想成为大厨绝非易事,不仅要有极高的精准度、无限的创造力,还要时时刻刻承受住压力,游刃有余地工作。美国《科学》杂志称,法国与意大利联合在南极开设的康宏站是全球最偏远的科考站之一,在那里,极昼极夜现象连绵数月,气温常年徘徊在-30℃至-60℃之间。想在如此恶劣的环境里吃顿好的,难度可想而知。但对执掌康宏站后厨的卢卡· Want to become a chef is not easy, not only have high precision, unlimited creativity, but also always withstand the pressure, spare time to work. According to the U.S. Science, Kang Hong Station, jointly set up by France and Italy in the Antarctic, is one of the most remote expedition stations in the world, where the polar day and night phenomena persist for several months and the temperature hovers around -30 ℃ to -60 ℃ between. Want to eat in such a bad environment, the difficulty can be imagined. But Lucca, who runs the chef at Kang Hong Station