{
 "id": "rd613069f89a",
 "found": true,
 "parent_id": "r4cecddd9bda",
 "created_at": "2026-08-31 22:56:48.368702+00:00",
 "rows": [
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for Marco Pierre White at Harveys."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for Marco Pierre White at Harveys."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "From there, a 23-year-old Ramsay moved to Paris to work with Guy Savoy and Jo\u00ebl Robuchon, both Michelin-starred chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "From there, a 23-year-old Ramsay moved to Paris to work with Guy Savoy and Jo\u00ebl Robuchon, both Michelin-starred chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/@GordonRamsay",
   "title": "Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon James Ramsay (born 8 November 1966) is a British celebrity chef, restaurateur, television presenter and writer.",
    "Upon his return to London in 1993, Ramsay was offered the position of head chef, under chef-patron Pierre Koffmann, at the three- Michelin-starred La Tante Claire in Chelsea."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/tulsa-s-farmbar-chef-recruits-michelin-and-beard-winners-for-dinner-series",
   "title": "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
   "trainee": "Caleb Mohr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
    "After OSUIT, Mohr trained under chef Am\u00e9lie Darvas at \u00c4ponem l'Auberge du Presbyt\u00e8re in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/tulsa-s-farmbar-chef-recruits-michelin-and-beard-winners-for-dinner-series",
   "title": "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
   "trainee": null,
   "mentor": "Am\u00e9lie Darvas",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
    "After OSUIT, Mohr trained under chef Am\u00e9lie Darvas at \u00c4ponem l'Auberge du Presbyt\u00e8re in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/tulsa-s-farmbar-chef-recruits-michelin-and-beard-winners-for-dinner-series",
   "title": "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
   "trainee": null,
   "mentor": null,
   "kitchen": "\u00c4ponem l'Auberge du Presbyt\u00e8re",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
    "After OSUIT, Mohr trained under chef Am\u00e9lie Darvas at \u00c4ponem l'Auberge du Presbyt\u00e8re in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/tulsa-s-farmbar-chef-recruits-michelin-and-beard-winners-for-dinner-series",
   "title": "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vailhan, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
    "After OSUIT, Mohr trained under chef Am\u00e9lie Darvas at \u00c4ponem l'Auberge du Presbyt\u00e8re in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/tulsa-s-farmbar-chef-recruits-michelin-and-beard-winners-for-dinner-series",
   "title": "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Tulsa's FarmBar Chef Recruits Michelin and Beard Winners for Dinner Series",
    "After OSUIT, Mohr trained under chef Am\u00e9lie Darvas at \u00c4ponem l'Auberge du Presbyt\u00e8re in Vailhan, France, a Michelin-starred restaurant built inside a 17th-century presbytery and known for hyper-local, vegetable-forward cooking."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During Albert's tenure, particularly after Michel shifted focus to their [Waterside Inn](/page/The_Waterside_Inn) in 1972, [Le Gavroche](/page/Le_Gavroche) served as a renowned training ground for aspiring chefs, including [Gordon Ramsay](/page/Gordon_Ramsay), who joined as a commis chef in the late 1980s, and [Marco Pierre White](/page/Marco_Pierre_White), who honed his skills there earlier in the decade; many of these prot\u00e9g\u00e9s went on to lead [Michelin](/page/Michelin)-starred establishments themselves.[18][19][1]",
    "### Mentorship of chefs",
    "During the 1980s, [Gordon Ramsay](/page/Gordon_Ramsay) apprenticed under Roux at the restaurant, crediting him with instilling a transformative [work ethic](/page/Work_ethic) and the ability to elevate simple ingredients into exceptional dishes through meticulous preparation.[38][39]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": "the late 1980s",
   "trainee_evidence": [
    "# Albert Roux",
    "During Albert's tenure, particularly after Michel shifted focus to their [Waterside Inn](/page/The_Waterside_Inn) in 1972, [Le Gavroche](/page/Le_Gavroche) served as a renowned training ground for aspiring chefs, including [Gordon Ramsay](/page/Gordon_Ramsay), who joined as a commis chef in the late 1980s, and [Marco Pierre White](/page/Marco_Pierre_White), who honed his skills there earlier in the decade; many of these prot\u00e9g\u00e9s went on to lead [Michelin](/page/Michelin)-starred establishments themselves.[18][19][1]",
    "### Mentorship of chefs",
    "During the 1980s, [Gordon Ramsay](/page/Gordon_Ramsay) apprenticed under Roux at the restaurant, crediting him with instilling a transformative [work ethic](/page/Work_ethic) and the ability to elevate simple ingredients into exceptional dishes through meticulous preparation.[38][39]"
   ],
   "mentor_evidence": [
    "# Albert Roux",
    "During Albert's tenure, particularly after Michel shifted focus to their [Waterside Inn](/page/The_Waterside_Inn) in 1972, [Le Gavroche](/page/Le_Gavroche) served as a renowned training ground for aspiring chefs, including [Gordon Ramsay](/page/Gordon_Ramsay), who joined as a commis chef in the late 1980s, and [Marco Pierre White](/page/Marco_Pierre_White), who honed his skills there earlier in the decade; many of these prot\u00e9g\u00e9s went on to lead [Michelin](/page/Michelin)-starred establishments themselves.[18][19][1]",
    "### Mentorship of chefs",
    "During the 1980s, [Gordon Ramsay](/page/Gordon_Ramsay) apprenticed under Roux at the restaurant, crediting him with instilling a transformative [work ethic](/page/Work_ethic) and the ability to elevate simple ingredients into exceptional dishes through meticulous preparation.[38][39]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Albert Roux",
    "### Mentorship of chefs",
    "During the 1980s, [Gordon Ramsay](/page/Gordon_Ramsay) apprenticed under Roux at the restaurant, crediting him with instilling a transformative [work ethic](/page/Work_ethic) and the ability to elevate simple ingredients into exceptional dishes through meticulous preparation.[38][39]"
   ],
   "period_evidence": [
    "# Albert Roux",
    "During Albert's tenure, particularly after Michel shifted focus to their [Waterside Inn](/page/The_Waterside_Inn) in 1972, [Le Gavroche](/page/Le_Gavroche) served as a renowned training ground for aspiring chefs, including [Gordon Ramsay](/page/Gordon_Ramsay), who joined as a commis chef in the late 1980s, and [Marco Pierre White](/page/Marco_Pierre_White), who honed his skills there earlier in the decade; many of these prot\u00e9g\u00e9s went on to lead [Michelin](/page/Michelin)-starred establishments themselves.[18][19][1]",
    "### Mentorship of chefs",
    "During the 1980s, [Gordon Ramsay](/page/Gordon_Ramsay) apprenticed under Roux at the restaurant, crediting him with instilling a transformative [work ethic](/page/Work_ethic) and the ability to elevate simple ingredients into exceptional dishes through meticulous preparation.[38][39]"
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot.",
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux (1941\u20132020) was a French-born chef and restaurateur renowned for elevating French haute cuisine in Britain through his pioneering restaurants, particularly Le Gavroche and The Waterside Inn, both of which earned three Michelin stars and influenced generations of chefs.[1]",
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": "Camille Loyal",
   "kitchen": "Camille Loyal's shop",
   "city_country": "Paris, France",
   "relationship": "apprentice",
   "period": "1955",
   "trainee_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "mentor_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "kitchen_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "city_country_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "relationship_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ],
   "period_evidence": [
    "In 1955, following his family's relocation to Paris, Michel Roux commenced his formal culinary education at the age of 14, leaving school to begin a three-year apprenticeship as a pastry chef under the renowned patissier Camille Loyal at his shop in the Belleville district of Paris.[10][9][8]",
    "Culinary apprenticeship in France"
   ]
  },
  {
   "url": "https://grandaha.com/auguste-escoffier-codifying-the-mother-sauces",
   "title": "Auguste Escoffier \u2014 Codifying the Mother Sauces",
   "trainee": "Auguste Escoffier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Auguste Escoffier \u2014 Codifying the Mother Sauces",
    "### The Reduction",
    "At thirteen, in 1859, he apprenticed under his uncle Fran\u00e7ois at Le Restaurant Fran\u00e7ais in Nice, then moved at nineteen to Le Petit Moulin Rouge in Paris, one of the city's serious houses."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "Alain Ducasse ( French: [ al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [ al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "## Early life and career"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Pavillon Landais",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "## Early life and career"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Soustons, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "## Early life and career"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "## Early life and career"
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1972",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "## Early life and career"
   ]
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Paul Bocuse takes a place on Point's line (1946)** \u2014 Bocuse arrived at twenty-one, already trained at La M\u00e8re Brazier in Lyon, and spent his formative stint peeling, tasting, and running dishes under Point rather than under any Parisian chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Paul Bocuse takes a place on Point's line (1946)** \u2014 Bocuse arrived at twenty-one, already trained at La M\u00e8re Brazier in Lyon, and spent his formative stint peeling, tasting, and running dishes under Point rather than under any Parisian chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Paul Bocuse takes a place on Point's line (1946)** \u2014 Bocuse arrived at twenty-one, already trained at La M\u00e8re Brazier in Lyon, and spent his formative stint peeling, tasting, and running dishes under Point rather than under any Parisian chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1946",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Paul Bocuse takes a place on Point's line (1946)** \u2014 Bocuse arrived at twenty-one, already trained at La M\u00e8re Brazier in Lyon, and spent his formative stint peeling, tasting, and running dishes under Point rather than under any Parisian chef."
   ]
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "staged",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "mid-1940s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ]
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "staged",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-the-kitchen-that-trained-the-rebels",
   "title": "Fernand Point \u2014 The Kitchen That Trained the Rebels",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "mid-1940s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Fernand Point \u2014 The Kitchen That Trained the Rebels",
    "Key Moments",
    "**Jean and Pierre Troisgros stage at La Pyramide (mid-1940s)** \u2014 Both brothers passed through Point's kitchen before returning to the family hotel in Roanne."
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, OBE ( [mi.\u0283\u025bl \u0281u]; 19 April 1941 \u2013 11 March 2020), also known as Michel Roux Snr., was a French chef and restaurateur working in Britain.",
    "He became an apprentice to Camille Loyal in Belleville, working seventy-hour weeks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://veitingageirinn.is/who-will-be-the-restaurant-stars-of-tomorrow",
   "title": "Who will be the restaurant stars of tomorrow?",
   "trainee": "Steve Drake",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who will be the restaurant stars of tomorrow? We ask five top chefs to name their heirs apparent, while Mark Porter takes a look at the history of the trainee chef, from ancient Babylon to Le Gavroche",
    "Steve Drake, the Roux Scholarship winner in 2001, is on his way up."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://squaremeal.co.uk/restaurants/interviews-and-profiles/guide-to-chefs-in-roux-family_8795",
   "title": "Who\u2019s who in the Roux family?",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "With Emily Roux becoming the latest member of her family to open her own restaurant, we take a look at the names \u2013 and places to eat \u2013 behind Britain\u2019s most famous chef dynasty.",
    "**The chef:** Michel Roux Jr"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://squaremeal.co.uk/restaurants/interviews-and-profiles/guide-to-chefs-in-roux-family_8795",
   "title": "Who\u2019s who in the Roux family?",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "With Emily Roux becoming the latest member of her family to open her own restaurant, we take a look at the names \u2013 and places to eat \u2013 behind Britain\u2019s most famous chef dynasty.",
    "**The chef:** Michel Roux Jr"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki?title=Gennaro_Contaldo",
   "title": "Gennaro Contaldo",
   "trainee": "Gennaro Contaldo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gennaro Contaldo OSI ( Italian pronunciation: [ d\u0292en\u02c8na\u02d0ro kon\u02c8taldo]; born 20 January 1949) is an Italian chef known for his association with his British prot\u00e9g\u00e9, Jamie Oliver, and his partnership with fellow Italian chef Antonio Carluccio and their BBC Two television series Two Greedy Italians.",
    "Contaldo later worked for popular London restaurants in St John's Wood, and at Antonio Carluccio's Neal Street Restaurant in London's Covent Garden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Bocuse took over this restaurant from his father in the third generation, after completing an apprenticeship as a chef in various restaurants in Lyon and [Paris](/wiki/Paris) in the 1940s and for six years at the stove of [Fernand Point](/wiki/Fernand_Point) , the owner of the three-star restaurant *La Pyramid* in [Vienne](/wiki/Vienne_(Is%C3%A8re)) , had perfected his knowledge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant de la Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1942",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse began his formal culinary training at the age of 16 in 1942, apprenticing under [chef](/page/Chef!) Claude Maret at the Restaurant de la Soierie in [Lyon](/page/Lyon), where he acquired foundational skills in French cooking amid the challenges of [World War II](/page/World_War_II).[7]"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La M\u00e8re Brazier",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Pollionnay",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1946",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Following the war's end in 1945, Bocuse resumed his apprenticeship in 1946 with [Eug\u00e9nie Brazier](/page/Eug\u00e9nie_Brazier), the pioneering chef known as \"la M\u00e8re Brazier,\" at her restaurant in Pollionnay near [Lyon](/page/Lyon)."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1947 to 1956",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1960, at the age of 15, he became an apprentice chef at the Relais de Poitiers hotel, starting as a pastry chef.",
    "Jo\u00ebl Robuchon",
    "## Biography"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Thierry_Marx",
   "title": "Thierry Marx",
   "trainee": "Thierry Marx",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Thierry Marx"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Claus-Peter Lumpp",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Paul Pairet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Ducasse** (9) Jean-Fran\u00e7ois Pi\u00e8ge, Arnaud Donckele, Mauro Colagreco, Claus-Peter Lumpp, Kei Kobayashi, Massimo Bottura, Clare Smyth, H\u00e9l\u00e8ne Darroze, Paul Pairet"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Guy Savoy** (5) - Thomas Keller, Daniel Boulud, Gordon Ramsay, Corey Lee, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Guy Savoy** (5) - Thomas Keller, Daniel Boulud, Gordon Ramsay, Corey Lee, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Guy Savoy** (5) - Thomas Keller, Daniel Boulud, Gordon Ramsay, Corey Lee, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Guy Savoy** (5) - Thomas Keller, Daniel Boulud, Gordon Ramsay, Corey Lee, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Guy Savoy** (5) - Thomas Keller, Daniel Boulud, Gordon Ramsay, Corey Lee, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Juan Mari Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Bras** (5) - Juan Mari Arzak, Hajime Yoneda, Kyle Connaughton, Alexandre Mazzia, Julien Royer"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Hajime Yoneda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Bras** (5) - Juan Mari Arzak, Hajime Yoneda, Kyle Connaughton, Alexandre Mazzia, Julien Royer"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Kyle Connaughton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Bras** (5) - Juan Mari Arzak, Hajime Yoneda, Kyle Connaughton, Alexandre Mazzia, Julien Royer"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alexandre Mazzia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Bras** (5) - Juan Mari Arzak, Hajime Yoneda, Kyle Connaughton, Alexandre Mazzia, Julien Royer"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Julien Royer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Bras** (5) - Juan Mari Arzak, Hajime Yoneda, Kyle Connaughton, Alexandre Mazzia, Julien Royer"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alexandre Mazzia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Passard** (4) - Arp\u00e8ge, Alexandre Mazzia, Mauro Colagreco, Alain Verzeroli, Bj\u00f6rn Frantz\u00e9n"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Passard** (4) - Arp\u00e8ge, Alexandre Mazzia, Mauro Colagreco, Alain Verzeroli, Bj\u00f6rn Frantz\u00e9n"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Passard** (4) - Arp\u00e8ge, Alexandre Mazzia, Mauro Colagreco, Alain Verzeroli, Bj\u00f6rn Frantz\u00e9n"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Bj\u00f6rn Frantz\u00e9n",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Alain Passard** (4) - Arp\u00e8ge, Alexandre Mazzia, Mauro Colagreco, Alain Verzeroli, Bj\u00f6rn Frantz\u00e9n"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Juan Mari Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Pierre Gagnaire** (2) - Juan Mari Arzak, Eric Pras"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Pras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Pierre Gagnaire** (2) - Juan Mari Arzak, Eric Pras"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Yoann Conte",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Marc Veyrat** (2) - Yoann Conte, Emmanuel Renaut"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Emmanuel Renaut",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Marc Veyrat** (2) - Yoann Conte, Emmanuel Renaut"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Lionel Beka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Troisgros** (2) - Lionel Beka, Vittorio Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Vittorio Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Michel Troisgros** (2) - Lionel Beka, Vittorio Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Georges Blanc** (5) - Daniel Boulud, Charlie Palmer, Vittorio Cerea, Joan Roca, Enrico Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Charlie Palmer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Georges Blanc** (5) - Daniel Boulud, Charlie Palmer, Vittorio Cerea, Joan Roca, Enrico Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Vittorio Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Georges Blanc** (5) - Daniel Boulud, Charlie Palmer, Vittorio Cerea, Joan Roca, Enrico Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Joan Roca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Georges Blanc** (5) - Daniel Boulud, Charlie Palmer, Vittorio Cerea, Joan Roca, Enrico Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Enrico Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Georges Blanc** (5) - Daniel Boulud, Charlie Palmer, Vittorio Cerea, Joan Roca, Enrico Cerea"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christian Le Squer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Lucas Carton** (4) - Christian Le Squer, Corey Lee, Julian Serrano, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Lucas Carton** (4) - Christian Le Squer, Corey Lee, Julian Serrano, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Julian Serrano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Lucas Carton** (4) - Christian Le Squer, Corey Lee, Julian Serrano, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Lucas Carton** (4) - Christian Le Squer, Corey Lee, Julian Serrano, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Franck Giovannini",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Fr\u00e9dy Girardet** (3) - Franck Giovannini, Glenn Vie, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Vie",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Fr\u00e9dy Girardet** (3) - Franck Giovannini, Glenn Vie, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Fr\u00e9dy Girardet** (3) - Franck Giovannini, Glenn Vie, Michel Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Jean Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Louis Outhier** (2) - Jean Georges Vongerichten, Christophe Bacqui\u00e9"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christophe Bacqui\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Louis Outhier** (2) - Jean Georges Vongerichten, Christophe Bacqui\u00e9"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Claude Peyrot / Vivarois** (2) - Bernard Pacaud, Josiah Citrin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Josiah Citrin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Claude Peyrot / Vivarois** (2) - Bernard Pacaud, Josiah Citrin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Lauren Petit",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**G\u00e9rard Boyer** (2) - Lauren Petit, Fr\u00e9d\u00e9ric Anton"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**G\u00e9rard Boyer** (2) - Lauren Petit, Fr\u00e9d\u00e9ric Anton"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Pras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Bernard Loiseau** (2) - Eric Pras, Mauro Colagreco"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Bernard Loiseau** (2) - Eric Pras, Mauro Colagreco"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Frechon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**La Tour d'Argent** (2) - Eric Frechon, Eric Ripert"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**La Tour d'Argent** (2) - Eric Frechon, Eric Ripert"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Viel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Meurice Hotel** (2) - Glenn Viel, Julien Tongourian"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**Meurice Hotel** (2) - Glenn Viel, Julien Tongourian"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**H\u00f4tel de Crillon** (2) - G\u00e9rald Pass\u00e9dat, Michel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The New Guard -",
    "Note that the number after each chef's name indicates how many 3 star level chefs trained with them.",
    "**H\u00f4tel de Crillon** (2) - G\u00e9rald Pass\u00e9dat, Michel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Ferdnand Pointe** (7) - founder of nouvelle cuisine. The most prolific training chef ever in history, having trained seven of the 18 Michelin three star rated chefs at the time, who trained 11 more chefs per below. His main disciples include Paul Bocuse, Alain Chapel, Louis Outhier, Francoise Bise, and Pierre & Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Ferdnand Pointe** (7) - founder of nouvelle cuisine. The most prolific training chef ever in history, having trained seven of the 18 Michelin three star rated chefs at the time, who trained 11 more chefs per below. His main disciples include Paul Bocuse, Alain Chapel, Louis Outhier, Francoise Bise, and Pierre & Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Ferdnand Pointe** (7) - founder of nouvelle cuisine. The most prolific training chef ever in history, having trained seven of the 18 Michelin three star rated chefs at the time, who trained 11 more chefs per below. His main disciples include Paul Bocuse, Alain Chapel, Louis Outhier, Francoise Bise, and Pierre & Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Francoise Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Ferdnand Pointe** (7) - founder of nouvelle cuisine. The most prolific training chef ever in history, having trained seven of the 18 Michelin three star rated chefs at the time, who trained 11 more chefs per below. His main disciples include Paul Bocuse, Alain Chapel, Louis Outhier, Francoise Bise, and Pierre & Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Pierre & Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Ferdnand Pointe** (7) - founder of nouvelle cuisine. The most prolific training chef ever in history, having trained seven of the 18 Michelin three star rated chefs at the time, who trained 11 more chefs per below. His main disciples include Paul Bocuse, Alain Chapel, Louis Outhier, Francoise Bise, and Pierre & Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "S\u00e9bastien Bras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "George Blanc",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alexandre Couillon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Lauren Petit",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Michel Gu\u00e9rard** (10) - Alain Ducasse, Michel Troisgros, G\u00e9rald Pass\u00e9dat, S\u00e9bastien Bras, Daniel Boulud, George Blanc, Arnaud Donckele, Arnaud Lallement, Alexandre Couillon, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Viel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Enrico Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Pras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Marc Haeberlin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Pierre & Jean Troisgros** (9.5) Guy Savoy, Glenn Viel, Michel Troisgros, Bernard Loiseau, G\u00e9rald Pass\u00e9dat, Elena Arzak, Enrico Cerea, Eric Pras, Marc Haeberlin, Fr\u00e9dyGiradet (influenced most by a dinner at Troisgros as he never trained with top chefs)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christophe De Lellis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Claude Le Tohic",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michael Michaelidis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Peter Goossens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "S\u00e9bastien Lepinoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Jo\u00ebl Robuchon** (8) - Fr\u00e9d\u00e9ric Anton, Eric Ripert, Julien Tongourian, Christophe De Lellis, Claude Le Tohic, Michael Michaelidis, Peter Goossens, S\u00e9bastien Lepinoy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Richard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Enrico Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Marc Haeberlin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Regis Marcon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Peter Goossens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Gaston Len\u00f4tre** / Le Pre Catalan (8) - Alain Ducasse, Paul Bocuse, Michel Richard - Citronelle(Gayot 18 - Washington D.C), Thomas Keller, Enrico Cerea, Marc Haeberlin, Regis Marcon, Peter Goossens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Vittorio Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Enrico Cerea",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Lauren Petit",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Roger Verg\u00e9** (7)- Alain Ducasse, Daniel Boulud, Arnaud Lallement, Michel Troisgros, Vittorio Cerea, Enrico Cerea, Lauren Petit"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Passard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Soliv\u00e9r\u00e8s",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christian Le Squer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christopher Hache",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eric Pras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Simon Rogan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Senderens** (7) - Alain Passard- L'Arpege, Alain Soliv\u00e9r\u00e8s- Taillevent, Christian Le Squer-Le Cinq, Christopher Hache - H\u00f4tel de Crillon, Eric Pras, Pierre Gagnaire, Simon Rogan"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Bocuse** (6) - Jean-Georges Vongerichten, Glenn Viel, Eckart Witzigmann(Austrian/3 stars), Marc Haeberlin, Glenn Viel, Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Viel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Bocuse** (6) - Jean-Georges Vongerichten, Glenn Viel, Eckart Witzigmann(Austrian/3 stars), Marc Haeberlin, Glenn Viel, Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Bocuse** (6) - Jean-Georges Vongerichten, Glenn Viel, Eckart Witzigmann(Austrian/3 stars), Marc Haeberlin, Glenn Viel, Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Marc Haeberlin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Bocuse** (6) - Jean-Georges Vongerichten, Glenn Viel, Eckart Witzigmann(Austrian/3 stars), Marc Haeberlin, Glenn Viel, Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Bocuse** (6) - Jean-Georges Vongerichten, Glenn Viel, Eckart Witzigmann(Austrian/3 stars), Marc Haeberlin, Glenn Viel, Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Viel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Harald Wohlfahrt",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Alain Chapel** (6) - Alain Ducasse, Guy Savoy, Arnaud Lallement, Glenn Viel, Michel Troisgros, Harald Wohlfahrt"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Olivier Nasti",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Jean-Christophe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Claude Le Tohic",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Glenn Viel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Marc Haeberlin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Paul Haeberlin** (6) - Olivier Nasti, Jean-Christophe, Claude Le Tohic, Jean-Georges Vongerichten, Glenn Viel, Marc Haeberlin"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Christian Le Squer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Olivier Chaignon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ranking-best-chef-training-grounds.html",
   "title": "Ranking Best Chef Training Grounds",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "France - The Old Guard -",
    "Best of the Best 'Training Grounds'",
    "**Taillevent** (6) - Christian Le Squer, Fr\u00e9d\u00e9ric Anton, Thomas Keller, Michel Troisgros, Olivier Chaignon, Alain Verzeroli"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Alain_Ducasse",
   "title": "Alain Ducasse Explained",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](../apprenticeship/) at the Pavillon Landais restaurant in [Soustons](../Cantons_of_the_Landes_department/) and at the [Bordeaux](../Bordeaux/) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Alain_Ducasse",
   "title": "Alain Ducasse Explained",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Alain_Ducasse",
   "title": "Alain Ducasse Explained",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Alain_Ducasse",
   "title": "Alain Ducasse Explained",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Alain_Ducasse",
   "title": "Alain Ducasse Explained",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": "Mougins, France",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon ( French pronunciation: [ \u0292\u0254\u025bl \u0281\u0254by\u0283\u0254\u0303], 7 April 1945 \u2013 6 August 2018) was a French chef and restaurateur.",
    "also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Jo%C3%ABl_Robuchon?:~:text=Jo%C3%ABl%20Robuchon%20(French%20pronunciation:%20%5B_worker)%20in%20cuisine%20in%201976.&_x_tr_hl=ru&_x_tr_pto=rq&_x_tr_sl=en&_x_tr_tl=ru",
   "title": "French chef (1945-2018)",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon (French pronunciation: \u0292\u0254\u025bl \u0281\u0254by\u0283\u0254\u0303 , 7 April 1945 \u2013 6 August 2018) was a French chef and restaurateur.",
    "He also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Jo%C3%ABl_Robuchon?:~:text=Jo%C3%ABl%20Robuchon%20(French%20pronunciation:%20%5B_worker)%20in%20cuisine%20in%201976.&_x_tr_hl=ru&_x_tr_pto=rq&_x_tr_sl=en&_x_tr_tl=ru",
   "title": "French chef (1945-2018)",
   "trainee": null,
   "mentor": "Jean Delaveyne",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Jo\u00ebl Robuchon (French pronunciation: \u0292\u0254\u025bl \u0281\u0254by\u0283\u0254\u0303 , 7 April 1945 \u2013 6 August 2018) was a French chef and restaurateur.",
    "He also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Jo%C3%ABl_Robuchon?:~:text=Jo%C3%ABl%20Robuchon%20(French%20pronunciation:%20%5B_worker)%20in%20cuisine%20in%201976.&_x_tr_hl=ru&_x_tr_pto=rq&_x_tr_sl=en&_x_tr_tl=ru",
   "title": "French chef (1945-2018)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Jo\u00ebl Robuchon (French pronunciation: \u0292\u0254\u025bl \u0281\u0254by\u0283\u0254\u0303 , 7 April 1945 \u2013 6 August 2018) was a French chef and restaurateur.",
    "He also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "## \u25cf Early Life and Training",
    "Bocuse's early training also included apprenticeships with notable chefs like Fernand Point at La Pyramide in Vienne, Is\u00e8re, and Charles Barrier at La M\u00e8re Brazier in [Lyon](Lyon.html), where he learned the fundamentals of [French cuisine](French_cuisine.html) and developed his skills in haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "## \u25cf Early Life and Training",
    "Bocuse's early training also included apprenticeships with notable chefs like Fernand Point at La Pyramide in Vienne, Is\u00e8re, and Charles Barrier at La M\u00e8re Brazier in [Lyon](Lyon.html), where he learned the fundamentals of [French cuisine](French_cuisine.html) and developed his skills in haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "## \u25cf Career",
    "Bocuse's culinary career took off in the 1950s, when he worked as a chef at several prominent restaurants in [France](France.html), including La M\u00e8re Brazier in [Lyon](Lyon.html) and [Le Grand Vefour](Le_Grand_Vefour.html) in [Paris](Paris.html), alongside other notable chefs like Max Bugnard and Ren\u00e9 Lasserre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "## \u25cf Career",
    "Bocuse's culinary career took off in the 1950s, when he worked as a chef at several prominent restaurants in [France](France.html), including La M\u00e8re Brazier in [Lyon](Lyon.html) and [Le Grand Vefour](Le_Grand_Vefour.html) in [Paris](Paris.html), alongside other notable chefs like Max Bugnard and Ren\u00e9 Lasserre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://michelinstarblog.wordpress.com/2016/08/25/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://michelinstarblog.wordpress.com/2016/08/25/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.scads.ai/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "## \u25cf Early Life and Training",
    "Bocuse's early training also included apprenticeships with notable chefs like Fernand Point at La Pyramide in Vienne, Is\u00e8re, and Charles Barrier at La M\u00e8re Brazier in [Lyon](Lyon.html), where he learned the fundamentals of [French cuisine](French_cuisine.html) and developed his skills in haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.scads.ai/llama/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "## \u25cf Early Life and Training",
    "Bocuse's early training also included apprenticeships with notable chefs like Fernand Point at La Pyramide in Vienne, Is\u00e8re, and Charles Barrier at La M\u00e8re Brazier in [Lyon](Lyon.html), where he learned the fundamentals of [French cuisine](French_cuisine.html) and developed his skills in haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Alain_Ducasse?_x_tr_hl=th&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=th",
   "title": "French chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (French: [[al\u025b\u0303 dykas]](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Help:IPA/French) ; born 13 September 1956) is a French-born [Mon\u00e9gasque](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Monaco) chef.",
    "Ducasse was born in [Orthez](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Castel-Sarrazin).",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months.",
    "Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Alain_Ducasse?_x_tr_hl=th&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=th",
   "title": "French chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (French: [[al\u025b\u0303 dykas]](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Help:IPA/French) ; born 13 September 1956) is a French-born [Mon\u00e9gasque](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Monaco) chef.",
    "Ducasse was born in [Orthez](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Castel-Sarrazin).",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months.",
    "Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Alain_Ducasse?_x_tr_hl=th&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=th",
   "title": "French chef",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "**Alain Ducasse** (French: [[al\u025b\u0303 dykas]](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Help:IPA/French) ; born 13 September 1956) is a French-born [Mon\u00e9gasque](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Monaco) chef.",
    "Ducasse was born in [Orthez](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Castel-Sarrazin).",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known.",
    "Early life and career"
   ],
   "mentor_evidence": [
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known.",
    "Early life and career"
   ],
   "kitchen_evidence": [
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known.",
    "Early life and career"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known.",
    "Early life and career"
   ],
   "period_evidence": [
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known.",
    "Early life and career"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Chapel"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Chapel"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Chapel"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Chapel"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant Alain Chapel",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1978",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant Alain Chapel",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Chapel",
    "Michelin accolades and expansions"
   ],
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux.html",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux",
    "He became an apprentice to Camille Loyal in [Belleville](Belleville%2C_Paris.html), working seventy-hour weeks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-marco-pierre-white-the-godfather-of-modern-british-cuisine",
   "title": "Marco Pierre White\u2019s Culinary Journey \u2013 From Leeds To Michelin Stardom & Global Influence",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Explore the full biography of Marco Pierre White, the youngest chef to earn 3 Michelin stars, mentor to Gordon Ramsay, and author of White Heat.",
    "In 1981, at the age of 19, Marco moved to London with \u201ca box of books, a bag of clothes, and \u00a37.36 in his pocket.\u201d He trained under the most revered chefs of the time:",
    "- **Albert and Michel Roux** at Le Gavroche"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-marco-pierre-white-the-godfather-of-modern-british-cuisine",
   "title": "Marco Pierre White\u2019s Culinary Journey \u2013 From Leeds To Michelin Stardom & Global Influence",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Explore the full biography of Marco Pierre White, the youngest chef to earn 3 Michelin stars, mentor to Gordon Ramsay, and author of White Heat.",
    "Harveys became a breeding ground for talent and a crucible of pressure. His staff included now-famous names such as **Gordon Ramsay** and **Heston Blumenthal**, both of whom credit White as an early influence.",
    "Mentorship & Influence",
    "- **Gordon Ramsay** \u2013 trained under White at Harveys; they famously fell out."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career"
   ]
  },
  {
   "url": "https://owiki.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse ::: Open WIKI",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](/wiki/Apprenticeship) at the Pavillon Landais restaurant in [Soustons](/wiki/Cantons_of_the_Landes_department) and at the [Bordeaux](/wiki/Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse ::: Open WIKI",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "city_country_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "relationship_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse ::: Open WIKI",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "assistant",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": "Eug\u00e9nie-les-Bains, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "city_country_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ratings---profiles-of-best-chefs.html",
   "title": "Ratings & Profiles of Best Chefs",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Guide To The World's Best Fine Dining Restaurants",
    "France - Profiles of the 'Very Best of the Best' Chef's",
    "**Thomas Keller** - Yountville, California and New York City",
    "Notable Accomplishments:",
    "- Thomas Keller worked for him at Polo Lounge in New York City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/ratings---profiles-of-best-chefs.html",
   "title": "Ratings & Profiles of Best Chefs",
   "trainee": "Thomas Keller",
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Guide To The World's Best Fine Dining Restaurants",
    "France - Profiles of the 'Very Best of the Best' Chef's",
    "**Daniel Boulud** - New York City",
    "Notable Accomplishments:",
    "- Thomas Keller worked for him at Polo Lounge in New York City"
   ],
   "mentor_evidence": [
    "A Guide To The World's Best Fine Dining Restaurants",
    "France - Profiles of the 'Very Best of the Best' Chef's",
    "**Daniel Boulud** - New York City",
    "Notable Accomplishments:",
    "- Thomas Keller worked for him at Polo Lounge in New York City"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 1. Gordon Ramsay",
    "Impact: Ramsay trained under Robuchon in the early days of his career, where he refined his precision and commitment to perfection."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 2. Eric Ripert",
    "Impact: Ripert credits Robuchon with instilling in him an unwavering discipline and a relentless focus on flavor purity, key tenets that have made Le Bernardin a New York institution."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 3. Michael Caines",
    "Impact: Caines\u2019 attention to technique and innovation traces back to his time in Robuchon\u2019s kitchens, proving how mentorship at an early stage can shape long-term success."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Philippe Braun",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 4. Philippe Braun, Christophe Cussac & Tomonori Danzaki",
    "Impact: These chefs were instrumental in scaling Robuchon's vision globally, much like founders who take an investor\u2019s startup to international markets."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Christophe Cussac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 4. Philippe Braun, Christophe Cussac & Tomonori Danzaki",
    "Impact: These chefs were instrumental in scaling Robuchon's vision globally, much like founders who take an investor\u2019s startup to international markets."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Tomonori Danzaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 4. Philippe Braun, Christophe Cussac & Tomonori Danzaki",
    "Impact: These chefs were instrumental in scaling Robuchon's vision globally, much like founders who take an investor\u2019s startup to international markets."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://linkedin.com/pulse/jo%c3%abl-robuchon-culinary-visionary-his-enduring-network-sangarde-brown-ewxce",
   "title": "Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
   "trainee": "Masa Takayama",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon: The Culinary Visionary and His Enduring Network of Prot\u00e9g\u00e9s",
    "Here are some of the most influential alumni from his culinary empire:",
    "### 5. Masa Takayama",
    "Impact: Masa learned to refine his meticulous approach to food from Robuchon, which he later applied in creating the highest-grossing sushi restaurant in the U.S."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/100-alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "Ducasse began working with Michel Gu\u00e9rard, one of the members of the Bocuse gang, in 1975."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/100-alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "After two years, Gu\u00e9rard recommended Ducasse to Roger Verg\u00e9 at Moulin de Mougins on the French Riviera, where he would spend a highly formative year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": "Laurent restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis cook",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2000",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ]
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon Explained",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon Explained",
    "## Biography",
    "In 1960, at the age of 15, he became an apprentice chef at the Relais de Poitiers hotel, starting as a pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "\u00c9ric Bouchenoire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "Bouchenoire (left), who had been Robuchon\u2019s right-hand man for 35 years, started out as a chef de Partie at the now-defunct Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "Bouchenoire (left), who had been Robuchon\u2019s right-hand man for 35 years, started out as a chef de Partie at the now-defunct Jamin."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "Bouchenoire (left), who had been Robuchon\u2019s right-hand man for 35 years, started out as a chef de Partie at the now-defunct Jamin."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de Partie",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "Bouchenoire (left), who had been Robuchon\u2019s right-hand man for 35 years, started out as a chef de Partie at the now-defunct Jamin."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": "Laurent",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis cook",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2000",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The culinary sphere was shaken by renowned French chef Jo\u00ebl Robuchon\u2019s death last August.",
    "For Tongourian (right), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ]
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Description",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/de/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Description",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1985/0109/hjroux.html",
   "title": "A tale of two brothers: bringing French cuisine to English tables",
   "trainee": "Michael Hutching",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A tale of two brothers: bringing French cuisine to English tables",
    "Michael's Waterside Inn, on the lagoon at Santa Barbara, is the fifth joint venture of the program. Michael Hutching, a former sous chef at Gavroche, is chef-owner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/raymond_oliver",
   "title": "Raymond Oliver",
   "trainee": "Raymond Oliver",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Raymond Oliver",
    "Born in Langon near Bordeaux to a family of cooks, Oliver apprenticed under his father from age 15 and his maternal grandmother, emphasizing rich, ingredient-driven dishes from his native Gascony such as those featuring filet mignon, lobster, and truffles.[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "**Alain Ducasse** (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a [Mon\u00e9gasque](Monaco.html) [chef](Chef.html).",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "**Alain Ducasse** (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a [Mon\u00e9gasque](Monaco.html) [chef](Chef.html).",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "**Alain Ducasse** (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a [Mon\u00e9gasque](Monaco.html) [chef](Chef.html).",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vimarsana.com/article/transcripts-for-cnn-anthony-bourdain-parts-unknown-20240707",
   "title": "Transcripts For CNN Anthony Bourdain Parts Unknown 20240707",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Transcripts For CNN Anthony Bourdain Parts Unknown 20240707",
    "## [CNN Anthony Bourdain Parts Unknown July 7, 2024](https://archive.org/details/CNNW_20221030_060000_Anthony_Bourdain_Parts_Unknown)",
    "out of that system came chefs like this guy, daniel boulud."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vimarsana.com/article/transcripts-for-cnn-anthony-bourdain-parts-unknown-20240707",
   "title": "Transcripts For CNN Anthony Bourdain Parts Unknown 20240707",
   "trainee": "Paul Bocuse",
   "mentor": "La Mere Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Transcripts For CNN Anthony Bourdain Parts Unknown 20240707",
    "## [CNN Anthony Bourdain Parts Unknown July 7, 2024](https://archive.org/details/CNNW_20221030_060000_Anthony_Bourdain_Parts_Unknown)",
    "In the year 1946, at the ripe old age of 20, [Monsieur Paul](https://vimarsana.com/news/monsieur-paul) worked as apprentice for brazier."
   ],
   "mentor_evidence": [
    "Transcripts For CNN Anthony Bourdain Parts Unknown 20240707",
    "## [CNN Anthony Bourdain Parts Unknown July 7, 2024](https://archive.org/details/CNNW_20221030_060000_Anthony_Bourdain_Parts_Unknown)",
    "In the year 1946, at the ripe old age of 20, [Monsieur Paul](https://vimarsana.com/news/monsieur-paul) worked as apprentice for brazier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](./Apprenticeship) at the Pavillon Landais restaurant in [Soustons](./Cantons_of_the_Landes_department) and at the [Bordeaux](./Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](./Michel_Gu\u00e9rard)'s restaurant in [Eug\u00e9nie-les-Bains](./Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](./Gaston_Len\u00f4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](./Michel_Gu\u00e9rard)'s restaurant in [Eug\u00e9nie-les-Bains](./Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](./Gaston_Len\u00f4tre) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](./Michel_Gu\u00e9rard)'s restaurant in [Eug\u00e9nie-les-Bains](./Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](./Gaston_Len\u00f4tre) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](./Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](./Roger_Verg\u00e9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](./Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](./Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](./Roger_Verg\u00e9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](./Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux",
    "## Career",
    "He became an apprentice to Camille Loyal in [Belleville](Belleville%2C_Paris), working seventy-hour weeks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux",
    "## Career",
    "As Albert was working at the British Embassy in Paris as a sous chef, Roux joined him there as the pastry chef for the Embassy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Michel_Roux",
   "title": "Michel Roux",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died.",
    "His first masters include an important woman, Eug\u00e9nie Brazier (1895-1977), La M\u00e8re Brazier, the mother of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died.",
    "His training continued at the legendary Lucas Carton restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse (French:[al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasquechef.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "mentor_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "mentor_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "assistant",
   "period": "1977",
   "trainee_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "mentor_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "kitchen_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ],
   "period_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin."
   ]
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](https://alchetron.com/Apprenticeship) at the Pavillon Landais restaurant in Soustons and at the [Bordeaux](https://alchetron.com/Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": "Michel Gu\u00e9rard\u2019s restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://online.visual-paradigm.com/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | Biography Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.",
    "Alain Ducasse Biography Book",
    "Early Life & Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | Biography Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse Biography Book",
    "Early Life & Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | Biography Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse Biography Book",
    "Early Life & Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alexcostin.com/karim-coulibaly",
   "title": "Karim Coulibaly: Michelin Chef Biography and Career",
   "trainee": "Karim Coulibaly",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Karim Coulibaly Biography",
    "## Career",
    "Coulibaly launched his career in 2007 staging at Alain Ducasse's restaurants, quickly rising to sous-chef roles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alexcostin.com/karim-coulibaly",
   "title": "Karim Coulibaly: Michelin Chef Biography and Career",
   "trainee": "Karim Coulibaly",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Karim Coulibaly Biography",
    "## Career",
    "Coulibaly launched his career in 2007 staging at Alain Ducasse's restaurants, quickly rising to sous-chef roles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/my-chef-mentor-and-i",
   "title": "My Chef-Mentor And I",
   "trainee": "Alain Devahive",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Chef-Mentor And I",
    "Alain Devahive And Mentor Ferran Adri\u00e0",
    "Prior to relocating to Singapore, the Barcelona native spent 10 years at [elBulli](https://elbullifoundation.com/en/),**the now-defunct three-MICHELIN-starred restaurant that was helmed by chef Ferran Adri\u00e0."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/my-chef-mentor-and-i",
   "title": "My Chef-Mentor And I",
   "trainee": "Ivan Brehm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Chef-Mentor And I",
    "Ivan Brehm And Mentor Heston Blumenthal",
    "Prior to relocating to Singapore, he spent five years in three-MICHELIN-starred* [The Fat Duck](https://www.thefatduck.co.uk/)* by the renowned chef Heston Blumenthal till 2012."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/my-chef-mentor-and-i",
   "title": "My Chef-Mentor And I",
   "trainee": "Cheung Siu Kong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Chef-Mentor And I",
    "Cheung Siu Kong And Mentor Fok Kai Yee",
    "At Summer Pavilion, he worked with chef Fok Kai Yee, who was the restaurant\u2019s Chinese executive chef till 2014."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/my-chef-mentor-and-i",
   "title": "My Chef-Mentor And I",
   "trainee": "Rishi Naleendra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Chef-Mentor And I",
    "Rishi Naleendra And Mentors Tetsuya Wakuda And Tony Twitchett",
    "He worked under executive chef Tony Twitchett and head chef Glen Byrnes for two years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/my-chef-mentor-and-i",
   "title": "My Chef-Mentor And I",
   "trainee": "Rishi Naleendra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Chef-Mentor And I",
    "Rishi Naleendra And Mentors Tetsuya Wakuda And Tony Twitchett",
    "Later, he honed his craft at [Tetsuya\u2019s ](https://tetsuyas.com/)in Sydney by acclaimed chef Tetsuya Wakuda, who also runs the two-MICHELIN-starred Waku Ghin in Singapore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-sung-anh-mosu-seoul-interview.html",
   "title": "\u201cI didn\u2019t know what a chef was\u201d",
   "trainee": "Sung Anh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The chef-owner of Mosu in Seoul was set on becoming a car mechanic, until curiosity led to him stumbling into culinary school. Now he is among the most revered cooks in Asia",
    "Eventually, chef-owner Hiroyuki Urasawa gave him a chance, but Anh was working for free, and struggled with the cultural differences, as well as the strained history between Japan and Korea."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-sung-anh-mosu-seoul-interview.html",
   "title": "\u201cI didn\u2019t know what a chef was\u201d",
   "trainee": "Sung Anh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The chef-owner of Mosu in Seoul was set on becoming a car mechanic, until curiosity led to him stumbling into culinary school. Now he is among the most revered cooks in Asia",
    "Anh left Urasawa for Thomas Keller\u2019s world-famous Napa Valley restaurant within a month."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-sung-anh-mosu-seoul-interview.html",
   "title": "\u201cI didn\u2019t know what a chef was\u201d",
   "trainee": "Sung Anh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The chef-owner of Mosu in Seoul was set on becoming a car mechanic, until curiosity led to him stumbling into culinary school. Now he is among the most revered cooks in Asia",
    "Lee and Anh worked together for many years, and when Lee opened his own restaurant, Benu, Anh went with him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "From his restaurant \u201cLa Pyramide\u201d in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Fernand Point",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "He had received his training with Foyot in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Francois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://racestart.wordpress.com/chefs/frech-chefs/fernand-point",
   "title": "Fernand Point",
   "trainee": "Roger Verg\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Before his death, Point, trained a generation of chef\u2019s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Gu\u00e9rard and Roger Verg\u00e9 became the pioneers of the expansion of Nouvelle Cusine into the 1970\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After the war, he joined Eug\u00e9nie Brazier as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "With the grand master of Mionnay, he admits to relearning the art of cooking from scratch."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1978",
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain DUCASSE",
    "With the grand master of Mionnay, he admits to relearning the art of cooking from scratch."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Alain DUCASSE",
    "1978 entre chez Alain Chapel, \u00e0 Mionnay."
   ]
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/eric-ripert-le-bernardin-mentor-chef-michelin",
   "title": "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/eric-ripert-le-bernardin-mentor-chef-michelin",
   "title": "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
    "With chef [Jo\u00ebl Robuchon](https://guide.michelin.com/en/new-york-state/new-york/restaurant/l-atelier-de-joel-robuchon562505), I learned the same skills with more rigor and also learned a lot of details that made contemporary cuisine exciting at the time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/eric-ripert-le-bernardin-mentor-chef-michelin",
   "title": "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
   "trainee": null,
   "mentor": "Jean-Louis Palladin",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
    "With chef Jean-Louis Palladin, at The Watergate Hotel, I learned creativity."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/eric-ripert-le-bernardin-mentor-chef-michelin",
   "title": "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
   "trainee": null,
   "mentor": "Gilbert Le Coze",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Eric Ripert, MICHELIN Guide NY 2022 Mentor Chef",
    "With chef Gilbert Le Coze, I learned all of the above and how to manage a budget and large kitchen brigade."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-pam-the-worlds-best-female-chef-2025.html",
   "title": "These things Ive learned Pichaya Pam Soontornyanakij The Worlds Best Female Chef 2025 shares her life lessons",
   "trainee": "Pichaya Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Potong may be relatively small, seating just 36, but the restaurant is making a big impact.",
    "So much so, its chef-owner Pichaya 'Pam' Soontornyanakij has been named [The World\u2019s Best Female Chef 2025](https://www.theworlds50best.com/awards/best-female-chef), becoming the first Asian to take the title.",
    "***The award-winning chef-owner of [Potong](https://www.theworlds50best.com/discovery/Establishments/Thailand/Bangkok/Potong.html) in Bangkok holds forth on risk-taking, self-belief and the secret power of simplicity.***"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "1975\nDucasse works at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains. During the quiet winter season, he undertakes internships in Gaston Len\u00f4tre\u2019s workshop in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "1976\nSpends two months working for Gu\u00e9rard at R\u00e9gine\u2019s in New York during the winter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "1977\nA short stint at Le Moulin de Mougins under Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "1978\nDucasse joins Alain Chapel\u2018s restaurant, where his talent is quickly recognised. Within two years, he rises to the position of sous-chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "1980\nHe spends two weeks as sous-chef in the Bell Inn at Aston Clinton, England, but dislikes the experience. Luckily, Roger Verg\u00e9 soon offers him his first head chef role at his bistro in Mougins, L\u2019Amandier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "One of them was a young Scotsman who joined Harvey\u2019s in the late 1980s.",
    "His name was Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "Marco Pierre White was Gordon Ramsay\u2019s mentor."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey\u2019s",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "In 1987, he opened his own restaurant, Harvey\u2019s, in the Wandsworth district of London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, United Kingdom",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "In 1987, he opened his own restaurant, Harvey\u2019s, in the Wandsworth district of London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "One of them was a young Scotsman who joined Harvey\u2019s in the late 1980s."
   ],
   "period_evidence": null
  },
  {
   "url": "https://visitchef.com/en/story/3147-event-of-the-year-marco-pierre-white-gordon-ramsay-and-heston-blumenthal-are-set-to-appear-together-for-the-first-time-in-years-this-time-in-a-bbc-documentary-2",
   "title": "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "late 1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The Culinary Documentary Event of the Year: Marco Pierre White, Gordon Ramsay and Heston Blumenthal Reunite for BBC's The Rise of the Rockstar Chef",
    "One of them was a young Scotsman who joined Harvey\u2019s in the late 1980s."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": "Elena Reygadas",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For Mexican chef Elena Reygadas, the journey to gastronomic success involved a lot of soul searching, hard lessons and the tireless quest for balance, both in her cooking and personal life.",
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": null,
   "mentor": "Giorgio Locatelli",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": "Locanda Locatelli",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, United Kingdom",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/elena-reygadas-becoming-the-worlds-best-female-chef.html",
   "title": "Elena Reygadas becoming The Worlds Best Female Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "formative years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Having spent her formative years working at [Locanda Locatelli](https://www.theworlds50best.com/discovery/Establishments/UK/London/Locanda-Locatelli.html), a seminal Italian restaurant in London, Reygadas had a penchant for fresh pastas and international flavours."
   ]
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Francois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Georges Blanc",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://behind-the-french-menu.blogspot.com/2013/09/nouvelle-cuisine-what-ever-happened-to.html",
   "title": "Nouvelle Cuisine? Whatever happened to Nouvelle Cuisine? Who was Fernand Point?",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francois Bise, Georges Blanc, Paul Bocuse, Alain Chapel, Louis Outhier, and Pierre and Jean Troisgros all trained under Fernand Point.",
    "Fernand Point",
    "Some of those who led the way in the creation of Nouvelle Cuisine:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thebestchefawards.com/others/paul-bocuse-the-pope-of-french-cuisine",
   "title": "Paul Bocuse: the \"Pope\" of French Cuisine - TheBestChef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Bocuse began his culinary career as an apprentice at La M\u00e8re Brazier, where he learned the basics of traditional French cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thebestchefawards.com/others/paul-bocuse-the-pope-of-french-cuisine",
   "title": "Paul Bocuse: the \"Pope\" of French Cuisine - TheBestChef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Eug\u00e9nie passed on to him her cooking philosophy, emphasizing product freshness."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thebestchefawards.com/others/paul-bocuse-the-pope-of-french-cuisine",
   "title": "Paul Bocuse: the \"Pope\" of French Cuisine - TheBestChef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Later he trained in the profession under the supervision of Gaston Richard in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": "Seth Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": "Brad Kilgore",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": "Alter",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wynwood, FL",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "Chef de Cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "4 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "After 4 years at Alter, Seth traveled around Southeast Asia for 4 months, using it as a chance to explore techniques unfamiliar to him."
   ]
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": "Seth Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": "Will Goldfarb",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": "Room 4 Dessert",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Bali",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://latelier-miami.com/our-story",
   "title": "Our Story",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "work",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**THE RESTAURANT**",
    "**THE TEAM**",
    "**Seth Blumenthal, Chef de Cuisine**",
    "While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert."
