In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, a participant tries an hors d'oeuvres made with insects at a seminar at Le Cordon Bleu's cooking school in Bangkok. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, Chef Christian Ham shows a seminar in Bangkok how to make “Cockchafer Butter and Herb Crisp”. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, a chef at the Cordon Bleu cooking school in Bangkok shows a seminar how to make “Cockchafer Butter, Herb Crisp” which uses a giant beetle known as the cockchafer as an ingredient. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, bamboo worms, one of the ingredients used in “Bamboo Worm Bites”, one of the dishes served at a seminar at Le Cordon Bleu cooking school. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, a bowl of cockchafers, large beetles, greet participants who attended a seminar on edible insects at Le Cordon Bleu in Bangkok. The bowl was on a welcome table at the school's entrance. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, a chef holds up a “Bamboo Worm Bite”, a dessert that uses bamboo worms as an ingredient in the crust and stink bugs infused into its tiramisu cream. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, Chefs at Le Cordon Bleu cooking school in Bangkok, prepare a Cricket Consomme for tasting at a seminar on edible insects. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, Participants at a Cordon Bleu cooking school seminar in Bangkok try a “Bamboo Worm Bite”, a dessert that uses bamboo worms and stink bugs as ingredients. (Photo by Sakchai Lalit/AP Photo)

In this Thursday, February 19, 2015 photo, a participant holds her nose as she tries a “Cricket Consomme”, a broth made from crickets at a seminar on edible insects at Le Cordon Bleu. (Photo by Sakchai Lalit/AP Photo)