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February 13, 2026
Experience: I’m a professional chef in Antarctica
You have to be careful managing supplies – there is one delivery a year
TL;DR
- The author transitioned from Michelin-star restaurants to become the catering manager for the British Antarctic Survey (BAS).
- He oversees catering across five Antarctic stations, spending three months a year on the continent.
- Meals are high in calories (5,000 per day) to support staff active in the cold.
- Food supplies are managed carefully, with only one delivery per year to stations like Rothera.
- The role offers stunning natural views and a unique perspective on societal waste and personal priorities.
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