An unforgettable internship at one of Copenhagen's coolest restaurants
Katla Þórudóttir, a culinary student, recently did an internship at the Danish restaurant Aure in Copenhagen.
Located on Holmen in a magnificent and historic building, Aure is run by Nicky Arentsen and Emma Nørbygaard.
The menu focuses on three basic elements: “the sea, the earth, and the forest”—seafood, vegetables, and game that together create a complete experience. The restaurant received a Michelin star shortly after opening in 2024 and again in 2025.
“I wanted to learn more and improve as a chef. I wanted to gain new experience, get to know a different work environment, and see how kitchens are run abroad to broaden my horizons and grow professionally,” says Katla about why she decided to do an internship abroad.
Got to participate in everything
Katla’s internship lasted for two months, and she says she received a warm welcome. In fact, she was treated no differently than any other employee.
“I got to participate in everything related to the kitchen and felt a great deal of respect and trust from the team.”
An unforgettable and formative experience
She is grateful for the experience, describing it as unforgettable and very impactful. “I got to cook for a lot of great people and met many ambitious and talented professionals. I made connections that could help me in the future and learned both new techniques and new systems in the kitchen,” says Katla, adding that she is a better professional today because of the internship and that she has more self-discipline than before. “I learned an incredible amount and consider myself a much stronger and more independent chef today than before I went abroad. I became more organised, quicker in my work, and learned to face challenges with greater calm and confidence.”
Gives back manifold
She advises students who are ready to give it their all to go on an Erasmus student exchange. “I would say this is a fantastic opportunity for those who have a great interest and ambition for their profession. It's important to be willing to give 100% and be open to new experiences. If you show interest and a willingness to learn, you get so much more in return,” says Katla, who is now an apprentice with master chef Þránn Freyr Vigfússon at ÓX.
