If you fancy yourself as a dab hand at making guacamole, we may have found you the perfect job.

The Ritz Carlton in Dallas, Texas employs guacamologists (and has even patented the term) to prepare fresh guacamole every evening at 6 pm in the hotel’s lobby. Guests listen to a presentation as the guacamologist talks them through selecting the ideal avocado for the dip and spread (you don’t want the avocados to be too ripe), how to balance the flavours (taste as you go) and demonstrates the ideal method of combining avocados, jalapenos, tomatoes, red onion, coriander, salt and lime. Oh and let’s not forget the ‘secret ingredient’ of roasted garlic.

It may sound like the dream job, but once guacamole happy hour is over, the guacamologist turns back into a regular person who works as a full-time chef within the hotel and waits another 24 hours before they can wow the participants with their avocado expertise. “The requisite culinary background isn’t incredibly in-depth,” said Ritz Carlton guacamologist Todd Sabo Sabo in an interview with USA Today. “You just have to love your avocados and love talking about them.”

While it seems as though the Ritz Carlton is the only place that employs a guacamologist, the role is the latest in a whole list of quirky trends that have sprung up around the popular single-seeded fruit.

In Mexico, an adults-only hotel has launched a month-long guacamole celebration, which celebrates the avocado in a variety of dishes and drinks (think avocado tiramisu and an avocado and piña colada martini). UK supermarket Waitrose was stunned by the popularity of its avocado Easter egg, and people are even using avocados to propose to their loved ones.

The world has an insatiable appetite for avocados. In Australia, our addiction to the rich, smooth green flesh of the fruit has driven us into The Great Avocado Depression of 2018 – as cafes and shops struggle to keep up with demand. In China, avocado sales are predicted to double this year and Mexico, the world’s biggest producer of avocados is considering importing avocados from abroad.

Our love of all things avo shows no sign of slowing down. And as far as unusual food jobs go, being a guacamologist sounds pretty good to us – it’s got slightly more appeal than being a turkey inseminator or fish valet, although we quite like the idea of being a tequila butler.

But even better, we are looking forward to the day when we check into a hotel to find they offer both a guacamologist and tequila butler. ¡Arriba, arriba!

Click here for our own recipe for the ultimate guacamole.