Most chefs work with butter, herbs and maybe a little spice. Alexandra Lambert works with crickets — and loves every minute of it. As an entomologist at the Audubon Insectarium in New Orleans, Lambert calls herself the Insectarium's head chef.

"I make all the food here at the Bug Cafe," Lambert said. "I don't really cook much outside of here, but I like it because bugs are easy. They just taste like whatever you cook 'em with — and I have a heavy seasoning hand."

Watching people approach the Bug Cafe's counter and take that first hesitant crunch delights her. She said she gets a lot of joy out of other people enjoying her entomological culinary creations, with her favorite being the Cricket King Cake she makes herself.

Like most chefs, she likes to switch up the menu — dips one week, dr

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