It’s unfortunate because I was planning to make fish ball soup today.

Since it’s a staple food, the usual amount of miso soup is not enough; you need about twice that.

I mean, since we shouldn’t leave anything behind, wouldn’t it be best to keep it to this much?

>>12

You can just submit it the next morning.

It’s one thing if you’re just a part-timer, but if you’re hired as a professional chef, saying you couldn’t keep track of the meal portions is unacceptable.

>>14

It’s fine because the original work is by someone else.

Next time, just be more careful…!

Isn’t it fine to prepare two cups from the beginning?

Those who seek a third cup will be hanged in the cold sky.

Isn’t this not even enough for regular miso soup?

>>17

That’s just an accusation.

By the way, is this shouting old man in charge of managing the menu and ingredients or something?

>>18

It has nothing to do with me, and after this, people around me are also like, “You don’t have to say that much…” and are totally put off.

If you’re doing it under the rule that nothing should be left behind, then decide on the amount per person and adjust it among the team members.

Which difficult situation is it at Showa Station?

I knew it, it’s probably closed-minded and rife with power harassment.

Considering the restrictions, we have no choice but to prohibit refills, right?

There are many naive opinions that think information will be provided from the other side no matter what.

Since making meals is my job, I should ask how much is needed for the tonjiru I will make myself.

>>25

Even if I asked, I probably wouldn’t be able to answer something like this.

>>42

Why do you think the answer will come out in one shot?

Is it good if it’s double? It’s not enough! Then we can discuss and come to an agreement to make more, right?

>>46

Stop recreating the annoyingness of an old man.

It’s just annoying.

>>59

There’s no helping it since that excuse doesn’t hold.

I think so too, but…

>>46

Because there was someone who said something so childish…

>>25

If the argument is that it’s bad because no one takes the initiative, then instead of asking individuals about their food intake, we should negotiate from a higher level to strictly control the amount per person.

>>49

What kind of chef are you?

>>52

You’re in charge of cooking, right?

This is a crappy food manga drawn without any interviews with those involved…

>>26

Is the thread image also a fictional event…?

>>26

So that’s what it was…

>>26

That’s about the Pacific War.

>>35

Is that so?

Aren’t they doing the same thing since it’s the same author?

>>37

In the first place, it is a series that involves other manga artists as well.

Only the person who did this drawing would do such a thing; the editor won’t allow it.

>>35

Yeah… even though it was drawn to feel like a true story…

A boss who’s completely useless, just like in a picture, lol.

As a result of using this failure as a stepping stone, I was able to create a stable menu through trial and error.

After various twists and turns, the demon rice ball was born.

If there are leftovers, please don’t let it happen again! You will, right?

When I continued watching, it seemed like the people who were angry at first were not that angry anymore…

After this, a woman will make demon rice balls.

It’s sad to be yelled at for ambiguous irregular requests.

>>39

Don’t throw out garbage in a state where the correct answer changes; prepare enough quantity because you’re in a double bind…

>>43

The correct answer was to serve the leftovers as a late-night snack.

I feel a sense of hypocrisy wondering if there is no loss in the buffet-like morning seen in the materials over there.

If you served it as a substitute for miso soup, wouldn’t there have been a side dish as well?

It would be unbearable to be in a place at the ends of the earth where such meals are the only source of joy and I can never taste tonjiru again in a place I know nothing about.

I think it’s better to have double the amount since we don’t know who will want seconds and how much.

That’s a mistake of not clearly conveying the amount of “a lot.”

>>44

A fight is not just being yelled at unilaterally.

This is just bullying.

Do I have to predict the amount for seconds as well?

It’s impossible for a newcomer, isn’t it?

>>54

So we should properly discuss the meal contents and adjust the quantities.

>>56

Then it’s the mistake of the person who didn’t do the handover.

>>63

Since the entire staff changes every time, I don’t think I’ve met my predecessor.

>>69

Isn’t that a mistake on the part of the management side for not having established a system for transferring responsibilities?

>>54

The hiring side is calling it a professional group cooking.

I’m not managing it, but is the thread our own impersonation?

Someone who says things like “it’s just a spoiled opinion”

Stop that naive thinking that if you ask, you’ll get the correct answer.

>>65

It’s definitely wrong not to ask when deciding without consultation, as it has become a problem.

>>67

I don’t think it will turn out that way even if you ask for the correct answer.

Ultimately, this chef

“It’s interesting that it led to ‘make enough soup to have some left over, and if there’s any leftover, turn it into a simmered dish, and if there’s still some left, make curry to eat it all’.”

>>66

It’s impossible to read the correct amount, so I settled on leaving some over for next time.

>>66

Have you found a peaceful solution?

You’re smarter than us in this thread.

>>86

People who nitpick like this won’t be chosen for the Antarctic expedition team, you know.

>>95

But they are the kind of guys who would get angry over not having enough tonjiru, so it might be surprisingly easy.

>>104

Well, why not try becoming one? Join an Antarctic research team.