   ],
   "period_evidence": null
  },
  {
   "url": "https://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White On Celebrity Chefs, Obsessions & Food Critics",
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White On Celebrity Chefs, Obsessions & Food Critics",
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White On Celebrity Chefs, Obsessions & Food Critics",
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://go2tutors.com/curious-details-about-famous-chefs",
   "title": "Curious Details About Famous Chefs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# [Curious Details About Famous Chefs](https://go2tutors.com/curious-details-about-famous-chefs/)\n\nMost people know famous chefs",
    "Marco Pierre White Made Ramsay Cry",
    "He trained both Gordon Ramsay and Heston Blumenthal, treating them brutally in the kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://go2tutors.com/curious-details-about-famous-chefs",
   "title": "Curious Details About Famous Chefs",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# [Curious Details About Famous Chefs](https://go2tutors.com/curious-details-about-famous-chefs/)\n\nMost people know famous chefs",
    "Marco Pierre White Made Ramsay Cry",
    "He trained both Gordon Ramsay and Heston Blumenthal, treating them brutally in the kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "almost a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-tam-chudaree-debhakam-best-female-chef-asias-50-best-restaurants-2025.html",
   "title": "Chef Tam on coping with pressure creating change and the beauty of humble ingredients",
   "trainee": "Chudaree Debhakam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Asia\u2019s Best Female Chef 2025 is making waves in Thailand\u2019s capital city with her indigenous produce obsession.",
    "Several years in the US proved formative for her as a chef, especially a stint at Blue Hill at Stone Barns, where Dan Barber\u2019s radical reset of fine dining is grounded in the Hudson Valley Soil.",
    "The making of a chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-tam-chudaree-debhakam-best-female-chef-asias-50-best-restaurants-2025.html",
   "title": "Chef Tam on coping with pressure creating change and the beauty of humble ingredients",
   "trainee": "Chudaree Debhakam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Asia\u2019s Best Female Chef 2025 is making waves in Thailand\u2019s capital city with her indigenous produce obsession.",
    "Several years in the US proved formative for her as a chef, especially a stint at Blue Hill at Stone Barns, where Dan Barber\u2019s radical reset of fine dining is grounded in the Hudson Valley Soil.",
    "The making of a chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### BERNARD LOISEAU (1951 \u2013 2003)",
    "At 17, he apprenticed with the Troigros brothers in Roanne, where he witnessed the restaurant earning its third Michelin star, inspiring his own culinary ambitions."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### PIERRE GAGNAIRE",
    "Starting as a pastry chef, he joined Paul Bocuse\u2019s brigade for a season."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Thierry Marx",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Yannick Alleno",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### YANNICK ALLENO",
    "At fifteen, he began learning from top chefs, starting his career at Royal Monceau in Paris with Gabriel Biscay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### JEAN-FRANCOIS PIEGE",
    "After training at the Tain-l\u2019Hermitage hotel school, he worked with renowned chefs such as Bruno Cirino at H\u00f4tel de Crillon, Christian Constant, and Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### FREDERIC ANTON",
    "Joining Robuchon\u2019s team, Anton honed his culinary skills, mastering the techniques and nuances of French cuisine, and developing a unique style marked by precision, creativity, and perfection."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### CYRIL LIGNAC",
    "After studying at the hospitality school in Villefranche-de-Rouergue, he honed his skills in Paris, training under renowned chefs like Alain Passard at L\u2019Arp\u00e8ge, Pierre Herm\u00e9, and Alain Ducasse at Plaza Ath\u00e9n\u00e9e."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "St\u00e9phanie Le Quellec",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### STEPHANIE LEQUELLEC",
    "There, she trained under chef Philippe Legendre and met her future husband, David Le Quellec."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **The great French chefs of the 20th and 21st centuries**",
    "### HELENE DARROZE",
    "Initially pursuing a marketing career after graduating from business school, her passion for cooking eventually led her to train under Alain Ducasse at the renowned Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La M\u00e8re Brazier",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "pantry chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
    "Paul Bocuse, a Michelin-starred chef with an extraordinary life",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
   ],
   "period_evidence": null
  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:",
    "![Alain Ducasse](http://www.atlanticspeakerbureau.com/images/db/i53fde6f598f2b.jpg)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:",
    "![Alain Ducasse](http://www.atlanticspeakerbureau.com/images/db/i53fde6f598f2b.jpg)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:",
    "![Alain Ducasse](http://www.atlanticspeakerbureau.com/images/db/i53fde6f598f2b.jpg)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:",
    "![Alain Ducasse](http://www.atlanticspeakerbureau.com/images/db/i53fde6f598f2b.jpg)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Marco_Pierre_White",
   "title": "Marco Pierre White Explained",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White Explained",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[1]",
    "## Career",
    "White first trained at Hotel St George in [Harrogate](../Harrogate/) and then at the [Box Tree](../Box_Tree/) in [Ilkley](../Ilkley/).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Marco_Pierre_White",
   "title": "Marco Pierre White Explained",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White Explained",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[1]",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *commis* with [Albert](../Albert_Roux/) and [Michel Roux](../Michel_Roux/) at [Le Gavroche](../Le_Gavroche/).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Marco_Pierre_White",
   "title": "Marco Pierre White Explained",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White Explained",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[1]",
    "## Career",
    "He continued his training under [Pierre Koffman](../Pierre_Koffman/) at [La Tante Claire](../La_Tante_Claire/), moving to work in the kitchen of [Raymond Blanc](../Raymond_Blanc/) at [Le Manoir](../Le_Manoir_aux_Quat%27_Saisons/),[8] and later with [Nico Ladenis](../Nico_Ladenis/) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Marco_Pierre_White",
   "title": "Marco Pierre White Explained",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White Explained",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[1]",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with [Mario Batali](../Mario_Batali/) as an assistant.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://deepreport.uk/politics/marco-pierre-white-biography",
   "title": "Marco Pierre White: Biography, Ramsay Feud & Net Worth",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White: Biography, Ramsay Feud & Net Worth"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://deepreport.uk/politics/marco-pierre-white-biography",
   "title": "Marco Pierre White: Biography, Ramsay Feud & Net Worth",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White: Biography, Ramsay Feud & Net Worth",
    "| Notable apprentices | Gordon Ramsay, Mario Batali |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": "hotel and restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two years",
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ]
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": "Pierre Koffman",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": "Chelsea, London, United Kingdom",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ducasse-paris.com/en/alain-ducasse",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ducasse-paris.com/en/alain-ducasse",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ducasse-paris.com/en/alain-ducasse",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ducasse-paris.com/en/alain-ducasse",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theboltonnews.co.uk/news/26506410.marco-pierre-white-relationship-ramsay-blumenthal",
   "title": "Marco Pierre White on relationship with Ramsay and Blumenthal",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early in his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The celebrity chef spoke to The Bolton News while appearing at Bolton Food and Drink Festival on Saturday, August 29.",
    "Gordon famously worked under Marco at Harveys in London early in his career, before going on to become one of the world's most famous chefs."
   ]
  },
  {
   "url": "https://pursuitist.com/meet-the-chef-cedric-vongerichten",
   "title": "Meet the Chef: Cedric Vongerichten",
   "trainee": "C\u00e9dric Vongerichten",
   "mentor": "Jean-Georges Vongerichten",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "## Meet C\u00e9dric Vongerichten- the son of Jean-Georges Vongerichten, who trained at El Bulli and Hong Kong\u2019s Mandarin Oriental before striking out solo with Wayan, the Nolita restaurant he opened with wife Ochi in 2019 \u2014 a French-Indonesian concept so distinctive it became the only Indonesian restaurant recognized by the Michelin Guide in America."
   ],
   "mentor_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "## Meet C\u00e9dric Vongerichten- the son of Jean-Georges Vongerichten, who trained at El Bulli and Hong Kong\u2019s Mandarin Oriental before striking out solo with Wayan, the Nolita restaurant he opened with wife Ochi in 2019 \u2014 a French-Indonesian concept so distinctive it became the only Indonesian restaurant recognized by the Michelin Guide in America.",
    "Your training took you through Ducasse\u2019s kitchens and El Bulli before you worked alongside your father."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "Your training took you through Ducasse\u2019s kitchens and El Bulli before you worked alongside your father."
   ],
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/meet-the-chef-cedric-vongerichten",
   "title": "Meet the Chef: Cedric Vongerichten",
   "trainee": "C\u00e9dric Vongerichten",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "## Meet C\u00e9dric Vongerichten- the son of Jean-Georges Vongerichten, who trained at El Bulli and Hong Kong\u2019s Mandarin Oriental before striking out solo with Wayan, the Nolita restaurant he opened with wife Ochi in 2019 \u2014 a French-Indonesian concept so distinctive it became the only Indonesian restaurant recognized by the Michelin Guide in America."
   ],
   "mentor_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "**Your training took you through Ducasse\u2019s kitchens and El Bulli before you worked alongside your father. What\u2019s one lesson from those years that still shapes how you cook today?**",
    "With Ducasse, I learned discipline and consistency."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Meet the Chef: Cedric Vongerichten",
    "**Your training took you through Ducasse\u2019s kitchens and El Bulli before you worked alongside your father. What\u2019s one lesson from those years that still shapes how you cook today?**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/2018-michelin-european-mentor-award-winner-christian-constant",
   "title": "Meet the 2018 MICHELIN European Mentor Award Winner, Christian Constant",
   "trainee": "Christian Constant",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the 2018 MICHELIN European Mentor Award Winner, Christian Constant",
    "My own personal mentor was Guy Legay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/meet-the-cosme-team-daniela-soto-innes.html",
   "title": "Eight tortilla ladies a pastry master and Beyonc meet the team behind the Worlds Best Female Chef",
   "trainee": "Estefania Brito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here, Mexico City-born cook [Daniela Soto-Innes](https://www.theworlds50best.com/stories/News/daniela-soto-innes-worlds-best-female-chef-2019.html) introduces us to just a handful of the characters who have led New York restaurant Cosme to No.25 in The World\u2019s 50 Best Restaurants list***",
    "Estefania is a sous chef and she\u2019s a beast."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "They had all passed through **La Pyramide**, under **Fernand Point**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**.",
    "Three-star restaurants are rare. What is rarer still is a kitchen that produces not just excellence for a moment but excellence that reappears elsewhere in different hands, shaped differently, expressed differently, yet recognisably grounded in the same foundations."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": "Restaurant de la Soierie",
   "city_country": "Lyon, France",
   "relationship": "apprentice",
   "period": "age 16",
   "trainee_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "mentor_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "kitchen_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "city_country_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "relationship_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "period_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": "After the war",
   "trainee_evidence": [
    "After the war, he joined Eug\u00e9nie Brazier as one of her students.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "mentor_evidence": [
    "After the war, he joined Eug\u00e9nie Brazier as one of her students.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After the war, he joined Eug\u00e9nie Brazier as one of her students.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ],
   "period_evidence": [
    "After the war, he joined Eug\u00e9nie Brazier as one of her students.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Early years and liberation of France"
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Contributions to French gastronomy"
   ],
   "mentor_evidence": [
    "One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Contributions to French gastronomy"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "## Contributions to French gastronomy"
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "He had been apprenticed to Fernand Point, a master of classic French cuisine.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "mentor_evidence": [
    "He had been apprenticed to Fernand Point, a master of classic French cuisine.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He had been apprenticed to Fernand Point, a master of classic French cuisine.",
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "https://afmsp.org/events/good-taste-a-life-of-food-and-passion-a-book-presentation-by-chef-alain-ducasse",
   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://afmsp.org/events/good-taste-a-life-of-food-and-passion-a-book-presentation-by-chef-alain-ducasse",
   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://afmsp.org/events/good-taste-a-life-of-food-and-passion-a-book-presentation-by-chef-alain-ducasse",
   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://afmsp.org/events/good-taste-a-life-of-food-and-passion-a-book-presentation-by-chef-alain-ducasse",
   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://seattlemag.com/food-and-culture/seattle-line-cooks-family-tree/",
   "title": "Seattle Line Cooks\u2019 Family Tree",
   "trainee": "Ethan Stowell",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Seattle Line Cooks\u2019 Family Tree",
    "Ever wondered where your favorite chef got his or her start? We think you\u2019ll find our food family breakdown a fascinating lesson in Seattle\u2019s restaurant genealogy",
    "**Ethan Stowell\n**Worked under Nell\u2019s chef/owner Philip Mihalski from 1999 to 2001, and then opened the ahead-of-its time Union, which closed in 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://seattlemag.com/food-and-culture/seattle-line-cooks-family-tree/",
   "title": "Seattle Line Cooks\u2019 Family Tree",
   "trainee": "John Sundstrom",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Seattle Line Cooks\u2019 Family Tree",
    "Ever wondered where your favorite chef got his or her start? We think you\u2019ll find our food family breakdown a fascinating lesson in Seattle\u2019s restaurant genealogy",
    "**John Sundstrom\n**Chef de cuisine at Dahlia Lounge (mega restaurateur Tom Douglas\u2019 first restaurant) from 1993 to 1999, and then W Hotel\u2019s Earth and Ocean (now Trace) before opening Capitol Hill spots Lark, Licorous (now closed), Bitter/Raw, Slab Sandwiches and Pie and his latest, Southpaw."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/2018-michelin-european-mentor-award-winner-christian-constant-1",
   "title": "Meet the 2018 MICHELIN European Mentor Award Winner - Christian Constant",
   "trainee": "Christian Constant",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the 2018 MICHELIN European Mentor Award Winner - Christian Constant",
    "A native of Montauban, Tarn-et-Garonne, chef Christian Constant started his career at the world-renowned [H\u00f4tel de Crillon](https://www.viamichelin.com/web/Hotel/Paris-75008-Hotel_de_Crillon-5624ee82), before moving on to [The Ritz Paris](https://www.viamichelin.com/web/Hotel/Paris-75001-Ritz_Paris-vlo2860g), where he opened his [Le Violon D\u2019Ingres](https://www.viamichelin.com/web/Restaurant/Paris-75007-Le_Violon_d_Ingres-5989-41102)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/2018-michelin-european-mentor-award-winner-christian-constant-1",
   "title": "Meet the 2018 MICHELIN European Mentor Award Winner - Christian Constant",
   "trainee": "Christian Constant",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the 2018 MICHELIN European Mentor Award Winner - Christian Constant",
    "My own personal mentor was Guy Legay. I spent 15 years working under him, first at Ledoyen and then at the Ritz."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/features/julien-tongourian-joel-robuchon-legacy",
   "title": "Julien Tongourian on Seeing the Culinary World Through a Robuchon Lens",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Julien Tongourian on Seeing the Culinary World Through a Robuchon Lens",
    "Having commenced his culinary journey as a commis chef at Robuchon's esteemed Laurent restaurant in Paris back in 2000, Tongourian holds dear the fondest memory of his time with the maestro."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-seoul-the-asian-wave-asias-50-best-restaurants-2025.html",
   "title": "Riding The Asian Wave at 50BestTalks in Seoul",
   "trainee": "Vicky Cheng",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Authenticity vs. adaptation: catering to new palates*\n Vicky Cheng*, c*hef-owner of Wing, Hong Kong",
    "He worked under chefs Jason Bangerter at Auberge du Pommier and Anthony Walsh at Canoe, before heading to New York to work at Daniel Boulud\u2019s Daniel, aged 21."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-seoul-the-asian-wave-asias-50-best-restaurants-2025.html",
   "title": "Riding The Asian Wave at 50BestTalks in Seoul",
   "trainee": "Vicky Cheng",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Authenticity vs. adaptation: catering to new palates*\n Vicky Cheng*, c*hef-owner of Wing, Hong Kong",
    "He worked under chefs Jason Bangerter at Auberge du Pommier and Anthony Walsh at Canoe, before heading to New York to work at Daniel Boulud\u2019s Daniel, aged 21."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-seoul-the-asian-wave-asias-50-best-restaurants-2025.html",
   "title": "Riding The Asian Wave at 50BestTalks in Seoul",
   "trainee": "Vicky Cheng",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Authenticity vs. adaptation: catering to new palates*\n Vicky Cheng*, c*hef-owner of Wing, Hong Kong",
    "He worked under chefs Jason Bangerter at Auberge du Pommier and Anthony Walsh at Canoe, before heading to New York to work at Daniel Boulud\u2019s Daniel, aged 21."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-seoul-the-asian-wave-asias-50-best-restaurants-2025.html",
   "title": "Riding The Asian Wave at 50BestTalks in Seoul",
   "trainee": "Pichaya \u2018Pam\u2019 Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Food microclimates*\nPichaya \u2018Pam\u2019 Soontornyanakij, chef-owner of Potong, Bangkok",
    "She won a young chef award aged 21, before moving to New York to study at the Culinary Institute of America and train under renowned chef Jean-Georges Vongerichten."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uh.edu/hilton-college/campus-and-facilities/hall-of-honor/inductees/alain-ducasse",
   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "**Alain Ducasse Enterprise**",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/is/en/article/news-and-views/chefs-mourn-joel-robuchon-1",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": "Sebastien Lepinoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/is/en/article/news-and-views/chefs-mourn-joel-robuchon-1",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": "Nyesha Arrington",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://media.newsreview.com/article/ric-ripert-career-influence-and-culinary-legacy",
   "title": "\u00c9ric Ripert: Career, Influence, and Culinary Legacy",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u00c9ric Ripert: Career, Influence, and Culinary Legacy",
    "Background and Training",
    "Ripert was born in Perpignan, France, and began his culinary education in southern France before moving to Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://austinchronicle.com/daily/food/2014-09-16/chef-genealogy",
   "title": "Chef Genealogy",
   "trainee": "Takehiko Fuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef** Tyson Cole** is one of the few American chefs who can claim mastery of the art of sushi.",
    "His passion for Japanese cuisine led him to spend more than six years training under chef **Takehiko Fuse** at Austin\u2019s **Musashino Sushi Dokoro** as well as masters in Japan before opening **Uchi** (2003) and **Uchiko** (2010) to national acclaim.",
    "Chef Genealogy",
    "Tracing culinary family trees to the roots of four local mentors"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://austinchronicle.com/daily/food/2014-09-16/chef-genealogy",
   "title": "Chef Genealogy",
   "trainee": "Tyson Cole",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef** Tyson Cole** is one of the few American chefs who can claim mastery of the art of sushi.",
    "His passion for Japanese cuisine led him to spend more than six years training under chef **Takehiko Fuse** at Austin\u2019s **Musashino Sushi Dokoro** as well as masters in Japan before opening **Uchi** (2003) and **Uchiko** (2010) to national acclaim.",
    "Chef Genealogy",
    "Tracing culinary family trees to the roots of four local mentors"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/thomas-keller-interview-california",
   "title": "5 Qs with Thomas Keller",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "5 Qs with Thomas Keller",
    "Learn what drives the chef\u2019s success.",
    "\u201c[Corey Lee](https://guide.michelin.com/us/san-francisco/people/corey-lee-chef-benu-in-situ-michelin/news) was our chef de cuisine at the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/thomas-keller-interview-california",
   "title": "5 Qs with Thomas Keller",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "5 Qs with Thomas Keller",
    "Learn what drives the chef\u2019s success.",
    "\u201c[Corey Lee](https://guide.michelin.com/us/san-francisco/people/corey-lee-chef-benu-in-situ-michelin/news) was our chef de cuisine at the time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/thomas-keller-interview-california",
   "title": "5 Qs with Thomas Keller",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "5 Qs with Thomas Keller",
    "Learn what drives the chef\u2019s success.",
    "His flagship restaurant, [The French Laundry](https://guide.michelin.com/us/san-francisco/the-french-laundry/restaurant), has earned tremendous praise since he purchased it in 1994; it was awarded three Michelin stars in the inaugural San Francisco guide in 2007 and has retained them ever since."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/thomas-keller-interview-california",
   "title": "5 Qs with Thomas Keller",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "5 Qs with Thomas Keller",
    "Learn what drives the chef\u2019s success.",
    "\u201c[Corey Lee](https://guide.michelin.com/us/san-francisco/people/corey-lee-chef-benu-in-situ-michelin/news) was our chef de cuisine at the time."
   ],
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "From his restaurant \"La Pyramide\" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://liquisearch.com/fernand_point",
   "title": "Fernand Point",
   "trainee": "Fernand Point",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Fernand Point** (1897, Louhans, Sa\u00f4ne-et-Loire \u2013 1955) was a French restaurateur and is considered to be the father of modern French cuisine.",
    "He had received his training with Foyot in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimili.com/en/Marco_Pierre_White",
   "title": "Marco Pierre White - WikiMili, The Best Wikipedia Reader",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a * commis* with [Albert](./Albert_Roux) and [Michel Roux](./Michel_Roux) at [Le Gavroche](./Le_Gavroche)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://style.yahoo.com/michel-roux-obituary-145732758.html",
   "title": "Michel Roux obituary",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux obituary",
    "Leaving school as soon as he was able, at the age of 14 Michel was apprenticed to a p\u00e2tissier in Belleville, Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://style.yahoo.com/michel-roux-obituary-145732758.html",
   "title": "Michel Roux obituary",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux obituary",
    "After some months in the embassy p\u00e2tisserie, Michel was offered the post of commis chef a few doors down the rue du Faubourg Saint-Honor\u00e9 in the kitchens of C\u00e9cile de Rothschild, a member of the banking dynasty that owned the Ch\u00e2teau Lafite-Rothschild wine estate."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "mentor_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "mentor_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "mentor_evidence": [
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse key facts",
    "| **Training** | Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains; Roger Verg\u00e9 at Le Moulin de Mougins; Alain Chapel at Mionnay |",
    "Ducasse trained at the Bordeaux hospitality school and then moved through three of the defining French kitchens of the 1970s: Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains (the cradle of nouvelle cuisine minceur), Roger Verg\u00e9 at Le Moulin de Mougins in Provence, and Alain Chapel at Mionnay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "White first trained at Hotel St George in [Harrogate](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Harrogate) and then at the [Box Tree](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Box_Tree) in [Ilkley](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Ilkley).[[7]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-7)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Commis)* with [Albert](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Albert_Roux) and [Michel Roux](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Michel_Roux) at [Le Gavroche](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Le_Gavroche).[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He continued his training under [Pierre Koffman](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Pierre_Koffman) at [La Tante Claire](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Raymond_Blanc) at [Le Manoir](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Le_Manoir_aux_Quat'_Saisons),[[8]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-8) and later with [Nico Ladenis](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He continued his training under [Pierre Koffman](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Pierre_Koffman) at [La Tante Claire](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Raymond_Blanc) at [Le Manoir](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Le_Manoir_aux_Quat'_Saisons),[[8]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-8) and later with [Nico Ladenis](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He continued his training under [Pierre Koffman](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Pierre_Koffman) at [La Tante Claire](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Raymond_Blanc) at [Le Manoir](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Le_Manoir_aux_Quat'_Saisons),[[8]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-8) and later with [Nico Ladenis](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with [Mario Batali](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://en.wikipedia.org/wiki/Mario_Batali) as an assistant.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.reddit.com/r/dataisbeautiful/comments/srlsja/oc_an_unusual_family_tree_gordon_ramsays_mentors/",
   "title": "[OC] An unusual Family Tree. Gordon Ramsay's Mentors, and their Mentors.",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "So joel robuchon never directly trained Gordon? Gordon just worked under him? Goddamn joel has so many stars, why haven\u2019t I seen more of him. It\u2019s always Marco and Gordon",
    "## u/EmeraldIbis \u00b7 39 points",
    "Colour coding is just to break out direct training."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Karime_L%C3%B3pez",
   "title": "Karime L\u00f3pez",
   "trainee": "Karime L\u00f3pez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Karime L\u00f3pez (born 1982) is a Mexican chef working in Italy.",
    "### Culinary education",
    "After her studies, she apprenticed under Santi Santamaria and later at top restaurants, including Can Fabes, Mugaritz, Pujol and Noma."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Karime_L%C3%B3pez",
   "title": "Karime L\u00f3pez",
   "trainee": "Karime L\u00f3pez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Karime L\u00f3pez (born 1982) is a Mexican chef working in Italy.",
    "### Culinary education",
    "After her studies, she apprenticed under Santi Santamaria and later at top restaurants, including Can Fabes, Mugaritz, Pujol and Noma."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/%20enwiki%20/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, Jr.",
    "## Biography"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/%20enwiki%20/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, Jr.",
    "## Biography"
   ],
   "mentor_evidence": [
    "Michel Roux, Jr.",
    "## Biography"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/%20enwiki%20/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, Jr.",
    "## Biography"
   ],
   "mentor_evidence": [
    "Michel Roux, Jr.",
    "## Biography"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/%20enwiki%20/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, Jr.",
    "## Biography",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](11076427) at his hotel and restaurant in [Mionnay](1300694), in the [Rh\u00f4ne-Alpes](130695) region near [Lyon](4538424).[1][2]"
   ],
   "mentor_evidence": [
    "Michel Roux, Jr.",
    "## Biography",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](11076427) at his hotel and restaurant in [Mionnay](1300694), in the [Rh\u00f4ne-Alpes](130695) region near [Lyon](4538424).[1][2]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/%20enwiki%20/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": "Pierre Koffman",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, Jr.",
    "Returning to London, in August 1983 he learnt [accountancy](1264) at Finlay Robertson, before becoming the Sous Chef at Gavers."
   ],
   "mentor_evidence": [
    "Michel Roux, Jr.",
    "Returning to London, in August 1983 he learnt [accountancy](1264) at Finlay Robertson, before becoming the Sous Chef at Gavers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "\u00c9ric Bouchenoire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "Bouchenoire (*left*), who had been Robuchon\u2019s right-hand man for 35 years, started out as a chef de Partie at the now-defunct Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "For Tongourian (*right*), who started out as a commis cook in Robuchon\u2019s Laurent restaurant in Paris in 2000, his fondest memory of Robuchon was working with the maestro for the opening of the first L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/features/the-legacy-of-legendary-french-chef-joel-robuchon-lives-on",
   "title": "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
   "trainee": "Vianney Massot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Legacy Of Legendary French Chef Jo\u00ebl Robuchon Lives On",
    "In Singapore, one of Robuchon\u2019s youngest proteges, [Vianney Massot](https://guide.michelin.com/sg/people/chef-spotlight-vianney-massot-of-bacchanalia/news), is carving a name for himself, heading his one-starred restaurant, [Bacchanalia](https://www.bacchanalia.asia/), which opened in September."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki?title=Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1972, at just 16 years old, Ducasse began his professional training at Pavillon Landais in Soustons while studying at a hotel school in Bordeaux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "He later worked with renowned chef Michel Gu\u00e9rard in 1975 in Eug\u00e9nie-les-Bains and also spent part of his training with celebrated pastry chef Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "He later worked with renowned chef Michel Gu\u00e9rard in 1975 in Eug\u00e9nie-les-Bains and also spent part of his training with celebrated pastry chef Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1978, Ducasse also had the opportunity to work with Alain Chapel, another influential figure in French gastronomy who contributed to his professional development and culinary philosophy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961)[2] is a British chef, restaurateur, and television personality.[3]",
    "In 1981, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[3] and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://londonchocolovers.wordpress.com/2015/04/16/michel-roux-jr-chef-patron-at-le-gavroche/",
   "title": "Michel Roux jr., Chef Patron at Le Gavroche",
   "trainee": "Michel Roux jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Michel Roux jr., Chef Patron at Le Gavroche",
    "**What was your most valuable experience?**",
    "Working with Alain Chapel \u2013 he definitely influenced me when I worked with him, his restaurant was the definitive three-star Michelin restaurant of the day, every young chef wanted to work there because of his philosophy and cooking style, which was new but nevertheless very classical."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://diningandcooking.com/2793954/how-does-french-cuisine-translate-today",
   "title": "How does French cuisine translate today? - Dining and Cooking | DiningAndCooking.com",
   "trainee": "Ravneet Gill",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ravneet\u2019s story",
    "Later, when I went to St John restaurant in London, the head chef Jonathan Woolway was my mentor and made me think I could go somewhere."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://diningandcooking.com/2793954/how-does-french-cuisine-translate-today",
   "title": "How does French cuisine translate today? - Dining and Cooking | DiningAndCooking.com",
   "trainee": "Kerth Gumbs",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Kerth\u2019s story",
    "The Michelin-starred kitchens he\u2019s worked in include Tom Aikens\u2019 Chelsea flagship and Joel Robuchon\u2019s L\u2019Atelier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://diningandcooking.com/2793954/how-does-french-cuisine-translate-today",
   "title": "How does French cuisine translate today? - Dining and Cooking | DiningAndCooking.com",
   "trainee": "Jun Tanaka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jun\u2019s story",
    "Born in the US, chef Jun grew up in Japan and the UK, and learnt classic French cuisine from Marco Pierre White, Philip Howard and the Roux Brothers \u2013 working at Restaurant Marco Pierre White, The Square and Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He started his culinary journey with the famous Eug\u00e9nie Brazier and was significantly influenced by Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He started his culinary journey with the famous Eug\u00e9nie Brazier and was significantly influenced by Fernand Point."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He started his culinary journey with the famous Eug\u00e9nie Brazier and was significantly influenced by Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": "Gaston Richard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": "1956",
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ],
   "period_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PAUL BOCUSE (1926 \u2013 2018) *aka \u201cMister Paul\u201d*",
    "He later gained some experience in Paris at Lucas Carton with Chef Gaston Richard, before returning to work with Fernand Point in 1956 and then joined his family\u2019s business at the H\u00f4tel du Pont de Collonges."
   ]
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "BERNARD LOISEAU (1951 \u2013 2003)",
    "At 17, he apprenticed with the Troigros brothers in Roanne, where he witnessed the restaurant earning its third Michelin star, inspiring his own culinary ambitions."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Bernard Loiseau",
   "mentor": "Troigros brothers",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "BERNARD LOISEAU (1951 \u2013 2003)",
    "At 17, he apprenticed with the Troigros brothers in Roanne, where he witnessed the restaurant earning its third Michelin star, inspiring his own culinary ambitions."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "BERNARD LOISEAU (1951 \u2013 2003)",
    "At 17, he apprenticed with the Troigros brothers in Roanne, where he witnessed the restaurant earning its third Michelin star, inspiring his own culinary ambitions."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "BERNARD LOISEAU (1951 \u2013 2003)",
    "At 17, he apprenticed with the Troigros brothers in Roanne, where he witnessed the restaurant earning its third Michelin star, inspiring his own culinary ambitions."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PIERRE GAGNAIRE",
    "Starting as a pastry chef, he joined Paul Bocuse\u2019s brigade for a season."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Pierre Gagnaire",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "joined",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PIERRE GAGNAIRE",
    "Starting as a pastry chef, he joined Paul Bocuse\u2019s brigade for a season."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PIERRE GAGNAIRE",
    "Starting as a pastry chef, he joined Paul Bocuse\u2019s brigade for a season."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "PIERRE GAGNAIRE",
    "Starting as a pastry chef, he joined Paul Bocuse\u2019s brigade for a season."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Thierry Marx",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Thierry Marx",
   "mentor": "Claude Deligne",
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Thierry Marx",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Thierry Marx",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "THIERRY MARX",
    "Upon returning to France, he worked various jobs before returning to the kitchen, training at Pavillon Ledoyen, Taillevent with Claude Deligne, and Jo\u00ebl Robuchon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "ALAIN DUCASSE",
    "At 16, Ducasse began his culinary training under renowned chefs Michel Gu\u00e9rard and Roger Verg\u00e9, quickly ascending the culinary ranks."
   ],
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Guy Savoy",
   "mentor": "Troisgros brothers",
   "kitchen": null,
   "city_country": null,
   "relationship": "joined",
   "period": "1976",
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ],
   "period_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "GUY SAVOY",
    "In 1976, at 23, he joined the Troisgros brothers in Roanne, working alongside Jean and Pierre Troisgros and forming a lasting friendship with chef Bernard Loiseau."
   ]
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "FREDERIC ANTON",
    "Joining Robuchon\u2019s team, Anton honed his culinary skills, mastering the techniques and nuances of French cuisine, and developing a unique style marked by precision, creativity, and perfection."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "FREDERIC ANTON",
    "Joining Robuchon\u2019s team, Anton honed his culinary skills, mastering the techniques and nuances of French cuisine, and developing a unique style marked by precision, creativity, and perfection."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "FREDERIC ANTON",
    "Joining Robuchon\u2019s team, Anton honed his culinary skills, mastering the techniques and nuances of French cuisine, and developing a unique style marked by precision, creativity, and perfection."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "HELENE DARROZE",
    "Initially pursuing a marketing career after graduating from business school, her passion for cooking eventually led her to train under Alain Ducasse at the renowned Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laroutedesgourmets.fr/en/blog/the-great-french-chefs-of-the-20th-and-21st-centuries/",
   "title": "The great French chefs of the 20th and 21st centuries",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": "train",
   "period": null,
   "trainee_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "HELENE DARROZE",
    "Initially pursuing a marketing career after graduating from business school, her passion for cooking eventually led her to train under Alain Ducasse at the renowned Louis XV in Monaco."
   ],
   "mentor_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "HELENE DARROZE",
    "Initially pursuing a marketing career after graduating from business school, her passion for cooking eventually led her to train under Alain Ducasse at the renowned Louis XV in Monaco."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The great French chefs of the 20th and 21st centuries",
    "HELENE DARROZE",
    "Initially pursuing a marketing career after graduating from business school, her passion for cooking eventually led her to train under Alain Ducasse at the renowned Louis XV in Monaco."
   ],
   "period_evidence": null
  },
  {
   "url": "https://www.finedininglovers.com/experts/alain-verzeroli",
   "title": "Alain Verzeroli",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## The Chef",
    "While eating at a Michelin-starred Alain Ray\u00e9 restaurant, his first ever fine-dining experience, Verzeroli had an epiphany and spontaneously asked the famous chef if he could apprentice for him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.finedininglovers.com/experts/alain-verzeroli",
   "title": "Alain Verzeroli",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## The Chef",
    "While eating at a Michelin-starred Alain Ray\u00e9 restaurant, his first ever fine-dining experience, Verzeroli had an epiphany and spontaneously asked the famous chef if he could apprentice for him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in the town of Castelsarrasin in South-west France, Alain started his culinary career at Pavillon Landais restaurant in Soustons.",
    "interview with Alain Ducasse at Restaurant le Meurice Alain Ducasse.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This was followed by Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-lesBains while also working for Gaston Len\u00f4tre during the winter months.",
    "interview with Alain Ducasse at Restaurant le Meurice Alain Ducasse.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He went on to work at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "interview with Alain Ducasse at Restaurant le Meurice Alain Ducasse.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "But it is Alain Chapel who he cites as his biggest influence, it may be 40 years ago when he trained with him in Mionnay, a three Michelin-star restaurant to the north of Lyon, in France\u2019s Auvergne-Rh\u00f4ne-Alpes region, but it was that first experience which has stayed with him.",
    "interview with Alain Ducasse at Restaurant le Meurice Alain Ducasse.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "He then entered culinary school at the age of 14, and at 15 began his formal training in kitchens, working under names such as Jacques Maxim, who eventually introduced him to Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "He then entered culinary school at the age of 14, and at 15 began his formal training in kitchens, working under names such as Jacques Maxim, who eventually introduced him to Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "Joining the Ducasse Empire",
    "Gortina first worked at three Michelin-starred [Le Louis XV](https://www.viamichelin.com/web/Restaurant/Monte_Carlo-98000-Le_Louis_XV_Alain_Ducasse_a_l_Hotel_de_Paris-9785-41102) in Monte Carlo before being promoted to Ducasse's sous chef at one Michelin-starred [La Bastide de Moustiers](https://www.viamichelin.com/web/Restaurant/Moustiers_Sainte_Marie-04360-La_Bastide_de_Moustiers-12018-41102) in Provence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "Joining the Ducasse Empire",
    "Gortina first worked at three Michelin-starred [Le Louis XV](https://www.viamichelin.com/web/Restaurant/Monte_Carlo-98000-Le_Louis_XV_Alain_Ducasse_a_l_Hotel_de_Paris-9785-41102) in Monte Carlo before being promoted to Ducasse's sous chef at one Michelin-starred [La Bastide de Moustiers](https://www.viamichelin.com/web/Restaurant/Moustiers_Sainte_Marie-04360-La_Bastide_de_Moustiers-12018-41102) in Provence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/louis_outhier",
   "title": "Louis Outhier - Notable People",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier is a French chef celebrated as a master of modern French cuisine and one of the defining figures of the Nouvelle Cuisine movement.",
    "Driven by a passion for the culinary arts, Outhier pursued formal training by entering the kitchen of the legendary Fernand Point at La Pyramide in Vienne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/louis_outhier",
   "title": "Louis Outhier - Notable People",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This apprenticeship was a crucial and transformative period, placing him alongside fellow apprentices [Paul Bocuse](/paul_bocuse) and the Troisgros brothers, who would all become pillars of modern French gastronomy.",
    "Louis Outhier is a French chef celebrated as a master of modern French cuisine and one of the defining figures of the Nouvelle Cuisine movement.",
    "## Early Life and Education",
    "Driven by a passion for the culinary arts, Outhier pursued formal training by entering the kitchen of the legendary Fernand Point at La Pyramide in Vienne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/louis_outhier",
   "title": "Louis Outhier - Notable People",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He appointed his prot\u00e9g\u00e9, [Jean-Georges Vongerichten](/jean_georges_vongerichten), as chef de cuisine, entrusting him with the daily execution of his vision.",
    "Louis Outhier is a French chef celebrated as a master of modern French cuisine and one of the defining figures of the Nouvelle Cuisine movement.",
    "## Career",
    "One of his most significant international ventures was his work in the United States."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gourmettraveller.com.au/dining-out/food-news/truly-madly-marco-pierre-white-2957",
   "title": "Truly, madly, Marco Pierre White - Gourmet Traveller",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "American chef Mario Batali was one of White\u2019s apprentices in the early stages of both men\u2019s careers; it was a period that ended with White throwing a saucepan at Batali, and Batali dumping a fistful of salt in the stock and walking out.",
    "Game hunter. Shark fisherman. Bad boy. Chef. Marco Pierre White is an enigma wrapped in a grimace smoking a Marlboro."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://davidrmann3.substack.com/p/wolfgang-puck-spent-years-learning",
   "title": "Wolfgang Puck Spent Years Learning To Keep People Out. Then He Built An Empire Letting Them In",
   "trainee": "Wolfgang Puck",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Wolfgang Puck Spent Years Learning To Keep People Out. Then He Built An Empire Letting Them In",
    "He left home at fourteen to begin his apprenticeship, training under Raymond Thuilier at L\u2019Oustau de Baumani\u00e8re in Provence, then at the H\u00f4tel de Paris in Monaco, then at Maxim\u2019s in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Jo%C3%ABl_Robuchon.html",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Jo%C3%ABl_Robuchon.html",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Jo%C3%ABl_Robuchon.html",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Keelan Higgs",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Chefs who have worked at Chapter One and been mentored by Ross include Keelan Higgs of Michelin-Starred Variety Jones in Dublin, Damien Grey of Michelin-Starred Liath in Dublin, Garret Byrne of Michelin-Starred Campagne in Kilkenny and Ahmet Dede of Michelin Starred dede in Baltimore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Damien Grey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Chefs who have worked at Chapter One and been mentored by Ross include Keelan Higgs of Michelin-Starred Variety Jones in Dublin, Damien Grey of Michelin-Starred Liath in Dublin, Garret Byrne of Michelin-Starred Campagne in Kilkenny and Ahmet Dede of Michelin Starred dede in Baltimore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Garret Byrne",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Chefs who have worked at Chapter One and been mentored by Ross include Keelan Higgs of Michelin-Starred Variety Jones in Dublin, Damien Grey of Michelin-Starred Liath in Dublin, Garret Byrne of Michelin-Starred Campagne in Kilkenny and Ahmet Dede of Michelin Starred dede in Baltimore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Ahmet Dede",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Chefs who have worked at Chapter One and been mentored by Ross include Keelan Higgs of Michelin-Starred Variety Jones in Dublin, Damien Grey of Michelin-Starred Liath in Dublin, Garret Byrne of Michelin-Starred Campagne in Kilkenny and Ahmet Dede of Michelin Starred dede in Baltimore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Chris Fulham",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Cathal Leonard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Killian Durkin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Peter Everett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/winner-of-the-michelin-guide-2021-chef-mentor-award",
   "title": "Winner of the Michelin Guide 2021 Chef Mentor Award",
   "trainee": "Andy Turner",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Winner of the Michelin Guide 2021 Chef Mentor Award",
    "Other chefs to have gained from his knowledge include Eric Matthews, Chris Fulham, Cathal Leonard, Killian Durkin, Peter Everett and Andy Turner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After the war, he joined Eug\u00e9nie Brazier as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.mashed.com/112416/restaurants-celebrity-chefs-actually-cook-kitchen/",
   "title": "Restaurants Where Celebrity Chefs Actually Cook In The Kitchen",
   "trainee": "April Bloomfield",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Restaurants Where Celebrity Chefs Actually Cook In The Kitchen",
    "## The Breslin (and others), New York",
    "She's a British chef who trained under a certain Rose Gray and Ruth Rogers at the River Caf\u00e9 before being scouted by Mario Batali and offered the chance to open a restaurant for him in New York."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shokunoren.com/guides/sukiyabashi-jiro-lineage",
   "title": "The Sukiyabashi Jiro Lineage: Where Jiro's Apprentices Are Now",
   "trainee": "Ono Jiro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lineage & History \u00b7 2026-07-19",
    "The Sukiyabashi Jiro Lineage: Where Jiro's Apprentices Are Now",
    "Jiro's own roots",
    "Ono Jiro (born 1925) did not invent his style from nothing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/features/behind-every-successful-chef-is-mum",
   "title": "What do some of the world's top chefs have in common?",
   "trainee": "Ra\u00fcl Balam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We raise a toast to five prominent mother-and-son chef pairs below.",
    "Ra\u00fcl Balam Restaurant: Moments in Barcelona, Spain Michelin Stars: Mother: Carme Ruscalleda",
    "Having trained at two of Spain\u2019s three-Michelin-starred food temples - briefly at Pedro Subijana\u2019s Akelarre in San Sebastian, and his mum\u2019s Sant Pau - Balam now oversees the day-to-day operations as executive chef of two Michelin-starred Moments in Barcelona\u2019s Mandarin Oriental Hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/features/behind-every-successful-chef-is-mum",
   "title": "What do some of the world's top chefs have in common?",
   "trainee": "Ra\u00fcl Balam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We raise a toast to five prominent mother-and-son chef pairs below.",
    "Ra\u00fcl Balam Restaurant: Moments in Barcelona, Spain Michelin Stars: Mother: Carme Ruscalleda",
    "Having trained at two of Spain\u2019s three-Michelin-starred food temples - briefly at Pedro Subijana\u2019s Akelarre in San Sebastian, and his mum\u2019s Sant Pau - Balam now oversees the day-to-day operations as executive chef of two Michelin-starred Moments in Barcelona\u2019s Mandarin Oriental Hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/japanese-chefs-redefining-french-cuisine.html",
   "title": "French cuisine is evolving and Japanese chefs are leading the way",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A new guard of Japanese chefs is making their mark on Paris, bringing with them an appreciation for French technique, ingredients and the creative freedom the cuisine affords.",
    "Nagano\u2011born chef Kei Kobayashi gained classical French training under masters Gilles Goujon and Alain Ducasse (Image: Richard Haughton)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/japanese-chefs-redefining-french-cuisine.html",
   "title": "French cuisine is evolving and Japanese chefs are leading the way",
   "trainee": "Ryuya Ono",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A new guard of Japanese chefs is making their mark on Paris, bringing with them an appreciation for French technique, ingredients and the creative freedom the cuisine affords.",
    "**Hailing from Yamaguchi Prefecture in Japan,* Ryuya Ono credits working with Bruno Verjus and Sota Atsumi for his culinary style"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/japanese-chefs-redefining-french-cuisine.html",
   "title": "French cuisine is evolving and Japanese chefs are leading the way",
   "trainee": "Ryuya Ono",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A new guard of Japanese chefs is making their mark on Paris, bringing with them an appreciation for French technique, ingredients and the creative freedom the cuisine affords.",
    "**Hailing from Yamaguchi Prefecture in Japan,* Ryuya Ono credits working with Bruno Verjus and Sota Atsumi for his culinary style"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/lee-choong-hoo-youngest-chef-helm-michelin-star-kitchen-seoul",
   "title": "Lee Choong Hu, the Youngest Chef to Helm a Michelin Star Kitchen in Seoul",
   "trainee": "Lee Choong Hu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lee Choong Hu, the Youngest Chef to Helm a Michelin Star Kitchen in Seoul",
    "Wanting to learn the ins out outs of classic French cuisine outside of school, he apprenticed for six months at the then-two-Michelin-starred Restaurant Michel Rostang."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier.",
    "# The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "beginning formal training at age 16 under masters such as Michel Gu\u00e9rard and Roger Verg\u00e9.[1][3]",
    "### Apprenticeships and Formative Experiences"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "beginning formal training at age 16 under masters such as Michel Gu\u00e9rard and Roger Verg\u00e9.[1][3]",
    "### Apprenticeships and Formative Experiences"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "By 1975, Ducasse advanced to Michel Gu\u00e9rard's Les Pr\u00e9s d'Eug\u00e9nie in Eug\u00e9nie-les-Bains, a pivotal formative environment where he contributed to a kitchen pioneering lighter interpretations of French cuisine, including vegetable-centric dishes that prioritized empirical flavor balance over heavy sauces.[19][17]",
    "### Apprenticeships and Formative Experiences"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "In 1978, Ducasse trained under Alain Chapel at his Mionnay restaurant, rapidly ascending to sous-chef within two years through rigorous application of classical methods emphasizing product integrity and exacting execution.[22][23]",
    "### Apprenticeships and Formative Experiences"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "Ducasse secured his first independent leadership role as head [chef](/page/Chef) at L'Amandier, the [bistro](/page/Bistro) in [Mougins](/page/Mougins) owned by mentor Roger Verg\u00e9, in 1980.[17]",
    "### Initial Positions and Breakthroughs"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slurrp.com/article/chef-marco-pierre-whites-take-on-indian-cuisine-classic-cookery-and-generous-dining-1692846848148",
   "title": "Chef Marco Pierre White's Take On Indian Cuisine, Classic Cookery, And Generous Dining",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Marco Pierre White On Indian Cuisine And Generous Dining",
    "Chef Marco Pierre White, credited with training culinary legends like Gordon Ramsay, Heston Blumenthal, Curtis Stone, and Mario Batali, recently graced Bengaluru in collaboration with World On A Plate (WOAP) for the second time, hosting a masterclass, signing memorabilia, and serving brunch to delighted guests at the JW Marriott on Vittal Mallya Road in Bengaluru."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slurrp.com/article/chef-marco-pierre-whites-take-on-indian-cuisine-classic-cookery-and-generous-dining-1692846848148",
   "title": "Chef Marco Pierre White's Take On Indian Cuisine, Classic Cookery, And Generous Dining",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Marco Pierre White On Indian Cuisine And Generous Dining",
    "Chef Marco Pierre White, credited with training culinary legends like Gordon Ramsay, Heston Blumenthal, Curtis Stone, and Mario Batali, recently graced Bengaluru in collaboration with World On A Plate (WOAP) for the second time, hosting a masterclass, signing memorabilia, and serving brunch to delighted guests at the JW Marriott on Vittal Mallya Road in Bengaluru."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slurrp.com/article/chef-marco-pierre-whites-take-on-indian-cuisine-classic-cookery-and-generous-dining-1692846848148",
   "title": "Chef Marco Pierre White's Take On Indian Cuisine, Classic Cookery, And Generous Dining",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Marco Pierre White On Indian Cuisine And Generous Dining",
    "Chef Marco Pierre White, credited with training culinary legends like Gordon Ramsay, Heston Blumenthal, Curtis Stone, and Mario Batali, recently graced Bengaluru in collaboration with World On A Plate (WOAP) for the second time, hosting a masterclass, signing memorabilia, and serving brunch to delighted guests at the JW Marriott on Vittal Mallya Road in Bengaluru."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slurrp.com/article/chef-marco-pierre-whites-take-on-indian-cuisine-classic-cookery-and-generous-dining-1692846848148",
   "title": "Chef Marco Pierre White's Take On Indian Cuisine, Classic Cookery, And Generous Dining",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Marco Pierre White On Indian Cuisine And Generous Dining",
    "Chef Marco Pierre White, credited with training culinary legends like Gordon Ramsay, Heston Blumenthal, Curtis Stone, and Mario Batali, recently graced Bengaluru in collaboration with World On A Plate (WOAP) for the second time, hosting a masterclass, signing memorabilia, and serving brunch to delighted guests at the JW Marriott on Vittal Mallya Road in Bengaluru."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/celebrity_chef",
   "title": "Celebrity chef",
   "trainee": "Alexis Soyer",
   "mentor": null,
   "kitchen": "Reform Club",
   "city_country": "London, United Kingdom",
   "relationship": "chef de cuisine",
   "period": "1837",
   "trainee_evidence": [
    "A celebrity chef is a kitchen chef who has  a celebrity.",
    "The first chef to achieve widespread fame and celebrity status was Alexis Soyer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "A celebrity chef is a kitchen chef who has  a celebrity.",
    "In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry."
   ],
   "city_country_evidence": [
    "A celebrity chef is a kitchen chef who has  a celebrity.",
    "In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry."
   ],
   "relationship_evidence": [
    "A celebrity chef is a kitchen chef who has  a celebrity.",
    "In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry."
   ],
   "period_evidence": [
    "A celebrity chef is a kitchen chef who has  a celebrity.",
    "In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry."
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux (born 23 May 1960) also known as Michel Roux Jr., is an English-French chef.",
    "## Apprenticeship and training",
    "After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier Henri Hellegouarch in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux (born 23 May 1960) also known as Michel Roux Jr., is an English-French chef.",
    "## Apprenticeship and training",
    "From summer 1979 until January 1980, he worked as a commis de cuisine at Le Gavroche, under both his father and his uncle."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux (born 23 May 1960) also known as Michel Roux Jr., is an English-French chef.",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/jp/en/article/michelin-guide-ceremony/michelin-guide-kyoto-osaka-2025-mentor-chef-award-masuda",
   "title": "A Taste for Teaching: Chef Yoshichika Masuda Wins MICHELIN Mentor Chef Award",
   "trainee": "Yoshichika Masuda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A Taste for Teaching: Chef Yoshichika Masuda Wins MICHELIN Mentor Chef Award",
    "Inspired by the TV drama series *Zenryaku Ofukuro Sam*a (Dear Mother), which featured a sushi chef as the protagonist, Masuda took his first step into the culinary world with an apprenticeship at Kitcho, a well-known *ryotei* \u2013 or Japanese fine-dining restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/jp/en/article/michelin-guide-ceremony/michelin-guide-kyoto-osaka-2025-mentor-chef-award-masuda",
   "title": "A Taste for Teaching: Chef Yoshichika Masuda Wins MICHELIN Mentor Chef Award",
   "trainee": null,
   "mentor": null,
   "kitchen": "Kitcho",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# A Taste for Teaching: Chef Yoshichika Masuda Wins MICHELIN Mentor Chef Award",
    "Inspired by the TV drama series *Zenryaku Ofukuro Sam*a (Dear Mother), which featured a sushi chef as the protagonist, Masuda took his first step into the culinary world with an apprenticeship at Kitcho, a well-known *ryotei* \u2013 or Japanese fine-dining restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 13 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668) chef.",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in [Soustons](1792462) and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 13 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668) chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**History**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 13 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668) chef.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**History**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**History**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "assistant",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**History**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**History**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": "Marco Pierre White",
   "kitchen": "Restaurant Marco Pierre White",
   "city_country": "London, United Kingdom",
   "relationship": "staged",
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "kitchen_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "city_country_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "relationship_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": "Pied \u00e0 Terre",
   "city_country": "London, United Kingdom",
   "relationship": "staged",
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "city_country_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "relationship_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": "Thomas Keller",
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": "worked",
   "period": "2001-2010",
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "mentor_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "kitchen_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "period_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL).",
    "Lee parted ways with TFL in 2010, relocating to San Francisco to open his debut restaurant, Benu."
   ]
  },
  {
   "url": "https://translate.google.com/website?client=srp&hl=tr&sl=en&tl=tr&u=https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "French chef (1926\u20132018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Paul Fran\u00e7ois Pierre Bocuse** (French pronunciation: [[p\u0254l b\u0254kyz]](https://en-wikipedia-org.translate.goog/wiki/Help:IPA/French?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc) ; 11 February 1926 \u2013 20 January 2018) was a [French chef](https://en-wikipedia-org.translate.goog/wiki/French_cuisine?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc) based in [Lyon](https://en-wikipedia-org.translate.goog/wiki/Lyon?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc) known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](https://en-wikipedia-org.translate.goog/wiki/Pollionnay?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc) with chef [Eug\u00e9nie Brazier](https://en-wikipedia-org.translate.goog/wiki/Eug\u00e9nie_Brazier?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc).[[2]](https://en-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc#cite_note-Neirinck-2)",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "White first trained at Hotel St George in [Harrogate](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Harrogate) and then at the [Box Tree](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Box_Tree) in [Ilkley](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Ilkley).[[7]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-7)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Commis)* with [Albert](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Albert_Roux) and [Michel Roux](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Michel_Roux) at [Le Gavroche](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Le_Gavroche).[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "He continued his training under [Pierre Koffman](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Pierre_Koffman) at [La Tante Claire](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Raymond_Blanc) at [Le Manoir](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Le_Manoir_aux_Quat'_Saisons),[[8]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-8) and later with [Nico Ladenis](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with [Mario Batali](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Mario_Batali) as an assistant.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, [Phil Howard](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Phil_Howard_(chef)), [Stephen Terry](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Stephen_Terry) and [\u00c9ric Chavot](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/%C3%89ric_Chavot).[[10]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-10)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, [Phil Howard](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Phil_Howard_(chef)), [Stephen Terry](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Stephen_Terry) and [\u00c9ric Chavot](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/%C3%89ric_Chavot).[[10]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-10)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, [Phil Howard](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Phil_Howard_(chef)), [Stephen Terry](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Stephen_Terry) and [\u00c9ric Chavot](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/%C3%89ric_Chavot).[[10]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-10)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_hl=vi&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=vi",
   "title": "British chef and restaurateur",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English chef, restaurateur and television personality.[[1]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-Times_Online-1)",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, [Phil Howard](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Phil_Howard_(chef)), [Stephen Terry](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/Stephen_Terry) and [\u00c9ric Chavot](https://translate.google.com/website?sl=en&tl=vi&hl=vi&client=srp&u=https://en.wikipedia.org/wiki/%C3%89ric_Chavot).[[10]](https://en-wikipedia-org.translate.goog/wiki/Marco_Pierre_White?_x_tr_sl=en&_x_tr_tl=vi&_x_tr_hl=vi&_x_tr_pto=tc#cite_note-10)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Kitchin",
    "The Edinburgh-born chef flourished under the tutelage of [Pierre Koffmann](/chefs/pierre-koffmann), Alain Ducasse and Guy Savoy \u2013 three of the best chefs we\u2019ve ever known \u2013 then returned to his hometown to start a place of his own."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": null,
   "kitchen": "Gleneagles",
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "# Tom Kitchin",
    "As it turned out, Tom had no interest in learning about management \u2013 all he wanted to do was cook. He was still cooking at the pub and the owner had connections at Gleneagles, so Tom left school at sixteen, packed his bags and headed off for an apprenticeship at the legendary Scottish hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Tom Kitchin",
    "As it turned out, Tom had no interest in learning about management \u2013 all he wanted to do was cook. He was still cooking at the pub and the owner had connections at Gleneagles, so Tom left school at sixteen, packed his bags and headed off for an apprenticeship at the legendary Scottish hotel."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Tom Kitchin",
    "As it turned out, Tom had no interest in learning about management \u2013 all he wanted to do was cook. He was still cooking at the pub and the owner had connections at Gleneagles, so Tom left school at sixteen, packed his bags and headed off for an apprenticeship at the legendary Scottish hotel."
