Who I am | jini

Who is Jini?

I was not born of the high caste, nor would I want to be. I am am simply a cook. My parents were both cooks and belong to the caste of bakers.Myparents wanted me to learn about the various cusine in different cities and so we often traveled from one place to the next to further our palettes. We would spend time in places such as the Northern Torvlslands where mead flows freely to the Tahari Dessert where dates are served in everything.

We have traveled the lands by boat, by tarn and by wagon. I have seen many different types of herbs and spices combined together to make a magnificant stew or spiced vulo brains.

When I became of age, my parents decided it was time for me to learn to cook like the best of my caste. If I wanted to be accepted in to the caste, I would need to prove I was worthy of them. So at the age of 16, I began spending ahns in the kitchen working over the hot cooking fires and the brick ovens. I listened to what my mentors told me and I offered suggestions of various herb or spice I had tried in my youth. I learned to measure and taste everything before I served it to any. I would keep notes on everything the head cooks in the inn would tell me. We never spent long in one place though and when I would start to ask about doing things with others I would meet iin the kitchens, we would rush out of town or out of the village.

Late at night after spending the day in the kitchens, I would sit in the wagon with a small journal and I would write out the lessons of that day. I would also spend time writing down any recipe that I thought I might wish to try when ever I opened my own cafe.

My parents seem to become more stressed and distant. They became cold and refused to let me interact outside of work. They taught her the basics of life but little more. I wonder what they were hiding. They had to be with how they would not let anyone close to me.

Yes, that is my dream. I want to open a cafe in the city that people can come to sample my creative dishes. In my mind I have it all mapped out, the path that I want to take. I know it will take time but my parents taught me determination and perserverance can help you reach your dream. So, for now, I keep working where ever I can find work, giving citizens a hint of what flavors they can expect to find one day in my cafe.

You want a sample? How about the carmalized glazed custard?

1 tef sweetened shredded coconut
1/8 talu of caramelized sugar
1 vulo egg
1 vulo egg yolk
1/16 talu of half-and-half cream
1/4 tef of white sugar
1/16 tef vanilla extract
Pinch ground allspice

Divide coconut between two ungreased custard cups. Drizzle with caramelized sugar. In a small bowl, whisk the remaining ingredients; pour into custard cups.

Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam for 10-12 ehn or until a knife inserted 1 hort from the edge comes out clean.

Remove cups to a wire rack; let stand for 10 ehn. Run a knife around edge of cup. Unmold custards onto dessert plates; serve warm.

My parents dropped me off in Port Kar one day and said to make my way now, that they raised me as promised and now I was an adult. They left the city that day and I have not seen them since.

So now, my travels have come to an end and I believe I have found a place where I wish to call home. A place where I can begin to serve the hearty appetites of men and women coming back in to Port Kar after spending days out at sea. Now I just need to get established and perhaps find work at one of the local places so that when the time comes to open my own place, they will remember who I am and want to find me.

I have found work at two places and I love it. I am working for Old Gate Tavern and Twisted Herlit Inn. I am living in Thassan Storm House as well and cooking there too. I am teaching 10 young cooks who work at the places for me.

I love what I am doing and I would not give it up now. Teaching and cooking are my passion

Now I am ready to cook with the best of them!