>>106

Let’s become part of the Antarctic research team.

>>112

Do your best.

I’m cheering for you!

>>106

Well then, shall we give it a try, Antarctic expedition team?

>>70

You must think the same way as the person shouting.

>>70

You can only leave the cooking to the chef.

>>77

So if a problem arose, then we should have all worked together to smooth things out until the issue was resolved.

>>80

If we’re going to work things out, it starts from here.

At this point, I don’t think it’s a matter of responsibility for the creators.

>>85

Because it’s work, there is responsibility.

>>80

Isn’t that the thread image?

>>90

I wouldn’t call it smoothing things over when you’re just venting your anger.

>>77

I feel like this is the answer.

A person who is angry has no intention of compromising.

>>70

That’s because the person who prepares the meal is responsible for it!

>>78

If we make twice as much and still run out, it means there’s someone on the eating side who keeps asking for seconds.

Isn’t it a problem on the eating side?

>>91

I couldn’t understand the story.

Do you know what is doubled by two?

>>70

What kind of adjustments does the recipient have to make?

>>83

With this awareness, I don’t think it would have been possible even if I asked around about the quantities…

>>93

What does it mean to ask about the quantity?

Today I want to eat about this much! If you’re going around asking things like that, it’s too childish.

>>98

This isn’t a gathering of kids; it’s a meeting of the Antarctic research team, so understand the meaning of the questions and provide your opinions properly.

>>103

Could it be that you’re unemployed and have never worked?

Or have you never cooked a meal?

Whatever it is, there’s no way I can do that, kid.

>>110

It seems like they are saying things that I couldn’t respond to when I was told.

Curry accepts everything, you know…

If it’s curry, it definitely won’t be left over.

I feel that food probably won’t spoil in Antarctica unless something really unusual happens.

It’s okay to make too much.

>>75

Antarctica itself is certainly sterile, but…

It’s the most childish to be complaining about not being able to get a refill of tonjiru, even though you’re supposed to be a good adult…

>>79

If this were the company cafeteria, then yes…

Someone is having seconds more than twice.

That, too, is multiple.

Curry is not a soup.

Because it’s a side dish!

>>84

Because even the drinks are for the fat…

Making double the quantity makes accountability impossible.

>>97

It’s twice the usual miso soup, not a measured amount.

It’s not miso soup, so there are no other side dishes.

>>100

Isn’t the usual amount of miso soup a fixed quantity?

>>105

It’s not a soup, it’s a main dish.

>>116

But at that time, there must have been a separate main dish, right?

>>120

Look at the thread image!

What is this old man…

In reality, instead of going around asking how much to make, I make a large quantity with the intention of having leftovers and solve it by remaking.

The opinions being discussed here regarding adjustments and consultations are completely off the mark.

The story about the thread image is that the chef was too focused on not wasting anything.

It’s fine to let them eat later.

What position is this old man getting angry from?

>>107

It might be the same position as those who are fired up about the responsibilities of a chef in this thread.

Even we could become old men of the Antarctic research team…

My boss may be overreacting, but it’s not good to accumulate stress in Antarctica, and they must be desperate over there too.

It might just look like I’m getting angry due to the dramatization in the manga, but in reality, it was more like “be careful, okay?”

Let’s watch The Antarctic Chef because it’s interesting.

>>111

You can really understand how important meals are in extreme environments…

>>111

Everyone is eating quietly without even uttering a word of thanks.

I really love the scene where they start eating with a big smile after seeing that.

You’re a pro!

Because you allow seconds, the calculations don’t add up. Just eat what you’re given.

The amount being twice the usual miso soup is a quantity I decided on my own, so the cooks are also at fault.

The fact that you’re arbitrarily deciding the amount without taking responsibility is the real problem; it would be fine if you could say not to complain about it.

Shall we do it… Build a bulletin board base in Antarctica!

It seems there are some people really getting worked up over the word “brat”…

Did it hurt that much…?

Aren’t the members of the Antarctic force supposed to be elite who volunteered and were selected, yet someone like this is mixed in?

>>123

Isn’t it that super talented elites often have difficult personalities?

>>123

Aren’t you mistaking me for an astronaut?

>>123

In the extreme condition of Antarctica, where there is no entertainment, it’s no laughing matter if the only level of entertainment, which is food, is insufficient.

>>123

Activities in Antarctica are very stressful, and one of the few forms of entertainment is meals.

I thought that since resources seem limited, the amount for one person was set precisely.

>>127

It may be limited, but it’s not the extreme limit.

Whether elite or amateur, the food issue is a matter of life and death, right?

It’s completely different depending on the period.

There are times when a chef is an absolute authority.

>>131

The person in the thread is a former full-time housewife who applied to be a cook and got accepted, so it makes sense that their influence is weak.

Well then, meal request!

I want to eat lobster!!

>>133

If it’s shrimp… it has to be fried shrimp!

>>134

(The squad member’s subtle expression)

>>134

Fried food definitely makes oil waste.

