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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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

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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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Scoop up some mud - September 6 is National Coffee Ice Cream Day!

Creamy and caffeinated, just what a sweet dessert and all-day snack should be! Forget eating this before bedtime or the java will be jolting you out of bed in no time.
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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