Explore Aspen with Culinary Internship

Description of the Host Property:
A contemporary version of a Gilded Age mountainside manor which provides an uncompromising base for arbiters of fine food and wine, connoisseurs of culture and adventure seekers. Located just steps from St. Regis’s signature slopes and featuring premier amenities and St. Regis service, welcome to our signature St. Regis resort.

Description of the Training:
Step into the kitchen of a world-leading luxury hotel/resort and learn from the best chefs in the American hospitality industry at the St. Regis Aspen. Through the J-1 hospitality internship or traineeship program, you will rotate to different stations, acquiring the skills and techniques necessary to take the culinary world by storm.
This rotational program is designed to give you exposure to the international hospitality industry and give you the experience needed to excel in your career when you return to your home country.

ITN & Odyssey' All-inclusive Program:
Unlike most J-1 Program providers, a regional ITN representative will guide you through a streamlined registration process, thanks to ITN and ODYSSEY’s all-inclusive approach. ITN and ODYSSEY will be on hand to provide you with the very best personalized service from the time that you arrive in the United States until your departure from the United States upon completion of your program.

Description of the Location:
Colorado, a western U.S. state, has a diverse landscape of arid desert, river canyons and the snow-covered Rocky Mountains, which are partly protected by Rocky Mountain National Park. Elsewhere, Mesa Verde National Park features Ancestral Puebloan cliff dwellings. Perched a mile above sea level, Denver, Colorado’s capital, and largest city, features a vibrant downtown area.

• Must be a current student of a Hospitality or Culinary post-secondary academic institution.
• Or recent graduate (less than 12 months ago) of a Hospitality or Culinary post-secondary academic institution.
• Or a graduate of a Hospitality or Culinary post-secondary academic institution (more than 12 months ago,) with 12 months of verifiable related work experience.
• Or must have 5 years of verifiable related work experience.