A participant holds her nose as she tries a Cricket Consomme, a broth made from crickets at a seminar on edible insects at Le Cordon Bleu. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéeing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy.

Chefs at Le Cordon Bleu cooking school in Bangkok prepare a Cricket Consomme for tasting at a seminar on edible insects.

Bamboo worms, one of the ingredients used in Bamboo Worm Bites, one of the dishes served at a seminar at Le Cordon Bleu cooking school.

Participants at a Cordon Bleu cooking school seminar in Bangkok try a Bamboo Worm Bite, a dessert that uses bamboo worms and stink bugs as ingredients.

A chef holds up a Bamboo Worm Bite, a dessert that uses bamboo worms as an ingredient in the crust and stink bugs infused into its tiramisu cream.

A bowl of cockchafers, large beetles, greet participants who attended a seminar on edible insects at Le Cordon Bleu in Bangkok. The bowl was on a welcome table at the school's entrance.

A chef at the Cordon Bleu cooking school in Bangkok shows a seminar how to make Cockchafer Butter, Herb Crisp, which uses a giant beetle known as the cockchafer as an ingredient.

The Associated Press A participant tries an hors d’oeuvres made with insects at a seminar at Le Cordon Bleu’s cooking school in Bangkok.

Chef Christian Ham shows a seminar in Bangkok how to make Cockchafer Butter and Herb Crisp.

Participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand.