So, essentially becoming a flavourist today is still an apprenticeship process.

其实，今天要成为一名调味师仍然要从学徒做起。

Here's Dr Berenstein again, explaining the work of present-day flavourists to BBC World Service programme, The Food Chain.

贝伦斯坦博士在BBC世界服务栏目的《食物链》节目中讲解过当今调味师的工作。

Flavourists work in high-tech laboratories and every new ice-cream, crisp or toothpaste flavour is the result of years of scientific research.

调味师在高科技实验室工作，每一种新口味冰淇淋、薯片或牙膏都是多年科学研究的结果。

In this programme we'll be meeting the flavourists, scientists who combine different natural and artificial ingredients to create the flavours we love to taste in our food.

在本期节目中，我们将听听调味师怎么说。他们是科学家，能用各种天然和人工原料调配出我们喜欢的食物味道。

Dr Berenstein calls flavourists craft artisans – people doing skilled work with their hands, and she describes their creations as the marriage of science and art.

贝伦斯坦博士将调味师称为手艺人“craft artisan”，即用手做技术活的人，而且她将他们的作品描述为科学与艺术的结合体。

Your training is on-the-job, working alongside a master flavourist at a flavour and fragrance company, or at some of the bigger food companies will have their own flavour divisions.

你的培训是在职的，你要在一家调味公司与一位资深调味师一起工作，或者在一些较大的食品公司的调味部门。

Yes, I love the idea of the flavourist as a magician, adding a pinch of this flavour, or a drop of that oil to create the perfect, magical taste!

是的，我喜欢把调味师叫作魔术师。他们加入一小撮这种味道，或者一滴那种油，就创造出了完美的，神奇的味道！

Today's flavourists learn their art by serving an apprenticeship – a period of time spent working for a skilled master, often for low payment, in order to learn their skills.

今天的调味师通过做学徒来学习技术。“apprenticeship”，是指给师傅打下手的一段时间，通常报酬很低，期间要学习师傅的技术。

Well, it's true that sweet and salty flavours go together well, but the correct answer was… white chocolate and caviar, a combination described by Swiss master flavourist, Fran Ois Benzi, as " weird but wonderful" .

甜味和咸味的搭配的确很好，但正确的答案是… 白巧克力和鱼子酱，瑞士调味师弗兰·奥伊斯·本齐评价它的味道“奇怪但很棒”。