Our interview with Linda Klasson, a polar chef from “Wasa,” the Swedish Antarctic Research Station, who shared with us her unique culinary experiences at the edge of the world. From crafting hearty meals in sub-zero conditions to navigating the challenges of limited ingredients and other secrets behind keeping spirits high in the harsh Antarctic environment.
The Fashiongton Post: What led you to a desire to work at the Antarctic station and not at a mainland restaurant. Any story behind such a choice?
Linda Klasson: I have lived in the northern Lapland for many years, so I love snow and cold. Fifteen years ago I started my own business, Glöd Vildmarkskök, cooking over an open fire for groups in the Swedish forests. When my old colleague Ola Eriksson from Lapland, who is now the station manager at the Swedish Wasa Station in Antarctica, offered me the position of the chef, the step felt like a fantastic opportunity and a great honor.
F.P.: How does the compact nature of the “Wasa” Station’s kitchen impact your cooking workflow?
L.K.: The biggest challenge is the lack of water. As a chef, you are used to unlimited amounts of water that just flows from the tap, and even in the Swedish forests there is clean water which can be collected from the lakes. But at Wasa we had only about one cubic meter of water in stock. We travel by tracked vehicle and collect water from a glacier crevasse 2,500 m from the station. We also have limited fresh ingredients, I used a lot of dried, and of course a lot of frozen foods. Managing the waste in a climate-smart way is also a challenge.
F.P.: Are there specific tools or gadgets you brought with you to make cooking in Antarctica easier?
L.K.: Yes brought my own knives. And, as I always do, I brought my sourdough from home, that’s all. Wasa was built 30 years ago, so most of what you may need is already there.
F.P.: Have you developed any unique rituals or traditions around mealtimes at the station?
L.K.: I tried to make every meal a nice moment, of course. Many of the crew members used to live their lives at their home in northern Lapland, where polar night prevails this time of year. We all loved the sun and light, but during the Swedish holidays Lucia and Christmas we covered all the windows, so that it would feel as dark as at home . On Saturdays, a more luxurious three-course dinner was served.
F.P.: What’s the most challenging and unpredicted situation you’ve faced while preparing food at “Wasa”, and how did you overcome it?
L.K.: I like to ferment and bake sourdough bread. Since there is no bacterial culture in Antarctica, this did not work at all like at home, so I did not get the foods to ferment like they usually do. There were also some challenges with the gas oven, but, you get over it and get better and better. Next time it will feel much easier.
F.P.: Have you ever experimented with creating entirely new dishes inspired by the Antarctic setting?
L.K.: Not exactly new, but there were a lot of variations on dishes I had made before, like adding certain ingredients or using dried ingredients instead of frozen.
F.P.: Are there any specific local Swedish food traditions that you’ve incorporated into life at “Wasa”?
L.K.: Oh, yes, a lot! We celebrated several Swedish holidays with traditional dishes, such as Christmas and Lucia, when we ate gingerbread and saffron bread, and drank a sweet spicy drink called “Glögg” (Swedish mulled wine), and I baked a traditional pastry – a sweet cardamom bun filled with almonds and whipped cream. There is a Swedish tradition to eat pea soup with pancakes for dessert on Thursdays, so we did that. And on Wednesdays we ate the norrland delicacy “Pitepalt” with lingonberries and melted butter, they were loved by many in the crew. There is also a Swedish sausage “Falukorv” that I made, but there I had to change the recipe quite a bit because I didn’t have the right ingredients!
F.P.: Traditionally, your piece of advice to The Fashiongton Post readers?
L.K.: As the words from one popular song say: “It’s your life that you’re making. It ain’t big enough if it doesn’t scare the hell out of you. If it makes you nervous, it’s probably worth it!”
Official site of the Swedish Polar Research Secretariat: www.polar.se
Personal site of Linda Klasson: www.glodvildmarkskok.se
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