(POI) The Baratie

[👺 Usiel]

The Baratie


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The Layout

• Lower Deck: The Main Restaurant: The largest area of the ship. It is a large circular area with a decent size deck outside. The inside is a fairly fancy looking restaurant with marble floors, chandeliers glimmering from the ceiling, and ruby red curtains for admiration along the windows. Windows are separated about 10 feet from one another that span all around the ground floor. Tables are located all around the floor with ruby cushion seats as well. The tables are circular with four chairs along each table for comfort. Directly in the middle of the massive ground floor is a circular stair case that goes up to the Middle deck where the kitchen is located at. The stair case is made out of metal with high railings to keep a person safe. The cylinder that holds the staircase is made out of cool colored bricks. The size of the ground floor from one point to the next is approximately 70 meters in length. This makes the Restaurant size about 60 meters in diameter.
  
  
• Middle Deck: Location of the Kitchen: The kitchen which has multiple stations. A station is the area where a certain type of food is prepared. Stations help keep the restaurant kitchen running smoothly. The Baratie has several stations with specialized equipment designed for cooking certain menu items. This is where most of the fights start due to
  
  
  • The Sauté Station The most experienced cooks work the sauté station, since this is where the most complicated dishes are prepared. An experienced sauté cook is also necessary because they usually cook several dishes at one time during the dinner rush. The sauté station is equipped with a multiple burner gas range, sauté pans and tongs. The sauté station has its own prep area, with all the cook’s ingredients, cutting board, cooler, and seasonings.
    
    
  • The Grill Station The grill station consists of the grill, which can be a char broiler or a flattop, a cooler for grill items (chicken, beef, kebabs, ect…) tongs, grill brush and whatever house seasoning the cook uses. The grill cook needs to have a good degree of experience. Like the sauté cook, the grill cook is cooking several dishes at once. A Grill Cook needs to know how to properly cook beef to well, medium and rare temperatures.
    
    
  • The Fry Station The fryer, or fryolator as it is sometimes called, is for fried foods, such as chicken wings, onion rings and French fries. Because a great deal of food that goes into a fryer is a frozen, The Fry Station has its own freezer. Other equipment includes fry baskets, tongs, and bowls for breading.
    
    
  • Other Kitchen Stations The Baratie has a salad station and a dessert station. The well stocked salad station includes a cooler for lettuce, vegetables, salad dressing and plates. The dessert station needs to have cooler for deserts and space for plates, desert forks and an area to assemble desserts.
    
    
  • The Kitchen Line Last, buy certainly not lease is the kitchen line. The line is the area where the servers pick up their food. Sometimes “the line” refers to the line of stations in a kitchen. The line is often manned by the expeditor- the person who sends the dishes to the dining room looking great. The line has garnish, plates, a spindle for order tickets and heating lamps, to keep waiting food hot.
  
  
  The Middle Deck is approximately 60 meters in diameter leaving the kitchen itself approximately 40.
  
  
• Upper Deck: Resident Area, Location of the Chef Quarters: The only level that is not shaped in a large circular platform, but instead shaped in an octagon shape. The upper deck is approximately 40 meters in size while the building within is approximately 10 meters. There is an abundance of rooms within the upper level for the cooks and the waiters. Each room is approximately 15 feet by 15 feet in size. Some are larger than others however. Each room is slightly different to match the personality of each cook and waiter. The floor is a simple hardwood floor from one end to the next with wooden walls to match and give the feel that this ship is actually a ship. There are 23 Chefs within the Baratie that reside within the ship and work along the ship. They are known as the Battle Cooks.
  
  
• The Fins: Extended Deck: Large Fins that is the size of the ship itself are located along the bow of the ship. The Fins thickness of the fins itself is approximately two meters. The fins are made out of the same material as the ship itself. The fins shoot directly down from the bow of the ship. This is to stabilize the ship when harsh lower currents occur that may rock the ship. When activated along the Upper Deck the fins spread out and connect with the Lower Deck extending the deck itself to stabilize the ship even more. They are used to ensure safety against harsh weather whenever the need is there. The platforms are there as well in order to prevent any damage from the restaurant from taking collateral damage. This is considered as a Battle Deck.
  
