A highlighting sample of my work using insects as a protein source in various dishes

In 2013, I was approached by Aruna Handa, the creator of Alimentary Initiatives and founder of the Future Food Salon, to create cookies using insects. I was immediately interested in the unique challenge and have been a part of the Future Food Salon ever since, expanding my insect-based menu to include dishes like spicy cricket spoons and mealworm empanadas. Through the Future Food Salon, I have had the opportunity to showcase my culinary creations, as well as food, art, music, culture, and science, at events in Toronto, Montreal, and New York.

As I worked with insects, I began to create cookies using crickets and savory amuse-bouches. As I learned more about the educational and nutritional value of eating insects, I decided to integrate them more fully into my dishes rather than simply using them as toppings. It was important to me to use only plant-based ingredients in my insect recipes and not include any animal byproducts

Get ready to cook up a storm with the latest addition to your kitchen – an insect cookbook! With simple and fun recipes, you’ll be able to easily incorporate insects into your meals. Keep your eyes peeled for its release this year and experience a new way of cooking !!!