The chef at the Rothera Research Station in Antarctica.
I left school and was a nanny for a few years.
Then I started waitressing in London and loved it. I was promoted to manager and worked my way up to openings manager.
Then I started my own restaurant business and had a Cafe bar, a restaurant and a pub in London. I had my business for 18 years.
I am a chef working for the British Antarctic Survey. I am cool, calm and creative. I love dancing and laughing with my friends. I am learning to play the drums here too.
I work as a chef at the Rothera Research Station in Antarctica.
My job is to cook for between 20 and 180 people every day. Because of the location, we don’t have daily deliveries, we have to bring everything down with us, on the ship. I make everything from fresh bread to burgers, cakes, desserts. We use large pieces of meat and fish to cook for such a large group. As the chef here, I decide the menu and which dishes I am going to cook each day. I have one of the best views from the kitchen windows of the sea, mountains and icebergs.
My Typical Day:
I get up nice and early to make fresh bread loaves and bread rolls. My walk to work usually involved wading through thick snow in the winter, when it is dark for the majority of the day. In the summer the sun does not set, so even if I go to work at 4am, its still light. We are surrounded by the sea, so everyday I have a different view of new icebergs that have blown into the bay.
I spend the day cooking lunch and dinner and I make a dessert for everyone too. The kitchen is warm and dry from the Antarctic conditions outside, which can be very cold -21 so far and it can also be very windy. In the winter we move the food supplies to the kitchen using skidoos.
Another part of my job here is an advanced first aider. It means I help the doctor with any medical emergencies that might happen. I have had a lot of training for tis role and have learnt a lot of really cool new things.