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Which Celebrity Chef is Predicting The Future of Bugs?

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Innovation takes time to make a difference. No matter the application – tech, finance, food, medicine – you’ll have the inventors, early adopters, early majority, the skeptics, and all else in between. However, new creations need to solve a problem or otherwise impact people’s lives positively, in order to stick. Eating bugs satisfies both through its potential to aid global malnutrition and environmental deterioration.So where will you fall in this inevitable shift in western food culture and the future of bugs? Are you an early adopter or a skeptic?

Chef David Burke, lauded celebrity chef and restaurateur, is an early adopter and proponent of entomophagy:

Insects are booming — I see insects in the future. I know a lot of countries eat them, and I think it was time to start experimenting with them.”

He’s right! Insect farming and production is at an all-time high, where supply is more of an issue than demand. Leaders, philanthropists, and environmentalists alike have stepped up to the plate to propel what makes sense – eating insects.

“I like to be on the forefront of things. I think chefs are supposed to push people a little bit, educate people, try new things and forge forward, and that’s what we’re trying to do — we’re opening the window to a new product.”

Burke’s newest New York City restaurant, Woodpecker by David Burke, gives people the opportunity to try cricket pizza, a delicious combination of a new experience and an old mainstay. The wood-fired margherita pizza is topped with salt-roasted crickets and jalapeno pesto. We salivated over the pizza and think it’s a great way for New Yorkers to get familiar with our beloved superfood. Woodpecker’s general manager, Mark Bruner, says more bugatarian-friendly items will be appearing on their menu in the near future. In the meantime, we suggest you try the famous bacon clothesline…

Although bugatarian food has faced perception barriers because of social conditioning, eating bugs is proving to be too compelling of a force to subdue. Those hesitant perceptions will soon be ancient history just like the initial public’s aversions to foods like lobster, squid ink pasta, and caviar. This new norm is popping up on the world’s menus and shelves as we speak. Therefore, the question remains: are you an early adopter?

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