These mentors not only pass on their cooking skills, but an attitude and a work ethic. They're chefs with huge personalities, which of course rub off on those who are working under them. Some chefs take these characteristics and build on them, others turn in other directions.
Here then are three videos featuring top chefs cooking with their protégés: Marco Pierre White training a young Gordon Ramsay at London's Harveys in the late 1980s, Alain Passard and Ludo Lefebvre reunited for Mind of Chef, and Ferran Adrià cooking for The Culinary Institute of America with the help of Oriol Castro, formerly of elBulli and now Barcelona's Disfrutar (withJosé Andrés, another elBulli man on translation duties) – the latter is if anything a great excuse to watch Adria recreating some elBulli classics.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.