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Dinte accepts the spotlight for the presentation with grace bowing to the crowd for his team, yet inwardly fuming at his mechanical creation, despite the exquisite results. Once the awarding of the purses and the Lord Schmultzfeather has left, he turns to his group before cleaning up his area. "I feel like I must apologize for not performing at my best tonight, I'm afraid it may have cost us that edge we needed. I will do better." Dinte spends several hours of each day of 'rest' carefully cutting and stuffing pears in preparation for the upcoming dessert, trying to get JUST the right set of angles, and density of the stuffing, so that his next performance will have a bit more flair to it.
Home. For now. (There's a good chance I'll have to leave suddenly again within the next couple weeks.) Somewhat caught up on what's happened while I was gone. I'm sorry, but I'm going to have to post IC after work.
I'm going to try and post this evening but... I may be unavoidably called out of town for a couple days, most likely later this week, if so I will have limited or no internet access. If it happens I may not have any ability to post a further heads up. If have I haven't posted in more than 30 hours on any alias, please assume I'm out of the loop for several days and bot if needed
Glad to hear it!
Dinte seems to have misplaced the impeccable timing that he had demonstrated over the last few weeks, arriving at the next stage of his prep work either minutes early, or moments to slow, instead of the pristine precision he had thus far been using, as if his internal clock had been addled. That said, he managed to produce a pie pleasing to the tongue, yet not the inspiring work he strives for. Over the last day, he's been seen shaking his head slightly as he rushed about getting things done.
The pie IS delicious. We got one from that place once. Amazing! I couldn't find images of what it looks like inside, but, image a Napoleon of the standard variety, and add apple pie to it. Fish? Is Corn on the Cob? Wha? As a side dish? (I'll admit to being exhausted about to go /passout, but ... I can not English that.)
"This will require much thought, but I did have a couple ideas.... a delicious Stuffed Pear ... and a twist on a classic... an Apple Pie, built with layers of cream and
I find myself totally uninspired on food ideas atm. Though, stuffed pears (from the hobbit link) is tugging at me. I'll keep thinking on it.
For a 1st level, non adventuring character, 100 gp is redonculous, but, we ARE amazing chefs. I feel less bad about winning the weekly, now that I know it's just 20gp.
Dinte spends the next 18 hours completely unconscious.
During the remaining few days of the first sitting Dinte works like one driven, spending more hours than may be healthy in the fine meticulous detail of his bowls, and the carving of his ice cream swans, and the precise timing to get them the right consistency of not quite melting. You begin to wonder if he's getting enough sleep, as he's up before the dawn, pouring over thick books of etiquette and researching the sigils and crests of the impending guests. During the day when flying up and down the stairs, he's cheerful, smiling, encouraging, and ready to lend a helping hand for those tasks that require everything at once.
When someone whips up something solid for everyone for a meal, Dinte is effusive in his thanks, and goes out of his way to offer assistance to anyone who does.
Yet, if offered aid in return, he politely but firmly refuses the assistance, in all but the simplest of tasks.
"Thank you, but I have calculated this down precisely, and I can not lose my momentum. I appreciate the offer though!" Right before the end, on the last day, he's overheard saying the following. "One more day, and then? Rest. Lots, of rest." In case anyone gets offended that a winner of the first night is putting his nose where it wasn't asked for... and/or accepted in return: "Perfection is not wrought in a day, and while I am not out to ruin your meal, and I am confident in my creations perfection. I also... have unresolved issues stemming from 'help' someone offered many years ago, and that alone makes it difficult for me to accept help, even freely, and earnestly offered."
Shortly after the announcements, Dinte cleans up his station, and then heads to bed, know that he has had a gruelingly long day, and next few are only going to be just as long.
Crafter's fortune. I forgot, now I'm sad, I would have had the answer to Life, the Universe, and Everything, had I just remembered. The fact that this was possible for a L1 character ... disturbs me.