   ],
   "period_evidence": null
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": "Chelsea, United Kingdom",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Tom Kitchin",
    "He left school at sixteen on the proviso with his parents that he would go to catering college and do a hotel management course."
   ],
   "mentor_evidence": [
    "# Tom Kitchin",
    "He left school at sixteen on the proviso with his parents that he would go to catering college and do a hotel management course."
   ],
   "kitchen_evidence": [
    "# Tom Kitchin",
    "He left school at sixteen on the proviso with his parents that he would go to catering college and do a hotel management course."
   ],
   "city_country_evidence": [
    "# Tom Kitchin",
    "He left school at sixteen on the proviso with his parents that he would go to catering college and do a hotel management course."
   ],
   "relationship_evidence": [
    "# Tom Kitchin",
    "He left school at sixteen on the proviso with his parents that he would go to catering college and do a hotel management course."
   ],
   "period_evidence": null
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": "Guy Savoy",
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Tom Kitchin",
    "After two-and-a-half years with Pierre, Tom moved to Paris to work with Guy Savoy."
   ],
   "mentor_evidence": [
    "# Tom Kitchin",
    "After two-and-a-half years with Pierre, Tom moved to Paris to work with Guy Savoy."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Tom Kitchin",
    "After two-and-a-half years with Pierre, Tom moved to Paris to work with Guy Savoy."
   ],
   "relationship_evidence": [
    "# Tom Kitchin",
    "After two-and-a-half years with Pierre, Tom moved to Paris to work with Guy Savoy."
   ],
   "period_evidence": null
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": "Pierre Koffmann",
   "kitchen": "The Berkeley",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": "two-and-a-half years",
   "trainee_evidence": [
    "# Tom Kitchin",
    "Fourteen months later, though, Tom returned to London to work with Pierre once again."
   ],
   "mentor_evidence": [
    "# Tom Kitchin",
    "Fourteen months later, though, Tom returned to London to work with Pierre once again."
   ],
   "kitchen_evidence": [
    "# Tom Kitchin",
    "Tom stayed for another two-and-a-half years, becoming an integral part of Pierre\u2019s brigade at The Berkeley."
   ],
   "city_country_evidence": [
    "# Tom Kitchin",
    "Fourteen months later, though, Tom returned to London to work with Pierre once again."
   ],
   "relationship_evidence": [
    "# Tom Kitchin",
    "Fourteen months later, though, Tom returned to London to work with Pierre once again."
   ],
   "period_evidence": [
    "# Tom Kitchin",
    "Tom stayed for another two-and-a-half years, becoming an integral part of Pierre\u2019s brigade at The Berkeley."
   ]
  },
  {
   "url": "https://www.greatbritishchefs.com/chefs/tom-kitchin",
   "title": "Tom Kitchin Chef",
   "trainee": "Tom Kitchin",
   "mentor": "Alain Ducasse",
   "kitchen": "Louis XV",
   "city_country": "Monte Carlo, Monaco",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Tom Kitchin",
    "Again, though, unfinished business beckoned, this time back in Paris. Time with Pierre Koffmann and Guy Savoy had made Tom into relatively hot property, and he snagged a place in the brigade at the three Michelin-starred Louis XV in Monte Carlo, run by the legendary Alain Ducasse."
   ],
   "mentor_evidence": [
    "# Tom Kitchin",
    "Again, though, unfinished business beckoned, this time back in Paris. Time with Pierre Koffmann and Guy Savoy had made Tom into relatively hot property, and he snagged a place in the brigade at the three Michelin-starred Louis XV in Monte Carlo, run by the legendary Alain Ducasse."
   ],
   "kitchen_evidence": [
    "# Tom Kitchin",
    "Again, though, unfinished business beckoned, this time back in Paris. Time with Pierre Koffmann and Guy Savoy had made Tom into relatively hot property, and he snagged a place in the brigade at the three Michelin-starred Louis XV in Monte Carlo, run by the legendary Alain Ducasse."
   ],
   "city_country_evidence": [
    "# Tom Kitchin",
    "Again, though, unfinished business beckoned, this time back in Paris. Time with Pierre Koffmann and Guy Savoy had made Tom into relatively hot property, and he snagged a place in the brigade at the three Michelin-starred Louis XV in Monte Carlo, run by the legendary Alain Ducasse."
   ],
   "relationship_evidence": [
    "# Tom Kitchin",
    "Again, though, unfinished business beckoned, this time back in Paris. Time with Pierre Koffmann and Guy Savoy had made Tom into relatively hot property, and he snagged a place in the brigade at the three Michelin-starred Louis XV in Monte Carlo, run by the legendary Alain Ducasse."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/michelin-guide-ceremony/james-kent-saga-crown-shy-mentor-chef-award-michelin-star-guide-ceremony-new-york",
   "title": "James Kent is The MICHELIN Guide New York 2024 Mentor Chef Award Winner",
   "trainee": "Jamal Kent",
   "mentor": "David Bouley",
   "kitchen": "Bouley",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "In mid-June, Chef Jamal \u201cJames\u201d Kent of Two MICHELIN Star Saga and One MICHELIN Star Crown Shy, passed away.",
    "Kent began as a teenager working at David Bouley's (then) new spot Bouley before Manhattan gastronomic icons including Eleven Madison Park and Jean-Georges sought his talent."
   ],
   "mentor_evidence": [
    "In mid-June, Chef Jamal \u201cJames\u201d Kent of Two MICHELIN Star Saga and One MICHELIN Star Crown Shy, passed away.",
    "Kent began as a teenager working at David Bouley's (then) new spot Bouley before Manhattan gastronomic icons including Eleven Madison Park and Jean-Georges sought his talent."
   ],
   "kitchen_evidence": [
    "In mid-June, Chef Jamal \u201cJames\u201d Kent of Two MICHELIN Star Saga and One MICHELIN Star Crown Shy, passed away.",
    "Kent began as a teenager working at David Bouley's (then) new spot Bouley before Manhattan gastronomic icons including Eleven Madison Park and Jean-Georges sought his talent."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "In mid-June, Chef Jamal \u201cJames\u201d Kent of Two MICHELIN Star Saga and One MICHELIN Star Crown Shy, passed away.",
    "Kent began as a teenager working at David Bouley's (then) new spot Bouley before Manhattan gastronomic icons including Eleven Madison Park and Jean-Georges sought his talent."
   ],
   "period_evidence": null
  },
  {
   "url": "https://nuvomagazine.com/magazine/autumn-2014/chef-patrick-henriroux",
   "title": "Chef Patrick Henriroux",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Patrick Henriroux",
    "If Point\u2019s name doesn\u2019t ring a bell, you may have heard of Paul Bocuse, France\u2019s most renowned chef, who apprenticed under Point back in the fifties."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ifann.net/wiki/alain-ducasse",
   "title": "Alain Ducasse | Profile Wiki, Net Worth, Awards & More (2026)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French chef and restaurateur whose name has become synonymous with haute cuisine around the world.",
    "Early Life & Background",
    "At sixteen, in 1972, he began an apprenticeship at the Pavillon Landais in Soustons and enrolled at the hotel school in Talence, near Bordeaux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ifann.net/wiki/alain-ducasse",
   "title": "Alain Ducasse | Profile Wiki, Net Worth, Awards & More (2026)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French chef and restaurateur whose name has become synonymous with haute cuisine around the world.",
    "Early Life & Background",
    "In 1975, he worked under Michel Gu\u00e9rard at Eug\u00e9nie-les-Bains, absorbing the principles of ultra-contemporary cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ifann.net/wiki/alain-ducasse",
   "title": "Alain Ducasse | Profile Wiki, Net Worth, Awards & More (2026)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French chef and restaurateur whose name has become synonymous with haute cuisine around the world.",
    "Early Life & Background",
    "Two years later, he moved to the French Riviera to join Roger Verg\u00e9 at Moulin de Mougins, where he learned the value of simplicity and authenticity in Proven\u00e7al cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ifann.net/wiki/alain-ducasse",
   "title": "Alain Ducasse | Profile Wiki, Net Worth, Awards & More (2026)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French chef and restaurateur whose name has become synonymous with haute cuisine around the world.",
    "Early Life & Background",
    "In 1978, he joined Alain Chapel, rising to sous-chef within two years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.mashed.com/130984/the-untold-truth-of-joel-robuchon/",
   "title": "The Untold Truth Of Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Untold Truth Of Jo\u00c3",
    "## He threw a plate at Gordon Ramsay",
    "During his early days as a chef, Ramsay worked for Robuchon \u2014 and the boss man was not a fan of Ramsay's famously hot temper."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.mashed.com/130984/the-untold-truth-of-joel-robuchon/",
   "title": "The Untold Truth Of Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Untold Truth Of Jo\u00c3",
    "## He threw a plate at Gordon Ramsay",
    "During his early days as a chef, Ramsay worked for Robuchon \u2014 and the boss man was not a fan of Ramsay's famously hot temper."
   ],
   "mentor_evidence": [
    "# The Untold Truth Of Jo\u00c3",
    "## He threw a plate at Gordon Ramsay",
    "During his early days as a chef, Ramsay worked for Robuchon \u2014 and the boss man was not a fan of Ramsay's famously hot temper."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/2239179/type-vinegar-gordon-ramsay-poached-eggs",
   "title": "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/2239179/type-vinegar-gordon-ramsay-poached-eggs",
   "title": "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/dominique-bouchet-chef-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: Dominique Bouchet",
    "We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.",
    "In 1966, while he was still a student, Dominique Bouchet apprenticed with Marcel Pouilly."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](Pollionnay) with chef [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier).[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": "Restaurant de la Soierie",
   "city_country": "Lyon",
   "relationship": "apprenticeship",
   "period": "age 16",
   "trainee_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ],
   "kitchen_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ],
   "city_country_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ],
   "relationship_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ],
   "period_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[2]"
   ]
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "After the war, he joined [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier) as one of her students."
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "After the war, he joined [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier) as one of her students."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse",
    "## Early years and liberation of France",
    "After the war, he joined [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier) as one of her students."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse"
   ],
   "mentor_evidence": [
    "# Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "## Contributions to French gastronomy",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves.",
    "One of his students was Austrian [Eckart Witzigmann](Eckart_Witzigmann), one of four *Chefs of the Century* and chef at the first German restaurant to receive three [Michelin stars](List_of_Michelin_3-star_restaurants#France).[8]"
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "## Contributions to French gastronomy",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves.",
    "One of his students was Austrian [Eckart Witzigmann](Eckart_Witzigmann), one of four *Chefs of the Century* and chef at the first German restaurant to receive three [Michelin stars](List_of_Michelin_3-star_restaurants#France).[8]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse",
    "## Contributions to French gastronomy",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves.",
    "One of his students was Austrian [Eckart Witzigmann](Eckart_Witzigmann), one of four *Chefs of the Century* and chef at the first German restaurant to receive three [Michelin stars](List_of_Michelin_3-star_restaurants#France).[8]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "commis",
   "period": "1981",
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "period_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ]
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "commis",
   "period": "1981",
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "period_evidence": [
    "**food.wikisort.org - Researcher**",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ]
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffman",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": "Nico Ladenis",
   "kitchen": "Chez Nico at Ninety Park Lane",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": "Six Bells public house in the Kings Road",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant [Mario Batali](//fiction.wikisort.org/writer/en/Writer/Mario_Batali).[1]"
   ],
   "mentor_evidence": [
    "**food.wikisort.org - Researcher**",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant [Mario Batali](//fiction.wikisort.org/writer/en/Writer/Mario_Batali).[1]"
   ],
   "kitchen_evidence": [
    "**food.wikisort.org - Researcher**",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant [Mario Batali](//fiction.wikisort.org/writer/en/Writer/Mario_Batali).[1]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "**food.wikisort.org - Researcher**",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant [Mario Batali](//fiction.wikisort.org/writer/en/Writer/Mario_Batali).[1]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://prezi.com/p/s43udhc9_dnl/fernand-point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Transcript",
    "Fun Facts",
    "- Trained Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-m-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_hl=pt&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=pt",
   "title": "French chef (1926\u20132018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](https://en-wikipedia-org.translate.goog/wiki/Pollionnay?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) with chef [Eug\u00e9nie Brazier](https://en-wikipedia-org.translate.goog/wiki/Eug%C3%A9nie_Brazier?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc).[[2]](https://en-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc#cite_note-Neirinck-2)",
    "**Paul Fran\u00e7ois Pierre Bocuse** (French pronunciation:[[p\u0254lb\u0254kyz]](https://en-wikipedia-org.translate.goog/wiki/Help:IPA/French?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc); 11 February 1926 \u2013 20 January 2018) was a [French chef](https://en-wikipedia-org.translate.goog/wiki/French_cuisine?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) based in [Lyon](https://en-wikipedia-org.translate.goog/wiki/Lyon?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-m-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_hl=pt&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=pt",
   "title": "French chef (1926\u20132018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.",
    "**Paul Fran\u00e7ois Pierre Bocuse** (French pronunciation:[[p\u0254lb\u0254kyz]](https://en-wikipedia-org.translate.goog/wiki/Help:IPA/French?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc); 11 February 1926 \u2013 20 January 2018) was a [French chef](https://en-wikipedia-org.translate.goog/wiki/French_cuisine?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) based in [Lyon](https://en-wikipedia-org.translate.goog/wiki/Lyon?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-m-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_hl=pt&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=pt",
   "title": "French chef (1926\u20132018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After the war, he joined [Eug\u00e9nie Brazier](https://en-wikipedia-org.translate.goog/wiki/Eug%C3%A9nie_Brazier?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) as one of her students.",
    "**Paul Fran\u00e7ois Pierre Bocuse** (French pronunciation:[[p\u0254lb\u0254kyz]](https://en-wikipedia-org.translate.goog/wiki/Help:IPA/French?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc); 11 February 1926 \u2013 20 January 2018) was a [French chef](https://en-wikipedia-org.translate.goog/wiki/French_cuisine?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) based in [Lyon](https://en-wikipedia-org.translate.goog/wiki/Lyon?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-m-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_hl=pt&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=pt",
   "title": "French chef (1926\u20132018)",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bocuse made many contributions to French [gastronomy](https://en-wikipedia-org.translate.goog/wiki/Gastronomy?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-m-wikipedia-org.translate.goog/wiki/Paul_Bocuse?_x_tr_hl=pt&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=pt",
   "title": "French chef (1926\u20132018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Paul Fran\u00e7ois Pierre Bocuse** (French pronunciation:[[p\u0254lb\u0254kyz]](https://en-wikipedia-org.translate.goog/wiki/Help:IPA/French?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc); 11 February 1926 \u2013 20 January 2018) was a [French chef](https://en-wikipedia-org.translate.goog/wiki/French_cuisine?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) based in [Lyon](https://en-wikipedia-org.translate.goog/wiki/Lyon?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=pt&_x_tr_pto=tc) known for the quality of his restaurants and his innovative approaches to cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "# Alain Ducasse: Perfect Harmony",
    "Alain Ducasse: Perfect Harmony"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "# Alain Ducasse: Perfect Harmony",
    "Alain Ducasse: Perfect Harmony"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "# Alain Ducasse: Perfect Harmony",
    "Alain Ducasse: Perfect Harmony"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "# Alain Ducasse: Perfect Harmony",
    "Alain Ducasse: Perfect Harmony"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early on",
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "period_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ]
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Lenotre",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early on",
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "period_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ]
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early on",
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "period_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ]
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early on",
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "period_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ]
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant [Mario Batali](//fiction.wikisort.org/writer/en/Writer/Mario_Batali).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "Career",
    "In 1981, he went to [London](//world.wikisort.org/united_kingdom/en/United_Kingdom/London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *commis* with [Albert](//food.wikisort.org/researcher/en/Researcher/Albert_Roux) and [Michel Roux](//food.wikisort.org/researcher/en/Researcher/Michel_Roux) at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of [Raymond Blanc](//food.wikisort.org/researcher/en/Researcher/Raymond_Blanc) at Le Manoir,[5] and later with [Nico Ladenis](//food.wikisort.org/researcher/en/Researcher/Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Phil Howard](//food.wikisort.org/researcher/en/Researcher/Phil_Howard_(chef)), Stephen Terry, and \u00c9ric Chavot.[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Phil Howard](//food.wikisort.org/researcher/en/Researcher/Phil_Howard_(chef)), Stephen Terry, and \u00c9ric Chavot.[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Phil Howard](//food.wikisort.org/researcher/en/Researcher/Phil_Howard_(chef)), Stephen Terry, and \u00c9ric Chavot.[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White",
   "title": "Marco Pierre White - Researcher",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "food.wikisort.org - Researcher",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Phil Howard](//food.wikisort.org/researcher/en/Researcher/Phil_Howard_(chef)), Stephen Terry, and \u00c9ric Chavot.[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gq.com/story/daniel-meets-the-michelin-man",
   "title": "The Power of Three",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power of Three",
    "About forty years ago, a 15-year-old kid from Lyon named Daniel Boulud apprenticed in the kitchen of the legendary chef Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gq.com/story/daniel-meets-the-michelin-man",
   "title": "The Power of Three",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power of Three",
    "About forty years ago, a 15-year-old kid from Lyon named Daniel Boulud apprenticed in the kitchen of the legendary chef Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/winner-of-the-michelin-guide-seoul-2022-chef-mentor-award",
   "title": "Winner of the 2022 MICHELIN Guide Seoul Mentor Chef Award",
   "trainee": "Kim Jin-rae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Kim Jin-rae, who leads Seoul Dining, was a junior chef who worked in this kitchen in the first year after I took over L'Amiti\u00e9.",
    "On 25 November 2021, the MICHELIN Guide Seoul 2022 unveiled its selection of 169 restaurants, including 33 with Stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/winner-of-the-michelin-guide-seoul-2022-chef-mentor-award",
   "title": "Winner of the 2022 MICHELIN Guide Seoul Mentor Chef Award",
   "trainee": null,
   "mentor": "Jang Young-sik",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef Kim Jin-rae, who leads Seoul Dining, was a junior chef who worked in this kitchen in the first year after I took over L'Amiti\u00e9.",
    "On 25 November 2021, the MICHELIN Guide Seoul 2022 unveiled its selection of 169 restaurants, including 33 with Stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/winner-of-the-michelin-guide-seoul-2022-chef-mentor-award",
   "title": "Winner of the 2022 MICHELIN Guide Seoul Mentor Chef Award",
   "trainee": null,
   "mentor": null,
   "kitchen": "L'Amiti\u00e9",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chef Kim Jin-rae, who leads Seoul Dining, was a junior chef who worked in this kitchen in the first year after I took over L'Amiti\u00e9.",
    "On 25 November 2021, the MICHELIN Guide Seoul 2022 unveiled its selection of 169 restaurants, including 33 with Stars."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/winner-of-the-michelin-guide-seoul-2022-chef-mentor-award",
   "title": "Winner of the 2022 MICHELIN Guide Seoul Mentor Chef Award",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Kim Jin-rae, who leads Seoul Dining, was a junior chef who worked in this kitchen in the first year after I took over L'Amiti\u00e9.",
    "On 25 November 2021, the MICHELIN Guide Seoul 2022 unveiled its selection of 169 restaurants, including 33 with Stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/winner-of-the-michelin-guide-seoul-2022-chef-mentor-award",
   "title": "Winner of the 2022 MICHELIN Guide Seoul Mentor Chef Award",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "first year",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chef Kim Jin-rae, who leads Seoul Dining, was a junior chef who worked in this kitchen in the first year after I took over L'Amiti\u00e9.",
    "On 25 November 2021, the MICHELIN Guide Seoul 2022 unveiled its selection of 169 restaurants, including 33 with Stars."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "mentor_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "mentor_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "kitchen_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "city_country_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "mentor_evidence": [
    "# Jo\u00ebl Robuchon",
    "Impact on Modern Gastronomy",
    "Notable prot\u00e9g\u00e9s include [Gordon Ramsay](/page/Gordon_Ramsay), who credits Robuchon with instilling discipline and precision during his time at Jamin in [Paris](/page/Paris), and [Eric Ripert](/page/Eric_Ripert), who adopted his mentor's focus on flawless execution.[80][81]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/andoni-luis-aduriz-el-bulli-stage-changed-me-forever.html",
   "title": "When I did a stage at El Bulli I had a crisis but what I learnt changed me forever Andoni Luis Aduriz",
   "trainee": "Andoni Luis Aduriz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Header: chef Andoni Luis Aduriz (image: Alex Iturralde), his restaurant Mugaritz and To each his own (image: Jos\u00e9 Luis L\u00f3pez de Zubir\u00eda)",
    "***Now considered one of Spain\u2019s most pioneering chefs, Aduriz started out as a*** **stagiaire***** with the legendary [Ferran Adri\u00e0](http://www.theworlds50best.com/stories/News/ferran-adria-el-bulli-never-wanted-to-cook.html) at El Bulli and spent almost four years interning in different restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/andoni-luis-aduriz-el-bulli-stage-changed-me-forever.html",
   "title": "When I did a stage at El Bulli I had a crisis but what I learnt changed me forever Andoni Luis Aduriz",
   "trainee": null,
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Header: chef Andoni Luis Aduriz (image: Alex Iturralde), his restaurant Mugaritz and To each his own (image: Jos\u00e9 Luis L\u00f3pez de Zubir\u00eda)",
    "***Now considered one of Spain\u2019s most pioneering chefs, Aduriz started out as a*** **stagiaire***** with the legendary [Ferran Adri\u00e0](http://www.theworlds50best.com/stories/News/ferran-adria-el-bulli-never-wanted-to-cook.html) at El Bulli and spent almost four years interning in different restaurants."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/andoni-luis-aduriz-el-bulli-stage-changed-me-forever.html",
   "title": "When I did a stage at El Bulli I had a crisis but what I learnt changed me forever Andoni Luis Aduriz",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Bulli",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Header: chef Andoni Luis Aduriz (image: Alex Iturralde), his restaurant Mugaritz and To each his own (image: Jos\u00e9 Luis L\u00f3pez de Zubir\u00eda)",
    "***Now considered one of Spain\u2019s most pioneering chefs, Aduriz started out as a*** **stagiaire***** with the legendary [Ferran Adri\u00e0](http://www.theworlds50best.com/stories/News/ferran-adria-el-bulli-never-wanted-to-cook.html) at El Bulli and spent almost four years interning in different restaurants."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/andoni-luis-aduriz-el-bulli-stage-changed-me-forever.html",
   "title": "When I did a stage at El Bulli I had a crisis but what I learnt changed me forever Andoni Luis Aduriz",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "stagiaire",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Header: chef Andoni Luis Aduriz (image: Alex Iturralde), his restaurant Mugaritz and To each his own (image: Jos\u00e9 Luis L\u00f3pez de Zubir\u00eda)",
    "***Now considered one of Spain\u2019s most pioneering chefs, Aduriz started out as a*** **stagiaire***** with the legendary [Ferran Adri\u00e0](http://www.theworlds50best.com/stories/News/ferran-adria-el-bulli-never-wanted-to-cook.html) at El Bulli and spent almost four years interning in different restaurants."
   ],
   "period_evidence": null
  },
  {
   "url": "https://apachesinthekitchen.blogspot.com/2012/02",
   "title": "Apaches in the Kitchen",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Great Chefs like Fernand Point at Le Pyramide who trained other great Chefs like Jean and Peirre Troisgros at Les Freres Troigros in Roanne and Alain Chapel at Mionnay have all utilized these fundamentals that we too, use on a daily basis and more."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://apachesinthekitchen.blogspot.com/2012/02",
   "title": "Apaches in the Kitchen",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Great Chefs like Fernand Point at Le Pyramide who trained other great Chefs like Jean and Peirre Troisgros at Les Freres Troigros in Roanne and Alain Chapel at Mionnay have all utilized these fundamentals that we too, use on a daily basis and more."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://apachesinthekitchen.blogspot.com/2012/02",
   "title": "Apaches in the Kitchen",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Great Chefs like Fernand Point at Le Pyramide who trained other great Chefs like Jean and Peirre Troisgros at Les Freres Troigros in Roanne and Alain Chapel at Mionnay have all utilized these fundamentals that we too, use on a daily basis and more."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/food-drink/dining/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the \"godfather\" of French cuisine | Lifestyle Asia Hong Kong",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse was the youngest-ever chef in France to gain three Michelin stars at the age of 33, and now, almost three decades later, his restaurants still adhere to the precision and meticulous technique of French cooking that sees the awards and accolades continue to pile up year after year.",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/food-drink/dining/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the \"godfather\" of French cuisine | Lifestyle Asia Hong Kong",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse was the youngest-ever chef in France to gain three Michelin stars at the age of 33, and now, almost three decades later, his restaurants still adhere to the precision and meticulous technique of French cooking that sees the awards and accolades continue to pile up year after year.",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/food-drink/dining/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the \"godfather\" of French cuisine | Lifestyle Asia Hong Kong",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse was the youngest-ever chef in France to gain three Michelin stars at the age of 33, and now, almost three decades later, his restaurants still adhere to the precision and meticulous technique of French cooking that sees the awards and accolades continue to pile up year after year.",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/food-drink/dining/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the \"godfather\" of French cuisine | Lifestyle Asia Hong Kong",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse was the youngest-ever chef in France to gain three Michelin stars at the age of 33, and now, almost three decades later, his restaurants still adhere to the precision and meticulous technique of French cooking that sees the awards and accolades continue to pile up year after year.",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mhpbooks.com/books/wild-food-from-land-and-sea",
   "title": "Wild Food From Land and Sea \u00bb Melville House Books",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common?",
    "Wild Food From Land and Sea \u201dMarco Pierre White is the original rock-star chef, the guy all of us wanted to be.\u201d \u2014Anthony Bourdain"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mhpbooks.com/books/wild-food-from-land-and-sea",
   "title": "Wild Food From Land and Sea \u00bb Melville House Books",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common?",
    "Wild Food From Land and Sea \u201dMarco Pierre White is the original rock-star chef, the guy all of us wanted to be.\u201d \u2014Anthony Bourdain"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mhpbooks.com/books/wild-food-from-land-and-sea",
   "title": "Wild Food From Land and Sea \u00bb Melville House Books",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common?",
    "Wild Food From Land and Sea \u201dMarco Pierre White is the original rock-star chef, the guy all of us wanted to be.\u201d \u2014Anthony Bourdain"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://parkrecord.com/2026/08/25/southill-partners-with-michelin-rated-chef-for-montblu-charolais-restaurants",
   "title": "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
   "trainee": "Steven Fretz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
    "He landed an externship at the Fifth Floor with chef George Morrone, who historically didn\u2019t accept interns, because the college\u2019s chef personally called in a favor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://parkrecord.com/2026/08/25/southill-partners-with-michelin-rated-chef-for-montblu-charolais-restaurants",
   "title": "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
   "trainee": null,
   "mentor": "George Morrone",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
    "He landed an externship at the Fifth Floor with chef George Morrone, who historically didn\u2019t accept interns, because the college\u2019s chef personally called in a favor."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://parkrecord.com/2026/08/25/southill-partners-with-michelin-rated-chef-for-montblu-charolais-restaurants",
   "title": "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
   "trainee": null,
   "mentor": null,
   "kitchen": "Fifth Floor",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
    "He landed an externship at the Fifth Floor with chef George Morrone, who historically didn\u2019t accept interns, because the college\u2019s chef personally called in a favor."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://parkrecord.com/2026/08/25/southill-partners-with-michelin-rated-chef-for-montblu-charolais-restaurants",
   "title": "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "externship",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants",
    "He landed an externship at the Fifth Floor with chef George Morrone, who historically didn\u2019t accept interns, because the college\u2019s chef personally called in a favor."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Paul_Bocuse",
   "title": "Paul Bocuse - Wikiwand",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](./Pollionnay) with chef [Eug\u00e9nie Brazier](./Eug\u00e9nie_Brazier).[[2]](./Paul_Bocuse#cite_note-Neirinck-2)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "I then decided to knock on Michel Gu\u00e9rard\u2019s door."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Through him I met [Gaston Len\u00f4tre](/people/gaston-lenotre), with whom I learned the art of p\u00e2tisserie and desserts."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Auguste_Escoffier",
   "title": "Auguste Escoffier",
   "trainee": "Georges Auguste Escoffier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At the age of 13, in October 1859, Georges Auguste Escoffier began his culinary [apprenticeship](/page/Apprenticeship) at his uncle Fran\u00e7ois Escoffier's Restaurant Fran\u00e7ais in [Nice](/page/Nice), a bustling establishment on the Mediterranean coast.[9]",
    "# Auguste Escoffier"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Auguste_Escoffier",
   "title": "Auguste Escoffier",
   "trainee": "Georges Auguste Escoffier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At the age of 13, in October 1859, Georges Auguste Escoffier began his culinary [apprenticeship](/page/Apprenticeship) at his uncle Fran\u00e7ois Escoffier's Restaurant Fran\u00e7ais in [Nice](/page/Nice), a bustling establishment on the Mediterranean coast.[9]",
    "# Auguste Escoffier"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vanityfair.com/culture/2015/09/top-chefs-michelin-stars",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": "Daniel Humm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FROM THE MAGAZINE",
    "November 2015 Issue",
    "# Why Some of the World\u2019s Most Famous Chefs *Don\u2019t* Want a Michelin Star",
    "## Cooking Up a Storm",
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vanityfair.com/culture/2015/09/top-chefs-michelin-stars",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": "Daniel Humm",
   "mentor": "G\u00e9rard Rabaey",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FROM THE MAGAZINE",
    "November 2015 Issue",
    "# Why Some of the World\u2019s Most Famous Chefs *Don\u2019t* Want a Michelin Star",
    "## Cooking Up a Storm",
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey."
   ],
   "mentor_evidence": [
    "FROM THE MAGAZINE",
    "November 2015 Issue",
    "# Why Some of the World\u2019s Most Famous Chefs *Don\u2019t* Want a Michelin Star",
    "## Cooking Up a Storm",
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://alchetron.com/Alain-Ducasse-512935-W",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://alchetron.com/Alain-Ducasse-512935-W",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://alchetron.com/Alain-Ducasse-512935-W",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/gb/en/article/michelin-star-revelation/winner-of-the-chef-mentor-award-great-britain-ireland-2023",
   "title": "Winner of the Chef Mentor Award Great Britain & Ireland 2023",
   "trainee": "Alex Greene",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MICHELIN Guide Ceremony",
    "Winner of the Chef Mentor Award Great Britain & Ireland 2023",
    "Head Chef Alex Greene is a shining example of Michael\u2019s positive influence, having started his career at Deanes back in 2007."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/blog/News/meet-the-cosme-team-daniela-soto-innes.html",
   "title": "Eight tortilla ladies a pastry master and Beyonc meet the team behind the Worlds Best Female Chef",
   "trainee": "Estefania Brito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here, Mexico City-born cook [Daniela Soto-Innes](https://www.theworlds50best.com/stories/News/daniela-soto-innes-worlds-best-female-chef-2019.html) introduces us to just a handful of the characters who have led New York restaurant Cosme to No.25 in The World\u2019s 50 Best Restaurants list***",
    "Estefania is a sous chef and she\u2019s a beast."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://youtube.com/shorts/JLG1stQXZxE",
   "title": "Paul Bocuse: The Chef Who Changed French Cuisine Forever",
   "trainee": "Paul Beuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How did Paul Beuse become one of the most celebrated chefs in the world?",
    "Boose trained under the legendary Fernard P."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://youtube.com/shorts/JLG1stQXZxE",
   "title": "Paul Bocuse: The Chef Who Changed French Cuisine Forever",
   "trainee": null,
   "mentor": "Fernard P.",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How did Paul Beuse become one of the most celebrated chefs in the world?",
    "Boose trained under the legendary Fernard P."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://glassandnote.com/wine/new-orleans-best-chefs",
   "title": "New Orleans\u2019 Best Chefs: Masters of Creole, Cajun, and Contemporary Innovation",
   "trainee": "Donald Link",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New Orleans\u2019 Best Chefs: Masters of Creole, Cajun, and Contemporary Innovation",
    "Donald Link: Technique as Ethos",
    "Donald Link, owner of Herbsaint, Cochon, and P\u00eache Seafood Grill, exemplifies how classical training (he trained under Alain Ducasse at Le Louis XV in Monaco) merges with regional pragmatism."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://glassandnote.com/wine/new-orleans-best-chefs",
   "title": "New Orleans\u2019 Best Chefs: Masters of Creole, Cajun, and Contemporary Innovation",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Tom_Aikens",
   "title": "Tom Aikens",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Aikens (born 1970) is an English Michelin-starred chef.",
    "Tom Aikens was born in Norwich in 1970 to his family who have been wine merchants.",
    "## Early cooking career and Pied \u00e0 Terre"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Tom_Aikens",
   "title": "Tom Aikens",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Aikens (born 1970) is an English Michelin-starred chef.",
    "Tom Aikens was born in Norwich in 1970 to his family who have been wine merchants.",
    "## Early cooking career and Pied \u00e0 Terre"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Tom_Aikens",
   "title": "Tom Aikens",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Aikens (born 1970) is an English Michelin-starred chef.",
    "Tom Aikens was born in Norwich in 1970 to his family who have been wine merchants.",
    "## Early cooking career and Pied \u00e0 Terre"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Tom_Aikens",
   "title": "Tom Aikens",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Aikens (born 1970) is an English Michelin-starred chef.",
    "Tom Aikens was born in Norwich in 1970 to his family who have been wine merchants.",
    "## Early cooking career and Pied \u00e0 Terre"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Michel Gu\u00e9rard's restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Description",
    "Alain Ducasse Biography Book",
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Spotlight on Chefs: Memories, Mentors & Motivations",
    "**Eric Matthews** is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "Eric Matthews",
    "Who has influenced your cooking the most over the years?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Spotlight on Chefs: Memories, Mentors & Motivations",
    "**Eric Matthews** is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "Eric Matthews",
    "Who has influenced your cooking the most over the years?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Spotlight on Chefs: Memories, Mentors & Motivations",
    "**Eric Matthews** is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "Eric Matthews",
    "Who has influenced your cooking the most over the years?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/susan-bae-interview-north-americas-best-pastry-chef-2025.html",
   "title": "Storytelling strength and seaweed how Susan Bae became North Americas most exciting pastry chef",
   "trainee": "Susan Bae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Through her sweet-meets-savoury narrative approach to Moon Rabbit's pastry section, Susan Bae has ascended to new heights.",
    "After graduating from culinary school in 2010, Bae landed her first kitchen job as an intern at Los Angeles' Lukshon, the acclaimed but now-shuttered Southeast Asian restaurant by chef Sang Yoon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/susan-bae-interview-north-americas-best-pastry-chef-2025.html",
   "title": "Storytelling strength and seaweed how Susan Bae became North Americas most exciting pastry chef",
   "trainee": "Susan Bae",
   "mentor": "Sang Yoon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After graduating from culinary school in 2010, Bae landed her first kitchen job as an intern at Los Angeles' Lukshon, the acclaimed but now-shuttered Southeast Asian restaurant by chef Sang Yoon."
   ],
   "mentor_evidence": [
    "After graduating from culinary school in 2010, Bae landed her first kitchen job as an intern at Los Angeles' Lukshon, the acclaimed but now-shuttered Southeast Asian restaurant by chef Sang Yoon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/susan-bae-interview-north-americas-best-pastry-chef-2025.html",
   "title": "Storytelling strength and seaweed how Susan Bae became North Americas most exciting pastry chef",
   "trainee": "Susan Bae",
   "mentor": "John Park",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "There, under executive pastry chef John Park, she absorbed the fundamentals of Southeast Asian flavours while building the resilience, discipline and technical foundation that would shape her career."
   ],
   "mentor_evidence": [
    "There, under executive pastry chef John Park, she absorbed the fundamentals of Southeast Asian flavours while building the resilience, discipline and technical foundation that would shape her career."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/susan-bae-interview-north-americas-best-pastry-chef-2025.html",
   "title": "Storytelling strength and seaweed how Susan Bae became North Americas most exciting pastry chef",
   "trainee": "Susan Bae",
   "mentor": "Kevin Meehan",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 2015, she joined Kevin Meehan as opening pastry chef at seasonal restaurant Kali, also in Los Angeles, helping the restaurant earn a Michelin star."
   ],
   "mentor_evidence": [
    "In 2015, she joined Kevin Meehan as opening pastry chef at seasonal restaurant Kali, also in Los Angeles, helping the restaurant earn a Michelin star."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He mentored many famous chefs, including Gordon Ramsay,[8] Eric Ripert,[9] and Michael Caines.[10]",
    "Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer.[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He mentored many famous chefs, including Gordon Ramsay,[8] Eric Ripert,[9] and Michael Caines.[10]",
    "Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer.[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He mentored many famous chefs, including Gordon Ramsay,[8] Eric Ripert,[9] and Michael Caines.[10]",
    "Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer.[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/music/news/marco-pierre-white-bbc-music-chef-b3040947.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/meet-the-brothers-behind-russia-forward-thinking-restaurant-twins-garden.html",
   "title": "Meet the highrisk brothers behind Russias most forwardthinking restaurant Twins Garden",
   "trainee": "Ivan Berezutskiy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ivan, the older brother by five minutes, gives particular credit to Adri\u00e0, with whom he worked for three months at the now-shuttered former No.1 and now [Best of the Best](https://www.theworlds50best.com/Best-of-the-best) hall of famer [El Bulli](https://www.theworlds50best.com/best-of-the-best/el-bulli.html) in Roses, Spain.",
    "Ivan and Sergey Berezutskiy aren\u2019t afraid to take risks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/meet-the-brothers-behind-russia-forward-thinking-restaurant-twins-garden.html",
   "title": "Meet the highrisk brothers behind Russias most forwardthinking restaurant Twins Garden",
   "trainee": "Sergey Berezutskiy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "while Sergey did a *stage* at [Alinea](https://www.theworlds50best.com/The-List-2019/31-40/Alinea.html) in Chicago.",
    "Ivan and Sergey Berezutskiy aren\u2019t afraid to take risks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/paul-bocuse-chef-profile",
   "title": "Paul Bocuse: Chef Profile",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef Profile",
    "Paul Bocuse's Formal Culinary Training",
    "After serving in the Free French Army in World War II and earning the Croix de Guerre, he apprenticed with Eug\u00e9nie Brazier and later trained under Fernand Point at La Pyramide."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/paul-bocuse-chef-profile",
   "title": "Paul Bocuse: Chef Profile",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef Profile",
    "Paul Bocuse's Formal Culinary Training",
    "After serving in the Free French Army in World War II and earning the Croix de Guerre, he apprenticed with Eug\u00e9nie Brazier and later trained under Fernand Point at La Pyramide."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tastingaustralia.com.au/festival-stars/marco-pierre-white",
   "title": "Marco Pierre White | Tasting Australia",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, the \u201cGodfather of modern cooking\u201d was born on the 11th December 1961 in Leeds the third son of Frank and Rosa White.",
    "He began his classical culinary training as a commis chef under the Roux brothers at Le Gavroche where he became Albert\u2019s protege."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2013/09/11/dining/the-family-apron.html",
   "title": "Inheriting the Family Apron",
   "trainee": "Marc Forgione",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mashama-bailey-interview-north-americas-best-female-chef-award.html",
   "title": "Mashama Bailey is ready to pass the torch to nextgen chefs",
   "trainee": "Mashama Bailey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After a stint at now-shuttered seafood restaurant Aquagrill in SoHo and a period as a private chef on the Upper East Side, Bailey embarked upon a work-study programme in Burgundy.",
    "Despite being one of North America's most important culinary figures, the co-owner and head chef of The Grey is not afraid to be vulnerable and searingly honest about herself, her work and the state of the industry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mashama-bailey-interview-north-americas-best-female-chef-award.html",
   "title": "Mashama Bailey is ready to pass the torch to nextgen chefs",
   "trainee": "Mashama Bailey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Back in New York, Bailey took on a sous chef role at Prune working with Gabrielle Hamilton.",
    "Despite being one of North America's most important culinary figures, the co-owner and head chef of The Grey is not afraid to be vulnerable and searingly honest about herself, her work and the state of the industry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://culinace.wordpress.com/student-resources-2",
   "title": "Student Resources",
   "trainee": "Louis Outhier",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": [
    "The Mid-20th Century\u2014Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity and refinement was carried to even greater heights by a generation of chefs Point trained: principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/joel-robuchon",
   "title": "About Jo\u00ebl Robuchon: French chef (1945-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/joel-robuchon",
   "title": "About Jo\u00ebl Robuchon: French chef (1945-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/joel-robuchon",
   "title": "About Jo\u00ebl Robuchon: French chef (1945-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/marco-pierre-white-64-announces-121339000.html",
   "title": "BBC TV chef, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# BBC TV chef, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/marco-pierre-white-64-announces-121339000.html",
   "title": "BBC TV chef, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# BBC TV chef, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Geoffrey%20Zakarian",
   "title": "Geoffrey Zakarian",
   "trainee": "Geoffrey Zakarian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Geoffrey Zakarian (born July 25, 1959) is an American chef, restaurateur, television personality, and author.",
    "As an apprentice chef, he began his work under chef Daniel Boulud at Le Cirque, where he was named a \"Chef de Cuisine\" from 1982 to 1987."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Gu%C3%A9rard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Gu\u00e9rard",
    "At age 16, he left school to apprentice as a [pastry chef](/page/Pastry_chef) under Kl\u00e9ber Alix in [Mantes-la-Jolie](/page/Mantes-la-Jolie), quickly rising through the ranks at prestigious Paris establishments like the [H\u00f4tel de Crillon](/page/H\u00f4tel_de_Crillon) and the Lido before earning the title of *Meilleur Ouvrier de France* in pastry in 1958 at just 25 years old.[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Gu%C3%A9rard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Gu\u00e9rard",
    "### Initial culinary training",
    "Michel Gu\u00e9rard began his formal culinary training at the age of 16, around 1949, when he left school to apprentice as a pastry chef under the renowned p\u00e2tissier Kl\u00e9ber Alix in Mantes-la-Jolie, a town west of Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Gu%C3%A9rard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Gu\u00e9rard",
    "### Initial culinary training",
    "There, he trained at prestigious establishments, starting at the H\u00f4tel Meurice and progressing to the [H\u00f4tel de Crillon](/page/H\u00f4tel_de_Crillon) as a [pastry chef](/page/Pastry_chef), where he mastered the intricacies of palace-style French techniques under esteemed mentors, further refining his expertise in elaborate desserts and confections.[1][9][10]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Gu%C3%A9rard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Gu\u00e9rard",
    "### Early professional roles",
    "Gu\u00e9rard commenced his professional culinary career following his apprenticeship and military service, joining the prestigious H\u00f4tel de Crillon in [Paris](/page/Paris) as head patissier in 1957."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michel_Gu%C3%A9rard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Gu\u00e9rard",
    "### Influence on modern cuisine",
    "Notably, [Alain Ducasse](/page/Alain_Ducasse), who apprenticed under Gu\u00e9rard in the early [1970s](/page/1970s), has described him as his first mentor, acknowledging how Gu\u00e9rard's lessons in flavor harmony, precision, and [innovation](/page/Innovation) shaped his own multi-Michelin-starred career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Matthews is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "They talked to us about their memories, mentors and motivations\u2026",
    "Eric Matthews What are your earliest food-related memories?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Matthews is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "They talked to us about their memories, mentors and motivations\u2026",
    "Eric Matthews What are your earliest food-related memories?",
    "Though I have worked for him on and off for over 8 years, the relationship really does feel like a friendship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Matthews is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "They talked to us about their memories, mentors and motivations\u2026",
    "Eric Matthews What are your earliest food-related memories?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ie/en/article/features/spotlight-on-chefs-memories-mentors-and-motivations",
   "title": "Spotlight on Chefs: Memories, Mentors & Motivations",
   "trainee": "Eric Matthews",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Matthews is Chef de Cuisine at Chapter One in Dublin, Republic of Ireland, which was awarded One MICHELIN Star in the 2007-2020 Guides.",
    "They talked to us about their memories, mentors and motivations\u2026",
    "Eric Matthews What are your earliest food-related memories?",
    "I\u2019ve also had the privilege of working under other Michelin starred chefs, including Philip Howard at The Square, Derry Clarke at L\u2019Ecrivain, and I also completed a \u2018stage\u2019 for 5 months at The Fat Duck."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/eunji-lee-north-americas-best-pastry-chef-award-2026.html",
   "title": "Blood sweat and icing sugar how Eunji Lee became North Americas most exciting pastry chef",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The South Korean chef on hard work, multi-cultural inspiration and marrying pastry and art.",
    "After graduating, Lee continued her training, first at William Ledeuil's [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) and then at [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/le-meurice.html), where she worked under industry icons Alain Ducasse and Cedric Grolet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/eunji-lee-north-americas-best-pastry-chef-award-2026.html",
   "title": "Blood sweat and icing sugar how Eunji Lee became North Americas most exciting pastry chef",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The South Korean chef on hard work, multi-cultural inspiration and marrying pastry and art.",
    "After graduating, Lee continued her training, first at William Ledeuil's [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) and then at [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/le-meurice.html), where she worked under industry icons Alain Ducasse and Cedric Grolet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/paul-bocuse",
   "title": "Paul Bocuse | Gault&Millau",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul BOCUSE",
    "## Presentation",
    "Born into a family of chefs (his parents bought the Auberge du Pont de Collonges in 1924), Paul Bocuse began his apprenticeship with Eug\u00e9nie Brazier, then at La Pyramide with Fernand Point, whom he considered his mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/paul-bocuse",
   "title": "Paul Bocuse | Gault&Millau",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul BOCUSE",
    "## Presentation",
    "Born into a family of chefs (his parents bought the Auberge du Pont de Collonges in 1924), Paul Bocuse began his apprenticeship with Eug\u00e9nie Brazier, then at La Pyramide with Fernand Point, whom he considered his mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laliste.com/news/alain-ducasse-the-empire-of-precision",
   "title": "Alain Ducasse: The empire of precision",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The empire of precision",
    "Eug\u00e9nie-les-Bains, 1975.",
    "From his audacious beginnings at Michel Gu\u00e9rard\u2019s kitchen to building a global empire, Alain Ducasse has redefined modern gastronomy through precision and discipline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laliste.com/news/alain-ducasse-the-empire-of-precision",
   "title": "Alain Ducasse: The empire of precision",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The empire of precision",
    "Eug\u00e9nie-les-Bains, 1975.",
    "Now Alain Ducasse would learn what cooking really was."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laliste.com/news/alain-ducasse-the-empire-of-precision",
   "title": "Alain Ducasse: The empire of precision",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The empire of precision",
    "After Gu\u00e9rard came Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pfeiffertheface.com/why-is-marco-pierre-white-famous",
   "title": "Why is Marco Pierre White famous?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Why is Marco Pierre White famous?",
    "**Who taught Marco Pierre White?**",
    "Arriving in London as a 16-year-old with \u201c\u00a37.36, a box of books and a bag of clothes\u201d I began my classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that would lead Albert to describe me as \u201cmy little bunny\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rollingout.com/2026/08/19/chef-damarr-brown-virtues-short-ribs",
   "title": "Chef Damarr Brown talks Virtue's short ribs and Southern roots",
   "trainee": "Damarr Brown",
   "mentor": "Erick Williams",
   "kitchen": "Virtue Restaurant & Bar",
   "city_country": null,
   "relationship": "worked",
   "period": "7 years",
   "trainee_evidence": [
    "Damarr Brown has built a career on Southern cooking with heart.",
    "As Chef de Cuisine at Virtue Restaurant & Bar, he brings the lessons he learned over 7 years working under Chef Erick Williams into every dish he serves."
   ],
   "mentor_evidence": [
    "Damarr Brown has built a career on Southern cooking with heart.",
    "As Chef de Cuisine at Virtue Restaurant & Bar, he brings the lessons he learned over 7 years working under Chef Erick Williams into every dish he serves."
   ],
   "kitchen_evidence": [
    "Damarr Brown has built a career on Southern cooking with heart.",
    "As Chef de Cuisine at Virtue Restaurant & Bar, he brings the lessons he learned over 7 years working under Chef Erick Williams into every dish he serves."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Damarr Brown has built a career on Southern cooking with heart.",
    "As Chef de Cuisine at Virtue Restaurant & Bar, he brings the lessons he learned over 7 years working under Chef Erick Williams into every dish he serves."
   ],
   "period_evidence": [
    "Damarr Brown has built a career on Southern cooking with heart.",
    "As Chef de Cuisine at Virtue Restaurant & Bar, he brings the lessons he learned over 7 years working under Chef Erick Williams into every dish he serves."
