Chef Archive
Thread: haaaaalp!, new chef needing advice
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Draaco111
Sun Feb 20, 2005 9:04 am
#1
HI there I'm a new chef on ahazi and am trying to get things set up for a chef business. I'm done with the grind and have a suit that makes me +11point (not quite sure if that is acceptable, please explain). I wanted to know if there was a thread that listed what areas I need in flora to make certain foods, eg: OQ and FL for synthsteak; OQ and PE for bivoli, etc. If there is not a thread, can someone list them for me? Any other advice is greatly appreciated.
Message Edited by Draaco111 on 02-20-2005 09:26 AM
Higginsis
Sun Feb 20, 2005 2:12 pm
#2
Or use the sidebar of your crafting tool. Just as easy.
Like malia said its all there if you look a bit closer.
Like malia said its all there if you look a bit closer.
MaliaMing
Mon Feb 21, 2005 1:41 am
#3
There isn't a thread, but there's this thing they give you in game called a datapad. 
All the percentages you need to hit certain categories are there. There are a couple schematics that differ from the 66% PE/33 OQ for nutrition, and from what most of us can tell, they still adhere to the 66/33 aside from one (sciguy knows it, but I can't think of it at the moment). Things like brandy, ahrisa, canapes and synth need stats to generally all be good. Some others you can slack on a little bit and still get good products. You'll really have to just play with it to find out what works and what doesn't. Reading about it is never quite the same.
All the percentages you need to hit certain categories are there. There are a couple schematics that differ from the 66% PE/33 OQ for nutrition, and from what most of us can tell, they still adhere to the 66/33 aside from one (sciguy knows it, but I can't think of it at the moment). Things like brandy, ahrisa, canapes and synth need stats to generally all be good. Some others you can slack on a little bit and still get good products. You'll really have to just play with it to find out what works and what doesn't. Reading about it is never quite the same.
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