Meet the Peruvian chef who experiments with insects

While inventing dishes that he still doesn't offer to the public, Peruvian chef Palmiro Ocampo refers to insects as fine and exquisite ingredients. Since passing through the prestigious Noma, in Denmark, Ocampo began to be interested in the use of these beings for human consumption. Now, Ocampo and a multidisciplinary team, which includes scientists and a Peruvian jungle community, participate in the book "Tasty Peruvian insects." The publication, which is part of a project that won the financing of the Peruvian State, presents the benefits of consumption and production of insects, the potential of their upbringing in Peru and recipes devised by Ocampo. In the video, the chef presents one of the dishes of the book.