  In fact the Battle Deck is used for training in the art of combat, or to show off. This Deck is also used during the Festival of Life. Festival of Life - Every year, those who practice the art of Ake Sune - 赤い足 - Red Leg meet up within the Baratie (バラティエ, Baratie). During the Third Full Moon of the Year those who learned the art of Ake Sune - 赤い足 - Red Leg come to Baratie (バラティエ, Baratie) found throughout the locations far and wide to demonstrate their power and might. Some are also Capoeira fighters in which join along for song and dance. Within this time, within the Festival of Life each practitioner endures a test of stature, a test of respects in which those who appear show their works of art through craftsmen and food. Also a battle, a contest of strength and whit is made upon this festival to show who knows the art of Ake Sune - 赤い足 - Red Leg the best. Winner takes bragging rights and perhaps a prize if one was stated at first. For kicks those who appear are also capable of making bets as many leave penniless, or with a little money in their pockets. Within the Great Festival of Life, if one cannot hold their own, no matter how much they know of the Ake Sune - 赤い足 - Red Leg they will always be known as the smallest most lowest rank, an Eggplant.

The fish head located at the stern of the ship may be detached and become a mobile attack unit known as the Sabagashira. When the Sabagashira disconnects from the main ship the fish head then becomes a very smaller fish ship known as a battle ship. The Sabagashira is a two seated pedal boat. It is covered and made out of hard metal instead of wood in order to keep the pilots inside safe. Three large cannons are located within the mouth of the mobile unit for destructive power. It is slow and somewhat clunky however it does pack a punch.

The ship itself is notoriously known as the "Shitty Restaurant" however not by the customers but how the chefs decide to voice out their opinion of the Restaurant even though everyone who enters could clearly see the love each chef has for the place.[/ul]

The People

• Fendoir Au Or'Acier - Sou Chef Fendoir Au Or'Acier, standing as age 43, is the legendary Sous Chef of the Baratie. He is arguably one of the toughest, most skilled chefs in the world. He has hair of a dark amber-brown, cut in a short military style. His eyes are a dark murky hazel that matches with the darkness of a ship at night. He is incredibly muscular, arms about as thick as the average head. He rarely comes out in daytime though, so he is actually very pale. However, his pale figure only adds to the fear of this almost mythical Sous Chef.
  
  Fendoir is a special class of chef, one of the highest classes one could reach. There are many amazing chefs that could claim to be at the status of a 'Jack of All Trades'. However, Fendoir is one of the few that could be considered 'King of All Trades'. Fendoir is tough and full of brawl. However, he could cook circles around some of the greatest chefs in the world. If you asked him to cook a vegetable-heavy dish with a bit of mean and lots of spices, he could pull it off perfectly. If you asked him to cook Ramen, he would make one of the greatest bowls of Ramen you have ever tasted. He could make noodles with nothing but salt, water, flour, and oil, cook it, and serve it with a high class sauce, by him... in less than twenty minutes. He could even cook a restaurant style burger using raw meat, a barbecue stove, and leftovers, in half the time it would take to fry a frozen burger on a preheated electric stove.
  
  "Man can train to do anything with enough time, effort, and thought."
  
  That remains the motto of Fendoir, who trained to be a chef ever since the day he picked a cleaver at the age of eight and vowed to be the greatest cook. You can't argue with the results. Somehow, while learning practically every dish style, Fendoir found time to train TaiJutsu and NinJutsu. He trained into TaiJutsu to strengthen his body and teach it discipline. He trained NinJutsu so that he was never useless without utensils or heat. The giant cleaver that Fendoir usually carries on his person every day is known as "Lourd-Pli Dresseur", translated as the "Heavy-Fold Buster". Fendoir invented it himself while trying to create an unbreakable and impossible to dull cleaver. He came close, the Lourd-Pli Dresseur is said to be able to chop off ten thousand heads before needing to be sharpened, and said have held its own against a "A" rank piercing jutsu. Fendoir owns the only one, but he does make weaker duplicates to carry on his legacy to the far reaches of the world. He claims that he started with the weaker version since he first created it, and just made it stronger with constant re-forging.
  
