Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a two-Michelin-star kitchen focused on Nordic technique, nature-driven cuisine, and refined tasting-menu execution. The participant would train in mise en place, station setup, ingredient preparation, preservation, sauces, sanitation, plating, service readiness, and chef communication. Learning opportunities may include seasonal sourcing, fermentation, timing, consistency, quality control, and disciplined fine-dining operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Nordic cuisine, fine dining, restaurant operations, or culinary entrepreneurship. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level cuisine. Prior internships, stages, apprenticeships, commis, line cook, or chef de partie exposure are preferred. The candidate must be coachable, punctual, adaptable, organized, resilient, and committed to structured training and cultural exchange.

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Two-Michelin-star training, chef mentorship, Nordic cuisine exposure, preservation techniques, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for Aska because the restaurant’s official website identifies it as Brooklyn’s only two-Michelin-starred restaurant, led by Chef Fredrik Berselius, whose cuisine is shaped by nature, Nordic influence, and a highly personal fine-dining vision. Public career information also references Chef de Partie and hospitality hiring connected to Aska, making the culinary pathway the most appropriate training equivalent for international candidates.

Although no formal internship or J-1 trainee program is publicly advertised, this pathway may be suitable for international culinary graduates or early-career professionals when developed as a progressive training plan. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, station organization, ingredient preparation, preservation techniques, fermentation, sauces, plating standards, sanitation, service timing, chef communication, and quality control.

This pathway is especially attractive for candidates with culinary arts, gastronomy, Nordic cuisine, contemporary cuisine, preservation, fermentation, or culinary entrepreneurship backgrounds who want to understand how nature, seasonality, storytelling, and technique come together in a two-Michelin-star New York restaurant. The training should help participants build precision, discipline, respect for ingredients, cultural awareness, teamwork, resilience, and confidence in a highly focused professional kitchen.