Dinte bows in acknowledgement of his craft to Chef Sali, and Chef Ashley. "Public performances do disconcert me. From what I've seen on my travels has fortified my soul, as well as strengthening my skills. I look forward to continuing to hone my craft with more elaborate creations." Turning from Chef Sali and Chef Ashley to Chef Tessara, Dinte offers "words of 'encouragement.'" "Be at peace Chef Tessara, here you will not be whipped if your dish is cold, impaled if your dish is late, or killed out of hand if you by mischance offer something that offends. I too would be more than willing to help you center your soul prior to a similar presentation. After the first few, it does gets easier." You aren't quite sure if his statements are as reassuring as he intended, but, it seemed like he was trying, with measured, calm phrasing.
Sense Motive DC 18: It is clear these punishments are all things that Chef Dinte has personally faced in his travels. Perhaps he could be drawn out later on his experiences.
Dinte files back in with the others and looks up to Chef Sali. "I think, that it's been a long day, and the stress and excitement may have proven a bit much. The presentation went smoothly, but we lost poor Tessara. From what I could see all the guests were pleased with their fare, and with continued hard work, everything will smooth out. Tessara? Are you feeling better?"
According to my math, it looks to be 14 days to the day. So I'm hopeful for any day now.
Timing they say, is, everything, and I await the soulfired inspirations to come. Besides, it might give me Dinner ideas.
Dinte cleans himself with the rod, and smiles briefly to everyone before waiting patiently for his turn. He makes an elegant, and deep bow to where his tall hat ends up just inches from the floor, styled far to the east, rising smoothly and fluidly upright, hat still stiff and centered. He keeps his expression vehemently neutral during the entire proceedings. Only after they retire to the kitchen will he allow a small smile to cross his features. He had looked to see the facial expressions of the patrons, and had felt pleased with his work.
That seems illogical, and yet, not at the same time. Tired. Sees all the things. Not compute.
Totally shows how much I'm overworked and underpaid right now. I thought that had been there for weeks.... I'm also reminded that I still lack a weapon and armor.... Hopefully this doesn't turn out to be a disaster!
Dinte manages his presentation and composure as if he feels would hear "Off with his head!" at the slightest misstep, and keeps everything bland and smooth and displays absolute confidence in his creations, and keeps an eye on the diners and the returning plates, waiting for the absolutely perfect timing to craft each dish in turn, and send them out at JUST the right temperature.
I think my dish is more or less ready to roll, so I'll do that in a bit... and just enough in game hours to make it happen, but feel free to interact / pose questions /etc.
Dinte's last minute preparations include deciding on fanciful shapes for the ice cream, such as a nesting Swan, and a pair of swans with intertwined necks....
Dinte bows to Oishi as he enters, perhaps far enough out of range as to be unseen, listens to his rhymes politely, while clearly having one ear cocked towards Chef Sali. At a hint that his idea MIGHT be doable he pipes up. "If this idea has ANY hope of working, I have a lot to do, and not much time to do it in. There's a dish from the land of my birth served exclusively to the leading nobles of the land, I'm unsure if it has made it's way this far west, and there was a way they served it that one time.... Please excuse me, I'll be in the cold room in the basement for much of the day if anyone needs me. I feel Inspired!" Dinte walks quickly out of the kitchen, bowing briefly again to Oishi en passent before almost flying down the stairs one hand lightly on the rail, clearly moving at a pace JUST this side of dangerous as he cautiously skids into the turns on the landings, gently pulling back on the hand rail to dump velocity.
Dinte's first stop in the supply basement is to grab a LARGE (15+ gallon), hand cranked, spinning barrel, butter churner, and drag it into the cold room off to one side, where the ice is stored. Next, he goes and finds a couple 5 lb bags of salt, and drags those in as well. Then he hunts in and among the supplies for a fair sized (5-8 gallon) metal pail with a firmly sealing lid that could fit comfortably in the churner, with room to spare, and fills it with a lightly sweetened cream, some vanilla and a few crushed strawberries. Dinte layers some salt and ice in the bottom of the churner barrel, and then He carefully places the now tightly sealed tin in, and carefully layers and packs tight the tin in ice and salt. Over the next 6 hours, every 10-15 minutes or so, he stops by the cold room and rotates the barrel a few times to gently churn the ice cream. Meanwhile, he gathers up 3 large mixing bowls, and a large double boiler, and prepares the base for 3 sauces, one strawberry, one cherry, and one hot fudge. During one of his visit's to the Kitchen he marks down an order for 36 small presentation glasses with a pour lip for the sauces (3 per table), and 24 long handled, narrow spoons, as well as anything else he can think of that he needs. He then digs into his cabinet and pulls out two molds, one ever so slightly larger than the other, so that they nest nicely together. The molds are similar in nature to a muffin tray, shaped into a deep, round bowl with a slopped edge. Dinte whips up a sample of a flour based thin shell similar in concept to a cone and a second one in a slightly different shade, sets them to bake briefly until just firm and then nests them one in the other after punching a few small holes in the smaller of the two, returning them to the oven area for a little longer, varying the wait times for each of the bowls on the mold rack to test for the perfect timing on the bowls.
