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The sweetest job in the world?

One lucky sugar lover has landed a job that’s almost as good as Willy Wonka’s.

Angus Kennedy from West Farleigh, near Maidstone is the chief chocolate taster for a string of confectioners.

Chocolate factsHe spends up to three hours a day sampling new product ranges and 'concept' bars – gobbling through two-and-a-half kilos of chocolate every week.

"You do get some really odd products," said Angus. "I’ve seen a Japanese hornet inside a jar of honey and scorpions enrobed in candy.

"They seem to think if you put chocolate on anything then people will eat it."

Angus, 46, has candy in his blood. His family has been publishing Kennedy’s Confection – a trade magazine for the sweet industry – for more than 120 years.

As editor, he is regularly called upon to act as a judge in industry competitions – and he also provides manufacturers with detailed reports on new recipes.

He said: ''I'm responsible for identifying subtle flavours, textures and smells before deciding which creations are good enough for the customers.''

A good indicator of quality, he says, is the sell-by date.

He added: ‘If it’s kept in the fridge that’s a very good sign because you know it’s going to be made with fresh cream. And a short sell-by-date indicates that it’s not designed to stay on the shelf for a long time."

But Angus insists his job’s not as glamorous as it sounds. It poses two obvious health hazards - bad teeth and weight gain.

He said: ''It does have its downsides. For starters, I have to visit the dentist once a month, and I have to watch what else I eat to control what could be an ever-expanding waistline.

"But there is a sort of magic in chocolate. Even when I get back home, I’ll open a box and have a sneaky one with a coffee.

"One thing’s for sure, if it wasn't for chocolate and champagne I don't think I'd have four children."

Is this the best job in the world? Do you know of a better one? Do you do the best job in the world? Join the debate by adding your comments below.

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