Ants Are the Future of Cooking, and They Taste Like Lemongrass
We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
Top Chef alum and Volt chef/owner Bryan Voltaggio is ready for insects to become more mainstream. He first experienced bugs in fine dining when he attended René Redzepi’s MAD symposium in Copenhagen. “I saw bee larvae, worms and crickets used to create fermented sauces,” he says. “That’s interesting to me, and I’ll try anything. I ate live ants at Noma and they tasted like lemongrass.”