Adwa Alsubaie had never cooked outside a home kitchen until last May. Two years after she and her sister fled their home in Riyadh, Saudi Arabia, Ms. Alsubaie, 20, got a job in the kitchen at Emma’s Torch, a brunch spot in Red Hook, Brooklyn, that doubles as a culinary school for refugees and political asylum seekers.

There, she learned to prepare popular American dishes like avocado toast, as well as her own version of shakshuka, a Middle Eastern tomato stew — and to do it quickly, churning out four plates in five minutes.

“I always wanted to be a chef, even before I came here to America,” said Ms. Alsubaie, who left her home country to escape its treatment of women. “Here, in New York, I want to make a business.”

Ms. Alsubaie — now a line cook at the SoHo restaurant the Dutch — will join other asylum seekers, refugees and migrant chefs looking to further their professional prospects by preparing hundreds of appetizers, entrees and desserts for an event this weekend.