   ]
  },
  {
   "url": "http://guide.michelin.com/gb/en/article/michelin-guide-ceremony/special-awards-uk-ireland-2025",
   "title": "The MICHELIN Guide Special Award Winners 2025",
   "trainee": "Angelo Sato",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The MICHELIN Guide Special Award Winners 2025",
    "Chef Mentor Award: Adam Byatt \u2013 [Trinity](https://guide.michelin.com/gb/en/greater-london/london/restaurant/trinity), London",
    "Most tellingly, one of our new Two-Star recipients for 2025 \u2013 Angelo Sato at [Humble Chicken](https://guide.michelin.com/gb/en/greater-london/london/restaurant/humble-chicken) \u2013 was also mentored by Adam and learnt so much from him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/dominique-crenn-put-yourself-out-there-work-hard-everything-is-possible.html",
   "title": "Put yourself out there and work hard because everything is possible Dominique Crenn",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Header: chef Dominique Crenn and two dishes called The Sea",
    "***Voted as [The World\u2019s Best Female Chef](https://www.theworlds50best.com/awards/best-female-chef) in 2016, French chef Crenn honed her culinary skills in many different restaurants, cities and continents before settling down in San Francisco to open Atelier Crenn, where her \u2018[Poetic Culinaria](https://www.theworlds50best.com/stories/News/the-worlds-best-female-chef-dominique-crenn-on-poetic-culinaria-the-women-in-her-life-and-leaving-france-for-san-francisco.html)\u2019 cuisine is highly acclaimed.",
    "**When I started cooking I didn't do any *stages*, I started working right away** because I needed to pay the bills."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/dominique-crenn-put-yourself-out-there-work-hard-everything-is-possible.html",
   "title": "Put yourself out there and work hard because everything is possible Dominique Crenn",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Header: chef Dominique Crenn and two dishes called The Sea",
    "***Voted as [The World\u2019s Best Female Chef](https://www.theworlds50best.com/awards/best-female-chef) in 2016, French chef Crenn honed her culinary skills in many different restaurants, cities and continents before settling down in San Francisco to open Atelier Crenn, where her \u2018[Poetic Culinaria](https://www.theworlds50best.com/stories/News/the-worlds-best-female-chef-dominique-crenn-on-poetic-culinaria-the-women-in-her-life-and-leaving-france-for-san-francisco.html)\u2019 cuisine is highly acclaimed.",
    "I approached chef Jeremiah Tower because I loved his restaurant Stars in San Francisco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentorship Fernand Point played a pivotal role in shaping modern French gastronomy through his hands-on mentorship of young chefs at his restaurant La Pyramide in Vienne, France.[3]",
    "Among his most notable apprentices were Paul Bocuse, who began his training there in 1946 following an initial apprenticeship with Eug\u00e9nie Brazier, and Alain Chapel, who worked under Point after early training in local establishments."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inbella.com/1695798/marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career - INBELLA",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/In_Julia's_Kitchen_with_Master_Chefs",
   "title": "Julia Child",
   "trainee": "Julia Child",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Julia Carolyn Child ( n\u00e9e McWilliams; August 15, 1912 \u2013 August 13, 2004) was an American chef, author, and television personality.",
    "In 1951, she graduated from the famous Cordon Bleu cooking school in Paris and later studied privately with Max Bugnard and other master chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/In_Julia's_Kitchen_with_Master_Chefs",
   "title": "Julia Child",
   "trainee": "Julia Child",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Julia Carolyn Child ( n\u00e9e McWilliams; August 15, 1912 \u2013 August 13, 2004) was an American chef, author, and television personality.",
    "In 1951, she graduated from the famous Cordon Bleu cooking school in Paris and later studied privately with Max Bugnard and other master chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1981",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche).[1]"
   ]
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Pierre Koffman",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Nico Ladenis",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Chez Nico at Ninety Park Lane",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety [Park Lane](Park_Lane)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road) with [Mario Batali](Mario_Batali) as an assistant.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road) with [Mario Batali](Mario_Batali) as an assistant.[1]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Six Bells public house",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road) with [Mario Batali](Mario_Batali) as an assistant.[1]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "assistant",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road) with [Mario Batali](Mario_Batali) as an assistant.[1]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry) and [\u00c9ric Chavot](%C3%89ric_Chavot).[9]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/emeril-lagasse-interview-icon-award-2026.html",
   "title": "Only God knew where we were going an interview with legendary TV chef Emeril Lagasse",
   "trainee": "Emeril Lagasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Always kickin' it up a notch, the SevenRooms Icon Award 2026 winner shares what drives him, his thoughts on being a TV cook and what he thinks the future of food looks like.",
    "Emeril Lagasse at Commander's Palace, where he was executive chef from 1982 to 1990"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/emeril-lagasse-interview-icon-award-2026.html",
   "title": "Only God knew where we were going an interview with legendary TV chef Emeril Lagasse",
   "trainee": null,
   "mentor": "Ella Brennan",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Always kickin' it up a notch, the SevenRooms Icon Award 2026 winner shares what drives him, his thoughts on being a TV cook and what he thinks the future of food looks like.",
    "I came in 1982 to take over Commander's Palace and I fell in love with New Orleans. I had incredible mentors with Ella and Dickie Brennan and I'm still very close with the family."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thelightshot.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thelightshot.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thelightshot.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thelightshot.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Gray_Kunz",
   "title": "Gray Kunz",
   "trainee": "Gray Kunz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gray Kunz",
    "Gray Kunz was a Swiss chef known for pioneering the fusion of classical French culinary techniques with bold Asian flavors, profoundly shaping New York's fine dining landscape in the 1990s.",
    "### Culinary training in Switzerland"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Gray_Kunz",
   "title": "Gray Kunz",
   "trainee": "Gray Kunz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gray Kunz",
    "Gray Kunz was a Swiss chef known for pioneering the fusion of classical French culinary techniques with bold Asian flavors, profoundly shaping New York's fine dining landscape in the 1990s.",
    "### Culinary training in Switzerland"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-clare-smyth-stage-learning-gordon-ramsay.html",
   "title": "Worlds Best Female Chef Clare Smyth on making the most of a stage and learning from Gordon Ramsay",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***As part of the [50 Best BBVA Scholarship 2019](https://www.theworlds50best.com/scholarship), a talented aspiring cook will complete* stages* in the kitchens of [Julien Royer at Odette](https://www.theworlds50best.com/stories/News/50-best-bbva-scholarship-odette-julien-royer-mentor.html), [Jorge Vallejo at Quintonil](https://www.theworlds50best.com/stories/News/50-best-bbva-scholarship-quintonil-force-for-inspiration.html) and the [elit Vodka World\u2019s Best Female Chef](https://www.theworlds50best.com/awards/best-female-chef) Clare Smyth at [Core by Clare Smyth](https://www.corebyclaresmyth.com/).***\n\n***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth",
    "***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth opened her restaurant in London\u2019s Notting Hill in 2017, after undertaking dozens of* stages* as a young chef and working with Gordon Ramsay for 13 years, becoming chef patron of [Restaurant Gordon Ramsay](https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/) in 2012."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-clare-smyth-stage-learning-gordon-ramsay.html",
   "title": "Worlds Best Female Chef Clare Smyth on making the most of a stage and learning from Gordon Ramsay",
   "trainee": "Clare Smyth",
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "13 years",
   "trainee_evidence": [
    "***As part of the [50 Best BBVA Scholarship 2019](https://www.theworlds50best.com/scholarship), a talented aspiring cook will complete* stages* in the kitchens of [Julien Royer at Odette](https://www.theworlds50best.com/stories/News/50-best-bbva-scholarship-odette-julien-royer-mentor.html), [Jorge Vallejo at Quintonil](https://www.theworlds50best.com/stories/News/50-best-bbva-scholarship-quintonil-force-for-inspiration.html) and the [elit Vodka World\u2019s Best Female Chef](https://www.theworlds50best.com/awards/best-female-chef) Clare Smyth at [Core by Clare Smyth](https://www.corebyclaresmyth.com/).***\n\n***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth",
    "***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth opened her restaurant in London\u2019s Notting Hill in 2017, after undertaking dozens of* stages* as a young chef and working with Gordon Ramsay for 13 years, becoming chef patron of [Restaurant Gordon Ramsay](https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/) in 2012."
   ],
   "mentor_evidence": [
    "***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth opened her restaurant in London\u2019s Notting Hill in 2017, after undertaking dozens of* stages* as a young chef and working with Gordon Ramsay for 13 years, becoming chef patron of [Restaurant Gordon Ramsay](https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/) in 2012."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "***Now widely recognised as one of the leading cooks on the planet, Northern Ireland-born Smyth opened her restaurant in London\u2019s Notting Hill in 2017, after undertaking dozens of* stages* as a young chef and working with Gordon Ramsay for 13 years, becoming chef patron of [Restaurant Gordon Ramsay](https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/) in 2012."
   ]
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-nature-as-the-measure-of-cuisine-en",
   "title": "Alain Ducasse: nature as the measure of cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Joel-Robuchon",
   "title": "Joel Robuchon - Alchetron, The Free Social Encyclopedia",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Joel Robuchon",
    "## Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Joel-Robuchon",
   "title": "Joel Robuchon - Alchetron, The Free Social Encyclopedia",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Joel Robuchon",
    "## Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Joel-Robuchon",
   "title": "Joel Robuchon - Alchetron, The Free Social Encyclopedia",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Joel Robuchon",
    "## Biography",
    "He has mentored Gordon Ramsay, Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/articles/type-vinegar-gordon-ramsay-swears-153900695.html",
   "title": "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux.",
    "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/articles/type-vinegar-gordon-ramsay-swears-153900695.html",
   "title": "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux.",
    "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs"
   ],
   "mentor_evidence": [
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux.",
    "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/articles/type-vinegar-gordon-ramsay-swears-153900695.html",
   "title": "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs",
   "trainee": "Gordon Ramsay",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux.",
    "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs"
   ],
   "mentor_evidence": [
    "Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux.",
    "The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://military-history.fandom.com/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960)[1] also known as **Michel Roux Jr.**, is an English-French chef.",
    "## Apprenticeship and training[]",
    "After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier Henri Hellegouarch in Paris.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://military-history.fandom.com/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": "Henri Hellegouarch",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960)[1] also known as **Michel Roux Jr.**, is an English-French chef.",
    "## Apprenticeship and training[]",
    "After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier Henri Hellegouarch in Paris.[1]"
   ],
   "mentor_evidence": [
    "## Apprenticeship and training[]",
    "After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier Henri Hellegouarch in Paris.[1]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://military-history.fandom.com/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960)[1] also known as **Michel Roux Jr.**, is an English-French chef.",
    "## Apprenticeship and training[]",
    "From summer 1979 until January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "mentor_evidence": [
    "## Apprenticeship and training[]",
    "From summer 1979 until January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://military-history.fandom.com/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960)[1] also known as **Michel Roux Jr.**, is an English-French chef.",
    "## Apprenticeship and training[]",
    "From summer 1979 until January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "mentor_evidence": [
    "## Apprenticeship and training[]",
    "From summer 1979 until January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://military-history.fandom.com/wiki/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960)[1] also known as **Michel Roux Jr.**, is an English-French chef.",
    "## Apprenticeship and training[]",
    "He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon.[1][3]"
   ],
   "mentor_evidence": [
    "## Apprenticeship and training[]",
    "He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon.[1][3]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/lakewood-s-sofia-s-kitchen-names-emily-campion-executive-chef-in-full-circle-move?utm=newsbreak",
   "title": "Lakewood's Sofia's Kitchen Names Emily Campion Executive Chef in Full-Circle Move",
   "trainee": "Emily Campion",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lakewood's Sofia's Kitchen Names Emily Campion Executive Chef in Full-Circle Move",
    "Sofia's Kitchen + Bar in Lakewood has a new executive chef, and it's a homecoming of sorts: Emily Campion, who was voted the No. 1 Local Chef in Northeast Ohio for her work at Birdietown, is now leading the kitchen at 17625 Detroit Ave., the same building where she trained under chef Jill Vedaa years before it became Sofia's."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodline.com/2026/08/lakewood-s-sofia-s-kitchen-names-emily-campion-executive-chef-in-full-circle-move?utm=newsbreak",
   "title": "Lakewood's Sofia's Kitchen Names Emily Campion Executive Chef in Full-Circle Move",
   "trainee": "Emily Campion",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lakewood's Sofia's Kitchen Names Emily Campion Executive Chef in Full-Circle Move",
    "Campion's r\u00e9sum\u00e9 also includes a run under Michelin-starred chef Dante Boccuzzi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Sam Aisbett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "He has also shown himself to be a great mentor-chef; many young cooks who have worked under him have gone on to make their mark on the culinary world.",
    "Case in point: At the recent Michelin Guide Singapore gala awards, Wakuda proved to be a popular figure at the event\u2019s photo wall \u2014chefs such as Sam Aisbett, Sun Kim, and Rishi Naleendra clamoured to take selfies with him, once even (accidentally) photo-bombing Wakuda\u2019s interview with a news channel.",
    "They belong to a group of young cooks who sharpened their knives under Wakuda\u2019s watchful eye, and all three were proud recipients of one Michelin star for their respective restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Sun Kim",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "He has also shown himself to be a great mentor-chef; many young cooks who have worked under him have gone on to make their mark on the culinary world.",
    "Case in point: At the recent Michelin Guide Singapore gala awards, Wakuda proved to be a popular figure at the event\u2019s photo wall \u2014chefs such as Sam Aisbett, Sun Kim, and Rishi Naleendra clamoured to take selfies with him, once even (accidentally) photo-bombing Wakuda\u2019s interview with a news channel.",
    "They belong to a group of young cooks who sharpened their knives under Wakuda\u2019s watchful eye, and all three were proud recipients of one Michelin star for their respective restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Rishi Naleendra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "He has also shown himself to be a great mentor-chef; many young cooks who have worked under him have gone on to make their mark on the culinary world.",
    "Case in point: At the recent Michelin Guide Singapore gala awards, Wakuda proved to be a popular figure at the event\u2019s photo wall \u2014chefs such as Sam Aisbett, Sun Kim, and Rishi Naleendra clamoured to take selfies with him, once even (accidentally) photo-bombing Wakuda\u2019s interview with a news channel.",
    "They belong to a group of young cooks who sharpened their knives under Wakuda\u2019s watchful eye, and all three were proud recipients of one Michelin star for their respective restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Gwern Khoo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "To be sure, chefs who have worked under this culinary luminary have struck out on their own and done well.",
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "Khoo might have traded in his fine-dining apron to serve wonton noodles from $5 a bowl at his stall, [A Noodle Story](https://guide.michelin.sg/en/michelin-guide-restaurants/a-noodle-story), but he has brought over the culinary philosophies he learnt while being a stagiaire at Waku Ghin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Sam Aisbett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "To be sure, chefs who have worked under this culinary luminary have struck out on their own and done well.",
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "At newly-minted [one Michelin-starred restaurant Whitegrass](https://guide.michelin.sg/en/michelin-guide-restaurants/whitegrass), Sam Aisbett watches nervously as Wakuda walks around his kitchen, examining his produce and observing how the staff prep the ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/resident-dubai-chef-izu-ani-takes-shawarma-into-a-new-gastronomic-realm-with-his-new-venture-swich.html",
   "title": "Resident Dubai chef Izu Ani takes shawarma into a new gastronomic realm with his latest venture: S'wich",
   "trainee": "Izu Ani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "At just 19, he was chef-de-partie at The Square in London and worked there for many years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/resident-dubai-chef-izu-ani-takes-shawarma-into-a-new-gastronomic-realm-with-his-new-venture-swich.html",
   "title": "Resident Dubai chef Izu Ani takes shawarma into a new gastronomic realm with his latest venture: S'wich",
   "trainee": "Izu Ani",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "He was also sent for an exchange residency in the kitchen of the majestic Paul Bocuse."
   ],
   "mentor_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "He was also sent for an exchange residency in the kitchen of the majestic Paul Bocuse."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/resident-dubai-chef-izu-ani-takes-shawarma-into-a-new-gastronomic-realm-with-his-new-venture-swich.html",
   "title": "Resident Dubai chef Izu Ani takes shawarma into a new gastronomic realm with his latest venture: S'wich",
   "trainee": "Izu Ani",
   "mentor": "Juan Mari Arzak",
   "kitchen": "Arzak",
   "city_country": "San Sebastian, Spain",
   "relationship": "apprenticed",
   "period": "nine months",
   "trainee_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "city_country_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "relationship_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "period_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/resident-dubai-chef-izu-ani-takes-shawarma-into-a-new-gastronomic-realm-with-his-new-venture-swich.html",
   "title": "Resident Dubai chef Izu Ani takes shawarma into a new gastronomic realm with his latest venture: S'wich",
   "trainee": "Izu Ani",
   "mentor": "Pedro Subijana",
   "kitchen": "Akelarre",
   "city_country": "San Sebastian, Spain",
   "relationship": "apprenticed",
   "period": "nine months",
   "trainee_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "city_country_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "relationship_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ],
   "period_evidence": [
    "It\u2019s rare that you meet visionary chefs as humble as Izu Ani.",
    "His love for travel and the rise of Spanish cooking led him to Spain, where he apprenticed for nine months at Arzak and at Akelarre in San Sebastian."
   ]
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/894343https:/en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is a British [celebrity chef](389952), [restaurateur](16226) and [television personality](3169).",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/894343https:/en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef.",
    "Arriving in London as a 16-year-old with \"\u00a37.36, a box of books and a bag of clothes\",[2] he began his classical training as a commis under [Albert Roux](1254382) and [Michel Roux](1254342) at [Le Gavroche](1217937), a period that would lead Albert to describe him as \"my little bunny\"."
   ],
   "mentor_evidence": [
    "Marco Pierre White",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef.",
    "Arriving in London as a 16-year-old with \"\u00a37.36, a box of books and a bag of clothes\",[2] he began his classical training as a commis under [Albert Roux](1254382) and [Michel Roux](1254342) at [Le Gavroche](1217937), a period that would lead Albert to describe him as \"my little bunny\"."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/894343https:/en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef.",
    "Arriving in London as a 16-year-old with \"\u00a37.36, a box of books and a bag of clothes\",[2] he began his classical training as a commis under [Albert Roux](1254382) and [Michel Roux](1254342) at [Le Gavroche](1217937), a period that would lead Albert to describe him as \"my little bunny\"."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/894343https:/en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef.",
    "Arriving in London as a 16-year-old with \"\u00a37.36, a box of books and a bag of clothes\",[2] he began his classical training as a commis under [Albert Roux](1254382) and [Michel Roux](1254342) at [Le Gavroche](1217937), a period that would lead Albert to describe him as \"my little bunny\"."
   ],
   "mentor_evidence": [
    "Marco Pierre White",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef.",
    "Arriving in London as a 16-year-old with \"\u00a37.36, a box of books and a bag of clothes\",[2] he began his classical training as a commis under [Albert Roux](1254382) and [Michel Roux](1254342) at [Le Gavroche](1217937), a period that would lead Albert to describe him as \"my little bunny\"."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Lydia Shire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Lydia Shire of Biba was once his sous-chef at the Bostonian and at the Parker House."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Gordon Hamersley",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Ms. Shire begat Gordon Hamersley, her former sous-chef who has just opened the splendid new Hamersley's Bistro in the South End."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Jody Adams",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Mr. Hamersley, in turn, engendered Jody Adams, his former assistant, now the acclaimed chef at Michela's across the Charles River in Cambridge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Todd English",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Meanwhile, in another line of descent, Todd English, who started off at Michela's, has established his own bustling restaurant, Olive's, in Charlestown -- across the river but still part of Boston."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Barbara Lynch",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "And Barbara Lynch, Mr. English's former chef at the mini-bistro Figs, which he also owns, is now in charge at Rocco's downtown, while Paul O'Connell, until recently Mr. English's sous-chef, has just opened his own restaurant in Brookline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1994/01/09/travel/choice-tables-boston-chefs-a-family-tree.html",
   "title": "CHOICE TABLES; Boston Chefs: A Family Tree",
   "trainee": "Paul O'Connell",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHOICE TABLES CHOICE TABLES; Boston Chefs: A Family Tree See the article in its original context from January 9, 1994,Section 5, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "And Barbara Lynch, Mr. English's former chef at the mini-bistro Figs, which he also owns, is now in charge at Rocco's downtown, while Paul O'Connell, until recently Mr. English's sous-chef, has just opened his own restaurant in Brookline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://diningandcooking.com/2786085/southill-partners-with-michelin-rated-chef-for-montblu-charolais-restaurants",
   "title": "Southill partners with Michelin-rated chef for Montblu, Charolais restaurants - Dining and Cooking | DiningAndCooking.com",
   "trainee": "Steven Fretz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He landed an externship at the Fifth Floor with chef George Morrone, who historically didn\u2019t accept interns, because the college\u2019s chef personally called in a favor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](../Pollionnay/) with chef [Eug\u00e9nie Brazier](../Eug%c3%a9nie_Brazier/).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained",
    "## Early years and liberation of France",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained",
    "## Early years and liberation of France",
    "After the war, he joined [Eug\u00e9nie Brazier](../Eug%c3%a9nie_Brazier/) as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained",
    "## Contributions to French gastronomy",
    "One of his students was Austrian [Eckart Witzigmann](../Eckart_Witzigmann/), one of four *Chefs of the Century* and chef at the first German restaurant to receive three Michelin stars.[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant de la Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "age 16",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ]
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Pollionnay",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "One of his students was Austrian [Eckart Witzigmann](/wiki/Eckart_Witzigmann), one of four *Chefs of [the Century](/wiki/The_Century)* and chef at the first German restaurant to receive three [Michelin stars](/wiki/List_of_Michelin_3-star_restaurants)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse",
    "Bocuse made many contributions to French [gastronomy](/wiki/Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves.",
    "One of his students was Austrian [Eckart Witzigmann](/wiki/Eckart_Witzigmann), one of four *Chefs of [the Century](/wiki/The_Century)* and chef at the first German restaurant to receive three [Michelin stars](/wiki/List_of_Michelin_3-star_restaurants)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse",
    "Bocuse made many contributions to French [gastronomy](/wiki/Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves.",
    "One of his students was Austrian [Eckart Witzigmann](/wiki/Eckart_Witzigmann), one of four *Chefs of [the Century](/wiki/The_Century)* and chef at the first German restaurant to receive three [Michelin stars](/wiki/List_of_Michelin_3-star_restaurants)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "Restaurants",
    "He had been apprenticed to [Fernand Point](/wiki/Fernand_Point), a master of [classic French cuisine](/wiki/Classic_French_cuisine)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse",
    "Restaurants",
    "He had been apprenticed to [Fernand Point](/wiki/Fernand_Point), a master of [classic French cuisine](/wiki/Classic_French_cuisine)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse",
    "Restaurants",
    "He had been apprenticed to [Fernand Point](/wiki/Fernand_Point), a master of [classic French cuisine](/wiki/Classic_French_cuisine)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newsbreak.com/the-independent-517119/4854384881058-marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career - NewsBreak",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Music",
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://timenote.info/en/Joel-Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography",
    "He mentored Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://timenote.info/en/Joel-Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography",
    "He mentored Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://timenote.info/en/Joel-Robuchon",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "## Biography",
    "He mentored Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/dance/gordon-ramsay-ends-feud-with-marco-pierre-white-for-new-bbc-show.html",
   "title": "Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early stages of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay ends feud with Marco Pierre White for new BBC show",
    "Gordon Ramsay has ended his feud with fellow chef Marco Pierre White by teaming up for a joint collaboration.",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ]
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Jean-George Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Not only did Paul train chefs, such as Jean-George Vongerichten, he also taught his son and daughter, Daniele, how to cook.",
    "## **73. Marc Haeberlin, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Alain Soliveres",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Casagrande attended catering school under his father\u2019s urging in the 1990s before moving to London and later Paris to train beneath respected French chefs Pierre Pommel and Alain Soliveres.",
    "## **66. Paolo Casagrande, Spain**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Marc Veyrat",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Graduating from school in nearby Thonon-Les-Bains, he took his first cooking job at Auberge de l\u2019Eridan under the care of Marc Veyrat.",
    "## **65. Yoann Conte, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Claude Bosi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the two-star Le Chiberta to Alain Passard\u2019s L\u2019Arpege and Ducasse, he was part of Passard\u2019s climb from two to three stars.",
    "## **63. Claude Bosi, England**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Jean-Pierre Guillaume",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Bellin left home for more formal training, taking an apprenticeship that introduced him to Jean-Pierre Guillaume, who set him on his path.",
    "## **62. Olivier Bellin, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Olivier Bellin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It was at the latter where French Chef and Restaurateur Joel Robuchon came in to dine, met Bellin and remembered him for the opening of his Paris restaurant, Jamin.",
    "## **62. Olivier Bellin, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Joel Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "It was at the latter where French Chef and Restaurateur Joel Robuchon came in to dine, met Bellin and remembered him for the opening of his Paris restaurant, Jamin.",
    "## **62. Olivier Bellin, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "It was at the latter where French Chef and Restaurateur Joel Robuchon came in to dine, met Bellin and remembered him for the opening of his Paris restaurant, Jamin.",
    "## **62. Olivier Bellin, France**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "It was at the latter where French Chef and Restaurateur Joel Robuchon came in to dine, met Bellin and remembered him for the opening of his Paris restaurant, Jamin.",
    "## **62. Olivier Bellin, France**"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After three years working with famed chefs, Bellin decided it was time to go home again.",
    "## **62. Olivier Bellin, France**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Albert Adria",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One of the most esteemed chefs of Spain, [Albert Adria](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/who-is-who/4444220.html) started cooking at the age of 16, following his older brother, Ferran, into an apprenticeship at El Bulli.",
    "## **59. Albert Adria, Spain**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Ferran Adria",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "One of the most esteemed chefs of Spain, [Albert Adria](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/who-is-who/4444220.html) started cooking at the age of 16, following his older brother, Ferran, into an apprenticeship at El Bulli.",
    "## **59. Albert Adria, Spain**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Bulli",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "One of the most esteemed chefs of Spain, [Albert Adria](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/who-is-who/4444220.html) started cooking at the age of 16, following his older brother, Ferran, into an apprenticeship at El Bulli.",
    "## **59. Albert Adria, Spain**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticeship",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "One of the most esteemed chefs of Spain, [Albert Adria](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/who-is-who/4444220.html) started cooking at the age of 16, following his older brother, Ferran, into an apprenticeship at El Bulli.",
    "## **59. Albert Adria, Spain**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Bruno Oger",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eventually, Oger was leading Blanc\u2019s Normandy restaurant in Bangkok \u2014 at the age of 23.",
    "## **56. Bruno Oger, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Georges Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "In 1983, Oger received cuisine training from Brittany, France\u2019s Lycee Hoteluer de Dinard.",
    "## **56. Bruno Oger, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Bresse",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "From there, at only 21, he began working at Georges Blanc\u2019s three-star restaurant, Bresse.",
    "## **56. Bruno Oger, France**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Gilles Goujon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "By 20, he was assistant chef at Ragueneau, where he met Roger Verge, who brought him to Moulin de Mougins, which had three Michelin stars.",
    "## **54. Gilles Goujon, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "By 20, he was assistant chef at Ragueneau, where he met Roger Verge, who brought him to Moulin de Mougins, which had three Michelin stars.",
    "## **54. Gilles Goujon, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "By 20, he was assistant chef at Ragueneau, where he met Roger Verge, who brought him to Moulin de Mougins, which had three Michelin stars.",
    "## **54. Gilles Goujon, France**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Olivier Nasti",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "[Olivier Nasti](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.lechambard.fr/en/gourmet-restaurant.html) began his chef training first at Chateau Servin in Belfort, France, and then trained with Marc Haeberlin at Auberge de I\u2019ill.",
    "## **52. Olivier Nasti, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Marc Haeberlin",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "[Olivier Nasti](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.lechambard.fr/en/gourmet-restaurant.html) began his chef training first at Chateau Servin in Belfort, France, and then trained with Marc Haeberlin at Auberge de I\u2019ill.",
    "## **52. Olivier Nasti, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Auberge de I\u2019ill",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "[Olivier Nasti](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.lechambard.fr/en/gourmet-restaurant.html) began his chef training first at Chateau Servin in Belfort, France, and then trained with Marc Haeberlin at Auberge de I\u2019ill.",
    "## **52. Olivier Nasti, France**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "[Olivier Nasti](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.lechambard.fr/en/gourmet-restaurant.html) began his chef training first at Chateau Servin in Belfort, France, and then trained with Marc Haeberlin at Auberge de I\u2019ill.",
    "## **52. Olivier Nasti, France**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "David Toutain",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Joining French Chef Alain Passard\u2019s culinary team at the age of 20, [David Toutain](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.davidtoutain.com/chef/) was promoted within a year and in three years given carte blanche as he mastered vegetables.",
    "## **51. David Toutain, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Alain Passard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Joining French Chef Alain Passard\u2019s culinary team at the age of 20, [David Toutain](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.davidtoutain.com/chef/) was promoted within a year and in three years given carte blanche as he mastered vegetables.",
    "## **51. David Toutain, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Grant Achatz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Joining Thomas Keller for five years at the French Laundry, he rose to chef de cuisine.",
    "## **37. Grant Achatz, United States**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Joining Thomas Keller for five years at the French Laundry, he rose to chef de cuisine.",
    "## **37. Grant Achatz, United States**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Joining Thomas Keller for five years at the French Laundry, he rose to chef de cuisine.",
    "## **37. Grant Achatz, United States**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "five years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Joining Thomas Keller for five years at the French Laundry, he rose to chef de cuisine.",
    "## **37. Grant Achatz, United States**"
   ]
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Enrico Crippa",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Also training with the likes of Ferran Adria at El Bulli in Spain, [Enrico Crippa](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.finedininglovers.com/people/enrico-crippa) began in the restaurant business at age 16.",
    "## **36. Enrico Crippa, Italy**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Ferran Adria",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Also training with the likes of Ferran Adria at El Bulli in Spain, [Enrico Crippa](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.finedininglovers.com/people/enrico-crippa) began in the restaurant business at age 16.",
    "## **36. Enrico Crippa, Italy**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Bulli",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Also training with the likes of Ferran Adria at El Bulli in Spain, [Enrico Crippa](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.finedininglovers.com/people/enrico-crippa) began in the restaurant business at age 16.",
    "## **36. Enrico Crippa, Italy**"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Spain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Also training with the likes of Ferran Adria at El Bulli in Spain, [Enrico Crippa](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.finedininglovers.com/people/enrico-crippa) began in the restaurant business at age 16.",
    "## **36. Enrico Crippa, Italy**"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Also training with the likes of Ferran Adria at El Bulli in Spain, [Enrico Crippa](https://translate.google.com/website?sl=en&tl=es&hl=es&client=srp&u=https://www.finedininglovers.com/people/enrico-crippa) began in the restaurant business at age 16.",
    "## **36. Enrico Crippa, Italy**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Moving to England to train as a chef at the age of 16, she worked with world-famous chef Gordon Ramsay, eventually rising to chef patron.",
    "## **34. Clare Smyth, England**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Moving to England to train as a chef at the age of 16, she worked with world-famous chef Gordon Ramsay, eventually rising to chef patron.",
    "## **34. Clare Smyth, England**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": "Pascal Barbot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "(And like many, Barbot worked for Alain Passard.) As soon as he was able to take a job in a kitchen, Barbot was working in admired restaurants such as Les Saveurs in London, Maxim\u2019s in Paris and La Maison Troisgros in Roanne.",
    "## **14. Pascal Barbot, France**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-farandwide-com.translate.goog/s/best-chefs-world-285b75323dc24b0e?_x_tr_hl=es&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=es",
   "title": "100 Best Chefs in the World (and Their Recipes)",
   "trainee": null,
   "mentor": "Alain Passard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "(And like many, Barbot worked for Alain Passard.) As soon as he was able to take a job in a kitchen, Barbot was working in admired restaurants such as Les Saveurs in London, Maxim\u2019s in Paris and La Maison Troisgros in Roanne.",
    "## **14. Pascal Barbot, France**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel.html) at his hotel and restaurant in [Mionnay](Mionnay.html), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes.html) region near [Lyon](Lyon.html).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Michel_Roux_Jr..html",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then took the opportunity to work with renowned chef [Pierre Koffman](Pierre_Koffman.html) at his [Chelsea](Chelsea%2C_London.html) restaurant *La Tante Claire*, reverting to the rank of [Commis Chef](Chef.html) to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Louis-Outhier",
   "title": "Louis Outhier - Alchetron, The Free Social Encyclopedia",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Outhier trained under [Fernand Point](https://alchetron.com/Fernand-Point) at L'Pyramide, at the same time as Jean Troisgros and [Paul Bocuse](https://alchetron.com/Paul-Bocuse)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Louis-Outhier",
   "title": "Louis Outhier - Alchetron, The Free Social Encyclopedia",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Outhier trained under [Fernand Point](https://alchetron.com/Fernand-Point) at L'Pyramide, at the same time as Jean Troisgros and [Paul Bocuse](https://alchetron.com/Paul-Bocuse)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Louis-Outhier",
   "title": "Louis Outhier - Alchetron, The Free Social Encyclopedia",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Outhier trained under [Fernand Point](https://alchetron.com/Fernand-Point) at L'Pyramide, at the same time as Jean Troisgros and [Paul Bocuse](https://alchetron.com/Paul-Bocuse)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Louis-Outhier",
   "title": "Louis Outhier - Alchetron, The Free Social Encyclopedia",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Working with then Prot\u00e9g\u00e9 [Jean-Georges Vongerichten](https://alchetron.com/Jean-Georges-Vongerichten), he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, [Bangkok](https://alchetron.com/Bangkok), and [Osaka](https://alchetron.com/Osaka)) as a consulting executive chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Louis-Outhier",
   "title": "Louis Outhier - Alchetron, The Free Social Encyclopedia",
   "trainee": "Stephane Raimbault",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Chef Stephane Raimbault, a former prot\u00e9g\u00e9 of Outhier, purchased it in 1999, after which it was awarded two Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/alain-ducasse-the-culinary-titan-of-modern-french-cuisine",
   "title": "Alain Ducasse \u2013 The Culinary Titan Of Modern French Cuisine | Michelin Maestro",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 The Culinary Titan of Modern French Cuisine",
    "He enrolled in a culinary school in **Pavie**, where he began formal training.",
    "But it was his apprenticeships with two legendary chefs\u2014**Michel Gu\u00e9rard**, a founding father of nouvelle cuisine, and **Roger Verg\u00e9**, master of the vibrant \u201ccuisine du soleil\u201d\u2014that left an indelible mark on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/alain-ducasse-the-culinary-titan-of-modern-french-cuisine",
   "title": "Alain Ducasse \u2013 The Culinary Titan Of Modern French Cuisine | Michelin Maestro",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 The Culinary Titan of Modern French Cuisine",
    "He enrolled in a culinary school in **Pavie**, where he began formal training.",
    "But it was his apprenticeships with two legendary chefs\u2014**Michel Gu\u00e9rard**, a founding father of nouvelle cuisine, and **Roger Verg\u00e9**, master of the vibrant \u201ccuisine du soleil\u201d\u2014that left an indelible mark on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": "Albert and Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-64-announces-debut-single-as-he-launches-dream-career",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, United Kingdom",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis de cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ],
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Michel-Roux-Jr",
   "title": "Michel Roux Jr - Alchetron, The Free Social Encyclopedia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "summer 1979 through January 1980",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Michel Roux Jr",
    "## Apprenticeship and training",
    "From summer 1979 through January 1980, he worked as a *commis de cuisine* at *Le Gavroche*, under both his father and his uncle."
   ]
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Silvio Germann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Sven Wassmer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Marce Skibba",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Daniel Zeindelhofer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "David Hartwig",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Timo Fritsche",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader",
    "Chef Timo Fritsche shepherded his vegetarian restaurant [Oz](https://guide.michelin.com/th/en/graubunden/frstenau/restaurant/oz) in Switzerland to one MICHELIN Star and the MICHELIN Green Star at the end of 2022."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/andreas-caminada-on-how-to-be-a-good-chef-and-a-great-leader",
   "title": "Andreas Caminada On How To Be A Good Chef And A Great Leader",
   "trainee": "Arne Riehn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andreas Caminada On How To Be A Good Chef And A Great Leader",
    "\u201cArne [Arne Riehn, pastry chef at [IGNIV Bangkok](https://guide.michelin.com/th/en/bangkok-region/bangkok/restaurant/igniv)] went through the programme,\u201d he turned to prot\u00e9g\u00e9, who nodded."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": "Albert Adri\u00e0",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "He spent 23 years at [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html), the five-time winner of The World's Best Restaurant Award and member of the Best of the Best hall of fame."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": null,
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "Adri\u00e0 was just 16 years old when he joined his brother Ferran at El Bulli."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Bulli",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "He spent 23 years at [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html), the five-time winner of The World's Best Restaurant Award and member of the Best of the Best hall of fame."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Catalonia, Spain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "El Bulli was located in Catalonia's Cap de Creus Natural Park"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "He spent 23 years at [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html), the five-time winner of The World's Best Restaurant Award and member of the Best of the Best hall of fame."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/albert-adria-estrella-damm-chefs-choice-award-2025.html",
   "title": "\u201cI\u2019m willing to live with mistakes\u201d: Albert Adri\u00e0 on life after El Bulli",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "23 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The Estrella Damm Chefs' Choice Award 2025 winner on pushing the limits of innovation and stepping out of his brother's shadow.",
    "He spent 23 years at [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html), the five-time winner of The World's Best Restaurant Award and member of the Best of the Best hall of fame."
   ]
  },
  {
   "url": "https://news.yahoo.com/marco-pierre-white-64-announces-121339740.html",
   "title": "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, 64, announces debut single as he launches \u2018dream\u2019 career",
    "White rose to fame after becoming one of the youngest British chefs at age 33 to earn three Michelin stars in 1995, having trained under the tutelage of Albert and Michel Roux at the highly esteemed Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Francois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blog.iwfs.org/2018/03/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926-2018) - IWFS Blog",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a 16-year old student of chef Eug\u00e9nie Brazier, Bocuse would go on to cut his teeth in Vienne as the prot\u00e9g\u00e9 of Fernand Point at the legendary La Pyramide restaurant.",
    "This year, on the 20th of January, the culinary arts lost one of its most prolific chefs when Paul Bocuse passed away at the age of 91 as a result of Parkinson\u2019s disease."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blog.iwfs.org/2018/03/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926-2018) - IWFS Blog",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a 16-year old student of chef Eug\u00e9nie Brazier, Bocuse would go on to cut his teeth in Vienne as the prot\u00e9g\u00e9 of Fernand Point at the legendary La Pyramide restaurant.",
    "This year, on the 20th of January, the culinary arts lost one of its most prolific chefs when Paul Bocuse passed away at the age of 91 as a result of Parkinson\u2019s disease."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": null,
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-la-naturaleza-como-medida-de-la-cocina-es",
   "title": "Alain Ducasse: nature as the measure of cooking",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: nature as the measure of cooking",
    "He soon learned alongside Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trustinfluencer.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He arrived in London as a teenager with about \u00a37 in his pocket and a box of books.",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trustinfluencer.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He arrived in London as a teenager with about \u00a37 in his pocket and a box of books.",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trustinfluencer.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He arrived in London as a teenager with about \u00a37 in his pocket and a box of books.",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://madebymagazine.com/guide/ej-lagasse-youngest-two-star-michelin-chef-new-orleans",
   "title": "E.J. Lagasse, Youngest Two-Star Michelin Chef, Transforms His Father's New Orleans Flagship",
   "trainee": "E.J. Lagasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The youngest two-star chef in Michelin history came back to that bench after training at Le Bernardin under Eric Ripert, at Core by Clare Smyth in London, and at Frantz\u00e9n in Stockholm under Bj\u00f6rn Frantz\u00e9n.",
    "E.J. Lagasse now works the pass at Emeril's through 50 tables a night, in the dining room his father opened in 1990 and still majority owns.",
    "How E.J. Lagasse Became The Youngest Two-Star Michelin Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://madebymagazine.com/guide/ej-lagasse-youngest-two-star-michelin-chef-new-orleans",
   "title": "E.J. Lagasse, Youngest Two-Star Michelin Chef, Transforms His Father's New Orleans Flagship",
   "trainee": "E.J. Lagasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The youngest two-star chef in Michelin history came back to that bench after training at Le Bernardin under Eric Ripert, at Core by Clare Smyth in London, and at Frantz\u00e9n in Stockholm under Bj\u00f6rn Frantz\u00e9n.",
    "E.J. Lagasse now works the pass at Emeril's through 50 tables a night, in the dining room his father opened in 1990 and still majority owns.",
    "How E.J. Lagasse Became The Youngest Two-Star Michelin Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://madebymagazine.com/guide/ej-lagasse-youngest-two-star-michelin-chef-new-orleans",
   "title": "E.J. Lagasse, Youngest Two-Star Michelin Chef, Transforms His Father's New Orleans Flagship",
   "trainee": "E.J. Lagasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The youngest two-star chef in Michelin history came back to that bench after training at Le Bernardin under Eric Ripert, at Core by Clare Smyth in London, and at Frantz\u00e9n in Stockholm under Bj\u00f6rn Frantz\u00e9n.",
    "E.J. Lagasse now works the pass at Emeril's through 50 tables a night, in the dining room his father opened in 1990 and still majority owns.",
    "How E.J. Lagasse Became The Youngest Two-Star Michelin Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/michelin-guide-ceremony/jonatan-gomez-luna-le-chique-michelin-guide-mexico-mentor-chef-award",
   "title": "Jonat\u00e1n G\u00f3mez Luna of Le Chique is the MICHELIN Guide Mexico 2025 Mentor Chef Award Winner",
   "trainee": "Guillermo Ch\u00e1vez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jonat\u00e1n G\u00f3mez Luna, executive chef at One MICHELIN Star Le Chique in Mexico\u2019s Riviera Maya, has a message that he drills into all of the chefs that pass through his storied kitchen: \u201ccooking is dreaming.\u201d",
    "Guillermo Ch\u00e1vez, who, after a great run with Quique Dacosta, launched a new dream in the Basque Country."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/michelin-guide-ceremony/jonatan-gomez-luna-le-chique-michelin-guide-mexico-mentor-chef-award",
   "title": "Jonat\u00e1n G\u00f3mez Luna of Le Chique is the MICHELIN Guide Mexico 2025 Mentor Chef Award Winner",
   "trainee": "Guillermo Ch\u00e1vez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jonat\u00e1n G\u00f3mez Luna, executive chef at One MICHELIN Star Le Chique in Mexico\u2019s Riviera Maya, has a message that he drills into all of the chefs that pass through his storied kitchen: \u201ccooking is dreaming.\u201d",
    "Guillermo Ch\u00e1vez, who, after a great run with Quique Dacosta, launched a new dream in the Basque Country."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/michelin-guide-ceremony/jonatan-gomez-luna-le-chique-michelin-guide-mexico-mentor-chef-award",
   "title": "Jonat\u00e1n G\u00f3mez Luna of Le Chique is the MICHELIN Guide Mexico 2025 Mentor Chef Award Winner",
   "trainee": "Jonat\u00e1n G\u00f3mez Luna",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jonat\u00e1n G\u00f3mez Luna, executive chef at One MICHELIN Star Le Chique in Mexico\u2019s Riviera Maya, has a message that he drills into all of the chefs that pass through his storied kitchen: \u201ccooking is dreaming.\u201d",
    "And yet, I returned twice to El Celler de Can Roca (Three MICHELIN Stars, Green Star)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/cosme-rising-star-chef-daniela-soto-innes-on-entering-the-50-best-her-mentor-enrique-olvera-and-plans-for-a-new-restaurant.html",
   "title": "Cosmes rising star chef Daniela SotoInnes on entering the 50 Best her mentor Enrique Olvera and plans for a new restaurant",
   "trainee": "Daniela Soto-Innes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Daniela Soto-Innes** has had quite a year, first winning the **James Beard Rising Star Chef of the Year Award**, then seeing her restaurant **[Cosme](http://www.theworlds50best.com/discovery/Cosme.html)**enter **The World\u2019s 50 Best** at **No.96** and celebrating with her idol **Massimo Bottura**.",
    "*We caught up with her in **New York** to talk about **Cosme**\u2019s success, plans for a new restaurant, and her mentor, **Enrique Olvera**, chef-owner of **Cosme**and **[Pujol](http://www.theworlds50best.com/list/1-50-winners/Pujol)**in **Mexico City**.*"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon - Wikiwand",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon",
    "## Biography",
    "He also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ne-escoffier.com/history_escoffier.htm",
   "title": "About Les Amis d'Escoffier Society New England",
   "trainee": "Auguste Escoffier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Auguste Escoffier, who became known as the \"King of Chefs and the Chef of Kings,\" was perhaps the greatest culinary artist of modern times.",
    "# About Escoffier",
    "In 1859, when Escoffier was 13 years old, his father took him to Nice to work for his uncle who had just opened Le Restaurant Fran\u00e7ais."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three Trailblazing Chefs on Forging their Own Paths",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Three Trailblazing Chefs on Forging their Own Paths",
    "Standing Out",
    "Dominique Crenn joined Jeremiah Tower\u2019s kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three Trailblazing Chefs on Forging their Own Paths",
   "trainee": "Nancy Silverton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Three Trailblazing Chefs on Forging their Own Paths",
    "Standing Out",
    "After culinary school, Nancy Silverton landed at [Michael\u2019s](https://guide.michelin.com/us/en/california/santa-monica/restaurant/michael%E2%80%99s) in Santa Monica."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three Trailblazing Chefs on Forging their Own Paths",
   "trainee": "Nancy Silverton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Three Trailblazing Chefs on Forging their Own Paths",
    "Standing Out",
    "\u201cJonathan Waxman could not have been more inclusive and then I went to work for Wolfgang Puck to open [Spago](https://guide.michelin.com/us/en/california/beverly-hills/restaurant/spago-559606) and he was that way too."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/best-pastry-chef-award.html",
   "title": "North America's Best Pastry Chef Award, sponsored by Valrhona| North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the Institut National de la Boulangerie P\u00e2tisserie in Rouen and the Ecole Ferrandi in Paris, she went on to train in acclaimed Parisian kitchens [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) (where she worked under William Ledeuil) and Le Meurice (where she worked with both Alain Ducasse, winner of the Lifetime Achievement Award at the World's 50 Best Restaurants in 2013; and C\u00e9dric Grolet, winner of The World's Best Pastry Chef Award in 2018).",
    "# North America's Best Pastry Chef Award 2026, sponsored by Valrhona",
    "## Eunji Lee",
    "### A pastry artist blending Korea, France and New York"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/best-pastry-chef-award.html",
   "title": "North America's Best Pastry Chef Award, sponsored by Valrhona| North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the Institut National de la Boulangerie P\u00e2tisserie in Rouen and the Ecole Ferrandi in Paris, she went on to train in acclaimed Parisian kitchens [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) (where she worked under William Ledeuil) and Le Meurice (where she worked with both Alain Ducasse, winner of the Lifetime Achievement Award at the World's 50 Best Restaurants in 2013; and C\u00e9dric Grolet, winner of The World's Best Pastry Chef Award in 2018).",
    "# North America's Best Pastry Chef Award 2026, sponsored by Valrhona",
    "## Eunji Lee",
    "### A pastry artist blending Korea, France and New York"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/best-pastry-chef-award.html",
   "title": "North America's Best Pastry Chef Award, sponsored by Valrhona| North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the Institut National de la Boulangerie P\u00e2tisserie in Rouen and the Ecole Ferrandi in Paris, she went on to train in acclaimed Parisian kitchens [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) (where she worked under William Ledeuil) and Le Meurice (where she worked with both Alain Ducasse, winner of the Lifetime Achievement Award at the World's 50 Best Restaurants in 2013; and C\u00e9dric Grolet, winner of The World's Best Pastry Chef Award in 2018).",
    "# North America's Best Pastry Chef Award 2026, sponsored by Valrhona",
    "## Eunji Lee",
    "### A pastry artist blending Korea, France and New York"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/awards/best-pastry-chef-award.html",
   "title": "North America's Best Pastry Chef Award, sponsored by Valrhona| North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Eunji Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the Institut National de la Boulangerie P\u00e2tisserie in Rouen and the Ecole Ferrandi in Paris, she went on to train in acclaimed Parisian kitchens [Ze Kitchen Galerie](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Ze-Kitchen-Galerie.html) (where she worked under William Ledeuil) and Le Meurice (where she worked with both Alain Ducasse, winner of the Lifetime Achievement Award at the World's 50 Best Restaurants in 2013; and C\u00e9dric Grolet, winner of The World's Best Pastry Chef Award in 2018).",
    "# North America's Best Pastry Chef Award 2026, sponsored by Valrhona",
    "## Eunji Lee",
    "### A pastry artist blending Korea, France and New York"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://neighbourhoodpaper.com/food/death-paul-bocuse-bilson-table",
   "title": "Bilson at Table - The Death of Paul Bocuse < Neighbourhood Paper",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the kitchens of Point came a new generation of chefs to be known as the Petits Points. Bocuse, Alain Chapel, Georges Blanc, Louis Outhier and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://neighbourhoodpaper.com/food/death-paul-bocuse-bilson-table",
   "title": "Bilson at Table - The Death of Paul Bocuse < Neighbourhood Paper",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the kitchens of Point came a new generation of chefs to be known as the Petits Points. Bocuse, Alain Chapel, Georges Blanc, Louis Outhier and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://neighbourhoodpaper.com/food/death-paul-bocuse-bilson-table",
   "title": "Bilson at Table - The Death of Paul Bocuse < Neighbourhood Paper",
   "trainee": "Georges Blanc",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the kitchens of Point came a new generation of chefs to be known as the Petits Points. Bocuse, Alain Chapel, Georges Blanc, Louis Outhier and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://neighbourhoodpaper.com/food/death-paul-bocuse-bilson-table",
   "title": "Bilson at Table - The Death of Paul Bocuse < Neighbourhood Paper",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the kitchens of Point came a new generation of chefs to be known as the Petits Points. Bocuse, Alain Chapel, Georges Blanc, Louis Outhier and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://neighbourhoodpaper.com/food/death-paul-bocuse-bilson-table",
   "title": "Bilson at Table - The Death of Paul Bocuse < Neighbourhood Paper",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the kitchens of Point came a new generation of chefs to be known as the Petits Points. Bocuse, Alain Chapel, Georges Blanc, Louis Outhier and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prezi.com/p/yp-azpk27nzx/paul-bocuse-alain-ducasse",
   "title": "Paul Bocuse Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "#### HIS MENTORS",
    "Roger Verg\u00e9"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prezi.com/p/yp-azpk27nzx/paul-bocuse-alain-ducasse",
   "title": "Paul Bocuse Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "#### HIS MENTORS",
    "Gaston Len\u00f4tre"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prezi.com/p/yp-azpk27nzx/paul-bocuse-alain-ducasse",
   "title": "Paul Bocuse Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "#### HIS MENTORS",
    "Michel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prezi.com/p/yp-azpk27nzx/paul-bocuse-alain-ducasse",
   "title": "Paul Bocuse Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "#### HIS MENTORS",
    "Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Modern%20british%20cuisine",
   "title": "British cuisine",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of England, Scotland, Wales, and Northern Ireland.",
    "Celebrity chefs",
    "One of White's prot\u00e9g\u00e9s, Gordon Ramsay, achieved considerable success in London which led to the commissioning of Boiling Point, following Ramsay's eponymous solo restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Paul Bocuse",
    "He apprenticed with the legendary Fernand Point of La Pyramide in Vienne and Eug\u00e9nie Brazier at her La M\u00e8re Brazier in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Paul Bocuse",
    "He apprenticed with the legendary Fernand Point of La Pyramide in Vienne and Eug\u00e9nie Brazier at her La M\u00e8re Brazier in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mirror.co.uk/tv/tv-news/gordon-ramsay-ends-feud-fellow-37460194",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Davide Oldani",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "D'O",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Milan",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Pierre Gagnaire",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Sketch",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Mauro Colagreco",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Mirazur",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Menton",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)** in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Tommy Zhang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Stefan Stiller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Taian Table",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Shanghai",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ]
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Lim Yan You",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "Just 32 years old, chef Lim Yan You is the Malaysian-Chinese chef de cuisine at one-MICHELIN-Starred fine dining restaurant **[Au Jardin](https://guide.michelin.com/my/en/pulau-pinang/my-george-town/restaurant/au-jardin)** in Penang."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Kim Hock Su",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "He has worked with owner Kim Hock Su for eight years and is a graduate from Penang\u2019s local culinary school."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Au Jardin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "Just 32 years old, chef Lim Yan You is the Malaysian-Chinese chef de cuisine at one-MICHELIN-Starred fine dining restaurant **[Au Jardin](https://guide.michelin.com/my/en/pulau-pinang/my-george-town/restaurant/au-jardin)** in Penang."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Penang",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "Just 32 years old, chef Lim Yan You is the Malaysian-Chinese chef de cuisine at one-MICHELIN-Starred fine dining restaurant **[Au Jardin](https://guide.michelin.com/my/en/pulau-pinang/my-george-town/restaurant/au-jardin)** in Penang."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "He has worked with owner Kim Hock Su for eight years and is a graduate from Penang\u2019s local culinary school."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "He has worked with owner Kim Hock Su for eight years and is a graduate from Penang\u2019s local culinary school."
   ]
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Johnny Tsai",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Taipei: Johnny Tsai",
    "His experience at Justins Signatures led by Singaporean reputed chef Justin Quek, now defunct Restaurant Andre in Singapore, as well as the Teppanyaki Restaurant at MICHELIN-recommended hotel [Regent Taipei](https://guide.michelin.com/en/hotels-stays/zhongshan-district/regent-taipei-10360?q=Regent+Taipei&hotelId=10360&currency=&arr=2023-01-18&dep=2023-01-20&nA=1&nC=0&nR=1&showMap=) all helped to shape his culinary journey and creativity."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Justin Quek",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Taipei: Johnny Tsai",
    "His experience at Justins Signatures led by Singaporean reputed chef Justin Quek, now defunct Restaurant Andre in Singapore, as well as the Teppanyaki Restaurant at MICHELIN-recommended hotel [Regent Taipei](https://guide.michelin.com/en/hotels-stays/zhongshan-district/regent-taipei-10360?q=Regent+Taipei&hotelId=10360&currency=&arr=2023-01-18&dep=2023-01-20&nA=1&nC=0&nR=1&showMap=) all helped to shape his culinary journey and creativity."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Justins Signatures",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Taipei: Johnny Tsai",
    "His experience at Justins Signatures led by Singaporean reputed chef Justin Quek, now defunct Restaurant Andre in Singapore, as well as the Teppanyaki Restaurant at MICHELIN-recommended hotel [Regent Taipei](https://guide.michelin.com/en/hotels-stays/zhongshan-district/regent-taipei-10360?q=Regent+Taipei&hotelId=10360&currency=&arr=2023-01-18&dep=2023-01-20&nA=1&nC=0&nR=1&showMap=) all helped to shape his culinary journey and creativity."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Taipei: Johnny Tsai",
    "His experience at Justins Signatures led by Singaporean reputed chef Justin Quek, now defunct Restaurant Andre in Singapore, as well as the Teppanyaki Restaurant at MICHELIN-recommended hotel [Regent Taipei](https://guide.michelin.com/en/hotels-stays/zhongshan-district/regent-taipei-10360?q=Regent+Taipei&hotelId=10360&currency=&arr=2023-01-18&dep=2023-01-20&nA=1&nC=0&nR=1&showMap=) all helped to shape his culinary journey and creativity."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Luigi Stinga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": "Antonio Guida",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": "Seta",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Milan",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2015",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-learn-from-mauro-colagreco-mirazur.html",
   "title": "50 Best BBVA Scholarship 2020 what aspiring chefs can learn from Mauro Colagreco at Mirazur",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even chefs who have scaled the global gastronomic heights had to start somewhere.",
    "50 Best asks [Mauro Colagreco](https://www.theworlds50best.com/stories/News/mauro-colagreco-mirazur-the-worlds-best-restaurant.html), the man behind The World\u2019s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna, how he found his place in the cooking world***",
    "In 2001, I came to France to work with Bernard Loiseau before moving to Paris to spend time with [Alain Passard](https://www.theworlds50best.com/stories/News/vegetable-love-should-grow-alain-passard-chefs-choice-award-2019.html), Guy Martin and Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-learn-from-mauro-colagreco-mirazur.html",
   "title": "50 Best BBVA Scholarship 2020 what aspiring chefs can learn from Mauro Colagreco at Mirazur",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even chefs who have scaled the global gastronomic heights had to start somewhere.",
    "50 Best asks [Mauro Colagreco](https://www.theworlds50best.com/stories/News/mauro-colagreco-mirazur-the-worlds-best-restaurant.html), the man behind The World\u2019s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna, how he found his place in the cooking world***",
    "In 2001, I came to France to work with Bernard Loiseau before moving to Paris to spend time with [Alain Passard](https://www.theworlds50best.com/stories/News/vegetable-love-should-grow-alain-passard-chefs-choice-award-2019.html), Guy Martin and Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-learn-from-mauro-colagreco-mirazur.html",
   "title": "50 Best BBVA Scholarship 2020 what aspiring chefs can learn from Mauro Colagreco at Mirazur",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even chefs who have scaled the global gastronomic heights had to start somewhere.",
    "50 Best asks [Mauro Colagreco](https://www.theworlds50best.com/stories/News/mauro-colagreco-mirazur-the-worlds-best-restaurant.html), the man behind The World\u2019s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna, how he found his place in the cooking world***",
    "In 2001, I came to France to work with Bernard Loiseau before moving to Paris to spend time with [Alain Passard](https://www.theworlds50best.com/stories/News/vegetable-love-should-grow-alain-passard-chefs-choice-award-2019.html), Guy Martin and Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-learn-from-mauro-colagreco-mirazur.html",
   "title": "50 Best BBVA Scholarship 2020 what aspiring chefs can learn from Mauro Colagreco at Mirazur",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even chefs who have scaled the global gastronomic heights had to start somewhere.",
    "50 Best asks [Mauro Colagreco](https://www.theworlds50best.com/stories/News/mauro-colagreco-mirazur-the-worlds-best-restaurant.html), the man behind The World\u2019s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna, how he found his place in the cooking world***",
    "In 2001, I came to France to work with Bernard Loiseau before moving to Paris to spend time with [Alain Passard](https://www.theworlds50best.com/stories/News/vegetable-love-should-grow-alain-passard-chefs-choice-award-2019.html), Guy Martin and Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "La Pyramide is easiest to flatten into a grand old name: Fernand Point, three stars, nouvelle cuisine before the phrase hardened, Bocuse and the Troisgros brothers passing through Vienne, and a dining room that became a pilgrimage stop for serious cooks.",
    "Fernand Point's importance is not in doubt.",
    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "La Pyramide is easiest to flatten into a grand old name: Fernand Point, three stars, nouvelle cuisine before the phrase hardened, Bocuse and the Troisgros brothers passing through Vienne, and a dining room that became a pilgrimage stop for serious cooks.",
    "Fernand Point's importance is not in doubt.",
    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "La Pyramide is easiest to flatten into a grand old name: Fernand Point, three stars, nouvelle cuisine before the phrase hardened, Bocuse and the Troisgros brothers passing through Vienne, and a dining room that became a pilgrimage stop for serious cooks.",
    "Fernand Point's importance is not in doubt.",
    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "Fernand Point's importance is not in doubt.",
    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "sous chef",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "sous chef",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "sous chef",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab.",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ],
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/gordon-ramsay-ends-feud-fellow-165533000.html",
   "title": "Gordon Ramsay ends feud with fellow chef with joint collaboration",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early stages of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay ends feud with fellow chef with joint collaboration",
    "The Hell's Kitchen star, 59, famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career."
