Our interview with Timothy Mark, chef at the Amundsen–Scott South Pole Station , shedding light on cooking at the Earth’s southernmost point. In a place where traditional kitchens meet extreme isolation, Timothy shares how he masters the delicate balance of nutrition, creativity, and survival for a team stationed at the South Pole.
The Fashiongton Post: Timothy, what’s it like to cook in one of the most remote and extreme places on Earth?
Timothy Mark: While there are similarities with any chef job, cooking at the South Pole does have its challenges. During the harsh months of winter, we are completely isolated with no flights in or out. Once it reaches -50℉, it is too cold for the hydraulic systems on the supply planes. So, we have two year’s supply of food in frozen storage and a hydroponic green house for fresh produce. We feed a crew of forty-three people, three meals a day, six days a week. As a chef, you are on the clock fifty-four hours a week. At some point, it feels like you are cooking for friends and family because we live and work together 24/7.
F.P.: What’s the difference between working as a chef at a regular polar station and working at such a remote one as the Amundsen–Scott South Pole Station?
T.M.: The main difference is the lack of fresh produce. Stations closer to the coast receive regular shipments, but we do not have any flights for eight months. Before the station closes for winter, we receive about five thousand pounds of fresh produce and eggs from New Zealand. We make it last as long as possible, but eventually we run out. We can grow enough produce in the greenhouse for a couple of salads a week. So that is helpful.
F.P.: What were the steps of the selection and interviewing process after applying for this job?
T.M.: Chef positions in the United States Antarctic program are hired through Gana-A’Yoo, a sub-contractor to the National Science Foundation that oversees the Antarctic program. The hiring process begins with an online application followed by an interview. The process begins about ten months before you deploy to allow time for security and medical clearance. You have to pass a medical exam similar to what astronauts have, because we have very limited medical facilities and no access to hospitals for eight months.
F.P.: Have you ever had to improvise a meal due to missing or spoiled ingredients? If so, what was the most creative dish you made?
T.M.: We are constantly improvising! We do have a vast amount of food, spices and condiments in our storage, so if you think ahead, you can usually get anything you need. I enjoyed getting creative with the soup of the day. I would rummage through the fridge to see what my options were, and then create something from scratch. I made everything from Lobster Bisque to Thai Curried Coconut Shrimp Soup.
F.P.: What’s the most surprising or unusual ingredient you’ve worked with at the station?
T.M.: I think people would be surprised to learn we have high-end ingredients in storage. We have filet mignon, crab legs, lobster, prosciutto, etc. We have spices that cover the spectrum from Asian, African, Thai, and Caribbean influences. It really is remarkable what options we have on station.
F.P.: Were you the only chef or you had a complete team, similar to mainland restaurant structure?
T.M.: For my winter, we had four chefs and a structure similar to a mainland restaurant. My team had a head chef, a full-time baker, and two other chefs to round it out.
F.P.: How do you maintain the team’s morale during months of darkness through your cooking?
T.M.: The key is to cook food that the community wants, not necessarily what you would want to cook. Comfort food is king! Think meat and potatoes, creamy casseroles, etc. We have three special event dinners through the winter where we put out high end items, but for day-to-day cooking, keeping it simple and familiar is usually best.
F.P.: What’s the most challenging dish you’ve successfully prepared in the harsh conditions of Antarctica?
T.M.: For mid-winter dinner, we had three main courses: Crispy Lamb Cake with basil spiked yogurt, harissa, goat feta, fig, and roasted chick peas. Then a mixed-green salad in a gruyere bowl with candied walnuts, gorgonzola, and a strawberry balsamic dressing. The main course ended with Pan-Seared Duck Breast, honey corn cake, chimichurri, shiitake mushroom sauce, fried Brussels sprout, and a sweet potato sphere.
F.P.: What’s the crew’s favorite comfort food that you prepare, and why do you think it’s so popular?
T.M.: Mac and Cheese! We would have a mac and cheese bar with loads of toppings to select from. It’s a taste of home. Plus it’s loaded with carbs which makes you feel good. Also, our head chef was from East Texas, and he could throw down some serious Cajun food. That was always a hit!
F.P.: What’s the funniest or most unusual food-related request you’ve received from the crew?
T.M.: One of our team members was from Russia, and we made Borscht for him.
F.P.: Have you developed any unique recipes or techniques specifically because of the Antarctic environment?
T.M.: The station is a high-altitude station. The actual altitude is 9,300 feet but because of changes in the atmosphere, sometimes it felt as high as 11,700 feet. So, baking becomes a challenge at that altitude. You learn to work with it. Our head chef and our baker both had degrees from the Culinary Institute of America. As a chef, I’m eager to learn. I would come in two hours ahead of my shift to work with the baker. I learned so much from her. I also learned a ton from my head chef. I am a self-taught chef, so I felt like I was getting my master’s degree from their instruction.
F.P.: If someone were to visit your station, what’s the one dish you’d recommend they try, and why?
T.M.: Over winter, every other Friday is a pizza day. We make the dough from scratch. Volunteers from the community help us roll out all the dough and assemble the pies. It is so good!
F.P.: Traditionally, your piece of advice to The Fashiongton Post readers?
T.M.: Always be open to new experiences. Life begins at the end of your comfort zone!
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