Dinte spends almost the entire day, baking racks, and racks of bowls, with the outer shell having a bit of chocolate mixed into the flour for a darker shade, and a touch of strawberry juice into the inner shell, giving it a lighter shade with a hint of red or pink. In the middle of the baking cycle, he pulls each rack out, and using a thin, pointed probe, carefully etches either a single family crest into the lighter bowl, or carefully melds two crests if the couple has one each, and makes a few generic ones with hearts surrounding the Schmultzfeather Crest. Once the etching is done, he carefully paints a thin glue out of sugar, and fits the two shells together before returning them to the oven area to finish. While those are baking he finishes gallons of the three sauces, strawberry, cherry and hot fudge. After the sauces are prepped, he gathers up two dozen cherries and two dozen medium sized strawberries, and carefully dips them in chocolate in a paired format , resulting in dozen cherry pairs, and dozen strawberry pairs, and sets them aside on a tray for later. Late into the evening, he does the finishing steps, likely after the dinner starts, filling each bowl with a sculpted pile of smooth vanilla ice cream in fanciful shapes, each concealing the crests. The layout is the dish of ice cream with a pair of spoons laid out facing opposite directions, accompanied by three small cups of sauce to drizzle as desired, with the ice cream crowned at the last moment by either a strawberry pair or cherry pair, served with the ice cream, JUST softening.
"Thank you Chef Phillip! I'll take this into consideration when making a final decision. I like the idea of a few samples.... Oh, Chef Sali? Is the guest list already fixed? I had an idea for family crests or signets or sigils, but that only works if the guest list is known, and the majority have one.... As is, 96 servings of some of my ideas is a daunting task. I may not be able to do all I had hoped to. Chef Tessara, I think this might work for your sweet buns.... " Dinte whips up 3 or so sample dipped strawberry pairs with what could have been intricate designs drizzled on top, and a parfait or two which he slices into 9 wedges for any interested in trying. He also looks into the idea of Sundae's.
To Chef Vincent, he adds, "Actually, sir, perhaps Chef Tessara could be of assistance." Looking at the rotund elf, he asks, "I wonder if you and Dinte could somehow create a glazed crust or bread to hold liquids as part of the presentation?" he asks, pleasantly. "I can think of an idea or two, depending on the flavor and temperature of the liquid you have in mind I can think of a few candy shells that would work as an edible glass. It would take a bit of experimentation to get the tensile and compression strengths just right, thin enough to be light and pretty, yet strong enough to not shatter between someone's fingers, or melt under the weight of the liquid. THAT is a disaster none of us want. As for soup, a more classic bread-bowl might be an interesting twist, not necessarily for this particular project, but still a fabulous option." Nodding to Philip as he returns to the kitchen. "As for myself, I have a few ideas, and would welcome coordinating suggestions reducing the options down a bit more. I'm primarily leaning towards finger foods to feed the other person, such as chocolate covered strawberries or other such fruit artfully embellished. The plate is not quite conducive to a Fondue fountain, but with some stretching, could work. Hmm, perhaps an edible candy spear or three for dipping. Or perhaps a White chocolate Parfait with a fruit garnish? The ideas, they keep bubbling forth. As for a dairy spice reducer, I'll discuss it with Ashley as well, perhaps we can collaborate on a drink that will handle that perfectly."
