Burning Man: The Dust, the mud and the food
I am back from Black Rock City, if you want to hear how it went... read on
Hello everyone!
I hope this message finds you all in good health and high spirits.
I've returned from the captivating chaos of the Nevada Desert, and what an adventure it was! As some of you may know, I had the privilege of serving as the head chef for a bustling camp of 74 souls at Black Rock City during Burning Man 2023.
This endeavor was a whirlwind of planning, organization, and culinary creativity, as my team and I orchestrated menus, managed everyone who wanted to be on the kitchen team, juggled schedules, compiled shopping lists, and crafted delectable recipes to satisfy our camp's gastronomic cravings. I wish I had a photo of the awesome people who worked behind the scenes to make our kitchen a true success this year!
In true Burning Man fashion, there were, of course, unexpected twists and turns along the way. If you're familiar with this unique event, you'll understand that every experience at Burning Man is an opportunity for personal growth and learning.
My journey started rather hectic when I had to depart one day earlier than planned, racing against the impending arrival of Hurricane Hillary. In a flurry of activity, we assembled at the storage unit, unpacked the multitude of Amazon orders we'd placed, and collected all the preparatory items needed for our camp's kitchen. Then, we headed to our Airbnb and eagerly awaited our first of many grocery deliveries. With just three days to prepare as much food as possible for our 74-person crew, it was a mad dash. However, we managed to fill nine fridges and freezers with meticulously prepared meals. The Reno prep team was nothing short of phenomenal! We had two Airbnb residences with a minimum of four individuals each, dedicated to cooking for days on end—breakfasts, lunches, dinners, and a few indulgent desserts. We cooked, cooled, meticulously packaged, labeled, and froze it all. In the end, we loaded the fridges and freezers onto a truck and embarked on our journey into the desert only one day late due to the rain. Looking back, one small improvement would be connecting all the fridges with extension cords. This would have allowed for a more seamless arrival on the playa, enabling us to simply plug them into the generator without the exhausting unloading process, reserving that task for the morning when we were better rested.
The lesson here is simple: work smarter, not harder.
We arrived in the desert, aka “playa”, in the middle of the night and as I mentioned, had to unload the fridges and freezers and plug them into the generators before we could go to sleep. The next day, after unloading what felt like hundreds of heavy boxes from the trailer that arrived that morning, we were finally able to create some much-needed shade, a true oasis in this harsh environment. With our carport tents assembled, three of us swiftly set up our kitchen. This team is what I fondly refer to as my "kitchen dream team”.
Because it had rained a few days earlier the playa seemed less dusty, a little cooler at night, and just a much more pleasant environment than last year. But maybe that was a mistake, to think we would have an easier burn than in 2022.
I had meticulously developed a game plan for each meal so that I did not have to personally be there for every shift and all went well, or so it seemed. All of our campers ate well and I was able to enjoy some art and taking some workshops. And then the rain came.
I've encountered rain in the desert before, but this was an entirely different beast. The incessant downpour created a mire that I can only describe as surreal. Stepping into my tent, I could feel the ground beneath my tarp yielding slightly. Fortunately, I had a cot to elevate me a few precious inches above the muck. The mud seemed to have an insatiable appetite, threatening to cling to everything it touched. Each step felt like a small growth spurt, albeit a highly uneven one. My boots were perpetually damp, my socks completely soaked, and I felt as if I were lugging around an extra five pounds of mud adhered to my feet—on top, underneath, and even on the sides. Some areas of our camp, which had tarps on the ground, transformed into makeshift ice skating rinks, leading to inevitable tumbles for most of us. It was a challenge, but when you pack for Burning Man you pack to survive, so I never once felt like I was trapped, threatened, or worried.
Now, let's get to the heart of the matter—the food. Our menu was a culinary odyssey that included a lot of the recipes we have made in class: Indian Butter Chicken, Chickpea Curry, Steak and salmon Night, Hot Dog Night, Burger Night, Lasagna, Pasta Night, Bento Boxes for lunch, and an array of vegan bakes. For breakfast, we served up delectable creations such as bacon, eggs, omelets, breakfast bakes, overnight oats, and chia pudding. When the mudcalypse struck, I baked with gusto, whipping homey treats like German Apple Cake and Carrot Cake (recipe below). I thought the smell of a cake baking would make everyone feel a little more relaxed. On one of the “roughest” nights, we ended up having steak and Chocolate Tart. Of course, we discussed and prepared in case we were going to stay out there for another week, but again, we would have managed just fine.
And yes, this year we had an oven on Playa! It's a real propane-powered range with an oven and I don’t know if I could ever go back to something less. It was a total game-changer. Not having to worry about electricity, and using propane is a no-brainer for me, but having an oven! OMG! It was a treat!
I'm aware that the media portrayed our experience in rather dire terms, and I received a deluge of concerned messages from friends and well-wishers. Thank you! It felt special that so many thought of me.
Undoubtedly, this will be a conversation I'll be having for weeks to come. However, I want to emphasize that the most challenging aspect of this rain wasn't the mud or the weather itself, like I said, we were prepared to weather whatever came our way. At no point did we suffer, we had shelter, water, and food, and we supported each other. —it was the behavior of some individuals who did not have the trust and patience to wait it out. Having to clean up after them, or worrying about them making it out… but that lasted two days, after that, we just went back to the regularly scheduled program. 😀 It was to be expected, that some people couldn’t handle the unknown. Every camp is expected to clean up and gather every little thing, leaving no trace. Burning Man has a restoration team and they come in after the event is over and clean up what needs to be cleaned up. Here is an article if you are interested in more about the cleanup process: https://www.gq.com/story/burning-man-2023-cleanup-interview
As I settle back into the rhythm of everyday life, I reflect on the lessons learned and the camaraderie forged during our Burning Man adventure. Despite the challenges, I am grateful for the experience and the opportunity to serve as head chef for such an incredible group of individuals.
Thank you all for your unwavering support, and I look forward to sharing more stories and culinary adventures in the future.
I will be posting new classes for the fall and winter within the next week and will send out an email as soon as I do.
Thank you for your patience.
Best
Chef Pascal
PS: If you have any questions about Burning Man feel free to ask me. I know there are a lot of opinions about this event, some good, some not so good. I think you can probably find all of it there. I personally don’t fall into the party crowd, I go there to see the art, experience something new, and meet people from all walks of life. It makes me feel excited about people and what we are capable of.
Here is OUR FAVORITE CARROT CAKE RECIPE
INGREDIENTS:
2 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup sugar
1 cup brown sugar
1 1/4 cup oil
4 eggs
2 tsp vanilla extract
1 cup crushed pineapple (or 1 cup of shredded apple)
3 cups shredded carrots ( we had a lot of carrots this year)
1/2 cup raisins (optional)
1 cup chopped nuts
INSTRUCTIONS:
Preheat the oven to 350 Fahrenheit.
Prepare 3 8" round cake pans with parchment paper and grease the
sides with butter or oil.
In a large bowl measure flour, baking soda, salt, and cinnamon and
stir, add the sugars and mix again.
Add the oil, eggs, and vanilla and combine until a batter is formed. Do
not overmix.
Add the shredded carrots, raisins, and nuts and mix until combined.
Divide batter equally between the cake pans and bake for 30-35
minutes or until a toothpick inserted comes out clean.
Take cakes out of the oven and let cool completely before decorating.
THE BEST CREAM CHEESE ICING
INGREDIENTS:
1 1/4 cup powdered sugar
8 oz cream cheese at room temp
1/3 cup heavy cream
1 tsp vanilla extract
INSTRUCTIONS:
Place the powdered sugar, heavy cream, cream cheese, and vanilla in the bowl and mix until creamy and smooth.
Decorate with chopped nuts, shredded carrot, or sprinkles.
I’m so glad your planning and prep work helped everyone in your group have a better experience! I thought of you whenever I’d see headlines about the rain. I’m glad you came through well and safe