As a "wonderful" profession, where is the development prospect of food tasters?

The development prospect of sommeliers will never worry about the lack of market demand, and now there are sommeliers with higher wages such as dog food sommeliers, and the development prospect of sommeliers is still considerable.

In fact, a sommelier is also a profession. As the name implies, he tried delicious food and put forward his own feelings and suggestions for improvement, mainly aimed at some new products and needed a keen taste. For example, KFC often introduces new products. Before the launch, many tasters will try and improve it to meet the tastes of most people, and then it will be popular after the launch. Wine tasters are also a dangerous profession, but they have life support in case of food poisoning. People in this profession are required to have a good sense of taste and taste, and can judge the quality of new foods so that the company can improve them.

Ordinary tasters are very common, but abroad, there are high-paying jobs like dog food tasters. The taster should personally taste the dog food, check whether the ingredients are balanced and ensure that the taste can meet the standard. The popularity of dog food in the market depends entirely on the results of the tasters. The starting salary is 20,000 pounds (equivalent to RMB 6.5438+0.7 million), and the normal level is 50,000 pounds (more than 430,000).

In fact, sommeliers not only complete tasting, but also have requirements for tasting articles written by sommeliers. The most taboo is that they are too subjective. Everyone has a template in his heart. When he meets something new, he will always compare it with the template in his heart, so as to measure the quality and pros and cons of things. Chinese restaurants in Australia mainly mix Cantonese cuisine and Sichuan cuisine. Eating hometown dishes will naturally be associated with previous experiences, so as to compare and judge. This is actually a taboo thing. Even if you think about it yourself, you can't write it in the article, because it is too subjective, which will confuse the audience and affect readers' choice of restaurants.