"Sadly, I must admit, I do not believe I am as familiar with the Shelyn's day celebrations as perhaps the rest of us are... What are some of the traditions?"
Dinte follows Phillip into their shared room carrying the small case that he'd left outside his door near the beginning of the tour. He blinks once as he views the room, and tapestries showing a relatively fair amount of surprise in the subtle motion. He places the case down gently just inside the door, and runs his fingers over the fine weaving. As Philip speaks up, he nods. "The day feels like it has gone for many hours, yet, at the same time, none at all... Yes, I agree, for his sake, and all of ours, I hope that moderation strikes and balances his soul. He at least should count his lucky stars, for it appears that things are much less final here. There are lands where I have cooked where that little stunt could have been his last... Unless you mind, I shall join you in exploring the supplies" ____ On hearing Humperdink ask for everyone’s attention, he pauses politely to hear the man out. At the conclusion of his apologetic speech, Dinte nods once in a polite acknowledgement, but his opinions on the matter appear sealed behind an impassive expression.
Sense Motive DC 20:
Dinte clearly is unhappy, and some stress is evident as tension deep in his shoulders, though it is clear that he is trying masterfully to conceal why and with what... it is likely to do with the "little prank". ___ Dinte follows Philip out and down, leaving his case behind. He spends at least an hour going over each shelf in a methodical and meticulous fashion. He appears to be memorizing EVERYTHING, regardless if it's something that he intends to use or not. He spends a good deal of time reviewing the supplies of his craft, spices, fruits, creams, ices and other oddities, but does not neglect anything. ___ Perhaps some time after Philip and the other exploring chefs meander up, he finally finishes perusing the last shelf and barrel, and stopping briefly in his room, to place a small pouch from the case into the chest, amid layers of uniforms, locking the chest behind him. (50 gp) He carries the rest of the case up to the kitchen, and starts putting away specialized tools into his cabinet. Pliable and dull knives, dozens of odd shaped molds, whisks, and devices to manipulate frosting. ___ While not avoiding small talk, he does not go out of his way to initiate it, and retires to his shared room after at least another hour in the kitchen familiarizing himself with where all the equipment is. Barring someone initiating a conversation, he retires early, rises early, bathes and dresses and is waiting in the kitchen at 8:30am, setting up a few standard bowls of various sizes in preparation for finding out the theme of the weekend.
I understand completely how you are reacting, in character, coming from a LN perspective, and a VERY strict culture (Where the upper classes literally can order the death of any underling for any reason) (if you haven't read D'Shai or The Hour of the Octopus by Joel Rosenberg, I recommend them highly, for a lighthearted perspective of such a culture, and the one I'm trying to work from.)
Dinte happens to be looking up from his place next to Ashley, and across from the chef previously known as Employee Von-Humperdinck, when a twitch of arm muscles leads to a too casual restroom request. While most likely everyone stops and looks up towards Von-Humperdinck, perhaps he himself glances back towards Dinte, to see a narrowing of eyes, and lips suddenly flatten into a hard line. Dinte listens to Ashley start to inject, and in-between one interjection and the next he speaks very quietly, so that perhaps his neighbor, and those with REALLY good ears can overhear, or perhaps none. Whisper:
"In my homeland, such a stunt, would result in the perpetrator being killed within the week. It will be interesting to see how things are handled here."
As he lowers Ashley's head, but before the others rush over, he whispers again, less than a foot from his neighbor. Whisper:
"Easy now, he doesn't deserve too much if he's making trouble that blatantly on his first day... Breathe." You can tell that Dinte is showing some actual concern, perhaps he knows just how badly you are doing. As soon as Ashley is sitting comfortably, Dinte retreats to his station, and is clearly trying to keep a bland expression on his face, but likely appears to be struggling to do so.
Oh. My. I got to read some of this at work, going to see if I can come up with appropriate responses as soon as I find my brain. (I think I lost that 4 hours into work...but I'm hopeful I can come up with something.)
