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.
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