By the way, I wonder if it can’t be burned on-site at the level of raw garbage.

Since Showa Station is connected by an undersea cable, we can use the internet and make phone calls, and each person is assigned a private room equipped with a shower and heating and cooling, so it seems there’s no stress.

>>138

If you’re a recluse, then you probably don’t have stress…

>>138

If there’s internet with heating and cooling, then that would be happy, and sure, we could probably endure it if that’s all we had…

Don’t say things like “never make it again” or “don’t lose your temper in a way that makes no one happy.”

>>140

“Never make that mistake again.”

Unlike the people in the field who maintain the equipment, it seems that those who do desk work do not step outside the base at all in winter because it’s cold.

>>144

I guess it’s these self-righteous old men that produce more old men like that.

It would produce the same result even if you said it more gently.

>>156

Anyway, here comes the old man who just wants to complain.

>>165

Because your opinions on our responses cause us stress.

Don’t ever do that again!

>>144

The old man in the picture has nothing to do with being born…

I just checked and found that I can watch TV on BS, and I can also shop on YouTube and Amazon.

In the movie, there were a lot of useless soldiers standing out.

Is it actually not a very good workplace…

>>149

To tell a story, you need to add some ups and downs…

>>149

Well, since it’s not a typical work environment, it’s understandable that some extreme people might appear.

When I was working at a school lunch company, there was an unspoken understanding that on this day of the month, we would increase this particular dish, even without any written instructions or guidelines.

I had no instructions from my predecessor, and since there were complaints that month, I created a manual myself, but the company got mad at me.

>>150

It’s the fault of the one who created that unspoken understanding.

From the customer’s perspective, it’s only natural, but from the company’s standpoint, it just seems like they’re doing whatever they please.

>>155

The branch will charge for that if the client contracts with the head office based on that premise, and the branch will also receive guidance… Therefore, it is an implicit understanding.

It’s fine to waste (throw away) if you eat it later.

>>153

It’s one thing to just give ordinary attention, but…

The way you lose your temper affects those around you; you’re just like us.

>>163

I can only think that there are people who would get angry if they were told they had to skip a meal because of our mistake.

Moreover, it’s extremely physical labor.

>>168

The fact that people around you are taken aback means that they don’t think that way…

If there are people who lash out just because they have complaints, it makes me pull back.

I realized that two servings of tonjiru is not enough.

Well, then how about stew? Or how about meat and potatoes? Those problems come up every time.

I can’t keep coordinating with everyone every single time.

>>157

If I’m cooped up in my room, it’s different if my mom comes to check on me…

>>157

If we can’t come to an agreement in the end, we might just have to make quite a bit more, right?

The problem is that there is not enough.

>>167

And that’s the story where everyone is satisfied.

>>157

Ordinary people learn to make more stew or nikujaga after experiencing a stumble like in the reference image with pork miso soup.

>>170

It’s pointless to even think about it since it’s already like this at double.

>>175

Why did you forget the experience of not having enough with double and consider it wasteful?

>>175

I don’t really understand, but what does it mean that it was useless to think about it anymore since making twice as much wasn’t enough?

Isn’t it common to think, “Then let’s make even more”?

>>170

The chef in the image is someone who can learn that kind of thing, unlike us.

So, I started making a lot and using the leftovers for a late-night snack.

It turned out to be a result where everyone became happy.

Not everyone can participate, but it’s not as exclusive as being an astronaut; there are just some ordinary strange people mixed in.

>>160

After all, women are just ordinary people who are working in cooking jobs based on their expertise.

A person who seems to have succeeded after applying.

>>174

In fact, since it’s even more uncommon than usual, we should have consulted about it.

>>176

Everyone else is working.

It means that there is someone who ate more than three bowls.

But these guys will have decent positions at universities, research institutes, or special corporations once they return to Japan.

Is it really okay for someone like that to be a power harassment man?

The relationship, or anything, is just a mistake in the thread image.

Well, both had their flaws, so let’s be careful next time, okay?

It’s interesting that a thread can grow this much just because an old man’s way of speaking was bad.

How to join the Antarctic survey team

Observation Department

Get a job at research institutions such as the Meteorological Agency or universities and build a track record in research positions.

Obtain a doctoral degree in fields such as atmospheric science, oceanography, geology, biology, and snow and ice studies.

Setup Department

Possess all specialized qualifications, skills, and knowledge in fields such as civil engineering and architecture, machinery and telecommunications, cooking, and medical and environmental preservation.

It is common to recruit members from the general public for specialized professions such as chefs and doctors.

In the end, rather than adjusting everything one by one, I overcame the difficulties by making a large quantity and then using a remake strategy for any leftovers.

This lunch lady is strong because she ended up creating a late-night snack that everyone enjoys with that remake.

The fact that an old hag like the one in the picture can slip in means it’s not a high-level workplace.

The episode with the phone in “Antarctic Chef” is good because it’s based on a true story, right?