A listing of the top cool culinary jobs and cool culinary careers in the world, some you've never heard of, some obscure, and many of them unique and out of the ordinary.
Martin Riese Interviewed by Conan O'Brian
Do you fancy yourself a water connoiseur? America’s first self-proclaimed “water sommelier,” Martin Riese, has a 44-page water menu at Ray’s & Stark Bar at the Los Angeles County of Museum of Art, where he is general manager. Restaurant patrons are even able to partake in a water tasting—like wine, they're encouraged to spit out the ones they don't like.
The detailed menu, designed by Riese, features an analysis of bottle by its region of origin, as well as information about the dissolved solids present in the water, something that he says is key to health. In an interview with Quartz, Riese discussed the health benefits of high-end water, such as Vichy Catalan, which he claims has more electrolytes than Gatorade—all yours for a cool $12 a bottle. Another selection is Berg, a $20 water taken from icebergs, and Riese's own water, Beverly Hills 90H20.