In the coldest and most inhospitable place on the planet, a French chef feeds researchers investigating climate change at a zero-emission polar station. Here is Thomas Duconseille's daily routine.
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No place in the world is colder than East Antarctica, for reasons both of latitude and altitude. Here, in the region called "Queen Maud Land,” Belgian research station Princess Elisabeth has been based here since 2009. Temperatures are around 50° C below zero, and the winds are piercing. Comforting those who stop there, 3100 miles from the "nearest" city, is no easy task: French chef Thomas Duconseille, who resides there much of the year, takes care of it.
On the slopes of Mount Utsteinen Nunatak, the white plain houses a kind of UFO surrounded by container laboratories and wind turbines, which together with solar panels make it the first zero-emission polar station. So much so that it does not need to be heated in summer, thanks to the sun's rays. From November to February, the sun never sets, and that's when researchers of different nationalities, from France to Germany, from India to the United States, investigate the habitat also to counter climate change, refreshed by the thoughtful Duconseille, now in his 7th season.
"Since people outside face extremely cold temperatures and harsh conditions, I like to prepare something good and hearty for the body, such as fondue and raclette. In large quantities," Duconseille smiles. "We make our own bread and bake it here. I like to make chocolate brioche for breakfast. In the Antarctica, food is important for morale; it makes people come together at the table after a long day. I love baking cakes and desserts to make people happy.” Supply problems are often there: since the nearest city, Cape Town in South Africa, is six-hour away by plane, Duconseille makes sure to have enough frozen meat, fish, and vegetables available in the pantry at the beginning of each season. On top of frozen food, delivered via ship containers, monthly shipments of fresh produce, mainly milk and vegetables are added, if the weather permits.
"I got used to waiting for fresh food as I went along. Years ago, when I started, it was difficult because it spoils quickly. With experience, I learned to prepare the first week a lot of salads. But I can offer something appetizing until the fourth." The secret is to keep a strict inventory, Duconseille then confesses he’s cooking by intuition, according to the number of guests and what is likely to perish first. There are soups, pizzas, quiches, meats, and desserts, but there is no shortage of a vegetarian or vegan option; for Christmas, stuffed turkey or foie gras. Researchers often give their own reviews: “It’s like going to a restaurant”. Duconseille provides packed lunches for their missions too, frozen food of course.
It comes down to feeding an average of twenty people, which can grow to fifty, with the aid of a few helpers who set the tables and perform simple tasks six days a week (Sundays are free for exploring, skiing and even running). The other eight months are still very adventurous: Duconseille spends them between Normandy and the Alps, where he’s a chef on Mont Blanc. Just as he was officiating on the highest refuge, the Goûter Hut, another cook told the Antarctica station manager about him. "I have always been drawn to atypical landscapes, beautiful areas, places at altitude. It's a small world -- the world of people who do this work in these regions.”
Source: Cnn
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Photos: @International Polar Foundation
