Culinary Students Experiment with Crickets and Cricket Powder

Over the course of a week, culinary students at Fleming College’s Culinary Institute learned about the importance of embracing entomophagy and were trained on how to possibly incorporate whole roasted crickets and cricket powder into their culinary dishes. The Entomo Chef, Caryn Goldin, trained the students, left with product, and left them to their own devices; exploring, experimenting, and inventing delicious dishes made with this nutrient-dense ingredient. After a week of experimentation, the students presented their favourite dishes to a panel of judges.

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