University offers BRL 2,000 to "pizza tasters"

An American university is offering a “dream job” vacancy.

This vacancy is intended for those who love tasting pizza and cheese. The best of everything? They are willing to pay a generous R$2,000 for this delicious task.

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The University of Wisconsin-Madison, in the United States, took an innovative decision. It recognizes the importance of deepening knowledge about the foods that we love, like the pizza and the cheeses.

For this, they are hiring passionate and dedicated tasters, who will be responsible for evaluating different flavors, textures and characteristics of these gastronomic delights.

The lucky ones selected will have the incredible mission to taste a variety of pizzas and cheeses carefully selected, seeking to identify nuances of flavor, balance of ingredients and general quality.

They will be encouraged to try unique combinations such as gourmet pizzas and artisanal cheeses, thus expanding their taste and knowledge of these products. Altogether, there are 24 types of cheese and 12 pizzas.

In addition to enjoying the delicacies, tasters will also be responsible for recording their analysis and providing detailed feedback on each sample. This meticulous work will contribute to research and studies related to product improvement, promoting innovation in the food industry.

The opportunity is for a limited time.

Requirements for this dream position include a keen sense of taste, skills developed sensory skills and a passion for pizza and cheese. Previous experience in tasting or gastronomic knowledge are considered differentials.

However, the vacancy is temporary and three hours of work will be carried out, three times a week. In all, pizza tasters will receive an amount in dollars equivalent to almost R$ 2000. To participate, you must show up at the university's campus in Madison.

And then, would you like to work a few weeks just getting paid to eat pizza and different cheeses. It only takes a few hours a day to carry out all this incredible “effort”.

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