5@5 - Why you can learn to cook without culinary school
September 6th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Whether it's dreams of opening their very own bakery, being the next 'Top Chef' or simply wanting to brush up on their knife skills, a growing number of the food-obsessed continue to flock toward culinary school - some straight out of high school, some swapping out their suits for chefs' whites midlife in hopes of a more savory lifestyle.

But for some like Anthony Goncalves, a culinary degree isn't the end-all, be-all.

Goncalves is the completely self-taught executive chef of 42 The Restaurant. And when we say self-taught, we should also note he's been named as “one to watch” by both Time and Esquire Magazines.

Five Reasons You Can Learn to Cook Without Going to Culinary School: Anthony Goncalves

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Filed under: 5@5 • Chefs • Think

Box lunch: Whopping woks and cork dorks
September 6th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • We interrupt your daily programming for breaking news! The world record for stir fry has been broken. - WWLP

  • Why corked wines can't and shouldn't be screwed with. - Gizmodo

  • Speaking of wine, these female sommeliers are changing the terroir of the male-dominated wine world. - The Feast

  • Taco Bell and KFC may soon be taking your food stamps. - USA Today

  • The naughty "g" word: The word “gastropub” has been banned by The Good Food Guide because it's overused. - Telegraph
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Filed under: Box Lunch • News

September 6th, 2011
10:00 AM ET
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Nathan Mhyrvold is a polymath inventor and avid chef. But his kitchen isn't your normal operation. It has "centrifuges and freeze driers and spray driers and rotary evaporators" that he uses to cook and analyze what he cooks. Mhyrvold studies the science behind cooking, and has written a 2,438 page, $600 book called Modernist Cuisine that is the touchtone for what is known as molecular gastronomy, which melds science and cooking to create incredible concoctions.

In the video above, Mhyrvold describes how to create the perfect French fry. And in the interview transcript in the link below, he also discusses the motivations behind the book and what his kitchen looks like.

Read the rest of "How to make the perfect French fry" on CNN's Global Public Square.

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Filed under: Molecular Gastronomy • Think • Video

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