For decades, astronauts have relied on freeze-dried meals in plastic pouches. But thanks to aerospace engineer Jim Sears and the José Andrés Group, real cooking in space might soon be possible.
Sears, founder of SATED Space, has created a zero-gravity cooking device—a small spinning oven that uses centrifugal force to keep food in place while it heats. Originally developed for lunar mining, the technology evolved when Sears experimented with boiling water, soup, and even pancakes in his garage. His innovation gained attention at NASA’s Deep Space Food Challenge, where he met chef Charisse Grey of the José Andrés Group.
Grey, who previously helped develop a pouched paella for the International Space Station, has been testing the device with her team. At their D.C. headquarters, they successfully cooked a Spanish omelet and a mac and cheese dish using bold-flavored cheeses like Idiazábal and sharp cheddar—essential for counteracting the muted taste astronauts experience in space.
Cooking in microgravity comes with challenges beyond just floating ingredients. Crumbs can be dangerous if inhaled, so Sears has also designed a table with a built-in suction fan to capture stray food particles.
Next, Sears plans to test the device on zero-gravity flights, with hopes of bringing it to the International Space Station—and eventually Mars. After all, no one wants to live on freeze-dried meals for 20 months straight!
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