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The chef and the bug:
The culinary experience

This was an interactive and educational session on the current market for edible insects as food which took place in the late afternoon on October, 25th 2016 at Le Cordon Bleu Dusit Culinary School.

The highlight seemed to be “eating them” as well as the cooking demonstration featuring insects;  appetizing and tempting bugs on the menus such as Tapioca Pearl balls stuff with savory silkworm, one of a specialty menus performed by Chef Supapit Opatvisan, Le Cordon Bleu Dusit Thai Cuisine Chef Instructor, which well-encouraged all participants to discover the fascinating world of insects as food!

Many innovative bugs-on-the-menus were presented: including Bamboo worm chocolate mousse, Cricket Variation and Savory crispy cricket with watermelon which were created by Le Cordon Bleu Dusit Chefs; Chef Willy Daurade (Assistant to Technician Director), Chef Christian Patrice Ham (Head Cuisine Chef) and Chef Wilairat Kornnoppaklao (Thai Cuisine Chef Instructor).

All participants acquired knowledge about  the nutritional qualities of insects – especially by “Eating them” which shaped their new experience and, more importantly, became beneficial to the future studies in global education.

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