Chef Archive
Thread: Less filling but tastes great. Multi-Food-Combination is around the corner. Be ready.
I have been a master chef for 6 months now. And I am already starting to see a slide towards less filling foods over the nutritional bonuses. I have already begun adopting some standards of filling for all of my foods. Example, i try to hit at least 33 or less on many foods to make then easier to combine with OTHER foods. If I see a food that is at 11-14, i'll try to squeek it down to a 10 without too much of a sacrifice to the bonus.
When the masses of players understands potential of all of the foods in greater detail, and when there are more combatants with different types of fighting styles, including jedi's, you will see a greater need for multi-food-combination
True, we have users now taking 3 maybe 4 foods/drinks at a time. But let's be honest, it is mainly a combination of Canape, Brandy, Ahrisa, Cake, Thatkillo, Accargagm or a few others. But when will our food customers realize that if they consumed 6-8 more food/drink items, they will be more adapt to handling a wider variety of attacks and better offensive? Sooner than I think most chefs are prepared for.
It's possible I am off base with this. But after I built a museum with every food available, that tought me a very valuable lesson as a chef. The possibilities are endless! I knew the foods where there, just never made them all. And once our customers realize there is more to on the table than the Canape/Brandy hype whirlpool they are all in, they will be ready to flip the other side of the menu and drool.
The problem lies in making the Caloric and Cabocaloric reduce filling tissue. It is a PAIN in the arsee to get all the domesticated and wild meat to have a decent supply. Chef's are crying as it is to just get enough meat period for their BE's to make nutritional tissue let alone decent wild or domesticated meat. Also, it is my opinion that the majority of chefs are not only stuck in the Brandy and Canape cycle, but also stuck in holding pattern of Nutritional Tissues. The downside, we are training the Bio-Engineers to make only MSN, BSN, and INN's.
So, for now I work with the nutritional tissue and do my best to prepare. I am experimenting with the filling tissue but only for my testing purposes.
I look forward to any feedback. Especially from our beloved Sciguy!
Oh..and being a Master Chef rocks!! It's by far the best profession I have ever played.
Peace!
Ikoo
Message Edited by MovieMania007 on 07-09-2004 03:06 PM
Message Edited by MovieMania007 on 07-09-2004 03:07 PM
I actually think the cost might come into play more after the CB. People might not be able to go off and make 500k in a buff session running missions.
The cost of food will remain about the same. I sure know that I could probably not lower my prices much. So if someone spends 80k on a crate of canape from me, they are going to spend that same amount if I use a nutrition additive or a filling additive(actually it would probably be more for the filling). They will be able to eat more of a variety of foods, but it will be eating at their bank accounts.
Obviously this is just speculation as I really don't have a clue how someone can spend 150k+ on a crate of food with 3-6 uses per stack. But people do and so some chefs sell for that.
Right now the difference between food and no food is very large. Most professions can't solo much with no brandy at least, but if they have brandy and canape they can solo just about anything they want, and kill it very quickly. One thing I liked about chef when I started it, was the idea that food is a choice. People can go without food, so if they wanted it, that means I am providing a service people want instead of a service people need to have. I believe that has shifted in the past few months. The same way as buffs pretty much becoming a requirement or at least assumed before you go out hunting. Your always going to have at least some food, even if its just brandy.
I don't know if thats a good thing or a bad thing. Obviously its good for my bank account, but that was never my goal for chef and never will be. I just don't know what will happen if it shifts back and becomes a lot more optional than it is now. Although maybe we have everyone hooked on food, it will be impossible for them to go back.