"Travelling there was a childhood dream of mine. I saw it as a way to test myself against something so much bigger. I nearly applied for a role at the British Antarctic Survey (BAS) 30 years ago, but then my wife and I were expecting our first child. Instead, I've worked as a chef in Michelin-star restaurants in Paris and London, hotels in Kuala Lumpur and St Moritz, and even at a school in Oxfordshire."
"I felt ready for an adventure. Now I oversee the catering across BAS's five Antarctic stations: bases for the organisation's research and also where the staff live. Each year, I spend three months there; for the rest of the time I work at BAS's HQ in Cambridge. There are four chefs at our main hub, Rothera, in the summer. We start the day by baking bread. We get through around 12kg of bread mix a day at high season."
A catering manager oversees catering across the British Antarctic Survey's five Antarctic stations and spends about three months on station each year while working from Cambridge headquarters the rest of the time. The manager moved from chef roles in Michelin-star restaurants, hotels and schools to join BAS in 2016, later becoming full-time. Rothera operates with four chefs in summer and starts each day by baking bread, using about 12kg of bread mix at peak season. Staff receive breakfast, lunch, dinner and a 10am smoko usually featuring a fry-up, with daily intake around 5,000 calories because of cold and high activity. Menus focus on British home comforts and reliable canteen service rather than fine dining.
Read at www.theguardian.com
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