New Mill & School of Culinary Art
The art of fine cuisine, from the humble milling of grain to the crafting of rare delicacies, is taught within the renowned New Mill, also known as Mill College.
Here, masters of the culinary arts—chefs from across the Flanaess—pass down their secrets. But the curriculum extends far beyond cooking; it encompasses the entire journey of food, from farming and butchery to brewing and baking.
Campus & Facilities
The school consists of:
- The New Mill – Classrooms, offices, and an operational but small flour mill for student instruction.
- The Chateau – A prestigious dining establishment, hailed as the finest in Greyhawk. Furnished with imported rugs, dark wooden beams, and roaring fireplaces, it serves only the school's products, prepared entirely by student chefs under the guidance of a Professor Chef.
- The Slaughterhouse & Brewing Cellar – Where students learn the harsh realities of food production.
The tuition at the school is double that of Grey College , as teachers are highly paid, and students must cover material costs. However, diligent but impoverished students can work off fees in the mill, dairy, or slaughterhouse.
Education & Specialties
The first year is spent in grueling labor—milking cows, grinding wheat, and butchering livestock—to instill an understanding of the food supply chain.
By the second year, students choose a specialty or continue general studies. The specialized fields include:
- Brewing
- Cheesemaking
- Winemaking
- Baking
- Basic Chef Cookery
- Exotic Cuisine
- Dietary Health
A Master’s title is granted after three years, except for Exotic Cuisine, which requires an additional two years and is reserved for already accomplished chefs.
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