   ]
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alexcostin.com/paul-bocuse",
   "title": "Paul Bocuse: Father of Nouvelle Cuisine Biography",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Paul Bocuse Biography",
    "## Education",
    "He apprenticed under the renowned Eug\u00e9nie Brazier, who held six Michelin stars and became a maternal figure in his career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://militarybudget.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": null,
   "mentor": "Jeremiah Tower",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": null,
   "mentor": null,
   "kitchen": "Stars",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "San Francisco",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ],
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/dominique-crenn-chef-profile",
   "title": "Dominique Crenn: Chef Profile",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "late 1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Dominique Crenn: Chef Profile",
    "## Dominique's Formal Culinary Training",
    "She moved to San Francisco in the late 1980s and apprenticed under Chef Jeremiah Tower at **Stars**, where she began building her classical foundation."
   ]
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Foong's culinary journey formally started in 2009, and he credits Taiwanese chef Andr\u00e9 Chiang of two-MICHELIN-starred **[RAW](https://guide.michelin.com/sg/en/taipei-region/taipei/restaurant/raw)** in Taipei and now-defunct two-MICHELIN-starred Restaurant Andr\u00e9 in Singapore for being pivotal to his first foray into fine dining."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "After his time at Restaurant Andr\u00e9 in Singapore, Foong flew to the United States where he studied at the Culinary Institute of America and, in 2011, was bestowed the coveted opportunity to work at three-MICHELIN-starred **[Eleven Madison Park](https://guide.michelin.com/sg/en/new-york-state/new-york/restaurant/eleven-madison-park)** in New York."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "Prior to opening **[Benu](https://guide.michelin.com/sg/en/california/san-francisco/restaurant/benu)**, Lee worked for almost a decade under three-MICHELIN-starred **[The French Laundry](https://guide.michelin.com/sg/en/california/yountville/restaurant/the-french-laundry)** under Thomas Keller."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/najat-kaanache-nur-moroccan-chef-cooking-on-the-moon.html",
   "title": "Meet Najat Kaanache the Moroccan chef who dreams of cooking on the Moon",
   "trainee": "Najat Kaanache",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Najat Kaanache, chef-owner of restaurant [Nur](https://www.theworlds50best.com/discovery/Establishments/Morocco/Fez/Nur.html) in Fez, northeast Morocco, often says that she comes from hunger.",
    "Now, Kaanache counts [Alinea](https://www.theworlds50best.com/discovery/Establishments/US/Chicago/Alinea.html)\u2019s Grant Achatz, [Noma](https://www.theworlds50best.com/the-list/1-10/Noma.html)\u2019s Ren\u00e9 Redzepi and [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html)\u2019s Ferran Adri\u00e0 among her mentors \u2013 she managed to get into El Bulli\u2019s kitchen before the restaurant closed for good in 2011, after trying for years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/najat-kaanache-nur-moroccan-chef-cooking-on-the-moon.html",
   "title": "Meet Najat Kaanache the Moroccan chef who dreams of cooking on the Moon",
   "trainee": "Najat Kaanache",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Now, Kaanache counts [Alinea](https://www.theworlds50best.com/discovery/Establishments/US/Chicago/Alinea.html)\u2019s Grant Achatz, [Noma](https://www.theworlds50best.com/the-list/1-10/Noma.html)\u2019s Ren\u00e9 Redzepi and [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html)\u2019s Ferran Adri\u00e0 among her mentors \u2013 she managed to get into El Bulli\u2019s kitchen before the restaurant closed for good in 2011, after trying for years."
   ],
   "mentor_evidence": [
    "Now, Kaanache counts [Alinea](https://www.theworlds50best.com/discovery/Establishments/US/Chicago/Alinea.html)\u2019s Grant Achatz, [Noma](https://www.theworlds50best.com/the-list/1-10/Noma.html)\u2019s Ren\u00e9 Redzepi and [El Bulli](https://www.theworlds50best.com/awards/best-of-the-best/el-bulli.html)\u2019s Ferran Adri\u00e0 among her mentors \u2013 she managed to get into El Bulli\u2019s kitchen before the restaurant closed for good in 2011, after trying for years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros).",
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### The Early Years",
    "Here, he embarked on a rigorous classical training as a commis under the mentorship of culinary giants Albert and Michel Roux at Le Gavroche, which laid the foundation of his soon-to-be illustrious career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Throughout the 1980s, White honed his skills in the kitchens of some of the country's most revered establishments, working under prominent chefs like Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir, and Nico Ladenis at Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Throughout the 1980s, White honed his skills in the kitchens of some of the country's most revered establishments, working under prominent chefs like Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir, and Nico Ladenis at Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Throughout the 1980s, White honed his skills in the kitchens of some of the country's most revered establishments, working under prominent chefs like Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir, and Nico Ladenis at Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Yet it wasn't just the world of British gastronomy that White was shaking up; he was also moulding the future of the industry, training up-and-coming chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Yet it wasn't just the world of British gastronomy that White was shaking up; he was also moulding the future of the industry, training up-and-coming chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Yet it wasn't just the world of British gastronomy that White was shaking up; he was also moulding the future of the industry, training up-and-coming chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Yet it wasn't just the world of British gastronomy that White was shaking up; he was also moulding the future of the industry, training up-and-coming chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britishheritage.org/marco-pierre-white",
   "title": "Marco Pierre White - Enfant Terrible of the London Scene | British Heritage",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White - Enfant Terrible of the London Scene",
    "##### Culinary Prodigy",
    "Yet it wasn't just the world of British gastronomy that White was shaking up; he was also moulding the future of the industry, training up-and-coming chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/jp/en/article/michelin-guide-ceremony/mentor_chef_award_kikunoi_murata_yoshihiro_en",
   "title": "Mentor Chef Award Winner Yoshihiro Murata of Three MICHELIN Star Kikunoi Honten",
   "trainee": "Yoshihiro Murata",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Some 50 years ago, Murata was training in Paris.",
    "Yoshihiro Murata of Kikunoi Honten won the Mentor Chef Award in the MICHELIN Guide Kyoto Osaka 2024."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/jp/en/article/michelin-guide-ceremony/mentor_chef_award_kikunoi_murata_yoshihiro_en",
   "title": "Mentor Chef Award Winner Yoshihiro Murata of Three MICHELIN Star Kikunoi Honten",
   "trainee": "Yoshihiro Murata",
   "mentor": "Yoshitsugu Nakahigashi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The previous chef at Miyamaso, Yoshitsugu Nakahigashi, also looked out for him, and taught him.",
    "Yoshihiro Murata of Kikunoi Honten won the Mentor Chef Award in the MICHELIN Guide Kyoto Osaka 2024."
   ],
   "mentor_evidence": [
    "The previous chef at Miyamaso, Yoshitsugu Nakahigashi, also looked out for him, and taught him.",
    "Yoshihiro Murata of Kikunoi Honten won the Mentor Chef Award in the MICHELIN Guide Kyoto Osaka 2024."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": "Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "World War II",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to Claude Maret, chef at restaurant Soierie in Lyon."
   ]
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His first masters include an important woman, Eug\u00e9nie Brazier (1895-1977), La M\u00e8re Brazier, the mother of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": "Eug&eacute;nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His first masters include an important woman, Eug\u00e9nie Brazier (1895-1977), La M\u00e8re Brazier, the mother of modern French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": "La M&egrave;re Brazier",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Alps",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His training continued at the legendary Lucas Carton restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": "Richard Gaston",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Richard Gaston is the chef and the kitchen brigade includes Jean Pierre Troisgros, another pillar in French cuisine and an old friend of Monsieur Paul."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": "Lucas Carton",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His training continued at the legendary Lucas Carton restaurant in Paris."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His training continued at the legendary Lucas Carton restaurant in Paris."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His training continued at the legendary Lucas Carton restaurant in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1950",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ]
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=1883",
   "title": "Alain Ducasse is the king of chefs",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Over a decade ago, I was introduced to Alain Ducasse, then as now, the world\u2019s most respected chef.",
    "Ducasse trained under many of these people \u2014 Guerard, Chapel and Verge \u2014 and he quickly mastered their techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is a British [celebrity chef](389952), [restaurateur](16226) and [television personality](3169).",
    "After leaving [Allerton High School](518108) in Leeds without any qualifications, White decided to train as a chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/1386828",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White",
    "## Early life"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Albert_Roux",
   "title": "Albert Roux Explained",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux Explained",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](../Gordon_Ramsay/), [Marco Pierre White](../Marco_Pierre_White/), [Pierre Koffmann](../Pierre_Koffmann/), [Riccardo De Pra](../Riccardo_De_Pra/), and [Sat Bains](../Sat_Bains/).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Albert_Roux",
   "title": "Albert Roux Explained",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux Explained",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](../Gordon_Ramsay/), [Marco Pierre White](../Marco_Pierre_White/), [Pierre Koffmann](../Pierre_Koffmann/), [Riccardo De Pra](../Riccardo_De_Pra/), and [Sat Bains](../Sat_Bains/).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Albert_Roux",
   "title": "Albert Roux Explained",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux Explained",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](../Gordon_Ramsay/), [Marco Pierre White](../Marco_Pierre_White/), [Pierre Koffmann](../Pierre_Koffmann/), [Riccardo De Pra](../Riccardo_De_Pra/), and [Sat Bains](../Sat_Bains/).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Albert_Roux",
   "title": "Albert Roux Explained",
   "trainee": "Riccardo De Pra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux Explained",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](../Gordon_Ramsay/), [Marco Pierre White](../Marco_Pierre_White/), [Pierre Koffmann](../Pierre_Koffmann/), [Riccardo De Pra](../Riccardo_De_Pra/), and [Sat Bains](../Sat_Bains/).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Albert_Roux",
   "title": "Albert Roux Explained",
   "trainee": "Sat Bains",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux Explained",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](../Gordon_Ramsay/), [Marco Pierre White](../Marco_Pierre_White/), [Pierre Koffmann](../Pierre_Koffmann/), [Riccardo De Pra](../Riccardo_De_Pra/), and [Sat Bains](../Sat_Bains/).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Gabriel Biscay",
   "kitchen": "H\u00f4tel Le Royal Monceau",
   "city_country": "Paris, France",
   "relationship": "apprentice",
   "period": "1983",
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "city_country_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "period_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Roland Durand",
   "kitchen": "H\u00f4tel de Crillon",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Manuel Martinez",
   "kitchen": "Le Louis XIII",
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Louis Grondard",
   "kitchen": "Drouant",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Jacky Fr\u00e9on",
   "kitchen": "H\u00f4tel Lut\u00e9tia",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Roland Durand",
   "kitchen": "H\u00f4tel Sofitel Porte de S\u00e8vres",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Yannick_All%C3%A9no",
   "title": "Yannick All\u00e9no",
   "trainee": "Yannick All\u00e9no",
   "mentor": "Martial Enguehard",
   "kitchen": "H\u00f4tel Sofitel Porte de S\u00e8vres",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "mentor_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "kitchen_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Yannick All\u00e9no",
    "## Professional Career",
    "### Apprenticeships and Early Positions",
    "By his early 20s, these apprenticeships transitioned into junior positions across Parisian venues, including stints at H\u00f4tel Lut\u00e9tia under Jacky Fr\u00e9on and H\u00f4tel [Sofitel](/page/Sofitel) Porte de S\u00e8vres with Durand and Martial Enguehard, both MOF recipients, broadening his exposure to diverse kitchen dynamics and ingredient handling.[21]"
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three MICHELIN Star Female Chefs on Forging their Own Paths",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Dominique Crenn joined Jeremiah Tower\u2019s kitchen.",
    "Meet Emma Bengtsson of Two-Star Aquavit, Dominique Crenn of Three-Star Atelier Crenn, and Nancy Silverton, of One-Star and Green-Star Osteria Mozza."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three MICHELIN Star Female Chefs on Forging their Own Paths",
   "trainee": "Nancy Silverton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After culinary school, Nancy Silverton landed at Michael\u2019s in Santa Monica.",
    "Meet Emma Bengtsson of Two-Star Aquavit, Dominique Crenn of Three-Star Atelier Crenn, and Nancy Silverton, of One-Star and Green-Star Osteria Mozza."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/female-michelin-guide-chefs-dominique-crenn-nancy-silverton-emma-bengtsson",
   "title": "Three MICHELIN Star Female Chefs on Forging their Own Paths",
   "trainee": "Nancy Silverton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jonathan Waxman could not have been more inclusive and then I went to work for Wolfgang Puck to open Spago and he was that way too.",
    "Meet Emma Bengtsson of Two-Star Aquavit, Dominique Crenn of Three-Star Atelier Crenn, and Nancy Silverton, of One-Star and Green-Star Osteria Mozza."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse later trained under Point at La Pyramide for five years, as did Paul Mercier who was a brilliant Cuisiner.",
    "Who trained Fernand Point?",
    "**Who trained Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Mercier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse later trained under Point at La Pyramide for five years, as did Paul Mercier who was a brilliant Cuisiner.",
    "Who trained Fernand Point?",
    "**Who trained Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s.",
    "Who trained under Fernand Point?",
    "**Who trained under Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s.",
    "Who trained under Fernand Point?",
    "**Who trained under Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s.",
    "Who trained under Fernand Point?",
    "**Who trained under Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s.",
    "Who trained under Fernand Point?",
    "**Who trained under Fernand Point?**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods.",
    "### Who taught Paul Bocuse?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
   "title": "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
    "His formal career ignited at a young age.",
    "He trained under legendary masters of French gastronomy, including Michel Gu\u00e9rard, Gaston Len\u00f4tre, and the legendary Roger Verg\u00e9, from whom he absorbed the vibrant, sun-drenched principles of Mediterranean cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
   "title": "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
    "His formal career ignited at a young age.",
    "He trained under legendary masters of French gastronomy, including Michel Gu\u00e9rard, Gaston Len\u00f4tre, and the legendary Roger Verg\u00e9, from whom he absorbed the vibrant, sun-drenched principles of Mediterranean cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
   "title": "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
    "His formal career ignited at a young age.",
    "He trained under legendary masters of French gastronomy, including Michel Gu\u00e9rard, Gaston Len\u00f4tre, and the legendary Roger Verg\u00e9, from whom he absorbed the vibrant, sun-drenched principles of Mediterranean cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
   "title": "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
    "His formal career ignited at a young age.",
    "However, it was his time with Alain Chapel that truly solidified his intellectual approach to cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ffcampaignforchildren.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Today, his influence is everywhere. Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Gwern Khoo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "Nurturing young talent",
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "Khoo might have traded in his fine-dining apron to serve wonton noodles from $5 a bowl at his stall, [A Noodle Story](https://guide.michelin.sg/en/michelin-guide-restaurants/a-noodle-story), but he has brought over the culinary philosophies he learnt while being a stagiaire at Waku Ghin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Sam Aisbett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Tetsuya Wakuda, On Nurturing Young Talent",
    "Nurturing young talent",
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "At newly-minted [one Michelin-starred restaurant Whitegrass](https://guide.michelin.sg/en/michelin-guide-restaurants/whitegrass), Sam Aisbett watches nervously as Wakuda walks around his kitchen, examining his produce and observing how the staff prep the ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mythcon.ca/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Roux Jnr** (born **Michel Albert Roux** on 23 May 1960 in [Pembury](470796), Kent),[1] is a British two-star [Michelin](978122)[chef](170338) at the London restaurant, *[Le Gavroche](1217937).*[2]",
    "Michel Roux, Jr."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Roux Jnr** (born **Michel Albert Roux** on 23 May 1960 in [Pembury](470796), Kent),[1] is a British two-star [Michelin](978122)[chef](170338) at the London restaurant, *[Le Gavroche](1217937).*[2]",
    "Michel Roux, Jr."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11736195",
   "title": "Michel Roux, Jr.",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Roux Jnr** (born **Michel Albert Roux** on 23 May 1960 in [Pembury](470796), Kent),[1] is a British two-star [Michelin](978122)[chef](170338) at the London restaurant, *[Le Gavroche](1217937).*[2]",
    "Michel Roux, Jr."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2017/8/18/16115524/michael-twitty-cooking-gene-black-culinary-history-ancestry",
   "title": "The Forgotten History of Black Chefs",
   "trainee": "James Hemings",
   "mentor": null,
   "kitchen": "some of the best kitchens Paris and Versailles have to offer",
   "city_country": "Paris, France",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "Accompanying his slaveholder to Paris when he is nineteen, James is officially free the minute he hits French soil during Jefferson\u2019s ambassadorship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "James, \u201cat great cost\u201d to Jefferson, is tutored in French and goes to work in some of the best kitchens Paris and Versailles have to offer."
   ],
   "city_country_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "Accompanying his slaveholder to Paris when he is nineteen, James is officially free the minute he hits French soil during Jefferson\u2019s ambassadorship."
   ],
   "relationship_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "Many of the foods that Jefferson is credited with introducing to the American diet are in fact learned and translated under James\u2019s hand."
   ],
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2017/8/18/16115524/michael-twitty-cooking-gene-black-culinary-history-ancestry",
   "title": "The Forgotten History of Black Chefs",
   "trainee": "Peter Hemings",
   "mentor": "James Hemings",
   "kitchen": "Monticello",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "They worked in concert with each other to develop the kitchen that Jefferson wanted, the reward upon training his brother Peter being James\u2019s emancipation."
   ],
   "mentor_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "They worked in concert with each other to develop the kitchen that Jefferson wanted, the reward upon training his brother Peter being James\u2019s emancipation."
   ],
   "kitchen_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "They worked in concert with each other to develop the kitchen that Jefferson wanted, the reward upon training his brother Peter being James\u2019s emancipation."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "*From the book* [The Cooking Gene: A Journey Through African American Culinary History in the Old South](http://amzn.to/2qDiKH7)* by Michael W. Twitty.",
    "They worked in concert with each other to develop the kitchen that Jefferson wanted, the reward upon training his brother Peter being James\u2019s emancipation."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/James_Kent_(chef)",
   "title": "James Kent (chef)",
   "trainee": "James Kent",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# James Kent (chef)",
    "### Culinary training and early influences"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/James_Kent_(chef)",
   "title": "James Kent (chef)",
   "trainee": "James Kent",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# James Kent (chef)",
    "### Early restaurant positions",
    "Kent began his professional culinary career in New York City shortly after completing his formal training, starting as a tournant at Babbo, the acclaimed Italian restaurant led by chef [Mario Batali](/page/Mario_Batali)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/James_Kent_(chef)",
   "title": "James Kent (chef)",
   "trainee": "James Kent",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# James Kent (chef)",
    "### Early restaurant positions"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/James_Kent_(chef)",
   "title": "James Kent (chef)",
   "trainee": "James Kent",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# James Kent (chef)",
    "### Early restaurant positions"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/James_Kent_(chef)",
   "title": "James Kent (chef)",
   "trainee": "James Kent",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# James Kent (chef)",
    "### Eleven Madison Park"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Gwern Khoo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "Seated by the marble-topped counter at The Bar by Waku Ghin, chef Tetsuya Wakuda crosses himself jokingly in a prayer gesture as he chats with us about how he has built a young and loyal kitchen team."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-tetsuya-wakuda-on-nurturing-young-talent",
   "title": "Chef Tetsuya Wakuda, On Nurturing Young Talent",
   "trainee": "Sam Aisbett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Singapore, chefs Gwern Khoo and Sam Aisbett are two examples.",
    "Seated by the marble-topped counter at The Bar by Waku Ghin, chef Tetsuya Wakuda crosses himself jokingly in a prayer gesture as he chats with us about how he has built a young and loyal kitchen team."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": "Jonat\u00e1n G\u00f3mez Luna",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": "Joan Roca",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Celler de Can Roca",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Girona",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "six months",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "The Spaniard took a chance on the young Mexican, inviting him to work for six months at [El Celler de Can Roca](https://www.theworlds50best.com/awards/best-of-the-best/el-celler-de-can-roca.html) in Girona \u2013 a grounding that G\u00f3mez Luna cannot credit enough."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": "Jonat\u00e1n G\u00f3mez Luna",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": "Ren\u00e9 Redzepi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Under the Rocas, he learned the value of reimagined traditionalism; under Ren\u00e9 Redzepi at Noma, he learned the importance of a restaurant\u2019s terroir and working in harmony with its surroundings."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": "Noma",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Copenhagen",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": "Jonat\u00e1n G\u00f3mez Luna",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": "Quique Dacosta",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": "Quique Dacosta",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "D\u00e9nia",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/latin-americas-chefs-choice-jonatan-gomez-luna.html",
   "title": "Cancn calling how Jonatn Gmez Luna helped pioneer modern Mexican gastronomy at Le Chique",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Balancing avant-garde techniques and presentations with a deep respect for culinary history, chef Jonat\u00e1n G\u00f3mez Luna has helped reshape Mexico\u2019s gastronomic story.",
    "Following his time with the Roca brothers, G\u00f3mez Luna went on to work at various bastions of high-end dining across Europe, including [Noma](https://www.theworlds50best.com/awards/noma) in Copenhagen and [Quique Dacosta](https://www.theworlds50best.com/discovery/Establishments/Spain/D%C3%A9nia/Quique-Dacosta.html)\u2019s eponymous flagship in D\u00e9nia."
   ],
   "period_evidence": null
  },
  {
   "url": "https://medium.com/@ish_boudrar/fernand-point-didnt-create-great-chefs-he-created-great-judgment-a751473aee3b",
   "title": "Fernand Point Didn\u2019t Create Great Chefs. He Created Great Judgment.",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# **Fernand Point Didn\u2019t Create Great Chefs. He Created Great Judgment.**",
    "Chefs like [**Thomas Keller**](https://thomaskeller.com/), who staged at **Maison Troisgros**, absorbed Point\u2019s principles indirectly but profoundly: restraint, repetition, humility, and obsessive respect for ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medium.com/@ish_boudrar/fernand-point-didnt-create-great-chefs-he-created-great-judgment-a751473aee3b",
   "title": "Fernand Point Didn\u2019t Create Great Chefs. He Created Great Judgment.",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# **Fernand Point Didn\u2019t Create Great Chefs. He Created Great Judgment.**",
    "[**Daniel Boulud**](https://www.danielboulud.com/) trained under both Bocuse and Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kids.kiddle.co/Paul_Bocuse",
   "title": "Paul Bocuse Facts for Kids",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse facts for kids",
    "Paul Bocuse learned from another great chef, [Eug\u00e9nie Brazier](/Eug%C3%A9nie_Brazier)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kids.kiddle.co/Paul_Bocuse",
   "title": "Paul Bocuse Facts for Kids",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse facts for kids",
    "He had learned from [Fernand Point](/Fernand_Point), who was a master of classic French cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%E3%82%A2%E3%83%A9%E3%83%B3%E3%83%BB%E3%83%87%E3%83%A5%E3%82%AB%E3%82%B9%EF%BC%9A%E4%B8%96%E7%95%8C%E3%82%92%E9%A3%9F%E6%9D%90%E5%BA%AB%E3%81%A8%E3%81%97%E3%81%A6%E6%8D%89%E3%81%88%E3%81%9F%E6%96%99",
   "title": "Alain Ducasse: The Chef Who Saw the World as His Pantry",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%E3%82%A2%E3%83%A9%E3%83%B3%E3%83%BB%E3%83%87%E3%83%A5%E3%82%AB%E3%82%B9%EF%BC%9A%E4%B8%96%E7%95%8C%E3%82%92%E9%A3%9F%E6%9D%90%E5%BA%AB%E3%81%A8%E3%81%97%E3%81%A6%E6%8D%89%E3%81%88%E3%81%9F%E6%96%99",
   "title": "Alain Ducasse: The Chef Who Saw the World as His Pantry",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%E3%82%A2%E3%83%A9%E3%83%B3%E3%83%BB%E3%83%87%E3%83%A5%E3%82%AB%E3%82%B9%EF%BC%9A%E4%B8%96%E7%95%8C%E3%82%92%E9%A3%9F%E6%9D%90%E5%BA%AB%E3%81%A8%E3%81%97%E3%81%A6%E6%8D%89%E3%81%88%E3%81%9F%E6%96%99",
   "title": "Alain Ducasse: The Chef Who Saw the World as His Pantry",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%E3%82%A2%E3%83%A9%E3%83%B3%E3%83%BB%E3%83%87%E3%83%A5%E3%82%AB%E3%82%B9%EF%BC%9A%E4%B8%96%E7%95%8C%E3%82%92%E9%A3%9F%E6%9D%90%E5%BA%AB%E3%81%A8%E3%81%97%E3%81%A6%E6%8D%89%E3%81%88%E3%81%9F%E6%96%99",
   "title": "Alain Ducasse: The Chef Who Saw the World as His Pantry",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://techstorm.tv/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cordonbleu.edu/news/eric-briffard-michelin-star-chef-best-craftman-france/en",
   "title": "From Michelin-stardom to culinary education, Chef Briffard shares his story",
   "trainee": "Eric Briffard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "[Eric Briffard](https://www.cordonbleu.edu/paris/executive-chef-eric-briffard/en), a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best Craftmen in France.",
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cordonbleu.edu/news/eric-briffard-michelin-star-chef-best-craftman-france/en",
   "title": "From Michelin-stardom to culinary education, Chef Briffard shares his story",
   "trainee": "Eric Briffard",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Le Jamin",
   "city_country": "Paris, France",
   "relationship": "assistant",
   "period": null,
   "trainee_evidence": [
    "[Eric Briffard](https://www.cordonbleu.edu/paris/executive-chef-eric-briffard/en), a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best Craftmen in France.",
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "mentor_evidence": [
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "kitchen_evidence": [
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "city_country_evidence": [
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "relationship_evidence": [
    "Confessions of a Michelin-starred Chef",
    "Two years later, I was contacted by **[Jo\u00ebl Robuchon](https://www.joel-robuchon.com/en/)**, who asked me to become his assistant at his restaurant, **Le Jamin, in Paris**."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/albi.html",
   "title": "Albi | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Rafidi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Kitchen credentials:** Before he lit a fire under DC's dining scene, Rafidi studied at Le Cordon Bleu in Pennsylvania before spending three years at Blue Duck Tavern, working shifts that \u2013 as a prelude of things to come \u2013 included managing the restaurant's wood-burning oven.",
    "# Albi",
    "Kitchen credentials:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/albi.html",
   "title": "Albi | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Rafidi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eventually, Rafidi moved to California and worked shoulder to shoulder with Michael Mina as executive chef of the celebrated, now-shuttered RN74 in San Francisco.",
    "# Albi",
    "Kitchen credentials:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His most famous apprentice is none other than Paul Bocuse!",
    "Dining & staying in style at chef Patrick Henriroux\u2019s 2-star Michelin restaurant south of Lyon:",
    "## **About La Pyramide\u2019s history**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices.",
    "Dining & staying in style at chef Patrick Henriroux\u2019s 2-star Michelin restaurant south of Lyon:",
    "## **About La Pyramide\u2019s history**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices.",
    "Dining & staying in style at chef Patrick Henriroux\u2019s 2-star Michelin restaurant south of Lyon:",
    "## **About La Pyramide\u2019s history**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices.",
    "Dining & staying in style at chef Patrick Henriroux\u2019s 2-star Michelin restaurant south of Lyon:",
    "## **About La Pyramide\u2019s history**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Paul_Bocuse.html",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](Fernand_Point.html), a master of [classic French cuisine](Classic_French_cuisine.html); and Bocuse dedicated his first book to him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://salon.com/2007/05/22/pierre_whiteqa",
   "title": "The man who made Gordon Ramsay cry",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The man who made Gordon Ramsay cry",
    "Marco Pierre White, the original bad-boy chef, talks about taking over \"Hell's Kitchen\" from his rival, his scorn for molecular gastronomy and kitchen rage.",
    "White is the same chef, after all, who once published a picture of his former mentee, but now bitter rival, Gordon Ramsay, crying in a corner after a particularly bad night in the kitchen, and routinely let problem diners know that they were no longer welcome by having his waiters simply clear their table, down to the tablecloth."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Nakamura Norihiro",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The chef there was Nakamura Norihiro, who passed away a few years ago."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Shimizu Ikuo",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Gilles Goujon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first thing I learned from Pi\u00e8ge was why a restaurant has so many staff."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt20200623095149.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Christophe Moret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France Kobayashi Kei, Chef and Owner of Restaurant Kei \u201cI think that my parents first sparked my interest in cooking.",
    "Moret\u2019s way of doing things was 100% different to Pi\u00e8ge\u2019s but it was a huge thing for me to see both chefs up close."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "However, curiosity took hold and Lee found himself transferring from the dining room of Blue Ribbon to the kitchen, and then across the world, staging at Pied \u00e0 Terre and Restaurant Marco Pierre White in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs' Choice Award 2026",
    "## Corey Lee",
    "In 2001, Lee began what would become a nine-year working relationship with Thomas Keller at [The French Laundry](https://www.theworlds50best.com/awards/best-of-the-best/the-french-laundry.html) (TFL)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Outhier",
   "title": "Louis Outhier",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier ( French pronunciation: [lwi utje]) is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education?redirectSource=academiccourses",
   "title": "Ecole Ducasse Paris Campus - Sommet Education: Programs, Admissions | educations.com",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ecole Ducasse Paris Campus - Sommet Education",
    "About",
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon ::: Open WIKI",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon",
    "In 1960, at the age of 15, he became an apprentice chef at the Relais de [Poitiers](/wiki/Poitiers) hotel, starting as a pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Jo%C3%ABl_Robuchon",
   "title": "Jo\u00ebl Robuchon ::: Open WIKI",
   "trainee": null,
   "mentor": "Jean Delaveyne",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Jo\u00ebl Robuchon",
    "He also went on his first trip to Japan with his mentor, the Michelin-starred chef Jean Delaveyne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981, he went to [London](London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road) with assistant [Mario Batali](Mario_Batali).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Danny Smiles",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Danny Smiles",
   "mentor": "Chuck Hughes",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "mentor_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Danny Smiles",
   "mentor": "Chuck Hughes",
   "kitchen": "Le Bremner",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "mentor_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "kitchen_evidence": [
    "Le Violon",
    "Who's in the kitchen:",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Thulier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Troisgros brothers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Outier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/buzz-la-pyramide-makes-a-point",
   "title": "Buzz: La Pyramide Makes a Point",
   "trainee": "Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Davide Oldani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Andrea Berton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%EC%A1%B0%EC%97%98%20%EB%A1%9C%EB%B6%80%EC%88%91",
   "title": "Joel Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 2.Life Reversals and Character Introductions",
    "[Gordon Ramsay](/w/%EA%B3%A0%EB%93%A0%20%EB%9E%A8%EC%A7%80) studied with him in his youth ."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://geni.com/people/Michel-Roux-Jr/6000000015096425397",
   "title": "Michel Roux, Jr",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "From Wikipedia:",
    "(born on 23 May 1960),[1] known as Michel Roux, Jr., is an English two-star Michelin chef at the London restaurant, Le Gavroche.[2]",
    "From summer 1979 through January 1980, he worked as a commis de cuisine at Le Gavroche, under both his father and his uncle."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://geni.com/people/Michel-Roux-Jr/6000000015096425397",
   "title": "Michel Roux, Jr",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "From Wikipedia:",
    "(born on 23 May 1960),[1] known as Michel Roux, Jr., is an English two-star Michelin chef at the London restaurant, Le Gavroche.[2]",
    "He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon.[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://geni.com/people/Michel-Roux-Jr/6000000015096425397",
   "title": "Michel Roux, Jr",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "From Wikipedia:",
    "(born on 23 May 1960),[1] known as Michel Roux, Jr., is an English two-star Michelin chef at the London restaurant, Le Gavroche.[2]",
    "He then took the opportunity to work with renowned chef Pierre Koffman at his Chelsea restaurant La Tante Claire, reverting to the rank of Commis Chef to do so."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://index.fame.so/show/the-conscious-hospitality-podcast/episode-68-franck-desplechin",
   "title": "Frank Desplechin on Gordon Ramsay - The Conscious Hospitality Podcast",
   "trainee": "Frank Desplechin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Episode 68 - Franck Desplechin",
    "Frank Desplechin's career arc mirrors a larger transformation happening across fine dining.",
    "What was Frank Desplechin's first experience working in a Michelin-starred kitchen like?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foong's culinary journey formally started in 2009, and he credits Taiwanese chef Andr\u00e9 Chiang of two-MICHELIN-starred RAW in Taipei and now-defunct two-MICHELIN-starred Restaurant Andr\u00e9 in Singapore for being pivotal to his first foray into fine dining.",
    "After his time at Restaurant Andr\u00e9 in Singapore, Foong flew to the United States where he studied at the Culinary Institute of America and, in 2011, was bestowed the coveted opportunity to work at three-MICHELIN-starred Eleven Madison Park in New York."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Prior to opening Benu, Lee worked for almost a decade under three-MICHELIN-starred The French Laundry under Thomas Keller."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
   "title": "Fernand Point \u2014 Butter as an Argument",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 Butter as an Argument",
    "The Thread",
    "The cooks who trained under him carried the \u00e0 la minute gospel out of Vienne: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel all passed through that line before they built the movement the press named nouvelle cuisine in 1973, and the first rule of it was that a sauce is finished when the order lands, not held since afternoon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
   "title": "Fernand Point \u2014 Butter as an Argument",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 Butter as an Argument",
    "The Thread",
    "The cooks who trained under him carried the \u00e0 la minute gospel out of Vienne: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel all passed through that line before they built the movement the press named nouvelle cuisine in 1973, and the first rule of it was that a sauce is finished when the order lands, not held since afternoon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
   "title": "Fernand Point \u2014 Butter as an Argument",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 Butter as an Argument",
    "The Thread",
    "The cooks who trained under him carried the \u00e0 la minute gospel out of Vienne: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel all passed through that line before they built the movement the press named nouvelle cuisine in 1973, and the first rule of it was that a sauce is finished when the order lands, not held since afternoon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
   "title": "Fernand Point \u2014 Butter as an Argument",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2014 Butter as an Argument",
    "The Thread",
    "The cooks who trained under him carried the \u00e0 la minute gospel out of Vienne: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel all passed through that line before they built the movement the press named nouvelle cuisine in 1973, and the first rule of it was that a sauce is finished when the order lands, not held since afternoon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/news/obituaries/paul-bocuse-obituary-death-france-chef-who-was-he-life-career-a8172636.html",
   "title": "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/news/obituaries/paul-bocuse-obituary-death-france-chef-who-was-he-life-career-a8172636.html",
   "title": "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "mentor_evidence": [
    "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/news/obituaries/paul-bocuse-obituary-death-france-chef-who-was-he-life-career-a8172636.html",
   "title": "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "mentor_evidence": [
    "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "## Early Life and Education",
    "He began his formal culinary training at the age of sixteen, undertaking an apprenticeship at the Pavillon Landais restaurant in Soustons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "## Early Life and Education",
    "His practical education was further shaped by working under masters of the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "## Early Life and Education",
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "## Early Life and Education",
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "## Early Life and Education",
    "However, his most pivotal mentorship came under Chef Roger Verg\u00e9 at the Moulin de Mougins, where he immersed himself in the vibrant, sun-drenched flavors of Proven\u00e7al cuisine, a style that would deeply influence his own."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981, he went to [London](London) with \"\u00a37.36, a box of books, and a bag of clothes\",[1] and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[5] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include [Gordon Ramsay](Gordon_Ramsay), [Phil Howard](Phil_Howard_(chef)), [Stephen Terry](Stephen_Terry), and [\u00c9ric Chavot](%C3%89ric_Chavot).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wiki.nsacct.org/article/who-taught-gordon-ramsay-how-to-cook-the-culinary-mentor-behind-the-master",
   "title": "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
    "Below is a structured overview of the key people, institutions, and turning points that built his technique, discipline, and flavor philosophy.",
    "| Influence Source | Type of Guidance | Core Lesson | Impact on Ramsay |",
    "| Marco Pierre White | Professional apprenticeship | Classical French techniques, speed, plating | Elevated Ramsay\u2019s technical rigor and restaurant standards |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wiki.nsacct.org/article/who-taught-gordon-ramsay-how-to-cook-the-culinary-mentor-behind-the-master",
   "title": "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
    "Below is a structured overview of the key people, institutions, and turning points that built his technique, discipline, and flavor philosophy.",
    "| Influence Source | Type of Guidance | Core Lesson | Impact on Ramsay |",
    "| Albert Roux and Michel Roux | Mentorship in fine dining | Sauce mastery, ingredient respect, service discipline | Refined his classical grounding and leadership style |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wiki.nsacct.org/article/who-taught-gordon-ramsay-how-to-cook-the-culinary-mentor-behind-the-master",
   "title": "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Taught Gordon Ramsay How to Cook? The Culinary Mentor Behind the Master",
    "Below is a structured overview of the key people, institutions, and turning points that built his technique, discipline, and flavor philosophy.",
    "| Influence Source | Type of Guidance | Core Lesson | Impact on Ramsay |",
    "| Le Gavroche and Restaurant Gordon Ramsay training | Formal apprenticeship | Brigade de cuisine structure, timing, pressure management | Prepared him to run high-stakes kitchens worldwide |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)**in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)**in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including [**D'O**](https://guide.michelin.com/th/en/lombardia/cornaredo/restaurant/d-o) in Milan with Davide Oldani, [**Sketch**](https://guide.michelin.com/th/en/greater-london/london/restaurant/sketch-the-lecture-room-library) in London with Pierre Gagnaire and **[Mirazur](https://guide.michelin.com/th/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)**in Menton with [Mauro Colagreco](https://guide.michelin.com/th/en/article/people/talking-dreams-sustainability-and-life-lessons-with-chef-mauro-colagreco) before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Tommy Zhang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred [**Taian Table**](https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table) in Shanghai as well as its [two-MICHELIN-starred sister restaurant](https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975) in Guangzhou."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Lim Yan You",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Penang: Lim Yan You",
    "He has worked with owner Kim Hock Su for eight years and is a graduate from Penang\u2019s local culinary school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Johnny Tsai",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Taipei: Johnny Tsai",
    "His experience at Justins Signatures led by Singaporean reputed chef Justin Quek, now defunct Restaurant Andre in Singapore, as well as the Teppanyaki Restaurant at MICHELIN-recommended hotel [Regent Taipei](https://guide.michelin.com/en/hotels-stays/zhongshan-district/regent-taipei-10360?q=Regent+Taipei&hotelId=10360&currency=&arr=2023-01-18&dep=2023-01-20&nA=1&nC=0&nR=1&showMap=) all helped to shape his culinary journey and creativity."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Luigi Stinga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet the Global MICHELIN Young Chef Award Winners",
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/awards/highest-climber-award.html",
   "title": "Highest Climber Award | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Rafidi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Highest Climber Award 2026, sponsored by Lee Kum Kee",
    "## Albi",
    "Eventually, Rafidi moved to California and worked shoulder to shoulder with Michael Mina as executive chef of the celebrated, now-shuttered RN74 in San Francisco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.",
    "### Chefs & Other Historical Figures",
    "Fernand Point (1897 \u2013 1955)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.",
    "### Chefs & Other Historical Figures",
    "Fernand Point (1897 \u2013 1955)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.",
    "### Chefs & Other Historical Figures",
    "Fernand Point (1897 \u2013 1955)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.",
    "### Chefs & Other Historical Figures",
    "Fernand Point (1897 \u2013 1955)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Jean and Pierre, the Brothers Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.",
    "### Chefs & Other Historical Figures",
    "Fernand Point (1897 \u2013 1955)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/news/obituaries/paul-bocuse-obituary-death-france-chef-who-was-he-life-career-a8172636.html",
   "title": "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse was born in Collonges-au-Mont-d\u2019Or to a family of innkeepers and cooks dating to 1765.",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/news/obituaries/paul-bocuse-obituary-death-france-chef-who-was-he-life-career-a8172636.html",
   "title": "Paul Bocuse: French chef with outsize personality who popularised nouvelle cuisine | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse was born in Collonges-au-Mont-d\u2019Or to a family of innkeepers and cooks dating to 1765.",
    "After the war, he apprenticed near Lyon with Brazier and with his most enduring mentor, chef and restaurateur Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2018/8/8/17655446/joel-robuchon-michelin-latelier-mashed-potatoes-pommes-puree",
   "title": "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
    "DOTS",
    "In his memoir, [*32 Yolks*](https://www.amazon.com/32-Yolks-Mothers-Table-Working/dp/0812983068?tag=eater0c-20), chef Eric Ripert (of New York City\u2019s Le Bernardin) recalls his time as a young apprentice in one of Robuchon\u2019s first kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2018/8/8/17655446/joel-robuchon-michelin-latelier-mashed-potatoes-pommes-puree",
   "title": "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
    "DOTS",
    "In his memoir, [*32 Yolks*](https://www.amazon.com/32-Yolks-Mothers-Table-Working/dp/0812983068?tag=eater0c-20), chef Eric Ripert (of New York City\u2019s Le Bernardin) recalls his time as a young apprentice in one of Robuchon\u2019s first kitchens."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2018/8/8/17655446/joel-robuchon-michelin-latelier-mashed-potatoes-pommes-puree",
   "title": "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Jo\u00ebl Robuchon\u2019s Legacy Explained in Eight Dishes",
    "DOTS",
    "In his memoir, [*32 Yolks*](https://www.amazon.com/32-Yolks-Mothers-Table-Working/dp/0812983068?tag=eater0c-20), chef Eric Ripert (of New York City\u2019s Le Bernardin) recalls his time as a young apprentice in one of Robuchon\u2019s first kitchens."
   ],
   "period_evidence": null
  },
  {
   "url": "https://streamlinefeed.co.ke/news/gordon-ramsay-ends-legendary-feud-with-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay Ends Legendary Feud With Marco Pierre White For New BBC Series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay Ends Legendary Feud With Marco Pierre White For New BBC Series",
    "The Anatomy of a Kitchen Feud",
    "Ramsay began his ascent under White at Harveys in Wandsworth, a kitchen renowned for its unforgiving, militaristic discipline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://timeout.com/hong-kong/restaurants/chef-chat-gaddis-new-executive-chef-xavier-boyer-on-his-michelin-star-worthy-dishes",
   "title": "Chef chat: Gaddi\u2019s new executive chef Xavier Boyer on his Michelin star-worthy dishes",
   "trainee": "Xavier Boyer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef chat: Gaddi\u2019s new executive chef Xavier Boyer on his Michelin star-worthy dishes",
    "Later, he went on to attend culinary school and apprenticed under the legendary Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": "Pavillon Landais",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Soustons, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ],
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1972",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1972, when he was sixteen, Ducasse began an [apprenticeship](Apprenticeship) at the Pavillon Landais restaurant in [Soustons](Cantons_of_the_Landes_department) and at the [Bordeaux](Bordeaux) hotel school."
   ]
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Marie-Antoine Careme",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Marie Antoine Careme (1784-1833)**",
    "After being abandoned by his father at age 12, Careme began an apprenticeship with a pastry chef that set his course in culinary history."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculinarypro.squarespace.com/chef-profiles",
   "title": "Chef Profiles \u2014 The Culinary Pro",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "### Chefs & Other Historical Figures",
    "**Fernand Point (1897 \u2013 1955)**",
    "From his restaurant \"La Pyramide\" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born French, in 1956, Alain Ducasse learned the pleasures of real taste on the farm in the Landes region where he grew up.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": null,
   "mentor": "Michel Guerard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born French, in 1956, Alain Ducasse learned the pleasures of real taste on the farm in the Landes region where he grew up.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Cannes, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach.",
    "All of this inspired me to write you about my best gastronomic experience of a French Chef\u2026in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2006",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jo\u00ebl Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "section chef and head chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "Executive Chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "12 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon group",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef and head chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France, and Las Vegas, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "Executive Chef and Head Chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Aged 16, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[2] and began his classical training as a [commis](Commis_Chef.html) with [Albert](Albert_Roux.html) and [Michel Roux](Michel_Roux.html) at [Le Gavroche](Le_Gavroche.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early career",
    "Aged 16, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[2] and began his classical training as a [commis](Commis_Chef.html) with [Albert](Albert_Roux.html) and [Michel Roux](Michel_Roux.html) at [Le Gavroche](Le_Gavroche.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road.html) with assistant [Mario Batali](Mario_Batali.html).[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Wild_Food_from_Land_and_Sea.html",
   "title": "Marco Pierre White",
   "trainee": "James Robertson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Retirement",
    "James Robertson had worked for White as a [ma\u00eetre d'](Ma%C3%AEtre_d'.html), between 1999 and 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Pepin-Jacques",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "When he was 13 years old, P\u00e9pin apprenticed at Grand H\u00f4tel de l\u2019Europe, an esteemed restaurant in Bourg-en-Bresse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Pepin-Jacques",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": "Jacques P\u00e9pin",
   "mentor": "Lucien Diat",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "mentor_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-xavier-mathieu-paris",
   "title": "Chef Xavier Mathieu \u2013 Michelin Star Chef Of Provence",
   "trainee": "Xavier Mathieu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Xavier Mathieu \u2013 From Marseille Roots to Michelin Mastery |The Essence of Provence on Every Plate |A Lifetime Devoted to Southern French Cuisine |Crafting Emotions Through Proven\u00e7al Excellence |Chef Xavier Mathieu \u2013 Michelin Star Chef, Le Ph\u00e9bus |Xavier Mathieu \u2013 Provence\u2019s Culinary Genius |Michelin Starred Chef in France \u2013 Xavier Mathieu",
    "Recognizing young Xavier\u2019s talent and curiosity, Verg\u00e9 took him under his wing, igniting a lifelong mentorship that would define Mathieu\u2019s culinary journey."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-xavier-mathieu-paris",
   "title": "Chef Xavier Mathieu \u2013 Michelin Star Chef Of Provence",
   "trainee": "Xavier Mathieu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Xavier Mathieu \u2013 From Marseille Roots to Michelin Mastery |The Essence of Provence on Every Plate |A Lifetime Devoted to Southern French Cuisine |Crafting Emotions Through Proven\u00e7al Excellence |Chef Xavier Mathieu \u2013 Michelin Star Chef, Le Ph\u00e9bus |Xavier Mathieu \u2013 Provence\u2019s Culinary Genius |Michelin Starred Chef in France \u2013 Xavier Mathieu",
    "Determined to follow in the footsteps of his mentor, Mathieu began his formal culinary training at **Moulin de Mougins**, Roger Verg\u00e9\u2019s celebrated restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-xavier-mathieu-paris",
   "title": "Chef Xavier Mathieu \u2013 Michelin Star Chef Of Provence",
   "trainee": "Xavier Mathieu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Xavier Mathieu \u2013 From Marseille Roots to Michelin Mastery |The Essence of Provence on Every Plate |A Lifetime Devoted to Southern French Cuisine |Crafting Emotions Through Proven\u00e7al Excellence |Chef Xavier Mathieu \u2013 Michelin Star Chef, Le Ph\u00e9bus |Xavier Mathieu \u2013 Provence\u2019s Culinary Genius |Michelin Starred Chef in France \u2013 Xavier Mathieu",
    "In **1995**, he moved to **Paris** to work under **Jo\u00ebl Robuchon**, widely considered one of the greatest chefs in French history."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-xavier-mathieu-paris",
   "title": "Chef Xavier Mathieu \u2013 Michelin Star Chef Of Provence",
   "trainee": "Xavier Mathieu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Xavier Mathieu \u2013 From Marseille Roots to Michelin Mastery |The Essence of Provence on Every Plate |A Lifetime Devoted to Southern French Cuisine |Crafting Emotions Through Proven\u00e7al Excellence |Chef Xavier Mathieu \u2013 Michelin Star Chef, Le Ph\u00e9bus |Xavier Mathieu \u2013 Provence\u2019s Culinary Genius |Michelin Starred Chef in France \u2013 Xavier Mathieu",
    "In **1996**, he joined **Les Trois Marches** under **G\u00e9rard Vi\u00e9** at the **Trianon Palace in Versailles**, another elite culinary institution."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/michael-cimarusti-interview-estrella-damm-chefs-choice-award-2025.html",
   "title": "We try not to get in the way of the flavour of the incredible ingredients we work with inside the compass that guides Providences Michael Cimarusti",
   "trainee": "Michael Cimarusti",
   "mentor": "Larry Forgione",
   "kitchen": "An American Place",
   "city_country": "New York City, United States",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?"
   ],
   "mentor_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "With Larry, 100 per cent of what I learned from him was the importance of sourcing."
   ],
   "kitchen_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "His restaurant, An American Place, was a groundbreaking restaurant in New York City and Larry would have ingredients coming in from all over the country, but everything was of absolutely impeccable quality."
   ],
   "city_country_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "His restaurant, An American Place, was a groundbreaking restaurant in New York City and Larry would have ingredients coming in from all over the country, but everything was of absolutely impeccable quality."
   ],
   "relationship_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?"
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/michael-cimarusti-interview-estrella-damm-chefs-choice-award-2025.html",
   "title": "We try not to get in the way of the flavour of the incredible ingredients we work with inside the compass that guides Providences Michael Cimarusti",
   "trainee": "Michael Cimarusti",
   "mentor": "Wolfgang Puck",
   "kitchen": "Spago",
   "city_country": "Los Angeles, United States",
   "relationship": "worked",
   "period": "about a year",
   "trainee_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?"
   ],
   "mentor_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "Wolfgang was my introduction to Los Angeles."
   ],
   "kitchen_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "I only worked for Wolf for about a year at the original Spago and it was where I began to learn a little something about what California cuisine meant."
   ],
   "city_country_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "Wolfgang was my introduction to Los Angeles.",
    "I left New York City and moved to Los Angeles and Wolfgang was my first job."
   ],
   "relationship_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?"
   ],
   "period_evidence": [
    "***Riding the wave after reeling in the* *Estrella Damm Chefs' Choice Award 2025**, as part of North America's 50 Best Restaurants, Michael Cimarusti, chef-owner of Providence in Los Angeles, reflects on the voyage that shaped him and what lies ahead.",
    "You started out working in fine dining with Larry Forgione at An American Place and Wolfgang Puck at Spago. What are some of the most important lessons you learned from these chefs that you're still using today?",
    "I only worked for Wolf for about a year at the original Spago and it was where I began to learn a little something about what California cuisine meant."
