As part of Social Bugs, we will be teaching others how to cook with insects, so it was important that we step into the kitchen ourselves to explore how insects can be integrated into modern cuisine. Guided by Rasmus Leck Fischer of Gastronomisk Innovation, our partners experimented with new techniques and ingredient pairings—many tasting insects for the first time!
From cricket pesto to roasted mealworms with baked artichokes, chestnuts and apples, we discovered the depth of flavor and unique textures that edible insects can add to a dish.
The session took place at Kitchen Collective, a democratic food space fostering culinary innovation and sustainability. Beyond cooking, this workshop provided a hands-on way to connect tradition and innovation, drawing inspiration from both Entomophagy’s rich history and New Nordic Cuisine.
Insects offer a sustainable, nutrient-rich alternative to conventional protein. But just as important—they can be delicious! Would you give them a try? 🦗🌍
