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Hello there! Welcome to the world of Pokémon! This world is inhabited by creatures called Pokémon! For some people, Pokémon are pets. Others use them for fights. Yourself...You cook Pokémon as a Profession. First, what is your name?
>Write-In
In a world such as this, people don't like to think of the harsh truth about where their food comes from. Most remain blissfully ignorant of what goes into putting meals on the table. While your job is unpopular, and even reviled by some, it's the path in life that you've chosen, and you're committed to pursuing this career. You've learnt the trade from a specific place as well, which may or may not be morally dubious.
>Official channels. You've gotten your license to cook and hunt from a League-associated culinary school. This means you're in better standing with the public, and have uncontested access to basic resources. But you're also held back by accountability, and can face big trouble if you break the rules and limitations set by the law- some of which are rather stringent. Boring and safe, if you choose to follow along.
>A master. You've just finished your training, but you're still an amateur in the culinary world. For better or worse, you've struck out on your own to establish a legacy of your own. You have some inherited skills and tools from your sensei, and a handful of connections. Your master's name isn't big enough to be thrown around, but to the right people, it might be worth something. You're more of a specialist in your type, but lack the generalist nature and textbook foundations that official chefs are taught early on.
>Self-taught. You just kinda... started doing this on your own. After living your life in the rural edges of your hometown, you gravitated towards being a chef. You have a lot of experience improvising, but are more prone to mistakes in the first place. You also should try and keep your work on the down low, as being an unlicensed, untrained cook is heavily frowned upon. Your restaurant will have already been established for a little while, and starts with an existing base of customers, comprised of locals who know you well. But rising high and gaining region-wide fame might be harder.
>Write-In
In a world such as this, people don't like to think of the harsh truth about where their food comes from. Most remain blissfully ignorant of what goes into putting meals on the table. While your job is unpopular, and even reviled by some, it's the path in life that you've chosen, and you're committed to pursuing this career. You've learnt the trade from a specific place as well, which may or may not be morally dubious.
>Official channels. You've gotten your license to cook and hunt from a League-associated culinary school. This means you're in better standing with the public, and have uncontested access to basic resources. But you're also held back by accountability, and can face big trouble if you break the rules and limitations set by the law- some of which are rather stringent. Boring and safe, if you choose to follow along.
>A master. You've just finished your training, but you're still an amateur in the culinary world. For better or worse, you've struck out on your own to establish a legacy of your own. You have some inherited skills and tools from your sensei, and a handful of connections. Your master's name isn't big enough to be thrown around, but to the right people, it might be worth something. You're more of a specialist in your type, but lack the generalist nature and textbook foundations that official chefs are taught early on.
>Self-taught. You just kinda... started doing this on your own. After living your life in the rural edges of your hometown, you gravitated towards being a chef. You have a lot of experience improvising, but are more prone to mistakes in the first place. You also should try and keep your work on the down low, as being an unlicensed, untrained cook is heavily frowned upon. Your restaurant will have already been established for a little while, and starts with an existing base of customers, comprised of locals who know you well. But rising high and gaining region-wide fame might be harder.