   ]
  },
  {
   "url": "https://theweek.com/print/406649/40663/frenchman-who-made-chefs-celebrities",
   "title": "The Frenchman who made chefs celebrities",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse 1926-2018 The Frenchman who made chefs celebrities Paul Bocuse\u2019s gastronomic creativity was matched only by his gift for whipping up publicity.",
    "After the war, Bocuse apprenticed under Fernand Point, \u201cthe originator of \u2018la nouvelle cuisine,\u2019\u201d said The Times (U.K.)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theweek.com/print/406649/40663/frenchman-who-made-chefs-celebrities",
   "title": "The Frenchman who made chefs celebrities",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse 1926-2018 The Frenchman who made chefs celebrities Paul Bocuse\u2019s gastronomic creativity was matched only by his gift for whipping up publicity.",
    "He parlayed his fame into an international restaurant empire, including one eatery in Walt Disney World\u2019s Epcot Center, with an apprenticeship at his flagship restaurant becoming a \u201crite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theweek.com/print/406649/40663/frenchman-who-made-chefs-celebrities",
   "title": "The Frenchman who made chefs celebrities",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse 1926-2018 The Frenchman who made chefs celebrities Paul Bocuse\u2019s gastronomic creativity was matched only by his gift for whipping up publicity.",
    "He parlayed his fame into an international restaurant empire, including one eatery in Walt Disney World\u2019s Epcot Center, with an apprenticeship at his flagship restaurant becoming a \u201crite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://luxemag.org/jet-set/alain-ducasse.html",
   "title": "Alain Ducasse \u2013 the Artist of Gastronomy",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse \u2013 the Artist of Gastronomy",
    "Alain did not feel like working in the fields for all his life and as a sixteen-year-old young man he started as a server at the restaurant of the famous chef of that time, Michel Guerard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://luxemag.org/jet-set/alain-ducasse.html",
   "title": "Alain Ducasse \u2013 the Artist of Gastronomy",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse \u2013 the Artist of Gastronomy",
    "Later on, he changed the place for the more reputed restaurant, Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thespicychefs.com/food-culture/the-most-decorated-chef-in-the-world-isnt-gordon-ramsay-its-this-late-french-chef",
   "title": "The Most Decorated Chef In The World Isn't Gordon Ramsay, It's This Late French Chef - TheSpicyChefs",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Robuchon trained an entire generation of celebrated chefs, including \u00c9ric Ripert and Michael Caines, who carried his techniques and philosophy into their own kitchens.",
    "## The Numbers That Tell The Story"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thespicychefs.com/food-culture/the-most-decorated-chef-in-the-world-isnt-gordon-ramsay-its-this-late-french-chef",
   "title": "The Most Decorated Chef In The World Isn't Gordon Ramsay, It's This Late French Chef - TheSpicyChefs",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Robuchon trained an entire generation of celebrated chefs, including \u00c9ric Ripert and Michael Caines, who carried his techniques and philosophy into their own kitchens.",
    "## The Numbers That Tell The Story"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "In 1981, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[3] and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He continued his training under [Pierre Koffman](Pierre_Koffman) at [La Tante Claire](La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons),[7] and later with [Nico Ladenis](Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Juan_Mari_Arzak",
   "title": "Juan Mari Arzak",
   "trainee": "Juan Mari Arzak",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": "France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "mentor_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "relationship_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Juan_Mari_Arzak",
   "title": "Juan Mari Arzak",
   "trainee": "Juan Mari Arzak",
   "mentor": "Alain Senderens",
   "kitchen": null,
   "city_country": "France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "mentor_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "relationship_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Juan_Mari_Arzak",
   "title": "Juan Mari Arzak",
   "trainee": "Juan Mari Arzak",
   "mentor": "Fr\u00e9dy Girardet",
   "kitchen": null,
   "city_country": "Switzerland",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "mentor_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "relationship_evidence": [
    "# Juan Mari Arzak",
    "He further honed his skills through international training, working under acclaimed chefs including Paul Bocuse and Alain Senderens in France, as well as Fr\u00e9dy Girardet in Switzerland."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point - The Father of Modern French Cuisine Published by Thriftbooks.com User , 21 years ago",
    "From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point - The Father of Modern French Cuisine Published by Thriftbooks.com User , 21 years ago",
    "From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point - The Father of Modern French Cuisine Published by Thriftbooks.com User , 21 years ago",
    "From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point - The Father of Modern French Cuisine Published by Thriftbooks.com User , 21 years ago",
    "From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point - The Father of Modern French Cuisine Published by Thriftbooks.com User , 21 years ago",
    "From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The REAL Chef of all time Published by Thriftbooks.com User , 25 years ago",
    "This is especially evident when one considers that his apprentices included Paul Bocuse and Jean Banchet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thriftbooks.com/w/ma-gastronomie_fernand-point/637992",
   "title": "Ma Gastronomie book by Fernand Point",
   "trainee": "Jean Banchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The REAL Chef of all time Published by Thriftbooks.com User , 25 years ago",
    "This is especially evident when one considers that his apprentices included Paul Bocuse and Jean Banchet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "After dropping out of school, after getting caught in machine-gun fire during his time with the 1st Free French Division, Paul Bocuse learned to cook."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "Women chefs, Eug\u00e9nie Brazier in particular, schooled him in technique and the endurance necessary for backbreaking kitchen work."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "Women chefs, Eug\u00e9nie Brazier in particular, schooled him in technique and the endurance necessary for backbreaking kitchen work."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "Eventually, he would famously spend eight years in the kitchen of [Fernand Point](http://escoffier.com/the-great-chefs/fernand-point) \u2014 considered to be a pioneer of \u201cmodern\u201d French cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "Eventually, he would famously spend eight years in the kitchen of [Fernand Point](http://escoffier.com/the-great-chefs/fernand-point) \u2014 considered to be a pioneer of \u201cmodern\u201d French cooking."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "Eventually, he would famously spend eight years in the kitchen of [Fernand Point](http://escoffier.com/the-great-chefs/fernand-point) \u2014 considered to be a pioneer of \u201cmodern\u201d French cooking."
   ]
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "When the teenage Jean-Georges Vongerichten started working in Bocuse\u2019s kitchen, he thought he was being [pranked](http://www.nytimes.com/2007/02/14/dining/14bocu.html) when asked to gather wild nettles for soup."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "When the teenage Jean-Georges Vongerichten started working in Bocuse\u2019s kitchen, he thought he was being [pranked](http://www.nytimes.com/2007/02/14/dining/14bocu.html) when asked to gather wild nettles for soup."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "When the teenage Jean-Georges Vongerichten started working in Bocuse\u2019s kitchen, he thought he was being [pranked](http://www.nytimes.com/2007/02/14/dining/14bocu.html) when asked to gather wild nettles for soup."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/01/paul-bocuse-legendary-chef-rip.html",
   "title": "Why Paul Bocuse Was the Most Famous Chef in France",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "teenage",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How Paul Bocuse Became the Most Legendary Chef in France",
    "When the teenage Jean-Georges Vongerichten started working in Bocuse\u2019s kitchen, he thought he was being [pranked](http://www.nytimes.com/2007/02/14/dining/14bocu.html) when asked to gather wild nettles for soup."
   ]
  },
  {
   "url": "https://thedailymeal.com/chef-bios-alain-ducasse",
   "title": "Chef Bios: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Bios: Alain Ducasse",
    "Alain Ducasse was born and raised in Castel-Sarrazin on a farm in the south of France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/chef-bios-alain-ducasse",
   "title": "Chef Bios: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Bios: Alain Ducasse",
    "Next, he moved onto [**Michel Guerard's**](http://www.michelguerard.com/) restaurant in Eug*\u00e9*nie-Les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/chef-bios-alain-ducasse",
   "title": "Chef Bios: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Bios: Alain Ducasse",
    "Five years later, in 1977, he was hired as an assistant at [Le Moulin de Mougins](http://www.moulindemougins.com/uk/), where he worked with Chef Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/chef-bios-alain-ducasse",
   "title": "Chef Bios: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Bios: Alain Ducasse",
    "In 1980, Verge offered Ducasse the position of chef at his restaurant [L'Amandier](http://www.amandier.fr/index.html).\n\nAfter staying at L'Amandier"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2018/aug/07/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2018/aug/07/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2018/aug/07/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2018/aug/07/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimili.com/en/Michel_Albert_Roux",
   "title": "Michel Albert Roux - WikiMili, The Best Wikipedia Reader",
   "trainee": "Michel Albert Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux",
    "Apprenticeship and training",
    "From summer 1979 until January 1980, he worked as a [*commis de cuisine*](./Chef#Commis) at *Le Gavroche*, under both his father and his uncle."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimili.com/en/Michel_Albert_Roux",
   "title": "Michel Albert Roux - WikiMili, The Best Wikipedia Reader",
   "trainee": "Michel Albert Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux",
    "Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](./Alain_Chapel) at his hotel and restaurant in [Mionnay](./Mionnay), in the [Rh\u00f4ne-Alpes](./Rh\u00f4ne-Alpes) region near [Lyon](./Lyon)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.fmyly.com/article/who-trained-gordon-ramsay-as-a-chef",
   "title": "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon - Fmyly",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon",
    "The Genesis of a Culinary Mastermind: Who Trained Gordon Ramsay as a Chef?",
    "Perhaps the most significant and widely acknowledged mentor in Gordon Ramsay\u2019s early career was the iconic Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.fmyly.com/article/who-trained-gordon-ramsay-as-a-chef",
   "title": "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon - Fmyly",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon",
    "The Refinement of Technique: Albert Roux and Raymond Blanc",
    "It was at Le Gavroche where a young Gordon Ramsay began his professional journey, working under the direct supervision of Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.fmyly.com/article/who-trained-gordon-ramsay-as-a-chef",
   "title": "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon - Fmyly",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon",
    "The Refinement of Technique: Albert Roux and Raymond Blanc",
    "Blanc, a chef of immense repute and a disciple of classical French culinary traditions, further refined Ramsay\u2019s understanding of ingredients and flavor profiles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.fmyly.com/article/who-trained-gordon-ramsay-as-a-chef",
   "title": "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon - Fmyly",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who Trained Gordon Ramsay as a Chef: Tracing the Culinary Lineage of a Global Icon",
    "The Transition from Student to Master Chef",
    "He worked in various high-profile kitchens, including the prestigious Le Louis XV in Monaco under Alain Ducasse, another titan of the culinary world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "In London, he trained as a commis under Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "After La Gavroche, White apprenticed under several known chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir and Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "After La Gavroche, White apprenticed under several known chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir and Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "After La Gavroche, White apprenticed under several known chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir and Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "Having gained training from some of the best chefs, White began working in the kitchen at the Six Bells public house in Kings Road with assistant Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "In his mid-20s, White became the Head Chef and joint owner of Harvey\u2019s with a kitchen staff that included the then-unknown Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/profiles/marco-pierre-white-31718.php",
   "title": "Who is Marco Pierre White? Everything You Need to Know",
   "trainee": "James Robertson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Career**",
    "Interestingly, today an equal partner, Robertson once worked as a ma\u00eetre d' for White from 1999 to 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Curtis Stone",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Curtis Stone",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/chefs-choice-award.html",
   "title": "Albert Adri\u00e0 | Estrella Damm Chefs\u2019 Choice Award 2025",
   "trainee": "Albert Adri\u00e0",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs\u2019 Choice Award 2025",
    "## Albert Adri\u00e0",
    "Enigma, Barcelona",
    "### Barcelona's tireless innovator continues to shape world gastronomy",
    "At just 16, Adri\u00e0 left school and joined the team at El Bulli, then a rising culinary force."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/chefs-choice-award.html",
   "title": "Albert Adri\u00e0 | Estrella Damm Chefs\u2019 Choice Award 2025",
   "trainee": "Albert Adri\u00e0",
   "mentor": "Francisco Torreblanca",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs\u2019 Choice Award 2025",
    "## Albert Adri\u00e0",
    "Enigma, Barcelona",
    "### Barcelona's tireless innovator continues to shape world gastronomy",
    "During El Bulli\u2019s off-season, he trained in top-tier patisseries, including Escrib\u00e0 in Barcelona and Totel with maestro Francisco Torreblanca, and completed a formative stint in Paris at Guy Savoy."
   ],
   "mentor_evidence": [
    "# Estrella Damm Chefs\u2019 Choice Award 2025",
    "## Albert Adri\u00e0",
    "Enigma, Barcelona",
    "### Barcelona's tireless innovator continues to shape world gastronomy",
    "During El Bulli\u2019s off-season, he trained in top-tier patisseries, including Escrib\u00e0 in Barcelona and Totel with maestro Francisco Torreblanca, and completed a formative stint in Paris at Guy Savoy."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Both received it at the restaurant Lucas-Carton in Paris.",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Both received it at the restaurant Lucas-Carton in Paris.",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Paul-Bocuse",
   "title": "Paul Bocuse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He had been apprenticed to [Fernand Point](https://alchetron.com/Fernand-Point), a master of classic French cuisine; and Bocuse dedicated his first book to him.",
    "# Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://passion4luxury.blogspot.com/2013/11/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One of the world\u2019s most famous chefs, Alain Ducasse is in charge of three Michelin star restaurants in Monaco, Paris and London.",
    "He then worked for great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9, at the \u201cMoulin de Mougins\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://passion4luxury.blogspot.com/2013/11/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One of the world\u2019s most famous chefs, Alain Ducasse is in charge of three Michelin star restaurants in Monaco, Paris and London.",
    "In 1978, he went to work for Alain Chapel (near Lyon) who became his spiritual master, before accepting the position of chef at \u201cL\u2019Amandier\u201d in Mougins, offered to him by Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://passion4luxury.blogspot.com/2013/11/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One of the world\u2019s most famous chefs, Alain Ducasse is in charge of three Michelin star restaurants in Monaco, Paris and London.",
    "He then worked for great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9, at the \u201cMoulin de Mougins\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/495430",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon",
    "Biography",
    "Robuchon was born in Poitiers, France, and at the age of 15 became an apprentice chef at the Relais of Poitiers hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/495430",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon",
    "Biography",
    "He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/495430",
   "title": "Jo\u00ebl Robuchon",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon",
    "Biography",
    "He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Riccardo De Pra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Sat Bains",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecanadianencyclopedia.ca/en/article/david-lee",
   "title": "David Lee",
   "trainee": "David Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Article",
    "# David Lee",
    "### **Training in Michelin-starred Restaurants**",
    "At 17, he moved to London to take his first job in a Michelin-starred restaurant, Peter Kromberg's Le Souffle restaurant in the Hotel Intercontinental."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecanadianencyclopedia.ca/en/article/david-lee",
   "title": "David Lee",
   "trainee": "David Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Article",
    "# David Lee",
    "### **Training in Michelin-starred Restaurants**",
    "His exposure to Michelin-starred cooking continued when he was hired as chef tournant (relief cook), under Eric Allouche, at Relais & Chateau at Hotel Fleur du Lac in Switzerland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecanadianencyclopedia.ca/en/article/david-lee",
   "title": "David Lee",
   "trainee": "David Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Article",
    "# David Lee",
    "### **Training in Michelin-starred Restaurants**",
    "Anton Mosimann, one of the best-known European chefs of the early 1990s, hired a 22-year-old Lee to be the saucier and sous chef at Mosimann's, his hybrid private club and restaurant in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Sarran",
   "title": "Michel Sarran",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "Youth and training",
    "Alain Ducasse contacted Michel Sarran in Paris and sends him for a year to train at the Bacon restaurant (one Michelin star) in Cap d'Antibes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Sarran",
   "title": "Michel Sarran",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "Youth and training",
    "In 1984, Michel Sarran joined Chef Ducasse at Juana (where he had just received his second Michelin star) as a \"commis entrem\u00e9tier\"."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Sarran",
   "title": "Michel Sarran",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "Youth and training",
    "In 1985, Michel Sarran went to work in Les Pr\u00e9s d'Eug\u00e9nie, in Eug\u00e9nie-les-Bains with Michel Gu\u00e9rard, who had a great influence on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michel_Sarran",
   "title": "Michel Sarran",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography",
    "Youth and training",
    "In 1987, Michel Sarran became sous-chef of Michel and Jean-Michel Lorain 's kitchen at the C\u00f4te Saint-Jacques in Joigny, where he learned Burgundian and Lyonnais cuisine but also became team manager."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/dining-out/per-se-chefs-gaon-collaboration",
   "title": "Per Se Keeps Chefs Coming Back for More",
   "trainee": "Corey Chow",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Per Se Keeps Chefs Coming Back for More",
    "Chef de cuisine Corey Chow has had a similar experience at the lauded restaurant, joining the team in 2007 as a commis, then rising to chef de partie and sous chef in the summer of 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Oriol Castro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "the **Disfrutar** kitchen (image: **Adri\u00e0 Goula**)\n\n*\n\n## *As **[Disfrutar](http://en.disfrutarbarcelona.com/)** in **Barcelona** wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "**Oriol Castro:** Our only dream was for **El Bulli** to be the best restaurant in the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Eduard Xatruch",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "the **Disfrutar** kitchen (image: **Adri\u00e0 Goula**)\n\n*\n\n## *As **[Disfrutar](http://en.disfrutarbarcelona.com/)** in **Barcelona** wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "**Eduard Xatruch:** We never discussed doing anything on our own until the very end of that final season."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Mateu Casa\u00f1as",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "the **Disfrutar** kitchen (image: **Adri\u00e0 Goula**)\n\n*\n\n## *As **[Disfrutar](http://en.disfrutarbarcelona.com/)** in **Barcelona** wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "**Mateu Casa\u00f1as:** The three of us worked under **Ferran Adri\u00e0** for almost 15 years and we fought many battles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "****Since then French cuisine has marched forward thanks to chefs like Alain Ducasse (who worked with Alain Chapel who worked with Point) who have refined it further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "Point is not much remembered outside France these days, but his prot\u00e9g\u00e9s, men like Paul Bocuse, Pierre Troisgros, Alain Chapel went on to transform French cooking.",
    "****Since then French cuisine has marched forward thanks to chefs like Alain Ducasse (who worked with Alain Chapel who worked with Point) who have refined it further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "And some, like Mauro Colagreco and Massimo Bottura have actually worked with Ducasse.",
    "| **\"Chefs like Massimo Bottura who worked with Adria found the confidence to stop Frenchifying Italian food and discovered their own voices.\"** |",
    "Chefs like Massimo Bottura who worked with Adria found the confidence to stop Frenchifying Italian food and discovered their own voices."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "And some, like Mauro Colagreco and Massimo Bottura have actually worked with Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Gaggan Anand",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "Gaggan Anand who trained with Adria came to Bangkok and also refused to Frenchify Indian food as Michelin-starred Indian restaurants abroad had done till that point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=2167",
   "title": "The chefs who have become legends",
   "trainee": "Rene Redzepi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "** If you do care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs who have become legends and why their contributions are so important.**",
    "The most influential of the El Bulli alumni was Rene Redzepi.",
    "Though Redzepi had worked with traditional chefs like the Pourcel twins and Thomas Keller, he says that El Bulli changed his life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Georges Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Troisgros brothers",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Louis Outhier",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2018/jan/22/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "kitchen_evidence": [
    "# Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prospectmagazine.co.uk/society/41079/the-chef-who-built-an-empire",
   "title": "The chef who built an empire",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After the war he began his training under Eug\u00e9nie Brazier, the first female chef to achieve three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prospectmagazine.co.uk/society/41079/the-chef-who-built-an-empire",
   "title": "The chef who built an empire",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After his stint with Brazier, Bocuse spent eight years at La Pyramide in Vienne, under the legendary chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alainelkanninterviews.com/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**IN SEARCH OF PERFECTION. Alain Ducasse** is one of the world\u2019s most decorated chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alainelkanninterviews.com/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**IN SEARCH OF PERFECTION. Alain Ducasse** is one of the world\u2019s most decorated chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alainelkanninterviews.com/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**IN SEARCH OF PERFECTION. Alain Ducasse** is one of the world\u2019s most decorated chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alainelkanninterviews.com/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**IN SEARCH OF PERFECTION. Alain Ducasse** is one of the world\u2019s most decorated chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cShocked and very sad by the loss of my Mentor Joel Robuchon.",
    "Ripert was a cook at Robuchon\u2019s Jamin, an experience that he wrote about in his book 32 Yolks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cShocked and very sad by the loss of my Mentor Joel Robuchon.",
    "Ripert was a cook at Robuchon\u2019s Jamin, an experience that he wrote about in his book 32 Yolks."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "Ripert was a cook at Robuchon\u2019s Jamin, an experience that he wrote about in his book 32 Yolks."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "cook",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "Ripert was a cook at Robuchon\u2019s Jamin, an experience that he wrote about in his book 32 Yolks."
   ],
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": "Marcel Vigneron",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cI learned a lot about dedication and timing, but also about Robuchon's level of finesse and quest for perfection,\u201d Top Chef contestant Marcel Vigneron, who worked at Robuchon\u2019s The Mansion in Las Vegas, told me in [an interview about the three mentors that changed his career](https://www.forbes.com/sites/lesliewu/2016/10/31/top-chef-contestant-turned-restaurateur-marcel-vigneron-on-the-importance-of-mentors/#575801461f3d)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cI learned a lot about dedication and timing, but also about Robuchon's level of finesse and quest for perfection,\u201d Top Chef contestant Marcel Vigneron, who worked at Robuchon\u2019s The Mansion in Las Vegas, told me in [an interview about the three mentors that changed his career](https://www.forbes.com/sites/lesliewu/2016/10/31/top-chef-contestant-turned-restaurateur-marcel-vigneron-on-the-importance-of-mentors/#575801461f3d)."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "The Mansion",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cI learned a lot about dedication and timing, but also about Robuchon's level of finesse and quest for perfection,\u201d Top Chef contestant Marcel Vigneron, who worked at Robuchon\u2019s The Mansion in Las Vegas, told me in [an interview about the three mentors that changed his career](https://www.forbes.com/sites/lesliewu/2016/10/31/top-chef-contestant-turned-restaurateur-marcel-vigneron-on-the-importance-of-mentors/#575801461f3d)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Las Vegas",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cI learned a lot about dedication and timing, but also about Robuchon's level of finesse and quest for perfection,\u201d Top Chef contestant Marcel Vigneron, who worked at Robuchon\u2019s The Mansion in Las Vegas, told me in [an interview about the three mentors that changed his career](https://www.forbes.com/sites/lesliewu/2016/10/31/top-chef-contestant-turned-restaurateur-marcel-vigneron-on-the-importance-of-mentors/#575801461f3d)."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/lesliewu/2018/08/06/the-life-and-legacy-of-michelin-starred-french-chef-joel-robuchon",
   "title": "The Life And Legacy Of Michelin Starred French Chef Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "****One of the best known voices of our time in the world of French cuisine was silenced today when chef Jo\u00ebl Robuchon [died of cancer at age 73](https://www.bbc.co.uk/news/world-europe-45082668).",
    "\u201cI learned a lot about dedication and timing, but also about Robuchon's level of finesse and quest for perfection,\u201d Top Chef contestant Marcel Vigneron, who worked at Robuchon\u2019s The Mansion in Las Vegas, told me in [an interview about the three mentors that changed his career](https://www.forbes.com/sites/lesliewu/2016/10/31/top-chef-contestant-turned-restaurateur-marcel-vigneron-on-the-importance-of-mentors/#575801461f3d)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English [chef](Chef.html), [restaurateur](Restaurateur.html), and [television personality](Celebrity.html) from [Leeds](Leeds.html).[2]",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "Aged 16, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[2] and began his classical training as a [commis](Commis_Chef.html) with [Albert](Albert_Roux.html) and [Michel Roux](Michel_Roux.html) at [Le Gavroche](Le_Gavroche.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English [chef](Chef.html), [restaurateur](Restaurateur.html), and [television personality](Celebrity.html) from [Leeds](Leeds.html).[2]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English [chef](Chef.html), [restaurateur](Restaurateur.html), and [television personality](Celebrity.html) from [Leeds](Leeds.html).[2]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English [chef](Chef.html), [restaurateur](Restaurateur.html), and [television personality](Celebrity.html) from [Leeds](Leeds.html).[2]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "**Marco Pierre White** (born 11 December 1961) is an English [chef](Chef.html), [restaurateur](Restaurateur.html), and [television personality](Celebrity.html) from [Leeds](Leeds.html).[2]",
    "## Early career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road.html) with assistant [Mario Batali](Mario_Batali.html).[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.ssi.eecc.de/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "James Robertson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "James Robertson had worked for White as a [ma\u00eetre d'](Ma%C3%AEtre_d'.html), between 1999 and 2003."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greenpress.co.uk/michel-roux",
   "title": "Who Is Michel Roux? All About the Legendary French Chef - Green Press",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **Education and Culinary Training**",
    "At the age of 14, *Michel Roux* began an apprenticeship with *Camille Loyal* at a pastry shop in Belleville, Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "Jean-Christophe Novelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **1. Jean-Christophe Novelli.**",
    "A few years later, Jean-Christophe would go on to apprentice for another famous French chef, Elie de Rothschild."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "Alain Passard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **3. Alain Passard**",
    "Before he ventured out on his own, he served under the tutelage of another famous French chef, Gaston Boyer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **4. Guy Savoy.**",
    "Being a former student of the Troisgros clan, Guy specializes in making seasonal dishes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "Raymond Blanc",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **6. Raymond Blanc.**",
    "The talented chef polished his cooking skills while working under another famous chef, Andr\u00e9 Chavagnon, at an establishment called La Sorbonne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "Pierre Herm\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **7. Pierre Herm\u00e9**",
    "He was taken under the tutelage of experienced chef Gaston Len\u00f4tre, who helped him hone his skills."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/famous-french-chefs",
   "title": "10 Famous French Chefs.",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous French Chefs.",
    "## **8. H\u00e9l\u00e8ne Darroze.**",
    "She trained under the guidance of Alain Ducasse, a renowned chef at the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mishiguene-chef-tomas-kalika-mistakes-israel-cuisine.html",
   "title": "Mishiguene chef Toms Kalika on early mistakes learning in Israel and reinterpreting bubbes cuisine",
   "trainee": "Tom\u00e1s Kalika",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***After entering the [Latin America's 50 Best Restaurants list](https://www.theworlds50best.com/latinamerica/en/the-list.html#t1-50) at No.50 in 2017, [Mishiguene](https://www.theworlds50best.com/latinamerica/en/the-list-2018/Mishiguene.html) in Buenos Aires climbed an impressive 32 places to No.18 in 2018, earning the [Highest Climber Award](https://www.theworlds50best.com/latinamerica/en/Awards-Pages/highest-climber-award.html).",
    "We spoke to chef-owner Tom\u00e1s Kalika about the restaurant's success.",
    "Expelled from the first of four schools starting in second grade, 17-year-old Tom\u00e1s Kalika\u2019s immediate destiny was an Israeli kibbutz."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mishiguene-chef-tomas-kalika-mistakes-israel-cuisine.html",
   "title": "Mishiguene chef Toms Kalika on early mistakes learning in Israel and reinterpreting bubbes cuisine",
   "trainee": null,
   "mentor": "Eyal Shani",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***After entering the [Latin America's 50 Best Restaurants list](https://www.theworlds50best.com/latinamerica/en/the-list.html#t1-50) at No.50 in 2017, [Mishiguene](https://www.theworlds50best.com/latinamerica/en/the-list-2018/Mishiguene.html) in Buenos Aires climbed an impressive 32 places to No.18 in 2018, earning the [Highest Climber Award](https://www.theworlds50best.com/latinamerica/en/Awards-Pages/highest-climber-award.html).",
    "We spoke to chef-owner Tom\u00e1s Kalika about the restaurant's success.",
    "Leaving his home city Buenos Aires with no Hebrew and few English words, Kalika managed to forge a way into leading Israeli chef Eyal Shani\u2019s kitchen to take up his first paid job as a glass washer."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mishiguene-chef-tomas-kalika-mistakes-israel-cuisine.html",
   "title": "Mishiguene chef Toms Kalika on early mistakes learning in Israel and reinterpreting bubbes cuisine",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ocean",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***After entering the [Latin America's 50 Best Restaurants list](https://www.theworlds50best.com/latinamerica/en/the-list.html#t1-50) at No.50 in 2017, [Mishiguene](https://www.theworlds50best.com/latinamerica/en/the-list-2018/Mishiguene.html) in Buenos Aires climbed an impressive 32 places to No.18 in 2018, earning the [Highest Climber Award](https://www.theworlds50best.com/latinamerica/en/Awards-Pages/highest-climber-award.html).",
    "We spoke to chef-owner Tom\u00e1s Kalika about the restaurant's success.",
    "One day I was looking in the classifieds and read about Eyal Shani: I was determined to work for him.",
    "I went to his restaurant Ocean and sat on the pavement every day for a week until I plucked up the courage to knock on the door."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mishiguene-chef-tomas-kalika-mistakes-israel-cuisine.html",
   "title": "Mishiguene chef Toms Kalika on early mistakes learning in Israel and reinterpreting bubbes cuisine",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Jerusalem, Israel",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "***After entering the [Latin America's 50 Best Restaurants list](https://www.theworlds50best.com/latinamerica/en/the-list.html#t1-50) at No.50 in 2017, [Mishiguene](https://www.theworlds50best.com/latinamerica/en/the-list-2018/Mishiguene.html) in Buenos Aires climbed an impressive 32 places to No.18 in 2018, earning the [Highest Climber Award](https://www.theworlds50best.com/latinamerica/en/Awards-Pages/highest-climber-award.html).",
    "We spoke to chef-owner Tom\u00e1s Kalika about the restaurant's success.",
    "After working at the kibbutz, I moved to Jerusalem to \u2018become a chef\u2019."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mishiguene-chef-tomas-kalika-mistakes-israel-cuisine.html",
   "title": "Mishiguene chef Toms Kalika on early mistakes learning in Israel and reinterpreting bubbes cuisine",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***After entering the [Latin America's 50 Best Restaurants list](https://www.theworlds50best.com/latinamerica/en/the-list.html#t1-50) at No.50 in 2017, [Mishiguene](https://www.theworlds50best.com/latinamerica/en/the-list-2018/Mishiguene.html) in Buenos Aires climbed an impressive 32 places to No.18 in 2018, earning the [Highest Climber Award](https://www.theworlds50best.com/latinamerica/en/Awards-Pages/highest-climber-award.html).",
    "We spoke to chef-owner Tom\u00e1s Kalika about the restaurant's success.",
    "Leaving his home city Buenos Aires with no Hebrew and few English words, Kalika managed to forge a way into leading Israeli chef Eyal Shani\u2019s kitchen to take up his first paid job as a glass washer."
   ],
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/703-paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": "Restaurant de la Soierie",
   "city_country": "Lyon",
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "**Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
   ],
   "mentor_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "**Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
   ],
   "kitchen_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "**Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
   ],
   "city_country_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "**Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
   ],
   "relationship_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "**Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
   ],
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/703-paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "mentor_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/703-paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "mentor_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "kitchen_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "city_country_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "relationship_evidence": [
    "Paul Bocuse was one of the most influential chefs of the 20th century, recognized as a pioneer of nouvelle cuisine and celebrated for elevating French culinary art to unprecedented heights; he is known for transforming his family restaurant, L'Auberge du Pont de Collonges, into a world-renowned gastronomic institution that has maintained three Michelin stars for more than five decades.",
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "He trained under the giants\u2014Albert Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/marco-pierre-white-michelin-star-what-really-happened-when-he-walked-away-hde",
   "title": "Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White Michelin Star: What Really Happened When He Walked Away",
    "Gordon Ramsay, Heston Blumenthal, and Jason Atherton all passed through his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": "Ron Siegel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ron Siegel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": "Michael Mina",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Ron Siegel"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": "Aqua Restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Ron Siegel"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "San Francisco, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Ron Siegel"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "line cook",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Ron Siegel"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1991",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Ron Siegel"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": "Ron Siegel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ron Siegel",
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud).",
    "Ron Siegel"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant Daniel",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud).",
    "Ron Siegel"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "New York City, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud).",
    "Ron Siegel"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud).",
    "Ron Siegel"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1993",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "In 1993, Siegel relocated to [New York City](/page/New_York_City) to work at Restaurant Daniel, immersing himself in the rigors of fine French dining under chef [Daniel Boulud](/page/Daniel_Boulud).",
    "Ron Siegel"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": "Ron Siegel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ron Siegel",
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel.",
    "Ron Siegel"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel.",
    "Ron Siegel"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Yountville, California, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel.",
    "Ron Siegel"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel.",
    "Ron Siegel"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Ron_Siegel",
   "title": "Ron Siegel",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1994 to 1996",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "From 1994 to 1996, Siegel served as opening [sous-chef](/page/Sous-chef) at [The French Laundry](/page/The_French_Laundry) in [Yountville, California](/page/Yountville,_California), under [Thomas Keller](/page/Thomas_Keller), whom he had met during his time at Daniel.",
    "Ron Siegel"
   ]
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "Richard honed his talents under the mentorship of Raymond Blanc at Manoir Quatre Saisons, Oxfordshire, Joel Robouchon at Jamin, Paris and Marco Pierre White at Harveys, London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "Richard honed his talents under the mentorship of Raymond Blanc at Manoir Quatre Saisons, Oxfordshire, Joel Robouchon at Jamin, Paris and Marco Pierre White at Harveys, London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "Richard honed his talents under the mentorship of Raymond Blanc at Manoir Quatre Saisons, Oxfordshire, Joel Robouchon at Jamin, Paris and Marco Pierre White at Harveys, London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "### THE INTERVIEW",
    "While serving apprenticeships under the iconic chefs Raymond Blanc and Joel Robuchon, the main qualities I needed to excel at were dutifulness and technical competence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "### THE INTERVIEW",
    "While serving apprenticeships under the iconic chefs Raymond Blanc and Joel Robuchon, the main qualities I needed to excel at were dutifulness and technical competence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "A generation of young English cooks - me included - were captivated by their work and served apprenticeships in their kitchens.",
    "Raymond Blanc at Le Manoir aux Quat\u2019 Saisons was a veritable factory line of aspirant young cooks; Marco Pierre White, Bruno Loubet, John Burton-Race and myself all passed through the doors of Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Bruno Loubet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "A generation of young English cooks - me included - were captivated by their work and served apprenticeships in their kitchens.",
    "Raymond Blanc at Le Manoir aux Quat\u2019 Saisons was a veritable factory line of aspirant young cooks; Marco Pierre White, Bruno Loubet, John Burton-Race and myself all passed through the doors of Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "John Burton-Race",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "A generation of young English cooks - me included - were captivated by their work and served apprenticeships in their kitchens.",
    "Raymond Blanc at Le Manoir aux Quat\u2019 Saisons was a veritable factory line of aspirant young cooks; Marco Pierre White, Bruno Loubet, John Burton-Race and myself all passed through the doors of Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://danielclarkeserret.substack.com/p/michelin-star-interview",
   "title": "Michelin Star Interview",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreword by the Editor (Daniel Clarke-Serret)",
    "A generation of young English cooks - me included - were captivated by their work and served apprenticeships in their kitchens.",
    "Raymond Blanc at Le Manoir aux Quat\u2019 Saisons was a veritable factory line of aspirant young cooks; Marco Pierre White, Bruno Loubet, John Burton-Race and myself all passed through the doors of Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "The house was the home and restaurant of Fernand Point, the mid-20th-century figure whose kitchen produced Paul Bocuse, the Troisgros brothers, and Alain Chapel, among others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": "Troisgros brothers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "The house was the home and restaurant of Fernand Point, the mid-20th-century figure whose kitchen produced Paul Bocuse, the Troisgros brothers, and Alain Chapel, among others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "The house was the home and restaurant of Fernand Point, the mid-20th-century figure whose kitchen produced Paul Bocuse, the Troisgros brothers, and Alain Chapel, among others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "The house was the home and restaurant of Fernand Point, the mid-20th-century figure whose kitchen produced Paul Bocuse, the Troisgros brothers, and Alain Chapel, among others."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "The house was the home and restaurant of Fernand Point, the mid-20th-century figure whose kitchen produced Paul Bocuse, the Troisgros brothers, and Alain Chapel, among others."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://enprimeurclub.com/restaurants/la-pyramide-maison-henriroux-vienne-restaurant",
   "title": "La Pyramide - Maison Henriroux, Vienne | En Primeur Club",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Modern French Gastronomique",
    "La Pyramide - Maison Henriroux",
    "A House With a Long Memory",
    "At 14 Boulevard Fernand Point in Vienne, the building itself does the first round of communication before a dish arrives."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/paul-bocuse-the-eternal-pope-of-gastronomy",
   "title": "Paul Bocuse \u2013 The Eternal Pope Of Gastronomy - Top Chefs Biography",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse \u2013 The Eternal Pope of Gastronomy",
    "Culinary Apprenticeship and Mentorship",
    "He began an apprenticeship under **Eug\u00e9nie Brazier**, the legendary \u201cLa M\u00e8re Brazier,\u201d who herself was one of the first women to be awarded three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/paul-bocuse-the-eternal-pope-of-gastronomy",
   "title": "Paul Bocuse \u2013 The Eternal Pope Of Gastronomy - Top Chefs Biography",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse \u2013 The Eternal Pope of Gastronomy",
    "Culinary Apprenticeship and Mentorship",
    "He later trained under **Fernand Point**, widely considered the father of modern French gastronomy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://luxurylondon.co.uk/taste/food/alain-ducasse-interview",
   "title": "Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
    "Having begun his formal training at the age of 16, Ducasse learned the skills of the trade under the guise of legendary cooks Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://luxurylondon.co.uk/taste/food/alain-ducasse-interview",
   "title": "Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
    "Having begun his formal training at the age of 16, Ducasse learned the skills of the trade under the guise of legendary cooks Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://luxurylondon.co.uk/taste/food/alain-ducasse-interview",
   "title": "Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
    "Having begun his formal training at the age of 16, Ducasse learned the skills of the trade under the guise of legendary cooks Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://luxurylondon.co.uk/taste/food/alain-ducasse-interview",
   "title": "Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on sustainability, his love of Provence and sending Michelin meals to Mars",
    "Having begun his formal training at the age of 16, Ducasse learned the skills of the trade under the guise of legendary cooks Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/food-and-drink/a-tribute-to-chef-joel-robuchon-1945-2018",
   "title": "A Tribute to Chef Jo\u00ebl Robuchon 1945-2018",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A Tribute to Chef Jo\u00ebl Robuchon 1945-2018",
    "In his biography Humble Pie, sweary chef Gordon Ramsey recalls that working for Robuchon was \u201clike working for the fucking SAS\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/food-and-drink/a-tribute-to-chef-joel-robuchon-1945-2018",
   "title": "A Tribute to Chef Jo\u00ebl Robuchon 1945-2018",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A Tribute to Chef Jo\u00ebl Robuchon 1945-2018"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who trained Gordon Ramsay?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who trained Gordon Ramsay?"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who trained Gordon Ramsay?"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who trained Gordon Ramsay?"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who trained Gordon Ramsay?"
   ],
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Mario Batali, another famous chef in the culinary industry, is yet another name on the list of individuals trained by Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Mario Batali, another famous chef in the culinary industry, is yet another name on the list of individuals trained by Marco Pierre White."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": "The Restaurant Marco Pierre White",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Batali worked at White\u2019s iconic restaurant, The Restaurant Marco Pierre White in London, for several months while refining his skills and techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Batali worked at White\u2019s iconic restaurant, The Restaurant Marco Pierre White in London, for several months while refining his skills and techniques."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Mario Batali, another famous chef in the culinary industry, is yet another name on the list of individuals trained by Marco Pierre White."
   ],
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "several months",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Batali worked at White\u2019s iconic restaurant, The Restaurant Marco Pierre White in London, for several months while refining his skills and techniques."
   ]
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Curtis Stone, the famous Australian chef, also honed his skills under Marco Pierre White\u2019s guidance."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "Curtis Stone, the famous Australian chef, also honed his skills under Marco Pierre White\u2019s guidance."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": "Grill Room at Caf\u00e9 Royal",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "After Stone moved to London, he started working at the Grill Room at Caf\u00e9 Royal, where White was the head chef."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "After Stone moved to London, he started working at the Grill Room at Caf\u00e9 Royal, where White was the head chef."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://coalitionbrewing.com/who-is-truly-the-best-chef-in-the-world",
   "title": "Who is truly the best chef in the world?",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Who is truly the best chef in the world?",
    "## Who has Marco Pierre White trained?",
    "After Stone moved to London, he started working at the Grill Room at Caf\u00e9 Royal, where White was the head chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://republicmagazine.co.uk/michel-roux",
   "title": "Who Is Michel Roux? All About the Legendary French Chef - Republic Magazine",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "When discussing the pioneers of fine dining and the evolution of modern French cuisine, the name ***Michel Roux*** stands as one of the most respected and celebrated in the culinary world.",
    "## **Education and Culinary Training**",
    "At the age of 14, *Michel Roux* began an apprenticeship with *Camille Loyal* at a pastry shop in Belleville, Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetestedhub.com/articles/best-cook-ever",
   "title": "7 Best Cook Ever 2026 | Greatest Chefs Who Shaped Cooking",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ranking the greatest chefs of all time means weighing technique against influence, restaurant work against media reach, and classical mastery against modern reinvention.",
    "Marco Pierre White - The Original Rock-Star Chef",
    "His cooking, drawn from French classical training under the Roux brothers and Pierre Koffmann, brought a new intensity to British fine dining at a moment when the country was still finding its culinary voice."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetestedhub.com/articles/best-cook-ever",
   "title": "7 Best Cook Ever 2026 | Greatest Chefs Who Shaped Cooking",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ranking the greatest chefs of all time means weighing technique against influence, restaurant work against media reach, and classical mastery against modern reinvention.",
    "Marco Pierre White - The Original Rock-Star Chef",
    "The kitchens he ran trained the next generation of British chefs, including Gordon Ramsay, Jason Atherton, and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetestedhub.com/articles/best-cook-ever",
   "title": "7 Best Cook Ever 2026 | Greatest Chefs Who Shaped Cooking",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ranking the greatest chefs of all time means weighing technique against influence, restaurant work against media reach, and classical mastery against modern reinvention.",
    "Marco Pierre White - The Original Rock-Star Chef",
    "The kitchens he ran trained the next generation of British chefs, including Gordon Ramsay, Jason Atherton, and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetestedhub.com/articles/best-cook-ever",
   "title": "7 Best Cook Ever 2026 | Greatest Chefs Who Shaped Cooking",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ranking the greatest chefs of all time means weighing technique against influence, restaurant work against media reach, and classical mastery against modern reinvention.",
    "Marco Pierre White - The Original Rock-Star Chef",
    "The kitchens he ran trained the next generation of British chefs, including Gordon Ramsay, Jason Atherton, and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetestedhub.com/articles/best-cook-ever",
   "title": "7 Best Cook Ever 2026 | Greatest Chefs Who Shaped Cooking",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Frequently asked questions",
    "Is Gordon Ramsay actually a great chef or just a TV personality?+",
    "Ramsay trained under Marco Pierre White and Guy Savoy, then ran Restaurant Gordon Ramsay in London to three Michelin stars, which it has held since 2001."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "He later honed his skills under renowned chefs including Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains and Gaston Len\u00f4tre at his famed p\u00e2tisserie in [Paris](Paris.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://po.thevaletspot.com/study/AuFb8gpm79pq/Ramsay-And-Marco_Pierre_White",
   "title": "GORDON RAMSAY AND MARCO PIERRE WHITE",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# GORDON RAMSAY AND MARCO PIERRE WHITE"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://po.thevaletspot.com/study/AuFb8gpm79pq/Ramsay-And-Marco_Pierre_White",
   "title": "GORDON RAMSAY AND MARCO PIERRE WHITE",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# GORDON RAMSAY AND MARCO PIERRE WHITE"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://po.thevaletspot.com/study/AuFb8gpm79pq/Ramsay-And-Marco_Pierre_White",
   "title": "GORDON RAMSAY AND MARCO PIERRE WHITE",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# GORDON RAMSAY AND MARCO PIERRE WHITE"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://po.thevaletspot.com/study/AuFb8gpm79pq/Ramsay-And-Marco_Pierre_White",
   "title": "GORDON RAMSAY AND MARCO PIERRE WHITE",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# GORDON RAMSAY AND MARCO PIERRE WHITE"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://po.thevaletspot.com/study/AuFb8gpm79pq/Ramsay-And-Marco_Pierre_White",
   "title": "GORDON RAMSAY AND MARCO PIERRE WHITE",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# GORDON RAMSAY AND MARCO PIERRE WHITE"
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Michel_Roux_Jr.",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux (born 23 May 1960, Pembury, Kent),[1] known as Michel Roux Jr., is an English two-star Michelinchef at the London restaurant Le Gavroche.[2]",
    "Apprenticeship and training After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier, Hellegouarche in Paris.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Michel_Roux_Jr.",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Albert Roux (born 23 May 1960, Pembury, Kent),[1] known as Michel Roux Jr., is an English two-star Michelinchef at the London restaurant Le Gavroche.[2]",
    "He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon.[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://archive.vanityfair.com/article/share/057cd41d-4755-4d27-9d78-b31b4b2464db?bxid=5bd680ad24c17c104803c232&cndid=51093353&esrc=newsletteroverlay&mbid=mbid%3DCRMVYF012019&utm_mailing=VF_CH_112620",
   "title": "The Fault in Their Stars",
   "trainee": "Daniel Humm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "In 2003, the renowned, 52-year-old French chef Bernard Loiseau, then one of the most famous chefs in France and an inspiration for the chef Auguste Gusteau in the Pixar him *Ratatouille,* shot himself in the mouth with a hunting rifle amid speculation that the Michelin restaurant guide was about to pull his restaurant\u2019s third star."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://montrealgazette.com/news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/celebrity-news/1348053/gordon-ramsay-marco-pierre-white-tv-chef-cooking-celebrity-news-heston-blumenthal-spt",
   "title": "Gordon Ramsay\u2019s \u2018furious restaurant row with Marco Pierre White\u2019 unveiled",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harvey\u2019s",
   "city_country": "Wandsworth, South London",
   "relationship": "worked",
   "period": "1987",
   "trainee_evidence": [
    "In 1987, Marco opened Harvey\u2019s in Wandsworth, South London, where Gordon worked during his formative culinary years.",
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ],
   "mentor_evidence": [
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ],
   "kitchen_evidence": [
    "In 1987, Marco opened Harvey\u2019s in Wandsworth, South London, where Gordon worked during his formative culinary years.",
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ],
   "city_country_evidence": [
    "In 1987, Marco opened Harvey\u2019s in Wandsworth, South London, where Gordon worked during his formative culinary years.",
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ],
   "relationship_evidence": [
    "In 1987, Marco opened Harvey\u2019s in Wandsworth, South London, where Gordon worked during his formative culinary years.",
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ],
   "period_evidence": [
    "In 1987, Marco opened Harvey\u2019s in Wandsworth, South London, where Gordon worked during his formative culinary years.",
    "[Gordon Ramsay](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO__qqsrbsAhVmVRUIHVbQDIkQFjAAegQIAhAC&url=https%3A%2F%2Fwww.express.co.uk%2Fcelebrity-news%2F1267848%2FGordon-Ramsay-second-home-cornwall-coronavirus-lockdown&usg=AOvVaw2HqXLYrxr1obPfpehhWL8Q), perhaps the UK's best known celebrity chef, found a new audience over the lockdown period."
   ]
  },
  {
   "url": "https://viewfromtheback.com/2023/05/06/well-thumbed-cookery-books-may-2023",
   "title": "Well-thumbed cookery books \u2013 May 2023",
   "trainee": "Andrew Fairlie",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Andrew Fairlie, Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Sat Bains.",
    "# Well-thumbed cookery books \u2013 May 2023"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://viewfromtheback.com/2023/05/06/well-thumbed-cookery-books-may-2023",
   "title": "Well-thumbed cookery books \u2013 May 2023",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Andrew Fairlie, Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Sat Bains.",
    "# Well-thumbed cookery books \u2013 May 2023"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://viewfromtheback.com/2023/05/06/well-thumbed-cookery-books-may-2023",
   "title": "Well-thumbed cookery books \u2013 May 2023",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Andrew Fairlie, Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Sat Bains.",
    "# Well-thumbed cookery books \u2013 May 2023"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://viewfromtheback.com/2023/05/06/well-thumbed-cookery-books-may-2023",
   "title": "Well-thumbed cookery books \u2013 May 2023",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Andrew Fairlie, Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Sat Bains.",
    "# Well-thumbed cookery books \u2013 May 2023"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://viewfromtheback.com/2023/05/06/well-thumbed-cookery-books-may-2023",
   "title": "Well-thumbed cookery books \u2013 May 2023",
   "trainee": "Sat Bains",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Andrew Fairlie, Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Sat Bains.",
    "# Well-thumbed cookery books \u2013 May 2023"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": "Dominique Crenn",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": null,
   "mentor": "Jeremiah Tower",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Stars",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "San Francisco",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-dominique-crenn-global-icon.html",
   "title": "Adoption to activism how chef Dominique Crenn became a global icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early years in San Francisco",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Despite winning countless awards, Crenn says the real credit for her success goes to Jeremiah Tower, whom she worked for at restaurant Stars in her early years in San Francisco.",
    "Recognising skills, not gender"
   ]
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/bocuse-and-lyon",
   "title": "Bocuse and Lyon",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse and Lyon",
    "## Who was Paul Bocuse?",
    "He learned his trade with M\u00e8re Brazier at Le Col de la Lu\u00e8re in Pollionnay, and then with Fernand Point, chef at La Pyramide in Vienne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/bocuse-and-lyon",
   "title": "Bocuse and Lyon",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse and Lyon",
    "## Who was Paul Bocuse?",
    "He learned his trade with M\u00e8re Brazier at Le Col de la Lu\u00e8re in Pollionnay, and then with Fernand Point, chef at La Pyramide in Vienne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/bocuse-and-lyon",
   "title": "Bocuse and Lyon",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse and Lyon",
    "## Who was Paul Bocuse?",
    "He then moved to Paris, to hone his skills with the chef Gaston Richard at Lucas Carton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard.",
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard.",
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard.",
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard.",
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "period_evidence": null
  },
  {
   "url": "https://heart.co.uk/showbiz/gordon-ramsay-marco-pierre-white-feud",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early stages of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears'",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \"cried in the kitchen\" and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ]
  },
  {
   "url": "https://alchetron.com/Albert-Roux",
   "title": "Albert Roux - Alchetron, The Free Social Encyclopedia",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Roux OBE",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](https://alchetron.com/Gordon-Ramsay), [Marco Pierre White](https://alchetron.com/Marco-Pierre-White), [Pierre Koffmann](https://alchetron.com/Pierre-Koffmann) and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Albert-Roux",
   "title": "Albert Roux - Alchetron, The Free Social Encyclopedia",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Roux OBE",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](https://alchetron.com/Gordon-Ramsay), [Marco Pierre White](https://alchetron.com/Marco-Pierre-White), [Pierre Koffmann](https://alchetron.com/Pierre-Koffmann) and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Albert-Roux",
   "title": "Albert Roux - Alchetron, The Free Social Encyclopedia",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Roux OBE",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](https://alchetron.com/Gordon-Ramsay), [Marco Pierre White](https://alchetron.com/Marco-Pierre-White), [Pierre Koffmann](https://alchetron.com/Pierre-Koffmann) and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alchetron.com/Albert-Roux",
   "title": "Albert Roux - Alchetron, The Free Social Encyclopedia",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Roux OBE",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](https://alchetron.com/Gordon-Ramsay), [Marco Pierre White](https://alchetron.com/Marco-Pierre-White), [Pierre Koffmann](https://alchetron.com/Pierre-Koffmann) and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%ED%86%A0%EB%A7%88%EC%8A%A4%20%EC%BC%88%EB%9F%AC",
   "title": "Thomas Keller",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 1.outline",
    "## 2.career",
    "In the summer, while working part-time in [Rhode Island,](/w/%EB%A1%9C%EB%93%9C%EC%95%84%EC%9D%BC%EB%9E%9C%EB%93%9C) he was selected by famous American chef Roland Henin and moved to the Dune Club, where he learned French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%ED%86%A0%EB%A7%88%EC%8A%A4%20%EC%BC%88%EB%9F%AC",
   "title": "Thomas Keller",
   "trainee": "Paul Liebrandt",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 1.outline",
    "## 3.etc",
    "Michelin 2-star chef Paul Liebrandt[11] While watching The Bear on YouTube, he recalled that when he first came to the United States and visited Thomas Keller to ask him about the secret to becoming a great chef, he gave him advice similar to the one in the drama."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/dining-out/per-se-chefs-gaon-collaboration",
   "title": "Per Se Keeps Chefs Coming Back for More",
   "trainee": "Corey Chow",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cPer Se is a really, really special place,\u201d says Sandra Schaeuffele, general manager of Thomas Keller\u2019s three-MICHELIN-starred restaurant that holds court in New York City\u2019s notable Time Warner Center.",
    "Chef de cuisine Corey Chow has had a similar experience at the lauded restaurant, joining the team in 2007 as a commis, then rising to chef de partie and sous chef in the summer of 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/dining-out/per-se-chefs-gaon-collaboration",
   "title": "Per Se Keeps Chefs Coming Back for More",
   "trainee": "Lucia Cho",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cPer Se is a really, really special place,\u201d says Sandra Schaeuffele, general manager of Thomas Keller\u2019s three-MICHELIN-starred restaurant that holds court in New York City\u2019s notable Time Warner Center.",
    "In fact, Lucia Cho, a former Per Se extern, is returning to the halls she once walked this week for a special collaboration dinner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://insights.ehotelier.com/insights/2016/06/27/industry-icons-paul-bocuse",
   "title": "Industry Icons: Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "Ten generations of Bocuses had been chefs in the small village of Collognes-au-Mont-d\u2019Or before Paul was born in 1926.",
    "Bocuse would be apprenticed *to* him.",
    "The family tradition"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restaurantsforkings.com/blog/most-awarded-chefs-world-2026.html",
   "title": "Most Awarded Chefs in the World 2026: Where to Eat",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Most Awarded Chefs in the World 2026: Where to Eat",
    "Mirazur to Mauro Colagreco",
    "Mauro Colagreco was born in Argentina, trained under Bernard Loiseau and Alain Passard in France, and opened Mirazur in Menton in 2006."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/10/13/chef-marco-pierre-white-2",
   "title": "Chef Marco Pierre White a British celebrity chef who returned michelin star",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Marco Pierre White | devil in the Kitchen",
    "## Chef Marco Pierre White",
    "### Early life",
    "**Chef Marco Pierre White** was the third of four boys born to Italian mother Maria-Rosa Gallina, who had come to Britain to learn English, and chef Frank White,who had struck up a conversation with Maria at the Griffin Hotel in Leeds while he was playing cards."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/10/13/chef-marco-pierre-white-2",
   "title": "Chef Marco Pierre White a British celebrity chef who returned michelin star",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Marco Pierre White | devil in the Kitchen",
    "## Chef Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Michel_Roux_Jr.",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/chef-spotlight-dominique-bouchet",
   "title": "Chef Spotlight: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Dominique Bouchet",
    "We trace the chef\u2019s Michelin-starred journey through France and chronicle his love affair with Japan.",
    "Bouchet\u2019s first mentor would turn out to be Marcel Pouilly."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Cheryl Johnson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Some of Canada's most celebrated chefs, recently recognised on the [North America's 50 Best Restaurants 2025](https://www.theworlds50best.com/northamerica/en/) list, have all passed through his brigade including Cheryl Johnson and Charles-Antoine Cr\u00eate ([Montr\u00e9al Plaza](https://www.theworlds50best.com/northamerica/en/the-list/montreal-plaza.html), No.22), Jessica No\u00ebl ([Mon Lapin](https://www.theworlds50best.com/northamerica/en/the-list/mon-lapin.html), No.2) and Steven Molnar ([Quetzal](https://www.theworlds50best.com/northamerica/en/the-list/quetzal.html), No.11)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Charles-Antoine Cr\u00eate",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Some of Canada's most celebrated chefs, recently recognised on the [North America's 50 Best Restaurants 2025](https://www.theworlds50best.com/northamerica/en/) list, have all passed through his brigade including Cheryl Johnson and Charles-Antoine Cr\u00eate ([Montr\u00e9al Plaza](https://www.theworlds50best.com/northamerica/en/the-list/montreal-plaza.html), No.22), Jessica No\u00ebl ([Mon Lapin](https://www.theworlds50best.com/northamerica/en/the-list/mon-lapin.html), No.2) and Steven Molnar ([Quetzal](https://www.theworlds50best.com/northamerica/en/the-list/quetzal.html), No.11)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Jessica No\u00ebl",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Some of Canada's most celebrated chefs, recently recognised on the [North America's 50 Best Restaurants 2025](https://www.theworlds50best.com/northamerica/en/) list, have all passed through his brigade including Cheryl Johnson and Charles-Antoine Cr\u00eate ([Montr\u00e9al Plaza](https://www.theworlds50best.com/northamerica/en/the-list/montreal-plaza.html), No.22), Jessica No\u00ebl ([Mon Lapin](https://www.theworlds50best.com/northamerica/en/the-list/mon-lapin.html), No.2) and Steven Molnar ([Quetzal](https://www.theworlds50best.com/northamerica/en/the-list/quetzal.html), No.11)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Steven Molnar",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Some of Canada's most celebrated chefs, recently recognised on the [North America's 50 Best Restaurants 2025](https://www.theworlds50best.com/northamerica/en/) list, have all passed through his brigade including Cheryl Johnson and Charles-Antoine Cr\u00eate ([Montr\u00e9al Plaza](https://www.theworlds50best.com/northamerica/en/the-list/montreal-plaza.html), No.22), Jessica No\u00ebl ([Mon Lapin](https://www.theworlds50best.com/northamerica/en/the-list/mon-lapin.html), No.2) and Steven Molnar ([Quetzal](https://www.theworlds50best.com/northamerica/en/the-list/quetzal.html), No.11)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Riad Nasr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Stateside, Riad Nasr (Frenchette and [Le Veau d'Or](https://www.theworlds50best.com/northamerica/en/the-list/le-veau-dor.html), No.10) and Corey Lee ([Benu](https://www.theworlds50best.com/northamerica/en/the-list/benu.html), No.13) have also spent time under his wing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Stateside, Riad Nasr (Frenchette and [Le Veau d'Or](https://www.theworlds50best.com/northamerica/en/the-list/le-veau-dor.html), No.10) and Corey Lee ([Benu](https://www.theworlds50best.com/northamerica/en/the-list/benu.html), No.13) have also spent time under his wing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/normand-laprise-interview-icon-award-north-americas-50-best-restaurants-2025.html",
   "title": "Together we define the cuisine of tomorrow how Normand Laprise became Canadas culinary icon",
   "trainee": "Martin Picard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From cooking with love to never chasing trends, the chef, mentor and visionary reflects on how his seasonal cooking philosophy forever changed the region's restaurant scene.",
    "Like Martin Picard who worked with me for five years, then opened Sugar Shack."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "This is the place where the young man will learn everything about cooking before starting an apprenticeship with French chef Claude Maret."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "This is the place where the young man will learn everything about cooking before starting an apprenticeship with French chef Claude Maret."
