The International Culinary Center To Host First Cooking with Bugs Class + Why This Is Important!

The International Culinary Center To Host First Cooking with Bugs Class + Why This Is Important!

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.

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Tiny Farms on Regulations, Barriers to Entry, and the Technical Side of Insect Farming

Tiny Farms on Regulations, Barriers to Entry, and the Technical Side of Insect Farming

After being virtually introduced by a distant mutual friend, Jena and I hit it off quickly. Owner and brains behind Tiny Farms, Jena was witty, driven, and a joy to speak with. Tiny Farms is a San Francisco based startup working on pioneering smart, scalable insect farming. We hopped on a call to discuss data, crickets, and regulations… to name a few topics. I’ll jump ahead in the story to say I ended the call with a smile on my face, knowing that we have people like Jena working hard on “smart farming” for our future.

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