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.
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.