   ],
   "mentor_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "This is the place where the young man will learn everything about cooking before starting an apprenticeship with French chef Claude Maret."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne, France",
   "relationship": "worked",
   "period": "almost ten years",
   "trainee_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "mentor_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "kitchen_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "city_country_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "relationship_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "period_evidence": [
    "Early life and recognition",
    "Paul Bocuse was born in a family restaurants owners from Lyon on the 11th of February 1926.",
    "Paul Bocuse stayed there for almost ten years and learned a lot by the side of the one he later called his \u201cspiritual father\u201d."
   ]
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "At the age of 16, he continued his apprenticeship at the restaurant Le Pavillon Landais and went on to train at the Gascony Hotel and Tourism High School."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1975",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains."
   ]
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "He then became one of the disciples of Chef Alain Chapel in Mionnay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "He then became one of the disciples of Chef Alain Chapel in Mionnay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "He then became one of the disciples of Chef Alain Chapel in Mionnay."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Florian Gravelle",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "Florian Gravelle, Chef trainer and technical manager of the school confirms: in Ducasse\u2019s cuisine, vegetable condiments play a key role."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": "Romain Meder",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "This is a philosophy that he learned from Chef Romain Meder at the Plaza Ath\u00e9n\u00e9e."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": null,
   "mentor": null,
   "kitchen": "Plaza Ath\u00e9n\u00e9e",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999.",
    "This is a philosophy that he learned from Chef Romain Meder at the Plaza Ath\u00e9n\u00e9e."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://seattlepi.com/lifestyle/blogcritics/article/Marco-Pierre-White-The-Mad-Genius-in-the-Kitchen-892083.php",
   "title": "Marco Pierre White: The Mad Genius in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Coming up through the ranks, Marco learned his trade working for some of the best French chefs in England, such as Albert Roux, Nico Ladenis, Pierre Koffman, and Raymond Blanc.",
    "# Marco Pierre White: The Mad Genius in the Kitchen"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": "Alain Chapel hotel and restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis de cuisine trainee",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Michel_Albert_Roux",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][3]"
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "Derby moved to New York City around the year 2000, working under chef Paul Liebrandt 's restaurant, Atlas."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He was trained under Paul Liebrandt, going on to help open and work in restaurants like wd~50, Mugaritz, and Momofuku Ss\u00e4m Bar, before opening his own concepts."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He would go on to help Wylie Dufresne open his restaurant, wd~50, move to Spain to work at Mugaritz under chef Andoni Luis Aduriz, return to New York to develop menu concepts with Liebrant at Gilt, worked as sous chef under David Chang at Momofuku Ss\u00e4m Bar, and then became chef de cuisine at Shorty's .32 under chef Josh Eden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He would go on to help Wylie Dufresne open his restaurant, wd~50, move to Spain to work at Mugaritz under chef Andoni Luis Aduriz, return to New York to develop menu concepts with Liebrant at Gilt, worked as sous chef under David Chang at Momofuku Ss\u00e4m Bar, and then became chef de cuisine at Shorty's .32 under chef Josh Eden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He would go on to help Wylie Dufresne open his restaurant, wd~50, move to Spain to work at Mugaritz under chef Andoni Luis Aduriz, return to New York to develop menu concepts with Liebrant at Gilt, worked as sous chef under David Chang at Momofuku Ss\u00e4m Bar, and then became chef de cuisine at Shorty's .32 under chef Josh Eden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He would go on to help Wylie Dufresne open his restaurant, wd~50, move to Spain to work at Mugaritz under chef Andoni Luis Aduriz, return to New York to develop menu concepts with Liebrant at Gilt, worked as sous chef under David Chang at Momofuku Ss\u00e4m Bar, and then became chef de cuisine at Shorty's .32 under chef Josh Eden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Francis_Derby",
   "title": "Francis Derby",
   "trainee": "Francis J. Derby",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francis J. Derby is an American chef.",
    "He would go on to help Wylie Dufresne open his restaurant, wd~50, move to Spain to work at Mugaritz under chef Andoni Luis Aduriz, return to New York to develop menu concepts with Liebrant at Gilt, worked as sous chef under David Chang at Momofuku Ss\u00e4m Bar, and then became chef de cuisine at Shorty's .32 under chef Josh Eden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87 MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87 MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87 MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%ED%8F%B4%20%EB%B3%B4%ED%80%B4%EC%A6%88",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 2.lifetime",
    "He was born in 1926 into a family of chefs in Colonge-Au-Mont-d'Or, near [Lyon](/w/%EB%A6%AC%EC%98%B9) , and began his culinary career in 1941 as an apprentice under Claude Maret at the Restaurant de la Soir\u00e9e in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%ED%8F%B4%20%EB%B3%B4%ED%80%B4%EC%A6%88",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 2.lifetime",
    "In 1946, he trained again at La Mer Brachet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%ED%8F%B4%20%EB%B3%B4%ED%80%B4%EC%A6%88",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 2.lifetime",
    "Afterwards, he went to [Paris](/w/%ED%8C%8C%EB%A6%AC(%ED%94%84%EB%9E%91%EC%8A%A4)) and was greatly influenced by Fernand Point, the owner and chef of La Pyramid."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "Dive deeper into the Ducasse philosophy in this video:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "Dive deeper into the Ducasse philosophy in this video:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "Dive deeper into the Ducasse philosophy in this video:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9.",
    "Dive deeper into the Ducasse philosophy in this video:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://glassandnote.com/wine/latelier-de-joel-robuchon",
   "title": "L\u2019Atelier de Jo\u00ebl Robuchon: The Precision, Philosophy, and Global Legacy of the Counter Dining Revolution",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# L\u2019Atelier de Jo\u00ebl Robuchon: The Precision, Philosophy, and Global Legacy of the Counter Dining Revolution",
    "Jo\u00ebl Robuchon\u2019s path to L\u2019Atelier was forged in institutional excellence.",
    "In 1976, at age 31, he became chef de cuisine at the H\u00f4tel de Crillon\u2014then the official residence for visiting foreign dignitaries."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/bit/snapshot/7665",
   "title": "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and N | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Snapshot \u00b7 The Louis Theroux Podcast",
    "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis",
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/bit/snapshot/7665",
   "title": "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and N | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Snapshot \u00b7 The Louis Theroux Podcast",
    "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis",
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/bit/snapshot/7665",
   "title": "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and N | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Snapshot \u00b7 The Louis Theroux Podcast",
    "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis",
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/bit/snapshot/7665",
   "title": "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and N | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Snapshot \u00b7 The Louis Theroux Podcast",
    "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis",
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/bit/snapshot/7665",
   "title": "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and N | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Snapshot \u00b7 The Louis Theroux Podcast",
    "Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis",
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-with-vir-alain-ducasse-king-of-chefs-who-revolutionised-french-cuisine-101655693133071.html",
   "title": "Taste With Vir: Alain Ducasse, king of chefs who revolutionised French cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse trained under many of these people \u2014 Guerard, Chapel and Verge \u2014 and he quickly mastered their techniques.",
    "Over a decade ago, I was introduced to Alain Ducasse, then as now, the world\u2019s most respected chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco%20Pierre%20White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "commis",
   "period": "1981",
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "period_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco%20Pierre%20White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "commis",
   "period": "1981",
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "period_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco%20Pierre%20White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffman",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco%20Pierre%20White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Marco%20Pierre%20White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Nico Ladenis",
   "kitchen": "Ninety Park Lane",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "## Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/corey-lee-best-korean-restaurants-united-states.html",
   "title": "Chef Corey Lees guide to the best Korean restaurants in the US",
   "trainee": "Corey Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Executive chef of [Benu](https://www.theworlds50best.com/restaurants/best-in-north-america/the-list/benu.html) and winner of the [Estrella Damm Chefs' Choice Award 2026](https://www.theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html), as part of North America's 50 Best Restaurants, Lee worked under legendary chef Thomas Keller at [The French Laundry](https://www.theworlds50best.com/restaurants/best-in-the-world/awards/best-of-the-best/the-french-laundry.html) before opening his San Francisco restaurant in 2010 and becoming the first Korean-American chef to win three Michelin stars in 2014.",
    "Standout Korean, from creative fermentation and wood-fired tasting menus in New York to old-school eateries perfecting a single dish in LA."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/corey-lee-best-korean-restaurants-united-states.html",
   "title": "Chef Corey Lees guide to the best Korean restaurants in the US",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Executive chef of [Benu](https://www.theworlds50best.com/restaurants/best-in-north-america/the-list/benu.html) and winner of the [Estrella Damm Chefs' Choice Award 2026](https://www.theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html), as part of North America's 50 Best Restaurants, Lee worked under legendary chef Thomas Keller at [The French Laundry](https://www.theworlds50best.com/restaurants/best-in-the-world/awards/best-of-the-best/the-french-laundry.html) before opening his San Francisco restaurant in 2010 and becoming the first Korean-American chef to win three Michelin stars in 2014.",
    "Standout Korean, from creative fermentation and wood-fired tasting menus in New York to old-school eateries perfecting a single dish in LA."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/corey-lee-best-korean-restaurants-united-states.html",
   "title": "Chef Corey Lees guide to the best Korean restaurants in the US",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Executive chef of [Benu](https://www.theworlds50best.com/restaurants/best-in-north-america/the-list/benu.html) and winner of the [Estrella Damm Chefs' Choice Award 2026](https://www.theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html), as part of North America's 50 Best Restaurants, Lee worked under legendary chef Thomas Keller at [The French Laundry](https://www.theworlds50best.com/restaurants/best-in-the-world/awards/best-of-the-best/the-french-laundry.html) before opening his San Francisco restaurant in 2010 and becoming the first Korean-American chef to win three Michelin stars in 2014.",
    "Standout Korean, from creative fermentation and wood-fired tasting menus in New York to old-school eateries perfecting a single dish in LA."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/corey-lee-best-korean-restaurants-united-states.html",
   "title": "Chef Corey Lees guide to the best Korean restaurants in the US",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Executive chef of [Benu](https://www.theworlds50best.com/restaurants/best-in-north-america/the-list/benu.html) and winner of the [Estrella Damm Chefs' Choice Award 2026](https://www.theworlds50best.com/restaurants/best-in-north-america/awards/chefs-choice-award.html), as part of North America's 50 Best Restaurants, Lee worked under legendary chef Thomas Keller at [The French Laundry](https://www.theworlds50best.com/restaurants/best-in-the-world/awards/best-of-the-best/the-french-laundry.html) before opening his San Francisco restaurant in 2010 and becoming the first Korean-American chef to win three Michelin stars in 2014.",
    "Standout Korean, from creative fermentation and wood-fired tasting menus in New York to old-school eateries perfecting a single dish in LA."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thepilotworks.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thepilotworks.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thepilotworks.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/albert-roux-obituary",
   "title": "Albert Roux OBE: One Of The Greats",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, [Pierre Koffmann](/chefs/pierre-koffmann), Gordon Ramsay, [Marcus Wareing](/chefs/marcus-wareing) and of course Michel Roux Jr all earned their stripes in Roux kitchens, proving just how talented and knowledgeable the Roux brothers were when it came to cooking at the very highest level.",
    "When it comes to culinary legends, few can hold a candle to Albert and Michel Roux \u2013 more affectionately known as the Roux Brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/albert-roux-obituary",
   "title": "Albert Roux OBE: One Of The Greats",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, [Pierre Koffmann](/chefs/pierre-koffmann), Gordon Ramsay, [Marcus Wareing](/chefs/marcus-wareing) and of course Michel Roux Jr all earned their stripes in Roux kitchens, proving just how talented and knowledgeable the Roux brothers were when it came to cooking at the very highest level.",
    "When it comes to culinary legends, few can hold a candle to Albert and Michel Roux \u2013 more affectionately known as the Roux Brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/albert-roux-obituary",
   "title": "Albert Roux OBE: One Of The Greats",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, [Pierre Koffmann](/chefs/pierre-koffmann), Gordon Ramsay, [Marcus Wareing](/chefs/marcus-wareing) and of course Michel Roux Jr all earned their stripes in Roux kitchens, proving just how talented and knowledgeable the Roux brothers were when it came to cooking at the very highest level.",
    "When it comes to culinary legends, few can hold a candle to Albert and Michel Roux \u2013 more affectionately known as the Roux Brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/albert-roux-obituary",
   "title": "Albert Roux OBE: One Of The Greats",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, [Pierre Koffmann](/chefs/pierre-koffmann), Gordon Ramsay, [Marcus Wareing](/chefs/marcus-wareing) and of course Michel Roux Jr all earned their stripes in Roux kitchens, proving just how talented and knowledgeable the Roux brothers were when it came to cooking at the very highest level.",
    "When it comes to culinary legends, few can hold a candle to Albert and Michel Roux \u2013 more affectionately known as the Roux Brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/albert-roux-obituary",
   "title": "Albert Roux OBE: One Of The Greats",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White, [Pierre Koffmann](/chefs/pierre-koffmann), Gordon Ramsay, [Marcus Wareing](/chefs/marcus-wareing) and of course Michel Roux Jr all earned their stripes in Roux kitchens, proving just how talented and knowledgeable the Roux brothers were when it came to cooking at the very highest level.",
    "When it comes to culinary legends, few can hold a candle to Albert and Michel Roux \u2013 more affectionately known as the Roux Brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At only 45 years old, Curtis Stone has lived a life.",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": null,
   "mentor": null,
   "kitchen": "The Grill Room at Caf\u00e9 Royal",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "train",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/daniel-humm-eleven-madison-park-found-myself-as-chef.html",
   "title": "Daniel Humm Only in the last two years have I found myself as a chef",
   "trainee": "Daniel Humm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Daniel Humm (portrait: \u00a9 Gianni Villa) and duck with rhubarb",
    "His apprenticeships were in some of Switzerland\u2019s most accomplished \u2013 and highly structured \u2013 kitchens including Baur au Lac and Gerard Rabaey\u2019s Le Pont de Brent."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/daniel-humm-eleven-madison-park-found-myself-as-chef.html",
   "title": "Daniel Humm Only in the last two years have I found myself as a chef",
   "trainee": "Daniel Humm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Daniel Humm (portrait: \u00a9 Gianni Villa) and duck with rhubarb",
    "His apprenticeships were in some of Switzerland\u2019s most accomplished \u2013 and highly structured \u2013 kitchens including Baur au Lac and Gerard Rabaey\u2019s Le Pont de Brent."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://artdelatable.substack.com/p/paul-bocuse-chef-of-the-century",
   "title": "Paul Bocuse: Chef of the Century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Scion of a long line of restaurateurs dating back to 1765, Bocuse apprenticed under prominent chefs including Fernand Point, the first chef to obtain 3 Michelin stars at his restaurant *La Pyramide* in *Vienne;* and Eug\u00e9nie Brazier, the first female chef to earn 3 stars and one of the most emblematic Lyonnaise cooks*.*",
    "Paul Bocuse was born in 1926 in *Collonges-au-Mont-d'Or*, a *commune* located approximately 10km north of central Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://artdelatable.substack.com/p/paul-bocuse-chef-of-the-century",
   "title": "Paul Bocuse: Chef of the Century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Scion of a long line of restaurateurs dating back to 1765, Bocuse apprenticed under prominent chefs including Fernand Point, the first chef to obtain 3 Michelin stars at his restaurant *La Pyramide* in *Vienne;* and Eug\u00e9nie Brazier, the first female chef to earn 3 stars and one of the most emblematic Lyonnaise cooks*.*",
    "Paul Bocuse was born in 1926 in *Collonges-au-Mont-d'Or*, a *commune* located approximately 10km north of central Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%EC%95%8C%EB%9E%AD%20%EB%92%A4%EC%B9%B4%EC%8A%A4",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After graduation, he studied cooking and pastry skills under Michel Guerard, the master of French [nouvelle cuisine](/w/%EB%88%84%EB%B2%A8%20%ED%80%B4%EC%A7%84) , and Gaston Lenotre, the godfather of desserts.",
    "[Fine dining](/w/%ED%8C%8C%EC%9D%B8%20%EB%8B%A4%EC%9D%B4%EB%8B%9D) chef and entrepreneur in [Monaco](/w/%EB%AA%A8%EB%82%98%EC%BD%94) ."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%EC%95%8C%EB%9E%AD%20%EB%92%A4%EC%B9%B4%EC%8A%A4",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After graduation, he studied cooking and pastry skills under Michel Guerard, the master of French [nouvelle cuisine](/w/%EB%88%84%EB%B2%A8%20%ED%80%B4%EC%A7%84) , and Gaston Lenotre, the godfather of desserts.",
    "[Fine dining](/w/%ED%8C%8C%EC%9D%B8%20%EB%8B%A4%EC%9D%B4%EB%8B%9D) chef and entrepreneur in [Monaco](/w/%EB%AA%A8%EB%82%98%EC%BD%94) ."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thewhig.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "Ramsay famously worked for White at his restaurant Harveys in Wandsworth, which he described in his recent [Netflix documentary](https://www.countryandtownhouse.com/food-and-drink/gordon-ramsay-documentary/) as a terrible experience where he \u2018cried in the kitchen\u2019 and \u2018went to hell and back\u2019 working 18-hour days, six days a week."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "Ramsay famously worked for White at his restaurant Harveys in Wandsworth, which he described in his recent [Netflix documentary](https://www.countryandtownhouse.com/food-and-drink/gordon-ramsay-documentary/) as a terrible experience where he \u2018cried in the kitchen\u2019 and \u2018went to hell and back\u2019 working 18-hour days, six days a week."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "Ramsay famously worked for White at his restaurant Harveys in Wandsworth, which he described in his recent [Netflix documentary](https://www.countryandtownhouse.com/food-and-drink/gordon-ramsay-documentary/) as a terrible experience where he \u2018cried in the kitchen\u2019 and \u2018went to hell and back\u2019 working 18-hour days, six days a week."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "Ramsay famously worked for White at his restaurant Harveys in Wandsworth, which he described in his recent [Netflix documentary](https://www.countryandtownhouse.com/food-and-drink/gordon-ramsay-documentary/) as a terrible experience where he \u2018cried in the kitchen\u2019 and \u2018went to hell and back\u2019 working 18-hour days, six days a week."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "Ramsay famously worked for White at his restaurant Harveys in Wandsworth, which he described in his recent [Netflix documentary](https://www.countryandtownhouse.com/food-and-drink/gordon-ramsay-documentary/) as a terrible experience where he \u2018cried in the kitchen\u2019 and \u2018went to hell and back\u2019 working 18-hour days, six days a week."
   ],
   "period_evidence": null
  },
  {
   "url": "https://countryandtownhouse.com/culture/the-rise-of-the-rockstar-chef",
   "title": "Gordon Ramsay, Marco Pierre White & Heston Blumenthal To Reunite For BBC Docuseries",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "July 1989",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "A new three-part series from the BBC will chart the rise \u2013 and rivalry \u2013 of three of the biggest chefs of our time: Gordon Ramsay, Marco Pierre White and Heston Blumenthal.",
    "However, he did admit there were tears on Ramsay\u2019s final night at the restaurant in July 1989."
   ]
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11074385",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11074385",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From summer 1979 through January 1980, he worked as a Commis de Cuisine at \"Le Gavroche,\" under both his father and uncle Michel Roux.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "mentor_evidence": [
    "From summer 1979 through January 1980, he worked as a Commis de Cuisine at \"Le Gavroche,\" under both his father and uncle Michel Roux.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11074385",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": "Alain Chapel",
   "kitchen": "hotel and restaurant",
   "city_country": "Mionay, France",
   "relationship": "trained",
   "period": "two years",
   "trainee_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "mentor_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "kitchen_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "city_country_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "relationship_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "period_evidence": [
    "He then spent two years as Commis de Cuisine trainee under Alain Chapel at his hotel and restaurant in Mionay, in the Rhone-Alpes region near Lyon.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ]
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/11074385",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": "Chelsea, London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "He then took the opportunity to work with renowned chef Pierre Koffmann at his Chelsea restaurant \"La Tante Claire,\" reverting to the rank of Commis Chef to do so.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "mentor_evidence": [
    "He then took the opportunity to work with renowned chef Pierre Koffmann at his Chelsea restaurant \"La Tante Claire,\" reverting to the rank of Commis Chef to do so.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "kitchen_evidence": [
    "He then took the opportunity to work with renowned chef Pierre Koffmann at his Chelsea restaurant \"La Tante Claire,\" reverting to the rank of Commis Chef to do so.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "city_country_evidence": [
    "He then took the opportunity to work with renowned chef Pierre Koffmann at his Chelsea restaurant \"La Tante Claire,\" reverting to the rank of Commis Chef to do so.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "relationship_evidence": [
    "He then took the opportunity to work with renowned chef Pierre Koffmann at his Chelsea restaurant \"La Tante Claire,\" reverting to the rank of Commis Chef to do so.",
    "Michel Roux Jr. keeps tradition alive at Le Gavroche"
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 131956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668)chef.",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in [Soustons](1792462) and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 131956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668)chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** (b. September 131956 on a farm in Castel-Sarrazin in southwestern France) is a famous [Mon\u00e9gasque](11668)chef.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ae-az/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Davide Garavaglia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Thailand: Davide Garavaglia",
    "The bright young star has honed his skills at MICHELIN Star establishments, including D'O in Milan with Davide Oldani, Sketch in London with Pierre Gagnaire and Mirazurin Menton with Mauro Colagreco before being assigned to spearhead C\u00f4te by Mauro Colagreco in Bangkok, where he earned the Young Chef award in the 2023 MICHELIN Guide Thailand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ae-az/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Tommy Zhang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred Taian Table in Shanghai as well as its two-MICHELIN-starred sister restaurant in Guangzhou."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ae-az/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Lim Yan You",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Penang: Lim Yan You",
    "He has worked with owner Kim Hock Su for eight years and is a graduate from Penang\u2019s local culinary school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ae-az/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Tommy Zhang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Guangzhou: Tommy Zhang",
    "Chef Tommy Zhang has been working in renowned chef Stefan Stiller\u2019s team for years, in the kitchens of both his three-MICHELIN-starred Taian Table in Shanghai as well as its two-MICHELIN-starred sister restaurant in Guangzhou."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/ae-az/en/article/dining-out/meet-the-michelin-young-chef-award-winners",
   "title": "Meet the Global MICHELIN Young Chef Award Winners",
   "trainee": "Luigi Stinga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Abu Dhabi: Luigi Stinga",
    "After completing his stints at some of the most respected MICHELIN-starred establishments in Italy, Stinga moved to Milan to join chef Antonio Guida for the opening of Seta in 2015, which received its first MICHELIN Star after 4 months and Two MICHELIN Stars in the following year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/tegui-german-martitegui-argentina-debut-worlds-50-best-interview.html",
   "title": "How Argentinas top chef Germn Martitegui reached the 50 Best list with Tegui",
   "trainee": "Germ\u00e1n Martitegui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Header image:*** *Germ\u00e1n Martitegui and dulce de leche with chocolate and coffee (image: Marcelo Setton)****",
    "His culinary future became reality when, aged 19, he replaced a friend working in the kitchen of Beatriz Chomnalez, the p\u00e2tissi\u00e8re who fast became Martitegui\u2019s mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/tegui-german-martitegui-argentina-debut-worlds-50-best-interview.html",
   "title": "How Argentinas top chef Germn Martitegui reached the 50 Best list with Tegui",
   "trainee": "Germ\u00e1n Martitegui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Header image:*** *Germ\u00e1n Martitegui and dulce de leche with chocolate and coffee (image: Marcelo Setton)****",
    "Eight years working in Uruguay and Buenos Aires for Argentina\u2019s legendary chef Francis Mallmann were also formative, although Martitegui could never have predicted he\u2019d smuggle a container of potatoes to Europe for his former boss."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theeyeindining.substack.com/p/a-short-history-of-the-autobiographical",
   "title": "A Short History of the Autobiographical Restaurant",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A Short History of the Autobiographical Restaurant",
    "Phase Three"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theeyeindining.substack.com/p/a-short-history-of-the-autobiographical",
   "title": "A Short History of the Autobiographical Restaurant",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A Short History of the Autobiographical Restaurant",
    "Phase Three"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse"
   ],
   "mentor_evidence": [
    "# Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse"
   ],
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves."
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse",
    "Bocuse made many contributions to French [gastronomy](Gastronomy) both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves."
   ],
   "period_evidence": null
  },
  {
   "url": "https://seattletalentbuying.com/artists/alain-ducasse",
   "title": "Cost to Hire Alain Ducasse For Private Events",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cost to Hire Alain Ducasse for a Private Event",
    "### Bio",
    "At the age of sixteen, in 1972, he kicked off his culinary journey by starting an apprenticeship at the Pavillon Landais restaurant located in Soustons, as well as attending a hotel school in Bordeaux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "Aged 16, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[2] and began his classical training as a [commis](Commis_Chef.html) with [Albert](Albert_Roux.html) and [Michel Roux](Michel_Roux.html) at [Le Gavroche](Le_Gavroche.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-dominique-bouchet",
   "title": "Chef Spotlight: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Dominique Bouchet",
    "Bouchet\u2019s first mentor would turn out to be Marcel Pouilly.",
    "In 1966, he started working at Club restaurant in the mornings and evenings, before and after school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://my-lifestyle-news.com/2013/06/6-minutes-gilles-reinhardt.html",
   "title": "6 Minutes @ Gilles Reinhardt",
   "trainee": "Gilles Reinhardt",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Being one Michelin-Star Legend Paul Bocuse\u2019s Prot\u00e9g\u00e9s, Gilles Reinhardt made an appearance at H one recently by preparing an unforgettable taste of Lyon in his learnt culinary skill inherited from his master to many other food admirers of Paul Bocuse's legendary classic French cuisine.",
    "*mylifestylenews* talks to Gilles Reinhardt from the guest table......",
    "A true food connoisseur should know of the legendary French Chef Paul Bocuse for his and his family contribution to the culinary world of a long line being a cook dating back to the 17th century that brought classical French culinary art to a rare pinnacle of perfection while promoting the prestige of French cuisine throughout the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": "Michel Albert Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": "hotel and restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trainee",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "period_evidence": null
  },
  {
   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ]
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-alain-ducasse-one-of-the-premiere-french-chef-with-great-buisiness-acumen",
   "title": "Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-alain-ducasse-one-of-the-premiere-french-chef-with-great-buisiness-acumen",
   "title": "Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-alain-ducasse-one-of-the-premiere-french-chef-with-great-buisiness-acumen",
   "title": "Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-alain-ducasse-one-of-the-premiere-french-chef-with-great-buisiness-acumen",
   "title": "Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "## Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-restaurants-icon-award-shinobu-namae.html",
   "title": "Chef changemaker and icon Shinobu Namae on his vision for ethical gastronomy",
   "trainee": "Shinobu Namae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "Bras must have been smitten, too, because just three years later he made Namae his sous chef, elevating him above colleagues who were older and more experienced, many of them graduates of top culinary academies."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-restaurants-icon-award-shinobu-namae.html",
   "title": "Chef changemaker and icon Shinobu Namae on his vision for ethical gastronomy",
   "trainee": "Shinobu Namae",
   "mentor": "Michel Bras",
   "kitchen": null,
   "city_country": null,
   "relationship": "sous chef",
   "period": null,
   "trainee_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "Bras must have been smitten, too, because just three years later he made Namae his sous chef, elevating him above colleagues who were older and more experienced, many of them graduates of top culinary academies."
   ],
   "mentor_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "Bras must have been smitten, too, because just three years later he made Namae his sous chef, elevating him above colleagues who were older and more experienced, many of them graduates of top culinary academies."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "Bras must have been smitten, too, because just three years later he made Namae his sous chef, elevating him above colleagues who were older and more experienced, many of them graduates of top culinary academies."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-restaurants-icon-award-shinobu-namae.html",
   "title": "Chef changemaker and icon Shinobu Namae on his vision for ethical gastronomy",
   "trainee": "Shinobu Namae",
   "mentor": "Heston Blumenthal",
   "kitchen": "The Fat Duck",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "After five years, though, he started wondering what else was out there."
   ],
   "mentor_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "After five years, though, he started wondering what else was out there."
   ],
   "kitchen_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "After five years, though, he started wondering what else was out there."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "***Once a politics student, Japanese chef Shinobu Namae is finding new ways to inject his culinary vision with sustainability, ethics and refreshing authenticity at [L\u2019Effervescence](https://www.leffervescence.jp/en/) in Tokyo.",
    "After five years, though, he started wondering what else was out there."
   ],
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/louis-outhier",
   "title": "Louis Outhier: French chef | Biography, Facts, Information, Career, Wiki, Life",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Biography Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/louis-outhier",
   "title": "Louis Outhier: French chef | Biography, Facts, Information, Career, Wiki, Life",
   "trainee": "Louis Outhier",
   "mentor": "Fernand Point",
   "kitchen": "L'Pyramide",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Biography Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": [
    "Biography Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "kitchen_evidence": [
    "Biography Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Biography Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "period_evidence": null
  },
  {
   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education",
   "title": "Ecole Ducasse Paris Campus - Sommet Education",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.",
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://montrealgazette.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Less than seven months after the death of chef Paul Bocuse came the news yesterday that Jo\u00ebl Robuchon had passed away.",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://montrealgazette.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Less than seven months after the death of chef Paul Bocuse came the news yesterday that Jo\u00ebl Robuchon had passed away.",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": [
    "Less than seven months after the death of chef Paul Bocuse came the news yesterday that Jo\u00ebl Robuchon had passed away.",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay), [Marco Pierre White](Marco_Pierre_White), [Pierre Koffmann](Pierre_Koffmann) and [Marcus Wareing](Marcus_Wareing)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay), [Marco Pierre White](Marco_Pierre_White), [Pierre Koffmann](Pierre_Koffmann) and [Marcus Wareing](Marcus_Wareing)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay), [Marco Pierre White](Marco_Pierre_White), [Pierre Koffmann](Pierre_Koffmann) and [Marcus Wareing](Marcus_Wareing)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay), [Marco Pierre White](Marco_Pierre_White), [Pierre Koffmann](Pierre_Koffmann) and [Marcus Wareing](Marcus_Wareing)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/957693180/Parents-of-Gastronomy",
   "title": "Influential Chefs in Culinary History | PDF | Sauce | French Cuisine",
   "trainee": "\u00c1ngela Harnett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "GEORGES AUGUSTE ESCOFFIER",
    "\u00c1NGELA HARNETT: a) Student of chef Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/johnmariani/2024/08/19/remembering-michel-gurard-the-master-chef-who-invented-frances-slimmingcuisine-mincer",
   "title": "Remembering Michel Gu\u00e9rard: The Master Chef Who Invented France\u2019s \u2018Slimming\u2019 Cuisine Minceur",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Remembering Michel Gu\u00e9rard: The Master Chef Who Invented France\u2019s \u2018Slimming\u2019 Cuisine Minceur",
    "At 14 he apprenticed at Kl\u00e9ber Alix's pat\u00eesserie in [Mantes-La-Jolie](https://en.wikipedia.org/wiki/Mantes-La-Jolie), then trained at the haute cuisine restaurant at Paris\u2019s Le Crillon hotel (where he won the Meilleur Ouvrier de France Patisserie as pastry chef), Le Lido and Maxim\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Food lovers often mention founder and co-owner Ren\u00e9 Redzepi in the same breath as newly awarded three-MICHELIN-starred Noma in Copenhagen, but only a handful of may know that at the helm of its daily kitchen operations is a youthful Singapore-born head chef, Kenneth Foong.",
    "Foong's culinary journey formally started in 2009, and he credits Taiwanese chef Andr\u00e9 Chiang of two-MICHELIN-starred RAW in Taipei and now-defunct two-MICHELIN-starred Restaurant Andr\u00e9 in Singapore for being pivotal to his first foray into fine dining."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Food lovers often mention founder and co-owner Ren\u00e9 Redzepi in the same breath as newly awarded three-MICHELIN-starred Noma in Copenhagen, but only a handful of may know that at the helm of its daily kitchen operations is a youthful Singapore-born head chef, Kenneth Foong.",
    "After his time at Restaurant Andr\u00e9 in Singapore, Foong flew to the United States where he studied at the Culinary Institute of America and, in 2011, was bestowed the coveted opportunity to work at three-MICHELIN-starred Eleven Madison Park in New York."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/people/noma-kenneth-foong-on-team-building",
   "title": "Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Food lovers often mention founder and co-owner Ren\u00e9 Redzepi in the same breath as newly awarded three-MICHELIN-starred Noma in Copenhagen, but only a handful of may know that at the helm of its daily kitchen operations is a youthful Singapore-born head chef, Kenneth Foong.",
    "In 2016, Foong returned to Singapore and worked as head chef of one-MICHELIN-starred CURE before heading to Copenhagen in 2018 to pursue an internship at Noma."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Events/jason-atherton-confirms-details-of-new-restaurant.html",
   "title": "Jason Atherton confirms details of new restaurant",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In London, Jason worked along side a number of high profile chefs including Pierre Koffman, Nico Ladenis, Stephen Terry, and Marco Pierre White.",
    "Jason Atherton describes his cooking as having \u201cone foot in the 21st century and the other firmly planted in tradition.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Events/jason-atherton-confirms-details-of-new-restaurant.html",
   "title": "Jason Atherton confirms details of new restaurant",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In London, Jason worked along side a number of high profile chefs including Pierre Koffman, Nico Ladenis, Stephen Terry, and Marco Pierre White.",
    "Jason Atherton describes his cooking as having \u201cone foot in the 21st century and the other firmly planted in tradition.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Events/jason-atherton-confirms-details-of-new-restaurant.html",
   "title": "Jason Atherton confirms details of new restaurant",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In London, Jason worked along side a number of high profile chefs including Pierre Koffman, Nico Ladenis, Stephen Terry, and Marco Pierre White.",
    "Jason Atherton describes his cooking as having \u201cone foot in the 21st century and the other firmly planted in tradition.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Events/jason-atherton-confirms-details-of-new-restaurant.html",
   "title": "Jason Atherton confirms details of new restaurant",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In London, Jason worked along side a number of high profile chefs including Pierre Koffman, Nico Ladenis, Stephen Terry, and Marco Pierre White.",
    "Jason Atherton describes his cooking as having \u201cone foot in the 21st century and the other firmly planted in tradition.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Events/jason-atherton-confirms-details-of-new-restaurant.html",
   "title": "Jason Atherton confirms details of new restaurant",
   "trainee": "Jason Atherton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Yearning to expand his repertoire, Jason left for Spain in 1998 to seek out a stage at elBulli.",
    "Jason Atherton describes his cooking as having \u201cone foot in the 21st century and the other firmly planted in tradition.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/op-ma-gastronomie",
   "title": "OP: Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# OP: Ma Gastronomie",
    "Opened in 1923 and ruled firmly by its eminent chef/owner Fernand Point (1897\u20131955), it has counted among its crew at different times Paul Bocuse, the Troisgros brothers, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/op-ma-gastronomie",
   "title": "OP: Ma Gastronomie",
   "trainee": "the Troisgros brothers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# OP: Ma Gastronomie",
    "Opened in 1923 and ruled firmly by its eminent chef/owner Fernand Point (1897\u20131955), it has counted among its crew at different times Paul Bocuse, the Troisgros brothers, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/op-ma-gastronomie",
   "title": "OP: Ma Gastronomie",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# OP: Ma Gastronomie",
    "Opened in 1923 and ruled firmly by its eminent chef/owner Fernand Point (1897\u20131955), it has counted among its crew at different times Paul Bocuse, the Troisgros brothers, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/food-drink/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "You started working in kitchens from a young age. What is the best piece of advice you received from another chef?",
    "My first years were spent with some of the most prominent figures of the time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/food-drink/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "You started working in kitchens from a young age. What is the best piece of advice you received from another chef?",
    "My first years were spent with some of the most prominent figures of the time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/food-drink/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "You started working in kitchens from a young age. What is the best piece of advice you received from another chef?",
    "My first years were spent with some of the most prominent figures of the time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/food-drink/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "You started working in kitchens from a young age. What is the best piece of advice you received from another chef?",
    "Among them, Alain Chapel was certainly the one who left the strongest imprint on my vision of cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary - 2LUXURY2.COM",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary - 2LUXURY2.COM",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary - 2LUXURY2.COM",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon obituary - 2LUXURY2.COM",
   "trainee": "Richard Neat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon obituary",
    "Those chefs who worked in Jamin\u2019s kitchen, including [Gordon Ramsay](https://www.theguardian.com/lifeandstyle/gordonramsay), [Michael Caines](https://www.theguardian.com/lifeandstyle/2003/feb/09/foodanddrink.shopping3), [Tom Aikens](https://www.theguardian.com/profile/tomaikens) and [Richard Neat](https://www.theguardian.com/lifeandstyle/2000/may/14/foodanddrink.restaurants), have borne witness to Robuchon\u2019s ferocious discipline in the kitchen and to the regimented cooking process."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/2007/05/29/the-chef-from-hell",
   "title": "The chef from \u2018Hell\u2019",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The chef from \u2018Hell\u2019",
    "White famously reduced his protege \u2014 the pugnacious \u201cHell\u2019s Kitchen\u201d reality TV show host chef Gordon Ramsay \u2014 to tears, and Mario Batali recalls his time under White by saying: \u201cOf course he made me a better chef, because what doesn\u2019t destroy you \u2026.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/2007/05/29/the-chef-from-hell",
   "title": "The chef from \u2018Hell\u2019",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The chef from \u2018Hell\u2019",
    "White famously reduced his protege \u2014 the pugnacious \u201cHell\u2019s Kitchen\u201d reality TV show host chef Gordon Ramsay \u2014 to tears, and Mario Batali recalls his time under White by saying: \u201cOf course he made me a better chef, because what doesn\u2019t destroy you \u2026.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/champions-of-change-2024-joao-diamante-brazil.html",
   "title": "Brazilian chef Joo Diamante on unearthing brilliance and transforming rough diamonds",
   "trainee": "Jo\u00e3o Diamante",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Looking out over Paris from inside the iconic Le Jules Verne within the Eiffel Tower, Jo\u00e3o Diamante had achieved what many Brazilians could only dream of: a stage in one of the most romantic cities in the world, under Alain Ducasse, one of the best chefs in the world.",
    "Growing up in a Rio de Janeiro favela, Jo\u00e3o Diamante was surrounded by violence.",
    "The winner of the Champions of Change Award as part of The World\u2019s 50 Best Restaurants 2024 talks about cooking with undervalued cuts of meat and turning down an offer from Alain Ducasse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/champions-of-change-2024-joao-diamante-brazil.html",
   "title": "Brazilian chef Joo Diamante on unearthing brilliance and transforming rough diamonds",
   "trainee": null,
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Looking out over Paris from inside the iconic Le Jules Verne within the Eiffel Tower, Jo\u00e3o Diamante had achieved what many Brazilians could only dream of: a stage in one of the most romantic cities in the world, under Alain Ducasse, one of the best chefs in the world.",
    "Growing up in a Rio de Janeiro favela, Jo\u00e3o Diamante was surrounded by violence.",
    "The winner of the Champions of Change Award as part of The World\u2019s 50 Best Restaurants 2024 talks about cooking with undervalued cuts of meat and turning down an offer from Alain Ducasse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/champions-of-change-2024-joao-diamante-brazil.html",
   "title": "Brazilian chef Joo Diamante on unearthing brilliance and transforming rough diamonds",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Jules Verne",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Looking out over Paris from inside the iconic Le Jules Verne within the Eiffel Tower, Jo\u00e3o Diamante had achieved what many Brazilians could only dream of: a stage in one of the most romantic cities in the world, under Alain Ducasse, one of the best chefs in the world.",
    "Growing up in a Rio de Janeiro favela, Jo\u00e3o Diamante was surrounded by violence.",
    "The winner of the Champions of Change Award as part of The World\u2019s 50 Best Restaurants 2024 talks about cooking with undervalued cuts of meat and turning down an offer from Alain Ducasse"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/champions-of-change-2024-joao-diamante-brazil.html",
   "title": "Brazilian chef Joo Diamante on unearthing brilliance and transforming rough diamonds",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Looking out over Paris from inside the iconic Le Jules Verne within the Eiffel Tower, Jo\u00e3o Diamante had achieved what many Brazilians could only dream of: a stage in one of the most romantic cities in the world, under Alain Ducasse, one of the best chefs in the world.",
    "Growing up in a Rio de Janeiro favela, Jo\u00e3o Diamante was surrounded by violence.",
    "The winner of the Champions of Change Award as part of The World\u2019s 50 Best Restaurants 2024 talks about cooking with undervalued cuts of meat and turning down an offer from Alain Ducasse"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/champions-of-change-2024-joao-diamante-brazil.html",
   "title": "Brazilian chef Joo Diamante on unearthing brilliance and transforming rough diamonds",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "stage",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Looking out over Paris from inside the iconic Le Jules Verne within the Eiffel Tower, Jo\u00e3o Diamante had achieved what many Brazilians could only dream of: a stage in one of the most romantic cities in the world, under Alain Ducasse, one of the best chefs in the world.",
    "Growing up in a Rio de Janeiro favela, Jo\u00e3o Diamante was surrounded by violence.",
    "The winner of the Champions of Change Award as part of The World\u2019s 50 Best Restaurants 2024 talks about cooking with undervalued cuts of meat and turning down an offer from Alain Ducasse"
   ],
   "period_evidence": null
  },
  {
   "url": "https://totalprestigemagazine.com/paul-bocuse",
   "title": "Paul Bocuse \u2013 Totalprestige Magazine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Culinary Legend",
    "Born in February 1926 in Collonges-au-Mont-d\u2019Or, Bocuse is a student of Eug\u00e9nie Brazier and one of the most prominent chefs associated with the nouvelle cuisine movement."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/4591/chef/alain.html",
   "title": "Alain",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Brambilla-Serrani Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/4591/chef/alain.html",
   "title": "Alain",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Brambilla-Serrani Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/4591/chef/alain.html",
   "title": "Alain",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Brambilla-Serrani Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/4591/chef/alain.html",
   "title": "Alain",
   "trainee": "Davide Oldani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Brambilla-Serrani Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/4591/chef/alain.html",
   "title": "Alain",
   "trainee": "Andrea Berton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Brambilla-Serrani Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Early career",
    "In 1981, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[3] and began his classical training as a *[commis](Commis)* with [Albert](Albert_Roux) and [Michel Roux](Michel_Roux) at [Le Gavroche](Le_Gavroche)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "White once made [Gordon Ramsay](Gordon_Ramsay) cry when Ramsay worked for him in Harveys early in Ramsay's career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Michel_Roux_Jr.",
   "title": "Michel Albert Roux",
   "trainee": "Michel Albert Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Albert Roux",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://epicurious.com/video/watch/paul-bocuse-chef-restaurateur-legend",
   "title": "Paul Bocuse: Chef, Restaurateur, Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: Chef, Restaurateur, Legend",
    "Chef, I know that you were an apprentice with Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.scads.ai/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "He later honed his skills under renowned chefs including Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains and Gaston Len\u00f4tre at his famed p\u00e2tisserie in [Paris](Paris.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.scads.ai/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "He later honed his skills under renowned chefs including Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains and Gaston Len\u00f4tre at his famed p\u00e2tisserie in [Paris](Paris.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.scads.ai/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "A pivotal moment in his early career was his work with [Alain Chapel](Alain_Chapel.html) at his eponymous three-Michelin-star restaurant in [Mionnay](Mionnay.html), where he absorbed the principles of precision and seasonality that would define his future work."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.com/2013/01",
   "title": "More Cookbooks Than Sense",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes. Enjoy.*",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.com/2013/01",
   "title": "More Cookbooks Than Sense",
   "trainee": "Benoit Guichard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes. Enjoy.*",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.com/2013/01",
   "title": "More Cookbooks Than Sense",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes. Enjoy.*",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.com/2013/01",
   "title": "More Cookbooks Than Sense",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes. Enjoy.*",
    "Actually the best version of the recipe I have isn't written by Robuchon or Wells at all, but by British chef [Tom Aikens](http://www.tomaikens.co.uk/), who worked with Robuchon just before his first retirement."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Gordon Ramsay:** The most famous prot\u00e9g\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchblacktype.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://edinburghnews.scotsman.com/lifestyle/food-and-drink/albert-roux-who-is-the-french-chef-and-brother-of-michel-roux-who-has-died-aged-85-and-what-are-his-restaurants-in-scotland-3087132",
   "title": "Albert Roux: who is the French chef and brother of Michel Roux who has died aged 85 - and what are his restaurants in Scotland?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay and Marco Pierre White earned their stripes at the Roux Brothers\u2019 restaurant Le Gavroche",
    "Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Marcus Wareing all passed through the La Gavroche kitchen during this period."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://edinburghnews.scotsman.com/lifestyle/food-and-drink/albert-roux-who-is-the-french-chef-and-brother-of-michel-roux-who-has-died-aged-85-and-what-are-his-restaurants-in-scotland-3087132",
   "title": "Albert Roux: who is the French chef and brother of Michel Roux who has died aged 85 - and what are his restaurants in Scotland?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay and Marco Pierre White earned their stripes at the Roux Brothers\u2019 restaurant Le Gavroche",
    "Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Marcus Wareing all passed through the La Gavroche kitchen during this period."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://edinburghnews.scotsman.com/lifestyle/food-and-drink/albert-roux-who-is-the-french-chef-and-brother-of-michel-roux-who-has-died-aged-85-and-what-are-his-restaurants-in-scotland-3087132",
   "title": "Albert Roux: who is the French chef and brother of Michel Roux who has died aged 85 - and what are his restaurants in Scotland?",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Marcus Wareing all passed through the La Gavroche kitchen during this period."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://edinburghnews.scotsman.com/lifestyle/food-and-drink/albert-roux-who-is-the-french-chef-and-brother-of-michel-roux-who-has-died-aged-85-and-what-are-his-restaurants-in-scotland-3087132",
   "title": "Albert Roux: who is the French chef and brother of Michel Roux who has died aged 85 - and what are his restaurants in Scotland?",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Marcus Wareing all passed through the La Gavroche kitchen during this period."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Bignon",
   "title": "Louis Bignon",
   "trainee": "Joseph Favre",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Bignon (26 June 1816 \u2013 18 May 1906) was a famous French chef whose Caf\u00e9 Riche became the most fashionable in Paris.",
    "## Caf\u00e9 Riche",
    "Joseph Favre, later to become a famous chef in his own right, apprenticed at the Caf\u00e9 Riche around 1869."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Bignon",
   "title": "Louis Bignon",
   "trainee": null,
   "mentor": "Louis Bignon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Louis Bignon (26 June 1816 \u2013 18 May 1906) was a famous French chef whose Caf\u00e9 Riche became the most fashionable in Paris.",
    "## Caf\u00e9 Riche",
    "Joseph Favre, later to become a famous chef in his own right, apprenticed at the Caf\u00e9 Riche around 1869."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Bignon",
   "title": "Louis Bignon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Caf\u00e9 Riche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Louis Bignon (26 June 1816 \u2013 18 May 1906) was a famous French chef whose Caf\u00e9 Riche became the most fashionable in Paris.",
    "## Caf\u00e9 Riche",
    "Joseph Favre, later to become a famous chef in his own right, apprenticed at the Caf\u00e9 Riche around 1869."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Bignon",
   "title": "Louis Bignon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Louis Bignon (26 June 1816 \u2013 18 May 1906) was a famous French chef whose Caf\u00e9 Riche became the most fashionable in Paris.",
    "## Caf\u00e9 Riche",
    "Joseph Favre, later to become a famous chef in his own right, apprenticed at the Caf\u00e9 Riche around 1869."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Louis_Bignon",
   "title": "Louis Bignon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "around 1869",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Louis Bignon (26 June 1816 \u2013 18 May 1906) was a famous French chef whose Caf\u00e9 Riche became the most fashionable in Paris.",
    "## Caf\u00e9 Riche",
    "Joseph Favre, later to become a famous chef in his own right, apprenticed at the Caf\u00e9 Riche around 1869."
