unusual job

X v It has to be, without doubt, the best job in the world. Ever. Now, I like chocolate - a lot. My sickness threshold is high. I can eat loads without feeling queasy. I've tried and fallen in love with every brand I can think of, and, as far as inventing new flavours goes, well, that's easy. EVERYTHING goes well with chocolate.

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"Someone coming into a job like this would usually have a food science degree, like I have," he says. "But I didn't want to restrict it to that, partly because that doesn't necessarily mean you have a real passion for food. So I wanted to open it up. But we want to get the perfect person.
"There are three things I'm looking for. Firstly, the right applicant must be able to taste and discern between different tastes and flavours.
"Secondly, they've got to be creative.
Lastly, we're a small team so they've got to be able to fit in. Personality is very important. You've got to be very confident to express your opinion so when you're challenged about a recipe you're developing, you can stand up for it."

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What does your job involve?
I work on our seasonal chocolates - we bring out special ranges for Christmas, Easter, Valentine's Day and Mothering Sunday. At the moment, I'm working on our Father's Day chocolates. We need to plan each range really far in advance, so I start thinking about the Christmas chocolates in January, and sign off the range by June or July.
We do a lot of market research, and hold tasting sessions in stores around the country, to give us a snapshot of