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As sustainability becomes a core pillar of modern kitchens, chefs are seeking innovative ingredients that deliver on flavor, nutrition, and environmental responsibility. Join Mark Jachecki, Professor of Culinary Arts at Humber Institute of Technology and Advanced Learning, and Jakub Dzamba, Co-founder and CEO of Third Millennium Farming, as they explore how insect protein — once considered a niche trend — is fast becoming a serious player in the world of culinary arts.
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