As one of the students participating in the inaugural year of Puget Sound’s study-abroad program in Dijon, France, I was dropped into a gastronomically rich region—the heart of Burgundy wine country—for a semester. Of course I valued the academic courses, and being there definitely helped hone my language skills. But those months of exploring the region and having so many meals that demonstrated the melding of food and wine in French culture had a big impact on my future career path as well. That experience helped encourage my return to France to attend cooking school a few years later.