28 min listen
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Length:
28 minutes
Released:
Apr 3, 2016
Format:
Podcast episode
Description
Across all of the world, weather doesn't get more extreme than the Antarctic winter. The continent is plunged into 24 hour darkness from from March to October with strong polar winds and temperatures that can dip to minus 50. But for the staff of the Halley Research station, work and life goes on.
In 2014 experienced Antarctic chef Gerard Baker joined the base for the cold Antarctic winter to cook for the team. In the first of a special Food Programme series documenting food in extreme environments, Gerard shares his diary with Sheila Dillon. She hears what it takes to be an Antarctic chef. From the daily baking bread, to planning for months of mealtimes with no contact, or supplies, from the outside world. When crisis strikes on base, we hear the real importance of a good meal.
Next week, Sheila Dillon is in an underwater kitchen on board a submarine.
Presented by Sheila Dillon
Produced in Bristol by Clare Salisbury.
In 2014 experienced Antarctic chef Gerard Baker joined the base for the cold Antarctic winter to cook for the team. In the first of a special Food Programme series documenting food in extreme environments, Gerard shares his diary with Sheila Dillon. She hears what it takes to be an Antarctic chef. From the daily baking bread, to planning for months of mealtimes with no contact, or supplies, from the outside world. When crisis strikes on base, we hear the real importance of a good meal.
Next week, Sheila Dillon is in an underwater kitchen on board a submarine.
Presented by Sheila Dillon
Produced in Bristol by Clare Salisbury.
Released:
Apr 3, 2016
Format:
Podcast episode
Titles in the series (100)
Keep It Sticky: The Extraordinary Story of Chef Marcus Samuelsson.: Harlem chef Marcus Samuelsson tells his food story, from Ethiopia and Sweden to New York. by The Food Programme