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.
Five Reasons You Can Learn to Cook Without Going to Culinary School: Anthony Goncalves
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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.
Kevin Clark really, really wanted a Meximelt. He longed for the seasoned ground beef, melted three cheese blend and fiesta salsa wrapped in a soft flour tortilla. He craved its melty goodness. The only problem – Kevin was living in Australia where alas, there are no Taco Bells.
So, Kevin thought outside the bun. He’d been corresponding with a friend in the states who’d asked Kevin what he missed the most. After describing his dilemma, he convinced the friend to mail him a Meximelt. Yes, you read that correctly; it was sent in the mail.
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