  It is truly a marvel, how Fendoir managed to become such a powerful man and such a skillful chef. He stands as the proof that any goal is possible if you try till the end. It is the reason he is titled the Sous Chef of the Baratie. There is many that questions why he is the Sous Chef (second in command) instead of the head chef. He personally claims that the restaurant is about food, not power, and that although he can claim himself as "King of All Trades", he is still Ace of none.
  
  
• Serkan Terry - Sauté Chef - Master Craftsmen of Puppetry - A Shrouded man who wears all black. This man tries to keep his face hidden from all. An old man with a large blond mustache. He is a Master Crafter for Puppeteering and is a very open person. This man keeps to himself however is considered to be open. He may create puppets but is not a puppeteer to be honest. (Update) He resides in the Baratie.
  
  
• Kemen Balder - Sauté Chef - Master Transportation/Siege Craftsman - A well known Red Leg of the arts. Kemen had almost mastered Ake Sune - 赤い足 - Red Leg at a young age of 15, Not the youngest but still pretty young to master the art's and be consider a Red Leg when he was about 20 but suddenly disappeared. This young man usually wears blue with black slacks. His blue long sleeved shirt is followed with a black tie having red hair combed to the side. (Update) He resides in the Baratie.
  
  Lac'Nei Incendie - Lac'Nei Incendie is the famed female Saucier of the Baratie. She has been nicknamed "Sauce de Mere", the mother of sauce. She has fairly long brownish-black hair with nice navy blue eyes. It is very likely that she is considered the mother of the kitchen. Lac'Nei is a fairly young chef standing at 24 years old. She is a ninjutsu master, and uses unique ninjutsu in some of her best sauce based dishes. Her sauces are considered probably one of the best and most unique. There has never been a single chef on the Baratie able to even come close to her level of sauce making. There exists no type of sauce Lac'Nei can't duplicate and make her own. She is capable of combining every flavor you could think of into one type of sauce. It is even said that she has a secret type of sauce that changes flavor based on a person's taste buds. These characteristics define the best and only true Baratie Saucier, the only person on the ship capable of being an "Ace of Sauce".
  
  Lac'Nei is considered a pretty soft character in the kitchen of the Baratie. However, there are times where her mood just swings and matches the level of Sous Chef Fendoir. Her mood swings usually occur if someone tampers with her sauces somehow, accidental or not. She also freaks out if the ship is low on any type of supply, sauce related or not. It is by her personality alone that the ship has never run out of any type of raw material. She is also the one that has makes sure that the ship itself is also always in top condition. There are many chefs that live on the ship who are sure Lac'Nei is insane in some way, with how she could be so gentle yet so tough. However, those that know her the best respect her as a chef and as a guardian.
  
  Fendoir, the Sous Chef himself, quotes "We are the chefs of Baratie, and the Baratie is the combination of all our hard work and dreams. In short, the Baratie is our sacred child, and Lac'Nei Incendie is the greatest guardian it could have."
  
  Those words don't just represent Fendoir, they represent a shared respect for Lac'Nei by many high class Baratie chefs. She is so young, and she is only the Saucier of the Baratie, yet she does so much for the ship and its chefs. In fact, in one incident where the mast of the ship was struck down by pirates who attempted to raid the ship, Lac'Nei unleashed an terrible display of her ninjutsu power, striking down three huge ships and the pirates in them with water and lightning. It is said that she had used the broken mast of the ship to create the handles for her twin kitchen knifes, said to rival Fendoir's cleaver in durability and sharpness. The knifes, measuring each two feet in blade length and one foot in handle length, were named the "Baratie Jumeaux", the Baratie Twins. They represent the unbroken bond of the legendary Saucier and the ship Baratie.