Dinte followed along with the tour quietly, hands folded in front of him, taking the many stairs with ease. The impression he had given the early arrivals that he'd done more than his share of walking was supported by the impression that he just flowed up the stairs, and even by the fourth floor, was not out of breathe. When the tour stops at the floor that will be their living quarters, just as it starts going up again, he darts swiftly down the hall, and places his case on the floor near one of the doors midway down the row, and then hustles and catches up with the group. When the group visits the intended restaurant, he quickly looks over the seating area, and then gets lost in the view, such that he has to hurry to catch up when the group goes back downstairs. When Chef Sali describes the "Elevator" Dinte nods once to himself, as if the question that had been bothering him had been answered, and then finally speaks up to ask another question as Chef Sali gets bombarded with questions from the eager chef's, though he waits until the others have stopped talking for the moment to ask. "Another question ma'am, how will we receive our orders? There was one castle I visited where there were pipes in the walls that led to the kitchen, and orders were shouted through them."
A slim, conservatively dressed man, perhaps in his late twenties, with just a hint of pointed ears peeping through a shock of brown hair indicate an ancestry other than human, though perhaps not too distant at that. His gait indicate that he's done more than his share of walking, an easy ground eating stride, that makes little noise on the carpeting. He too, carries a small leather case, filled most likely with the specialized tools of his trade, and perhaps, samples of his work. While extremely plain garb, the cut and style hints of a culture far from local, with a simplistic green tunic, three-quarter length sleeves, folded back towards the elbow showing a slightly lighter green, belted with a long two toned red sash, with trailing ends turning into a fringe that almost drapes over his feet while standing. The tunic lies outside a plain pair of brown pants that end in a simple pair of wrapped boots. His entrance corresponds with the ceremonial cleansing of a tea cup.
Sense Motive DC 24:
For a moment, Dinte pauses, stopping nearly completely as he watches the ceremonial cleansing. For a moment, there is a look of near panic discern able in his eyes, before he resumes his forward momentum. Perhaps there was a reflexive swallow, but then the signs of unease vanish. He approaches the small gathering, stopping about 5 feet out, and bowing deeply. "Good morning, I am Dinte Dolce, "Sweet Tooth", chef of the 9th Generation and I am honored to meet you both. Same as above:
You have the feeling, that something has been left out of his introduction He accepts the proffered tea with an inscrutable look, sniffs, and sips. "Your choice of flavors is auspicious, I am honored. Thank you. I believe I have just the thing to go with it as well." He steps to the side, and slips down into a seated kneeling position, and opens the top of his case to reveal several small boxes, he pulls one out, and closing the case, lays the open box on top. Nestled within are maybe a dozen, perhaps a few more, tiny 2" white morsels. "Please, help yourselves to a white chocolate with just a hint of mint." He will similarly offer to any later arrivals.
Thank you and congrats!
CHEF INTERVIEW.
Dice:
A slim, conservatively dressed man, with just a hint of pointed ears approaches their Lordships wheeling in a small cart with three covered dishes, and 2 cups of water. "Greetings! I am Lord Schmultzfeather, and this is Lady Schmultzfeather. Who are you, and why do you want to be a chef at my fine new restaurant?" He bows deeply to both.
"I see; I see. Which is your Consumable Specialty?" "I specialize in Sweets, and am a master Chocolatier and Pâtissier." "Please describe the three Consumable Specialty samples you have brought as we taste them now..."
"First, something light intended to be eaten as a decadent snack, a few Small Chocolates with just a hint of jalapeño, next a classic palette cleanser and finally, for special occasions and the end of an extended banquet, Chocolate Fudge cake, topped with fresh seasonal fruits. This can easily be built as a layered extravagance for seasonal fête's. While my three offerings are all chocolate related, they demonstrate a variety of techniques that I have mastered."
"Interesting flavors! Now, explain exactly why I should hire you (and not someone else) for this elite position."
"My Lord and Lady, you clearly seek the best and most extravagantly inspired creations. "If you had to describe yourself in three words, what would they be?" "Inspired, Meticulous, Prepared." "Finally, please indulge me a strange question: What makes you laugh the most?" "Please forgive this one, Honored Lord and Lady, I do not remember the last time I laughed." "Thank you; thank you. You'll be called for if you are chosen. Next!" "Honored Lord and Lady, pleasure to serve." And with a deep bow, he steps back 5 steps, turns and walks out.
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