Lauren Girard, ’20 // International Business Kia ora! One of my main concerns when choosing AUT for study abroad was the semester dates. I wondered what I would do until classes began on February 24th, especially since the dorms opened on the 8th. Little did I know, there’s plenty to do! I wish I arrived […]Continue reading
BY desiree carpenter, creative media’18, CHAMPLAIN COLLEGE
After over 16 hours straight of travel time, I arrived a little before noon local time in Florence, Italy for the fall 2016 semester. It was my first time out of North America, and I only knew one of the two other Champlain Abroad students that would be in the same country as me for the semester. A mixture of sheer excitement and sheer terror smothered my exhaustion as I collected my checked bags. I let out a sigh of relief when I walked towards the airport exit and was met by a group of college-aged kids and a couple of people holding signs that read “API.” Academic Programs International, the Champlain Global Partner and third-party program I used, had arranged to meet new arrivals at the airport and use a massive tour bus to shuttle us all to the hotel we were staying at for the night.
Not all of our apartments were fully ready yet, so they decided to put us in a surprisingly nice local hotel. I had lucked out and been given my own room in the flat (for no extra charge!), so I was put in a hotel room with the other girl in my apartment with a private room. As excited as both of us were to finally be in Florence, we both fell into immediate impromptu naps in the few hours before meeting up with everyone for dinner.
After waking from the much-needed nap and taking full advantage of having shower access again, I met up with the other API students to walk to where our arrival celebration dinner was being held. We traveled to a different hotel, climbed the several flights of stairs to the roof and were greeted by tons of plants forming a covering over a long, buffet-style dinner setup and several round and rectangular white tables scattered across the roof. Each table offered bottles of both sparkling and still water–one of the first things that I learned about Italian restaurant culture: always clarify how bubbly you want your water. All of us spent the evening eating and mingling with other students and struggling to keep up with all the new names. When the dinner ended, I joined a group of a dozen or so others going out to celebrate actually making it this far. Continue reading