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Cooking on the go – says Chef Drivenfar.

Before we set off to the next stage of the “conquest” of the world, we need to pack ourselves thoroughly – it’s obvious. This applies equally to typical expedition equipment such as kitchen equipment and food supplies. It is important that everything is packaged in a thoughtful and orderly manner so that it can be easily used at a standstill. In a word, we need to know where everything is. A good packaging plan is essential. In the wasteland, I probably will not find a home appliances store to buy the missing thing. The ideal is that everything related to the kitchen and cooking was in one car. It simplifies much.

We pack for 2 days before departure because it is what to do.

We take on average about 400 kg of food for an expedition. The basis are products of long shelf life (minimum durability date), ie cereal, pasta, rice, canned sauces and preserves. We also take water in pots, which we supplement as much as possible during the trip.

I prepare dishes on a gas machine without work tops. An average housekeeper may seem unimaginable but I do not have a fridge properly. A small tourist does not have such a function, nor does it have such dimensions as a home refrigerator.

In our travel kitchen, one-pot dishes reign supreme: pastas with meat or fish from a can, as well as various kinds of kaszotta.

The conditions in which I prepare meals are quite modest and there is no place for sophisticated whims or special diets. I know that each of my colleagues has different culinary tastes, but here you need to find a golden mean and serve universal dishes. Sometimes, we manage to prepare traditional 3 meals a day to have another time for just one dish when we have to catch up with lost time. If the stop is longer, the dinner is two-course.
When traveling to Japan, we traveled past 8 time zones across Russia, thus we found time for only one meal. In this situation, the dish must be nutritious and caloric. A long journey in difficult conditions is exhausting.

We have never run out of food and I manage to choose the right proportions to not throw away anything.

Despite spartan conditions, I do my best to make my kitchen taste good. As S.Dali said: “You can not eat at all, but you can not eat badly.”

The effort will pay off when colleagues praise my dishes claiming that sometimes they eat better on the trip than at home. I emphasize the word “sometimes” not to lose the sympathy of the wonderful women of my friends 🙂.

On the margins I would like to add that when serving a dish, I say to everyone “served, and if someone does not like it, I’m not interested” or at least that’s how it sounds for the entry because the words are a little different J.

In the subject of dishwashing the matter is simple. We do not use disposable utensils, and since I have come “at the garages”, the team on the dishwasher has the rest of the team. Here, gentlemen, get along with each other.

grzegorz@drivenfar.com

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