Kids will be the most effective ambassadors for the edible insect industry. If we can convince them that eating bugs is healthy, sustainable, tasty, and COOL, then they will compel their parents to make product purchases and the industry to meet demand in kind. If marketers know that kids crave these delicious critters, it bodes well for the entire edible insect industry. And what happens to kids when they stop being kids? They become insect-eating adults, influencing their future families and peers with their minds and wallets.
Getting more chefs involved will be critical to the public’s education around and acceptance of bugs as ingredients. With over 2000 edible insect flavors to explore, chefs have a relatively untouched treasure chest of ingredients to explore, each with unique, complex flavor profiles.
Chefs are the Gate Keepers of consumer preference and continue to expand our cuisines with innovative concepts and casual, eclectic menus. It’s not uncommon for one chef alone to drive a vibrant micro food culture in a city, thus expanding appreciation for new foods and dishes that impact customers’ attitudes nationwide.
According to Menus of Change, the past two years have been dominated by vegetable-focused menus, resulting in a “normalization” of vegetable dishes as fully belonging on acclaimed menus and as “vehicles for culinary creativity.” It is my goal to see a similar trend with bugs. It will be key for chefs to champion our efforts to gain consumer acceptance of bugs as ingredients.
For these reasons, I’m elated to announce words my mother never thought she would hear: I’ll be partnering with the International Culinary Center (ICC) for a class titled “How & Why We Eat Bugs.” The class will include a guided tasting and is open to the public on Monday, August 27, 2018, from 3:00 – 5:00 pm at the Campbell, CA campus.