Gravy Mixologist
Some food chains, especially in the fast-food realm, have a person whose sole job is to perfect and adjust gravy recipes. These “gravy mixologists” test for thickness, color, and taste consistency. It’s culinary chemistry… with meat juice.
While it sounds tasty, it quickly becomes weird. Gravy gets everywhere, and taste fatigue is real. Imagine slurping brown goo all day while adjusting for viscosity—only to have corporate say, “It needs to taste 4% more like chicken sadness.” Bon appétit!
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