We have a great camp kitchen for everyone's use as well as a meal plan that includes breakfast, dinner and a snack every day.

Breakfast is served at 11:00 am and Dinner at 8:15 pm.

We try our best to make sure that everyone's dietary restrictions are considered when cooking meals. Add dietary restrictions to your profile.

Dinner is cooked by a team of three, one head chef and two sous chefs. Cleanup is handled by another crew of two. Sign up for these jobs on the job board.

You are responsible for returning the kitchen to a clean state immediately after using it. Leave no trace applies to the kitchen as well. Please don't store personal food in the kitchen during the event; our camp has grown to the size that this is no longer practical.

Thank you for putting your hand up to help provide meals for 8-bit Bunny! We appreciate that it's an extra logistical hurdle to jump in preparing for the burn.

If you sign up to be a cook for one (or more!) meals, your primary responsibility is to feed around 50 campers.

Be on time! This job is time senstive. We know playa time happens sometimes but don't let it happen with cooking.

Breakfast is served at 11:00 am. Aim to start early so you can serve breakfast on time. We also recommend going to bed at a reasonable hour the night before and/or setting an alarm. Someone will come wake you up if you're not seen in the kitchen by 10:00 am. Please don't make us have to come wake you up.

Dinner is served at 8:15 pm. This gives everyone time to enjoy the sunset, then make their way back to camp and eat before preparing to go back out for the night. Same as for breakfast, eating on time means starting early. Plan ahead.

Coordinate with your team. All kitchen shifts have one lead cook and one or two prep cooks. If you're a lead cook, delegate to your prep cooks for anything that you need help with. This includes bringing ingredients to playa, organizing storage, and the actual cooking. Check the jobs page to see who your prep cooks are and how to contact them.

The 8-bit Bunny camp infrastructure doesn't include picking up the ingredients for camp meals. If you've signed up as a lead cook, you need to coordinate with your cooking team to bring the ingredients for your meal to playa, or arrange for someone else to bring them for you. In the weeks before the burn, kitchen lead(s) will help cooks coordinate with each other to help figure out how to get ingredients to playa.

Please bring any special spices you might need for your meals.

We will bring plenty of salt and pepper, and a few other basics like garlic powder and honey.

Consider making a ziploc bag spice blend to simplify the spices, or just bring a few ziplocs with different ones

Do your best to incorporate at least some vegetables into dinner meals. If you're cooking toward the end of the week, consider just using canned veggies and/or ones that won't be difficult to keep fresh on playa all week.

Never been to Burning Man before, or are unsure how to manage meal prep on playa? Here is a non-exhaustive list of instructions and tips to help you.

Once you've finished your meal plan, send it to the kitchen lead JQ Whitcomb for review. Please include a list of all ingredients and quantities.

Check the menu to make sure no one wants to cook something similar. Whoever plans their meal earliest has priority, so the earlier you submit your plan, the less likely it is you'll have to change it.

Nutrition and dietary needs

Remember your food groups. Seems obvious, but don't plan a meal based entirely on carbs.

Dietary substitution. Look at your ingredients. Identify the dietary restrictions among our campers. Substitute them out or plan to get a mix. A good example is replacing cow's milk with a plant-based milk of some kind.

Food storage

Bring enough coolers to store all the ingredients required for your meals. If you can't bring a cooler, someone else might have space, but don't count on this. Another reminder to check the jobs page and reach out to the other people on your team to share the load. Otherwise, reach out to one of the kitchen team leads and we will do our best to help you figure something out.

There is an ice run every day! This is one of the few things that you can buy on playa - bring cash, and if you want to keep food cool you need to put in an order. More details on the ice page.

Fresh things will not last forever on playa. Avoid planning your whole meal around fresh ingredients, especially late in the week.

Some things keep better on the top of a cooler than at the bottom. Stuff in hard sealed containers goes at the bottom. Float fresh things in tupperware tubs on the top of the cooler, being in melted icewater will spoil food far faster than if it stays dry.

Waste management

Leaving No Trace (LNT) is one of the 10 Principles of Burning Man. We adhere to that not because it's some command transmitted from on high, but because it's the right thing to do to respect our environment. At the end of the week, we cart all of our waste off playa ourselves. We want to avoid unnecessary refuse which can end up as moop.

Deprioritize high waste foods. Many ingredients have some food waste involved (watermelon is a good example), so think ahead about what you'll need to throw out when using something. Is using it worth the energy of getting rid of the waste? If yes, then great! Please bring it.

Unpack things ahead of time. Anything that has extra plastic or cardboard packaging: dispose of it before you arrive.

Portion ingredients ahead of time. If your recipe requires 6 whole onions and you bought 15 in bulk, only bring the 6 you need.

Portion control

Not enough food to go around is an obvious problem, but it's also possible and undesirable for there to be too much food at camp. This makes it more likely that food will go to waste resulting in more moop to remove after strike. Leftovers don't keep for long on playa. To avoid under - or over - preparing food:

Remember the desert is hot. You (and everyone else) will probably eat less than you think.

Here are a few meals that work well on playa. Use these, make variations, or come up with your own original plan.

Breakfasts

• Granola, fresh fruit, and milk/alternative.
• Oatmeal with toppings (nuts, dried fruit, chocolate chips, etc).
• Pancakes and toppings (fruit compote, syrup, etc).
• Cold cereal selection with milk/alternatives.
• Rice porridge with spices and toppings.
• Scrambled eggs, bacon/vegan bacon, and toast/baggles.

Dinners

• Lentils, rice, and chutney.
• Mac and cheese, veggies, and protein.
• Falafel, veggies, grape leaves, and tahini.
• Vegetable stew with rice, and protein.
• Vegan chili (or regular meat chili and a smaller vegan batch, etc).

You should bring a cooler if you want to keep anything cold. We usually store our coolers somewhere shady by the kitchen - but not in the kitchen - so it's easier for the ice person to reach everyone at once. We don't have communal coolers other than the bar ice one and we don't allow anything other than ice in that one for obvious safety reasons. If you are cooking breakfast or dinner please bring enough cooler capacity for the ingredients.

There are three sinks. One sink is for rinsing & soaking, the next for washing, and the third has a few drops of bleach for sanitizing.

We provide two propane stoves and a have a variety of pots, pans and normal cooking utensils. We have a table for shared snacks and other goodies. We also have camp coffee, which is organized by the Caffeine Captain, usually a delicious cold-brew tank.