drury, Mina Watson and FaithAnn Rogers, along with Agribusiness students Ashley Collins and Keiyonna Gusby, traveled throughout Ireland, gaining firsthand experience with the country’s food and agricultural industries while exploring the history and culture that have shaped them.

For the students, the nearly three-week immersion provided an opportunity to take what they had learned in the classroom at Ogeechee Tech and apply it in a new environment.

Drury, a recent Culinary Arts graduate who currently leads operations at Three Tree Coffee Roasters, had never traveled internationally before the trip and approached the experience with both excitement and a desire to grow professionally.

“This was my first time traveling outside of the country, and honestly the worst part was the anticipation and getting ready,” said Drury. “I went over there anticipating a new adventure, a new landscape, and experiencing a culture that was quieter and more reserved, and it delivered 100%.”

The Culinary Arts students were enrolled in CHEF 2050: Irish Cuisine and Culture, a new course introduced specifically for the immersion program. Drury’s background in specialty coffee production, with its emphasis on product quality, process and craft, gave her a familiar lens through which to experience Ireland’s artisan food and drink culture.

“My advice to anyone looking to travel is to just do it,” said Drury. “It was an unforgettable experience, gave me a wealth of knowledge, and really helped reaffirm the things that I had been learning at Ogeechee Tech, like dedicating myself to my chosen craft.”

That learning began shortly after the group arrived. In Galway, students explored the city’s food culture through local markets, bakeries, food stalls and specialty producers before traveling to Wexford, which served as their home base for the remainder of the program.

Over the next two weeks, the students participated in a mix of classroom instruction, cultural exploration and hands-on learning. Their experiences included visits to the Irish National Heritage Park, local producers and farmers markets, Kilmore Quay, Johnstown Castle and the Irish Agricultural Museum. Students also visited local bakeries and food producers and participated in student-led cook nights that gave them an opportunity to put what they were learning into practice.

“Studying agriculture in Ireland really changed the way I think about sustainability,” said Keiyonna Gusby. “Seeing firsthand how farmers and agricultural communities approach land management, Livestock production, conservation, and long-term environmental responsibility showed me that sustainability isn’t just one practice; it’s about considering how every decision affects the entire agricultural system.”

OTC instructor Bryan Richard served as trip leader, accompanying the six students throughout the program and watching as lessons from the classroom began to take on new meaning.

“One thing that stood out was how fast things clicked for the students once they were physically in Ireland. Be it in front of a 3,500-year-old cooking pit, or inside a working dairy farm,” said Richard. “Seeing these things in person helped reinforce what we learned in the classroom, and having real conversations with working chefs and farmers shifted how they think about their careers moving forward.”

The group also traveled beyond Wexford, with stops in Waterford and New Ross that provided additional opportunities to learn about Ireland’s history, traditions and connection to Georgia. For many of the students, the program marked their first experience with international travel and challenged them to navigate unfamiliar places, customs and ways of doing business.

“What stood out to me was how eager the students were to meet those opportunities head-on,” said Richard. “Whatever came up, they asked questions, they engaged, they wanted to understand how things worked differently in Ireland versus back home.”

While in Wexford, the students also had the opportunity to meet with Georgia Gov. Brian Kemp and state economic development leaders and share their experiences in the immersion program.

For Richard, watching the students interact confidently with experienced professionals reinforced that the skills developed through technical education can translate well beyond the classroom — and beyond Georgia.

“Our students stood toe to toe with farmers, chefs and restaurateurs who have been in their careers for decades, and held their own. Not because they were unusually exceptional, but because they were prepared, curious, and genuine,” said Richard. “A technical education can absolutely produce people who belong in any room, on any stage.”

 

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