   ]
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "He wrote to her asking for work experience, did a trial, and was offered a three-year apprenticeship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": "Clare Smyth",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "He wrote to her asking for work experience, did a trial, and was offered a three-year apprenticeship."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "The family ate at three-star Restaurant Gordon Ramsay and discovered that the then chef patron Clare Smyth was also from the North."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": "Daniel Calvert",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "Next stop was Tokyo, drawn there by Daniel Calvert, the first British chef to win three stars outside the UK, for S\u00e9zanne."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "Next stop was Tokyo, drawn there by Daniel Calvert, the first British chef to win three stars outside the UK, for S\u00e9zanne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": "Jeston Chua",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "After a year, he moved on to work in Hong Kong with chef Jeston Chua, recently finishing a two-month pop-up in Taipei, and is now back in Hong Kong."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "After a year, he moved on to work in Hong Kong with chef Jeston Chua, recently finishing a two-month pop-up in Taipei, and is now back in Hong Kong."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Christina Blevins",
   "mentor": "Simon Toye",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Christina Blevins, 28, from Lurgan, Co Armagh",
    "Christina Blevins grew up in Lurgan, Co Armagh and began her cooking career with Simon Toye at Deanes Meat Locker in Belfast."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Christina Blevins, 28, from Lurgan, Co Armagh",
    "Christina Blevins grew up in Lurgan, Co Armagh and began her cooking career with Simon Toye at Deanes Meat Locker in Belfast."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Christina Blevins",
   "mentor": "Clare Smyth",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Christina Blevins, 28, from Lurgan, Co Armagh",
    "Then she joined the aforementioned trailblazing chef Clare Smyth at her three-star restaurant Core, staying for seven years."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Christina Blevins, 28, from Lurgan, Co Armagh",
    "Then she joined the aforementioned trailblazing chef Clare Smyth at her three-star restaurant Core, staying for seven years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "David Condon",
   "mentor": "Garry Hughes",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "David Condon, 29, from Maynooth, Co Kildare",
    "Hughes encouraged him to enter the Euro-Toques Young Chef of the Year competition."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "David Condon, 29, from Maynooth, Co Kildare",
    "Hughes encouraged him to enter the Euro-Toques Young Chef of the Year competition."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "David Condon",
   "mentor": "Jordi Cruz",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "David Condon, 29, from Maynooth, Co Kildare",
    "After applying to every Michelin-starred spot in the city, ABaC, a three-star restaurant led by Jordi Cruz, gave him a chance."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "David Condon, 29, from Maynooth, Co Kildare",
    "After applying to every Michelin-starred spot in the city, ABaC, a three-star restaurant led by Jordi Cruz, gave him a chance."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Claire O\u2019Halloran",
   "mentor": "Mathias Dahlgren",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Claire O\u2019Halloran, 37, from Navan, Co Meath",
    "She eventually went on to work with Mathias Dahlgren, who had two Michelin-starred restaurants."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Claire O\u2019Halloran, 37, from Navan, Co Meath",
    "She eventually went on to work with Mathias Dahlgren, who had two Michelin-starred restaurants."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Claire O\u2019Halloran",
   "mentor": "Saori Ichihara",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Claire O\u2019Halloran, 37, from Navan, Co Meath",
    "She also trained with chef Saori Ichihara, celebrated for Japanese fine dining, and even opened her own place serving modern Irish food."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Claire O\u2019Halloran, 37, from Navan, Co Meath",
    "She also trained with chef Saori Ichihara, celebrated for Japanese fine dining, and even opened her own place serving modern Irish food."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Eoghan Coady",
   "mentor": "Torsten Vildgaard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Eoghan Coady, 36, from Blanchardstown, Dublin",
    "He went on to work at Locks Brasserie before heading to Copenhagen in 2015, landing a role at one Michelin-starred Studio with Torsten Vildgaard, \u201cafter pestering him on Instagram\u201d."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Eoghan Coady, 36, from Blanchardstown, Dublin",
    "He went on to work at Locks Brasserie before heading to Copenhagen in 2015, landing a role at one Michelin-starred Studio with Torsten Vildgaard, \u201cafter pestering him on Instagram\u201d."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Eoghan Coady",
   "mentor": "Ren\u00e9 Redzepi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Eoghan Coady, 36, from Blanchardstown, Dublin",
    "In 2018, he moved to Noma, a place on his wishlist since reading Ren\u00e9 Redzepi\u2019s book Time and Place."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Eoghan Coady, 36, from Blanchardstown, Dublin",
    "In 2018, he moved to Noma, a place on his wishlist since reading Ren\u00e9 Redzepi\u2019s book Time and Place."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Tadhg Lennon",
   "mentor": "Ed Daly",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "He started cooking at 18 with a job at Dublin\u2019s Coppinger Row under the late chef Ed Daly."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "He started cooking at 18 with a job at Dublin\u2019s Coppinger Row under the late chef Ed Daly."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Tadhg Lennon",
   "mentor": "Robin Gill",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Daly introduced him to chef Robin Gill, and Lennon moved to London to work at Gill\u2019s new restaurant, Darby\u2019s."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Daly introduced him to chef Robin Gill, and Lennon moved to London to work at Gill\u2019s new restaurant, Darby\u2019s."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Tadhg Lennon",
   "mentor": "Eric Matthews",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Back in Dublin, Lennon spent time at Michelin-starred Chapter One under Eric Matthews, before returning to London to join Gill again."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Back in Dublin, Lennon spent time at Michelin-starred Chapter One under Eric Matthews, before returning to London to join Gill again."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Tadhg Lennon",
   "mentor": "Patrick Powell",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Then he landed a role with Patrick Powell at Allegra and later at the Midland Grand, building up quite the CV of hot openings."
   ],
   "mentor_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Then he landed a role with Patrick Powell at Allegra and later at the Midland Grand, building up quite the CV of hot openings."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-leading-chefs-bartenders-discuss-identity-50-best-talks.html",
   "title": "Asias leading chefs and bartenders discuss identity in Asian gastronomy at 50BestTalks",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Andr\u00e9 Chiang",
    "Recently recognised by the Asia\u2019s 50 Best Restaurants Academy as the winner of the prestigious Diners Club\u00ae Lifetime Achievement Award 2018, Taiwanese chef [Andr\u00e9 Chiang](https://www.theworlds50best.com/stories/News/andre-chiang-lifetime-achievement-award-asia.html) started his career almost 30 years ago in France, where he trained with some of the continent\u2019s best chefs including Pierre Gagnaire and Michel Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-leading-chefs-bartenders-discuss-identity-50-best-talks.html",
   "title": "Asias leading chefs and bartenders discuss identity in Asian gastronomy at 50BestTalks",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": "Pierre Gagnaire",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Recently recognised by the Asia\u2019s 50 Best Restaurants Academy as the winner of the prestigious Diners Club\u00ae Lifetime Achievement Award 2018, Taiwanese chef [Andr\u00e9 Chiang](https://www.theworlds50best.com/stories/News/andre-chiang-lifetime-achievement-award-asia.html) started his career almost 30 years ago in France, where he trained with some of the continent\u2019s best chefs including Pierre Gagnaire and Michel Troisgros."
   ],
   "mentor_evidence": [
    "Recently recognised by the Asia\u2019s 50 Best Restaurants Academy as the winner of the prestigious Diners Club\u00ae Lifetime Achievement Award 2018, Taiwanese chef [Andr\u00e9 Chiang](https://www.theworlds50best.com/stories/News/andre-chiang-lifetime-achievement-award-asia.html) started his career almost 30 years ago in France, where he trained with some of the continent\u2019s best chefs including Pierre Gagnaire and Michel Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-leading-chefs-bartenders-discuss-identity-50-best-talks.html",
   "title": "Asias leading chefs and bartenders discuss identity in Asian gastronomy at 50BestTalks",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": "Michel Troisgros",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Recently recognised by the Asia\u2019s 50 Best Restaurants Academy as the winner of the prestigious Diners Club\u00ae Lifetime Achievement Award 2018, Taiwanese chef [Andr\u00e9 Chiang](https://www.theworlds50best.com/stories/News/andre-chiang-lifetime-achievement-award-asia.html) started his career almost 30 years ago in France, where he trained with some of the continent\u2019s best chefs including Pierre Gagnaire and Michel Troisgros."
   ],
   "mentor_evidence": [
    "Recently recognised by the Asia\u2019s 50 Best Restaurants Academy as the winner of the prestigious Diners Club\u00ae Lifetime Achievement Award 2018, Taiwanese chef [Andr\u00e9 Chiang](https://www.theworlds50best.com/stories/News/andre-chiang-lifetime-achievement-award-asia.html) started his career almost 30 years ago in France, where he trained with some of the continent\u2019s best chefs including Pierre Gagnaire and Michel Troisgros."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/louis-outhier",
   "title": "Louis Outhier - Chef",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.",
    "Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/paul-bocuse-11892789/11892789",
   "title": "Paul bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was a renowned French chef born in 1926.",
    "3. Learning as he goes \u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market. \u2022 Fernand Point was a mentor and trained Paul\u2019s father earlier in life. Fernand called Paul his \u201cspiritual son\u201d. \u2022 1950-Paul completed his apprenticeship with Fernand Point. \u2022 Paul used Fernand\u2019s idea by using only the freshest ingredients in his cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/paul-bocuse-11892789/11892789",
   "title": "Paul bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": "1950",
   "trainee_evidence": [
    "Paul Bocuse was a renowned French chef born in 1926.",
    "3. Learning as he goes \u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market. \u2022 Fernand Point was a mentor and trained Paul\u2019s father earlier in life. Fernand called Paul his \u201cspiritual son\u201d. \u2022 1950-Paul completed his apprenticeship with Fernand Point. \u2022 Paul used Fernand\u2019s idea by using only the freshest ingredients in his cooking."
   ],
   "mentor_evidence": [
    "Paul Bocuse was a renowned French chef born in 1926.",
    "3. Learning as he goes \u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market. \u2022 Fernand Point was a mentor and trained Paul\u2019s father earlier in life. Fernand called Paul his \u201cspiritual son\u201d. \u2022 1950-Paul completed his apprenticeship with Fernand Point. \u2022 Paul used Fernand\u2019s idea by using only the freshest ingredients in his cooking."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse was a renowned French chef born in 1926.",
    "3. Learning as he goes \u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market. \u2022 Fernand Point was a mentor and trained Paul\u2019s father earlier in life. Fernand called Paul his \u201cspiritual son\u201d. \u2022 1950-Paul completed his apprenticeship with Fernand Point. \u2022 Paul used Fernand\u2019s idea by using only the freshest ingredients in his cooking."
   ],
   "period_evidence": [
    "Paul Bocuse was a renowned French chef born in 1926.",
    "3. Learning as he goes \u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market. \u2022 Fernand Point was a mentor and trained Paul\u2019s father earlier in life. Fernand called Paul his \u201cspiritual son\u201d. \u2022 1950-Paul completed his apprenticeship with Fernand Point. \u2022 Paul used Fernand\u2019s idea by using only the freshest ingredients in his cooking."
   ]
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "Aged 16, he went to London with \"\u00a37.36, a box of books and a bag of clothes\",[2] and began his classical training as a [commis](Commis_Chef.html) with [Albert](Albert_Roux.html) and [Michel Roux](Michel_Roux.html) at [Le Gavroche](Le_Gavroche.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "He continued his training under [Pierre Koffman](Pierre_Koffman.html) at [La Tante Claire](La_Tante_Claire.html), moving to work in the kitchen of [Raymond Blanc](Raymond_Blanc.html) at [Le Manoir](Le_Manoir_aux_Quat'_Saisons.html),[5] and later with [Nico Ladenis](Nico_Ladenis.html) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]",
    "## Early career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the [Kings Road](Kings_Road.html) with assistant [Mario Batali](Mario_Batali.html).[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Marco_Pierre_White.html",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He has trained such chefs as [Gordon Ramsay](Gordon_Ramsay.html), [Curtis Stone](Curtis_Stone.html) and [Shannon Bennett](Shannon_Bennett.html).[4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Roux",
   "title": "Alain Roux",
   "trainee": "Alain Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At age 14, he decided to pursue a career in cooking, beginning formal training at 16 with a two-year [pastry](/page/Pastry) [apprenticeship](/page/Apprenticeship) under [Chef](/page/Chef) Denis Ruffel at P\u00e2tisserie Millet in [Paris](/page/Paris).[5]",
    "# Alain Roux",
    "### Pastry apprenticeship"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/quebec-s-most-promising-young-chef-in-2026",
   "title": "Qu\u00e9bec\u2019s Most Promising Young Chef in 2026",
   "trainee": "Samy Benabed",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Qu\u00e9bec\u2019s Most Promising Young Chef in 2026",
    "Born in 1992 in Trois-Rivi\u00e8res, Qu\u00e9bec, to Moroccan parents, Benabed had initially trained in the fields of biomedical analysis and philosophy before sharpening his culinary skills at renowned restaurants such as [Le Mousso](https://guide.michelin.com/us/en/quebec/montreal_2433514/restaurant/le-mousso) in Montreal and Relae in Copenhagen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiblah.com/wiki/paul-bocuse",
   "title": "Paul Bocuse - WikiBlah",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "A turbulent student at school, Bocuse was put into an apprenticeship by his father Georges Bocuse with chef Claude Maret in Lyon at age 16, at his Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiblah.com/wiki/paul-bocuse",
   "title": "Paul Bocuse - WikiBlah",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "After the war, he joined [Eug\u00e9nie Brazier](/wiki/eugenie-brazier) as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiblah.com/wiki/paul-bocuse",
   "title": "Paul Bocuse - WikiBlah",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "One of his students was Austrian [Eckart Witzigmann](/wiki/eckart-witzigmann), one of four Chefs of the Century and chef at the first German restaurant to receive three [Michelin stars](/wiki/list-of-michelin-3-star-restaurants)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiblah.com/wiki/paul-bocuse",
   "title": "Paul Bocuse - WikiBlah",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "He had been apprenticed to [Fernand Point](/wiki/fernand-point), a master of [classic French cuisine](/wiki/classic-french-cuisine)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": "Sebastien Lepinoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18.",
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18.",
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18.",
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "6 September 1993",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18.",
    "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon"
   ]
  },
  {
   "url": "https://britbrief.co.uk/entertainment/theatre/ramsay-buries-hatchet-with-marco-pierre-white-after-feud.html",
   "title": "Gordon Ramsay Buries Hatchet with Marco Pierre White After Decades-Long Feud",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay Buries Hatchet with Marco Pierre White After Decades-Long Feud",
    "## Marco Pierre White Reveals Ramsay's Emotional Breakdown",
    "He told Louis Theroux it was a 'highly emotional' time for the Hell's Kitchen star, who was working at Marco's restaurant, Harveys, in Wandsworth, London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/life-style/food-and-drink/richard-bainbridge-benedicts-norwich-roux-brothers-trifle-family-cooking-a8383121.html",
   "title": "Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships | The Independent",
   "trainee": "Richard Bainbridge",
   "mentor": "Roux brothers",
   "kitchen": "Waterside Inn",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships",
    "![Bainbridge cut his teeth with the Roux brothers (\u2018It was like being at university\u2019) and as a contestant, and later a judge, on the Great British Menu](https://static.the-independent.com/s3fs-public/thumbnails/image/2018/06/05/12/richard-bainbridge-head-shot.jpg)"
   ],
   "mentor_evidence": [
    "# Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships",
    "**After working at the Waterside Inn, how do you think this has shaped your approach to cooking?**",
    "For me the Waterside Inn and working for the Roux brothers was like going to university."
   ],
   "kitchen_evidence": [
    "# Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships",
    "**After working at the Waterside Inn, how do you think this has shaped your approach to cooking?**",
    "For me the Waterside Inn and working for the Roux brothers was like going to university."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships",
    "**After working at the Waterside Inn, how do you think this has shaped your approach to cooking?**",
    "For me the Waterside Inn and working for the Roux brothers was like going to university."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/mentor-chef-2024",
   "title": "2024 MICHELIN Mentor Chef Award: Chef Hu Deok-juk of Haobin",
   "trainee": "Hu Deok-juk",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During the MICHELIN Guide Seoul & Busan Ceremony, the fourth recipient of the MICHELIN Mentor Chef Award was announced, aiming to highlight the dedication and influence of mentor chefs who serve as industry role models.",
    "Chef Hu Deok-juk, a master of Chinese cuisine who has devoted more than half a century to culinary excellence and has mentored numerous aspiring chefs, was chosen for this prestigious award."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "## Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "## Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "## Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Riccardo De Pra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "## Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Albert_Roux",
   "title": "Albert Roux",
   "trainee": "Sat Bains",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Albert Henri Roux OBE (8 October 1935 \u2013 4 January 2021) was a French restaurateur and chef.",
    "## Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann, Riccardo De Pra, and Sat Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Pierre_Troisgros",
   "title": "Pierre Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros",
    "Pierre Troisgros (3 September 1928 \u2013 23 September 2020) was a [French chef](/page/The_French_Chef) and restaurateur best known for co-founding the [nouvelle cuisine](/page/Nouvelle_cuisine) movement alongside his brother Jean through their renowned [restaurant](/page/Restaurant) Les Fr\u00e8res Troisgros in [Roanne](/page/Roanne), [France](/page/France), where they pioneered lighter, innovative dishes that earned three [Michelin](/page/Michelin) stars.[1][2]",
    "Troisgros apprenticed at Lucas Carton in [Paris](/page/Paris) before training under the legendary [chef](/page/Chef) Fernand Point at La Pyramide in Vienne.[1][2][3]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/the-louis-theroux-podcast/episode/marco-pierre-white-discusses-his-rift-with-gordon-ramsay-retiring-from-cooking-and-having-lunch-with-margaret-thatcher",
   "title": "S8 EP2: Marco Pierre White discusses his rift with Gordon Ramsay, retiring from cooking, and having lunch with Margaret Thatcher \u2014 The Louis Theroux Podcast | Vuci",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before opening his own restaurant, Marco Pierre White worked in the kitchens of the most celebrated chefs in Britain \u2014 Albert Roux at La Gavroche, Raymond Blanc, Pierre Koffmann, and Nico Ladenis.",
    "Business [ ![The Louis Theroux Podcast](https://storage.googleapis.com/podbits-prod-media-europe-west3/podcast_images/podcast_99_the-louis-theroux-podcast.webp) ](/the-louis-theroux-podcast/)\n[Marco trained under Albert Roux, Raymond Blanc, Pierre Koffmann, and Nico Ladenis](/bit/snapshot/7665/)\n[S8 EP2: Marco Pierre White discusses his rift with Gordon R\u2026](/the-louis-theroux-podcast/episode/id/155908/) \u00b7 Jun 15, 2026"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vuci.ai/the-louis-theroux-podcast/episode/marco-pierre-white-discusses-his-rift-with-gordon-ramsay-retiring-from-cooking-and-having-lunch-with-margaret-thatcher",
   "title": "S8 EP2: Marco Pierre White discusses his rift with Gordon Ramsay, retiring from cooking, and having lunch with Margaret Thatcher \u2014 The Louis Theroux Podcast | Vuci",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay arrived in Marco's kitchen as a 21-year-old and left 19 months later \u2014 Marco helped him get to La Gavroche, then France, then Robuchon.",
    "Business [ ![The Louis Theroux Podcast](https://storage.googleapis.com/podbits-prod-media-europe-west3/podcast_images/podcast_99_the-louis-theroux-podcast.webp) ](/the-louis-theroux-podcast/)\n[ Marco, Gordon Ramsay, and a 40-Year Relationship ](/bit/podbit/7011/)\n[S8 EP2: Marco Pierre White discusses his rift with Gordon R\u2026](/the-louis-theroux-podcast/episode/id/155908/) \u00b7 Jun 15, 2026 Business"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": "Joe Flamm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
    "We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.",
    "Flamm graduated from Le Cordon Bleu College of Culinary Arts in Chicago in 2008, and went on to cook in a variety of restaurants around the Windy City, including [Girl & the Goat](https://guide.michelin.com/us/chicago/girl-the-goat/restaurant), [bellyQ](https://guide.michelin.com/us/chicago/bellyq/restaurant) and Urbanbelly."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": null,
   "mentor": "Stephanie Izard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
    "We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.",
    "\"[Stephanie Izard of Girl & the Goat] really opened [my] eyes to so many things,\" Flamm states."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": null,
   "mentor": null,
   "kitchen": "Girl & the Goat",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
    "We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.",
    "Flamm graduated from Le Cordon Bleu College of Culinary Arts in Chicago in 2008, and went on to cook in a variety of restaurants around the Windy City, including [Girl & the Goat](https://guide.michelin.com/us/chicago/girl-the-goat/restaurant), [bellyQ](https://guide.michelin.com/us/chicago/bellyq/restaurant) and Urbanbelly."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Chicago, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
    "We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.",
    "Flamm graduated from Le Cordon Bleu College of Culinary Arts in Chicago in 2008, and went on to cook in a variety of restaurants around the Windy City, including [Girl & the Goat](https://guide.michelin.com/us/chicago/girl-the-goat/restaurant), [bellyQ](https://guide.michelin.com/us/chicago/bellyq/restaurant) and Urbanbelly."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
    "We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.",
    "Flamm graduated from Le Cordon Bleu College of Culinary Arts in Chicago in 2008, and went on to cook in a variety of restaurants around the Windy City, including [Girl & the Goat](https://guide.michelin.com/us/chicago/girl-the-goat/restaurant), [bellyQ](https://guide.michelin.com/us/chicago/bellyq/restaurant) and Urbanbelly."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Oriol Castro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Chefs Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as adhere closely to their mentors' culinary vision, channelling unbounded creativity through a transportive and thought-provoking dining experience that plays out over 30 mind-bending courses."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Eduard Xatruch",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Chefs Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as adhere closely to their mentors' culinary vision, channelling unbounded creativity through a transportive and thought-provoking dining experience that plays out over 30 mind-bending courses."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Mateu Casa\u00f1as",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Chefs Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as adhere closely to their mentors' culinary vision, channelling unbounded creativity through a transportive and thought-provoking dining experience that plays out over 30 mind-bending courses."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Gaggan Anand",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "The mastermind behind [The Best Restaurant in Asia 2025](https://www.theworlds50best.com/asia/en/the-list/Gaggan.html) was the first ever Indian chef to intern at El Bulli."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Rob Roy Cameron",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Botswana-born chef Rob Roy Cameron spent nearly a decade in Spain training under the Adri\u00e0s at El Bulli, eventually becoming Albert's right-hand man for the opening of his restaurant 41 Degrees in Barcelona."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Grant Achatz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Grant Achatz was a 25-year-old sous chef when he spent just a few weeks as an intern at El Bulli to get to grips with its pioneering work with molecular gastronomy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Somni, meaning dream in Catalan, originally opened in 2018 as a collaboration between chef Aitor Zabala, who trained at El Bulli from 2006 to 2009 before moving into a wider role within the Adri\u00e0 creative team, and Jose Andres, a fellow alum."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "Chef Ren\u00e9 Redzepi trained at El Bulli in 1999"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/el-bulli-alumni-the-worlds-50-best-restaurants.html",
   "title": "El Bulli lives on Discover 8 restaurants where its chefs are cooking now",
   "trainee": "Andoni Luis Aduriz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The landmark Catalonian restaurant may have closed its doors in 2011, but many of its chefs can still be found cooking around the world today.",
    "\"When I did a stage at El Bulli in 1993, I had a mini crisis,\" [says Andoni Luis Aduriz](https://www.theworlds50best.com/stories/News/andoni-luis-aduriz-el-bulli-stage-changed-me-forever.html), the chef behind adventurous restaurant Mugaritz."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://content.time.com/time/subscriber/article/0%2C33009%2C903953-1%2C00.html",
   "title": "Modern Living: The Simple Lion",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "That gesture was, in fact, a bow to the master of that new wave, Paul Bocuse, who calls himself the \"Lion of Lyon.\"",
    "His apprenticeship with Point began at age 21, and Bocuse became a believer in Point's commandment to protect \"the integrity of the raw product.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": null,
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant de la Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "period_evidence": null
  },
  {
   "url": "https://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1942",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ]
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What restaurants has Marco Pierre White owned?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone\u2026."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What restaurants has Marco Pierre White owned?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone\u2026."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What restaurants has Marco Pierre White owned?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone\u2026."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What restaurants has Marco Pierre White owned?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone\u2026."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What restaurants has Marco Pierre White owned?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone\u2026."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Why did Marcus and Gordon fall out?",
    "Celebrity chefs Marcus Wareing and Gordon Ramsay have been feuding for years following a spat from when the pair worked together in iconic London restaurant Aubergine in the 1990s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fdotstokes.com/2022/09/16/what-restaurants-has-marco-pierre-white-owned",
   "title": "What restaurants has Marco Pierre White owned?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Why did Marcus and Gordon fall out?",
    "Celebrity chefs Marcus Wareing and Gordon Ramsay have been feuding for years following a spat from when the pair worked together in iconic London restaurant Aubergine in the 1990s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Michel_Roux_Jr.",
   "title": "Michel Roux Jr.",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr.",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](Alain_Chapel) at his hotel and restaurant in [Mionnay](Mionnay), in the [Rh\u00f4ne-Alpes](Rh%C3%B4ne-Alpes) region near [Lyon](Lyon).[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Michel worked at Chez Panisse in Berkeley in the winter of 1978, as part of a tour of the world's great kitchens, including Girardet in Switzerland, Comme Chez Soi in Brussels, the Hotel Connaught in London, Michel Guerard in southwest France and Taillevent in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Paul Bocuse",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "mentor_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Alain Chapel",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "mentor_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Louis Outhier",
   "mentor": "Louis Outhier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "mentor_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Jean Troisgros",
   "mentor": "Jean Troisgros",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "mentor_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2001/09/12/dining/en-route-france-visiting-an-old-friend-finding-a-new-radiance.html",
   "title": "En Route: France; Visiting an Old Friend, Finding a New Radiance",
   "trainee": "Pierre Troisgros",
   "mentor": "Pierre Troisgros",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "mentor_evidence": [
    "See the article in its original context from September 12, 2001,Section F, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "That was also the philosophy of Fernand Point, who helped revolutionize French cooking at La Pyramide, his restaurant at Vienne, south of Lyon, and trained a whole generation of French chefs, including Paul Bocuse, Alain Chapel, Louis Outhier and the Troisgros brothers."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/alain-ducasse-good-taste-sustainable-gastronomy",
   "title": "Alain Ducasse On Eating With A Conscience And What Still Motivates Him",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fast forward fifteen years and, having trained with culinary legends including Michel Gu\u00e9rard, Roger Verg\u00e9, Gaston Len\u00f4tre and Alain Chapel (who he describes as his four masters), Ducasse had won three Michelin stars for the first time at restaurant Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/alain-ducasse-good-taste-sustainable-gastronomy",
   "title": "Alain Ducasse On Eating With A Conscience And What Still Motivates Him",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fast forward fifteen years and, having trained with culinary legends including Michel Gu\u00e9rard, Roger Verg\u00e9, Gaston Len\u00f4tre and Alain Chapel (who he describes as his four masters), Ducasse had won three Michelin stars for the first time at restaurant Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/alain-ducasse-good-taste-sustainable-gastronomy",
   "title": "Alain Ducasse On Eating With A Conscience And What Still Motivates Him",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fast forward fifteen years and, having trained with culinary legends including Michel Gu\u00e9rard, Roger Verg\u00e9, Gaston Len\u00f4tre and Alain Chapel (who he describes as his four masters), Ducasse had won three Michelin stars for the first time at restaurant Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/alain-ducasse-good-taste-sustainable-gastronomy",
   "title": "Alain Ducasse On Eating With A Conscience And What Still Motivates Him",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fast forward fifteen years and, having trained with culinary legends including Michel Gu\u00e9rard, Roger Verg\u00e9, Gaston Len\u00f4tre and Alain Chapel (who he describes as his four masters), Ducasse had won three Michelin stars for the first time at restaurant Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theprovince.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theprovince.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "Another of his famous apprentices, [Gordon Ramsay posted](https://twitter.com/GordonRamsay/status/1026487612104736768): \u201cWe\u2019ve Lost The God Father of Michelin the most decorated Chef in the World, he kept all of us on our toes!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inbella.com/1656824/gordon-ramsay-ends-decades-long-feud-as-he-reunites-with-chef-who-reduced-him-to-tears",
   "title": "Gordon Ramsay ends decades-long feud as he reunites with chef who 'reduced him to tears' - INBELLA",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay has proved even the fiercest kitchen battles can be settled, as he reunites with the chef who once pushed him to breaking point.",
    "Gordon famously worked under Marco at his Michelin-starred restaurant Harveys in Wandsworth during the early stages of his career, later describing the experience as one where he \u201ccried in the kitchen\u201d and \u201cwent to hell and back\u201d working 18-hour days, six days a week."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedrinksbusiness.com/2018/05/the-dish-michel-roux-jr",
   "title": "The Dish: Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "News",
    "# The Dish: Michel Roux Jr",
    "Roux began his culinary training in Paris in the \u201870s, leaving school at the age of 16 to train under renowned pastry chef Henri Hellegouarche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedrinksbusiness.com/2018/05/the-dish-michel-roux-jr",
   "title": "The Dish: Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "News",
    "# The Dish: Michel Roux Jr",
    "He later worked as a Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionnay near Lyon, while his military service was spent in the kitchens at the Elys\u00e9e Palace at the time of Presidents Val\u00e9ry Giscard d\u2019Estaing and Fran\u00e7ois Mitterrand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedrinksbusiness.com/2018/05/the-dish-michel-roux-jr",
   "title": "The Dish: Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "News",
    "# The Dish: Michel Roux Jr",
    "After a stint at the Mandarin Hotel in Hong Kong, Roux returned to London to work with Pierre Koffman at La Tante Claire, before joining the family business."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "With the chef and his mentor Jean Delaveyne, Robuchon took a first fateful trip to Japan before returning to helm his first restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Joan Roca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "Joan Roca of Spain\u2019s [Celler de Can Roca](https://cellercanroca.com/index.htm), a frequent sight atop the [\u201cWorld\u2019s 50 Best\u201d](http://www.grubstreet.com/2018/06/worlds-50-best-restaurants-2018-full-list.html) restaurant list, spent time under Robuchon, as did Yosuke Suga, Matthew Kirkley, and Tom Aikens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "Joan Roca of Spain\u2019s [Celler de Can Roca](https://cellercanroca.com/index.htm), a frequent sight atop the [\u201cWorld\u2019s 50 Best\u201d](http://www.grubstreet.com/2018/06/worlds-50-best-restaurants-2018-full-list.html) restaurant list, spent time under Robuchon, as did Yosuke Suga, Matthew Kirkley, and Tom Aikens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Matthew Kirkley",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "Joan Roca of Spain\u2019s [Celler de Can Roca](https://cellercanroca.com/index.htm), a frequent sight atop the [\u201cWorld\u2019s 50 Best\u201d](http://www.grubstreet.com/2018/06/worlds-50-best-restaurants-2018-full-list.html) restaurant list, spent time under Robuchon, as did Yosuke Suga, Matthew Kirkley, and Tom Aikens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "Joan Roca of Spain\u2019s [Celler de Can Roca](https://cellercanroca.com/index.htm), a frequent sight atop the [\u201cWorld\u2019s 50 Best\u201d](http://www.grubstreet.com/2018/06/worlds-50-best-restaurants-2018-full-list.html) restaurant list, spent time under Robuchon, as did Yosuke Suga, Matthew Kirkley, and Tom Aikens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "David Bouley",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "[David Bouley](http://www.grubstreet.com/2017/07/bouley-restaurant-will-close.html) spent two crucial months in Jamin\u2019s kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "And in [his 2016 memoir](https://www.amazon.com/gp/product/0812983068/ref=dbs_a_def_rwt_bibl_vppi_i0?ascsubtag=[]gr[p]cjkiju6qj003jyuy6wu2b8tu1[i]NViy6h[t]w&tag=grubstreetnym-20), [Le Bernardin](http://nymag.com/listings/restaurant/le_bernardin/)\u2019s Eric Ripert wrote that he had recurring nightmares about the tiny dots of sauce \u2014[ 90 in all](https://www.nytimes.com/2016/06/05/books/review/eric-riperts-32-yolks.html), of uniform size, spaced equidistantly \u2014 that Robuchon required his cooks to put on each plate of lobster salad."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2018/08/joel-robuchon-was-the-most-influential-chef-in-the-world.html",
   "title": "Jo\u00ebl Robuchon Was the Most Influential Chef in the World",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Singular, World-Changing Influence of Jo\u00ebl Robuchon",
    "(Later in his career, Robuchon did acknowledge the culture of fear he perpetuated, but insisted that he only ever threw [one plate](https://www.telegraph.co.uk/foodanddrink/10105785/Joel-Robuchon-Ive-only-thrown-one-plate.html); it contained langoustine ravioli, which had been cooked incorrectly by a young Gordon Ramsay.)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://qat.ballot.ikere-west.mlga.ek.gov.ng/unveil-the-culinary-masters-surpassing-gordon-ramsay-a-gastronomic-rev.html",
   "title": "Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": "Box Tree restaurant",
   "city_country": "Ilkley, Yorkshire",
   "relationship": "apprentice",
   "period": "at the age of 16",
   "trainee_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "He began his culinary career at the age of 16, when he apprenticed at the Box Tree restaurant in Ilkley, Yorkshire."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "He began his culinary career at the age of 16, when he apprenticed at the Box Tree restaurant in Ilkley, Yorkshire."
   ],
   "city_country_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "He began his culinary career at the age of 16, when he apprenticed at the Box Tree restaurant in Ilkley, Yorkshire."
   ],
   "relationship_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "He began his culinary career at the age of 16, when he apprenticed at the Box Tree restaurant in Ilkley, Yorkshire."
   ],
   "period_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "He began his culinary career at the age of 16, when he apprenticed at the Box Tree restaurant in Ilkley, Yorkshire."
   ]
  },
  {
   "url": "https://qat.ballot.ikere-west.mlga.ek.gov.ng/unveil-the-culinary-masters-surpassing-gordon-ramsay-a-gastronomic-rev.html",
   "title": "Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
   "trainee": "Marco Pierre White",
   "mentor": "Michel and Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": "London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "White worked under the Roux brothers, Michel and Albert, at their restaurant Le Gavroche in London."
   ],
   "mentor_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "White worked under the Roux brothers, Michel and Albert, at their restaurant Le Gavroche in London."
   ],
   "kitchen_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "White worked under the Roux brothers, Michel and Albert, at their restaurant Le Gavroche in London."
   ],
   "city_country_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "White worked under the Roux brothers, Michel and Albert, at their restaurant Le Gavroche in London."
   ],
   "relationship_evidence": [
    "# Unveil The Culinary Masters Surpassing Gordon Ramsay: A Gastronomic Revelation",
    "### Marco Pierre White",
    "White worked under the Roux brothers, Michel and Albert, at their restaurant Le Gavroche in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thestaffcanteen.com/amp/Editorials-and-Advertorials/recipes-to-remember-albert-roux-obe-chevalier-of-the-legion-d-honneur",
   "title": "Recipes to remember Albert Roux, OBE, Chevalier of the L\u00e9gion d\u2019honneur",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He and his late brother Michel were the first to receive a Michelin star (and then three) for a UK restaurant - first at Le Gavroche, then at The Waterside Inn.",
    "They founded the Roux Scholarship and trained hundreds of highly-talented chefs - including Gordon Ramsay, Pierre Koffman, Marcus Wareing, and Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thestaffcanteen.com/amp/Editorials-and-Advertorials/recipes-to-remember-albert-roux-obe-chevalier-of-the-legion-d-honneur",
   "title": "Recipes to remember Albert Roux, OBE, Chevalier of the L\u00e9gion d\u2019honneur",
   "trainee": "Pierre Koffman",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He and his late brother Michel were the first to receive a Michelin star (and then three) for a UK restaurant - first at Le Gavroche, then at The Waterside Inn.",
    "They founded the Roux Scholarship and trained hundreds of highly-talented chefs - including Gordon Ramsay, Pierre Koffman, Marcus Wareing, and Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thestaffcanteen.com/amp/Editorials-and-Advertorials/recipes-to-remember-albert-roux-obe-chevalier-of-the-legion-d-honneur",
   "title": "Recipes to remember Albert Roux, OBE, Chevalier of the L\u00e9gion d\u2019honneur",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He and his late brother Michel were the first to receive a Michelin star (and then three) for a UK restaurant - first at Le Gavroche, then at The Waterside Inn.",
    "They founded the Roux Scholarship and trained hundreds of highly-talented chefs - including Gordon Ramsay, Pierre Koffman, Marcus Wareing, and Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thestaffcanteen.com/amp/Editorials-and-Advertorials/recipes-to-remember-albert-roux-obe-chevalier-of-the-legion-d-honneur",
   "title": "Recipes to remember Albert Roux, OBE, Chevalier of the L\u00e9gion d\u2019honneur",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He and his late brother Michel were the first to receive a Michelin star (and then three) for a UK restaurant - first at Le Gavroche, then at The Waterside Inn.",
    "They founded the Roux Scholarship and trained hundreds of highly-talented chefs - including Gordon Ramsay, Pierre Koffman, Marcus Wareing, and Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-dominique-bouchet-hk",
   "title": "Chef Spotlight: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Dominique Bouchet",
    "Bouchet\u2019s first mentor would turn out to be Marcel Pouilly.",
    "chef Pouilly trained and guided the young Bouchet with a firm hand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-dominique-bouchet-hk",
   "title": "Chef Spotlight: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Dominique Bouchet",
    "Upon graduating high school, Marcel Pouilly found Bouchet a position in Paris, at L\u2019Elys\u00e9e Bretagne under 70-year-old stalwart Gaston Napol\u00e9on."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-dominique-bouchet-hk",
   "title": "Chef Spotlight: Dominique Bouchet",
   "trainee": "Dominique Bouchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Dominique Bouchet",
    "He worked for Robuchon for three months, cooking on board the boat La P\u00e9niche Ile de France before he was called up for military service."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/a-lifetime-of-learnings-from-claude-troisgros-diners-club-lifetime-achievement-award-for-latin-america.html",
   "title": "A lifetime of learnings from Claude Troisgros Diners Club Lifetime Achievement Award for Latin America",
   "trainee": "Claude Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Spot the celebrity chef: header photos from **Chef Troisgros**'s collection",
    "Coming from a family with generations of tradition in the kitchen, **Claude Troisgros** has cooking in his DNA.",
    "**When I was eight years old, I signed a contract with Paul Bocuse, committing myself to be a chef.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/a-lifetime-of-learnings-from-claude-troisgros-diners-club-lifetime-achievement-award-for-latin-america.html",
   "title": "A lifetime of learnings from Claude Troisgros Diners Club Lifetime Achievement Award for Latin America",
   "trainee": "Claude Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Spot the celebrity chef: header photos from **Chef Troisgros**'s collection",
    "Coming from a family with generations of tradition in the kitchen, **Claude Troisgros** has cooking in his DNA.",
    "**I arrived in Brazil in 1979, at the age of 23,** and was employed by **Rio Palace Hotel** to open the restaurant **Pre Catelan**, whose chef was **Gaston Len\u00f4tre**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse"
   ],
   "period_evidence": null
  },
  {
   "url": "https://mysanantonio.com/lifestyle/blogcritics/article/Marco-Pierre-White-The-Mad-Genius-in-the-Kitchen-892083.php",
   "title": "Marco Pierre White: The Mad Genius in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White: The Mad Genius in the Kitchen",
    "Coming up through the ranks, Marco learned his trade working for some of the best French chefs in England, such as Albert Roux, Nico Ladenis, Pierre Koffman, and Raymond Blanc."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mysanantonio.com/lifestyle/blogcritics/article/Marco-Pierre-White-The-Mad-Genius-in-the-Kitchen-892083.php",
   "title": "Marco Pierre White: The Mad Genius in the Kitchen",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White: The Mad Genius in the Kitchen",
    "A partial list of these cooks would include Gordon Ramsay, Heston Blumenthal, Mario Batali, Eric Chavot, and James Atherton.",
    "So harsh, in fact, that famously derisive and sarcastic celebrity chef Gordon Ramsay, who cut his teeth in Marco\u2019s kitchen, was once reduced to tears."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/i/michel-roux-jr",
   "title": "About Michel Roux, Jr.? French-English chef (1960-) | Biography, Facts, Information, Life, Career, Wiki",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Michel Albert Roux** (born 23 May 1960), known as **Michel Roux Jr.**, is an English two-star Michelin chef at the London restaurant *Le Gavroche.*",
    "## Apprenticeship and training",
    "He then spent two years as a *commis de cuisine* trainee under [Alain Chapel](/i/alain-chapel/) at his hotel and restaurant in Mionnay, in the Rh\u00f4ne-Alpes region near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/165-michel-guerard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## As one of the founders of contemporary French cuisine, Michel Gu\u00e9rard boasts a record-breaking career with 45 years of Three Stars from MICHELIN.",
    "At Mantes, his mentor Kl\u00e9ber Alix passed on the foundations of the profession."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/165-michel-guerard",
   "title": "Michel Gu\u00e9rard",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## As one of the founders of contemporary French cuisine, Michel Gu\u00e9rard boasts a record-breaking career with 45 years of Three Stars from MICHELIN.",
    "There, he learned the \"cuisine de palace\" under the guidance of Jean Delaveyne and became a Meilleur Ouvrier de France (Best Craftsman of France) thanks to a delightful almond pithiviers where visual appearance did not overshadow taste and enjoyment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "city_country_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "city_country_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/L'Auberge_du_Pont_de_Collonges",
   "title": "L'Auberge du Pont de Collonges",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef.",
    "Cultural and Culinary Influence",
    "Development Under Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/long-reads/article/2188024/alain-ducasse-plane-crash-changed-course-his-life",
   "title": "Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
    "**Seeing stars** I apprenticed with several top chefs, very different from each other."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/long-reads/article/2188024/alain-ducasse-plane-crash-changed-course-his-life",
   "title": "Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
    "**Seeing stars** I apprenticed with several top chefs, very different from each other.",
    "From Michel Gu\u00e9rard I learned creativity, Gaston Len\u00f4tre pastry, Roger Verg\u00e9 professionalism and Alain Chapel the meaning of natural cooking \u2013 using the original taste of ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/long-reads/article/2188024/alain-ducasse-plane-crash-changed-course-his-life",
   "title": "Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
    "**Seeing stars** I apprenticed with several top chefs, very different from each other.",
    "From Michel Gu\u00e9rard I learned creativity, Gaston Len\u00f4tre pastry, Roger Verg\u00e9 professionalism and Alain Chapel the meaning of natural cooking \u2013 using the original taste of ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/long-reads/article/2188024/alain-ducasse-plane-crash-changed-course-his-life",
   "title": "Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
    "**Seeing stars** I apprenticed with several top chefs, very different from each other.",
    "From Michel Gu\u00e9rard I learned creativity, Gaston Len\u00f4tre pastry, Roger Verg\u00e9 professionalism and Alain Chapel the meaning of natural cooking \u2013 using the original taste of ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/long-reads/article/2188024/alain-ducasse-plane-crash-changed-course-his-life",
   "title": "Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse on the plane crash that changed the course of his life, vegan desserts and Chinese caviar",
    "**Seeing stars** I apprenticed with several top chefs, very different from each other.",
    "From Michel Gu\u00e9rard I learned creativity, Gaston Len\u00f4tre pastry, Roger Verg\u00e9 professionalism and Alain Chapel the meaning of natural cooking \u2013 using the original taste of ingredients."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Albert and Michel Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Gordon Ramsay:** The most famous prot\u00e9g\u00e9."
   ],
   "mentor_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Gordon Ramsay:** The most famous prot\u00e9g\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Gordon Ramsay:** The most famous prot\u00e9g\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Heston Blumenthal",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "mentor_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "period_evidence": null
  },
  {
   "url": "https://daedalusproduction.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "mentor_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Beyond the Kitchen: The Legacy of Mentorship",
    "You can\u2019t talk about this book without talking about the people Marco trained.",
    "- **Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "period_evidence": null
  },
  {
   "url": "https://edibleboston.com/blog/2018/11/19/women-chefs-pass-it-on-each-generation-nourishes-the-next",
   "title": "Women Chefs Pass It On: Each Generation Nourishes the Next",
   "trainee": "Joanne Chang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Women Chefs Pass It On: Each Generation Nourishes the Next",
    "Waiting to join us for a long, lively and laugh-filled discussion are the rest of that three-generation legacy: Joanne Chang, who worked for Adams as pastry chef at Rialto early in her career, and Karen Akunowicz, who until earlier this year was executive chef at Myers + Chang."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill.",
    "# Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "La Pyramide",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "La Pyramide",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "La Pyramide",
    "**La Pyramide** is a historic Relais & Ch\u00e2teaux hotel and Michelin-starred restaurant located in Vienne, France, renowned for its pivotal role in the development of modern French cuisine.[1][2]",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "La Pyramide",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1940s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "La Pyramide",
    "# Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ]
  },
  {
   "url": "http://elizabethonfood.com/content/1319/2/Paul_Bocuse_-_La_Grande_Cuisine.html",
   "title": "three Michelin stars (review by ElizabethOnFood)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Paul Bocuse - La Grande Cuisine",
    "The Bocuses had been chefs in Collonges-au-Mont-d'Or since 1765 when Georges Bocuse sent his son Paul to be apprenticed at Claude Maret's Restaurant de la Soierie in Lyon in 1942."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alessi.com/collections/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alessi.com/collections/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ]
  },
  {
   "url": "https://alessi.com/collections/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "employed",
   "period": "1978",
   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ]
  },
  {
   "url": "https://28ceramics.com/aiwz-lesley-chesterman-the-culinary-perfectionism-of-jo-l-robuchon-michelin-star-restaurants-dishes.html",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon - michelin star restaurants dishes",
   "trainee": "Eric Lipper",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Professional Ceramic Tableware Sets Manufacturer And Wholesaler For Star Hotel & Restaurant Since 1998.",
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon - michelin star restaurants dishes",
    "\"Even the simplest dishes, such as the salad, have more than 20 steps,\" New York chef Eric Lipper wrote in his memoir, 32 egg yolks, this details the time he worked under Robson in the agile era."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfnews.com/going-out/top-chefs-tackle-taste-1.57083",
   "title": "Top Chefs tackle taste",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentored: Gordon Ramsay, Heston Blumenthal, Curtis Stone.",
    "Marco Pierre White His claim to fame: He once made his proteg\u00e9 and now-kitchen-bad-boy Gordon Ramsay cry and at one point was the youngest chef to be awarded three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfnews.com/going-out/top-chefs-tackle-taste-1.57083",
   "title": "Top Chefs tackle taste",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentored: Gordon Ramsay, Heston Blumenthal, Curtis Stone.",
    "Marco Pierre White His claim to fame: He once made his proteg\u00e9 and now-kitchen-bad-boy Gordon Ramsay cry and at one point was the youngest chef to be awarded three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfnews.com/going-out/top-chefs-tackle-taste-1.57083",
   "title": "Top Chefs tackle taste",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentored: Gordon Ramsay, Heston Blumenthal, Curtis Stone.",
    "Marco Pierre White His claim to fame: He once made his proteg\u00e9 and now-kitchen-bad-boy Gordon Ramsay cry and at one point was the youngest chef to be awarded three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfnews.com/going-out/top-chefs-tackle-taste-1.57083",
   "title": "Top Chefs tackle taste",
   "trainee": "Marcus Waering",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentored: The current crop of hot young Brit chefs, including Marcus Waering and Angela Hartnett.",
    "Gordon Ramsay Claim to fame: He stole the reservations book at the restaurant he and Marco Pierre White were working at, laying the blame on White, who was thus passed over for promotion."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfnews.com/going-out/top-chefs-tackle-taste-1.57083",
   "title": "Top Chefs tackle taste",
   "trainee": "Angela Hartnett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentored: The current crop of hot young Brit chefs, including Marcus Waering and Angela Hartnett.",
    "Gordon Ramsay Claim to fame: He stole the reservations book at the restaurant he and Marco Pierre White were working at, laying the blame on White, who was thus passed over for promotion."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/archives/gourmet-buzz-la-pyramide-makes-a-point",
   "title": "Gourmet Buzz: La Pyramide Makes a Point",
   "trainee": "Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gourmet Buzz: La Pyramide Makes a Point",
    "Point attracted quite a few keen apprentices, you may recognize some of the names, Thulier, Bocuse, Chapel, the Troisgros brothers, Outier, Bise!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intelligencer.ca/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intelligencer.ca/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intelligencer.ca/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intelligencer.ca/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/celebrity/marco-pierre-white-slams-masterchef-as-fantasy-and-food-porn.html",
   "title": "Marco Pierre White Slams MasterChef as Fantasy and Food Porn",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White Slams MasterChef as Fantasy and Food Porn",
    "From Harveys to three Michelin stars",
    "He arrived in London with just \u00a37.36, a box of books and a bag of clothes, after classical training as a commis chef with Albert and Michel Roux at the two-Michelin starred La Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Michel_Roux_Jr",
   "title": "Michel Albert Roux Explained",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Albert Roux Explained",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](../Alain_Chapel/) at his hotel and restaurant in [Mionnay](../Mionnay/), in the [Rh\u00f4ne-Alpes](../Rh%c3%b4ne-Alpes/) region near [Lyon](../Lyon/).[1] [3]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Michel_Roux_Jr",
   "title": "Michel Albert Roux Explained",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Albert Roux Explained",
    "## Apprenticeship and training",
    "He then spent two years as a commis de cuisine trainee under [Alain Chapel](../Alain_Chapel/) at his hotel and restaurant in [Mionnay](../Mionnay/), in the [Rh\u00f4ne-Alpes](../Rh%c3%b4ne-Alpes/) region near [Lyon](../Lyon/).[1] [3]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Arnaud Dunand-Sauthier and Ryuki Kawasaki are both masters of classical French cuisine.",
    "Chef Ryuki got his start in the kitchens of the late Paul Bocuse, a legend in the French culinary world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Arnaud Dunand-Sauthier and Ryuki Kawasaki are both masters of classical French cuisine.",
    "\u201cI worked for Robuchon for five years in Tokyo,\u201d recalls Chef Ryuki."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Arnaud Dunand-Sauthier and Ryuki Kawasaki are both masters of classical French cuisine.",
    "He later returned to Paris to work in smaller restaurants, and then was picked by Pierre Gagnaire to work in his restaurants in London then Las Vegas."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Arnaud Dunand-Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Arnaud Dunand-Sauthier and Ryuki Kawasaki are both masters of classical French cuisine.",
    "He left school at 14 to apprentice in the kitchen of another living culinary legend, Marc Veyrat, renowned for his innovative work with aromatic mountain plants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Arnaud Dunand-Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Arnaud Dunand-Sauthier and Ryuki Kawasaki are both masters of classical French cuisine.",
    "Then came a series of respected restaurants around France that ultimately led him to the opulent H\u00f4tel Crillon in Paris and finally to the role of roving chef managing projects for Guy Martin, the chef of Le Grand V\u00e9four, a Paris landmark that first opened its doors in the 18th century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/%7B%7Burl%7D%7D",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/%7B%7Burl%7D%7D",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "After the war he resumed his apprenticeship then joined the three-star Lucas Carton in Paris, working alongside Pierre and Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/%7B%7Burl%7D%7D",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "After the war he resumed his apprenticeship then joined the three-star Lucas Carton in Paris, working alongside Pierre and Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://voodookitchennet.blogspot.com/2009/07/bourdain-white-discuss-chefs-kitchens.html",
   "title": "Bourdain & White discuss chefs, kitchens & The Food Network",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bourdain & White discuss chefs, kitchens & The Food Network",
    "Even if you have never heard of Marco there is every chance you've heard of Mario Batali, [Jamie Oliver](http://www.imdb.com/name/nm0646871/), [Gary Rhodes](http://www.garyrhodes.com/), [Gordon Ramsay](http://www.gordonramsay.com/) and [Heston Blumenthal](http://www.fatduck.co.uk/), they trained and worked with Marco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://voodookitchennet.blogspot.com/2009/07/bourdain-white-discuss-chefs-kitchens.html",
   "title": "Bourdain & White discuss chefs, kitchens & The Food Network",
   "trainee": "Jamie Oliver",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bourdain & White discuss chefs, kitchens & The Food Network",
    "Even if you have never heard of Marco there is every chance you've heard of Mario Batali, [Jamie Oliver](http://www.imdb.com/name/nm0646871/), [Gary Rhodes](http://www.garyrhodes.com/), [Gordon Ramsay](http://www.gordonramsay.com/) and [Heston Blumenthal](http://www.fatduck.co.uk/), they trained and worked with Marco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://voodookitchennet.blogspot.com/2009/07/bourdain-white-discuss-chefs-kitchens.html",
   "title": "Bourdain & White discuss chefs, kitchens & The Food Network",
   "trainee": "Gary Rhodes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bourdain & White discuss chefs, kitchens & The Food Network",
    "Even if you have never heard of Marco there is every chance you've heard of Mario Batali, [Jamie Oliver](http://www.imdb.com/name/nm0646871/), [Gary Rhodes](http://www.garyrhodes.com/), [Gordon Ramsay](http://www.gordonramsay.com/) and [Heston Blumenthal](http://www.fatduck.co.uk/), they trained and worked with Marco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://voodookitchennet.blogspot.com/2009/07/bourdain-white-discuss-chefs-kitchens.html",
   "title": "Bourdain & White discuss chefs, kitchens & The Food Network",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bourdain & White discuss chefs, kitchens & The Food Network",
    "Even if you have never heard of Marco there is every chance you've heard of Mario Batali, [Jamie Oliver](http://www.imdb.com/name/nm0646871/), [Gary Rhodes](http://www.garyrhodes.com/), [Gordon Ramsay](http://www.gordonramsay.com/) and [Heston Blumenthal](http://www.fatduck.co.uk/), they trained and worked with Marco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://voodookitchennet.blogspot.com/2009/07/bourdain-white-discuss-chefs-kitchens.html",
   "title": "Bourdain & White discuss chefs, kitchens & The Food Network",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bourdain & White discuss chefs, kitchens & The Food Network",
    "Even if you have never heard of Marco there is every chance you've heard of Mario Batali, [Jamie Oliver](http://www.imdb.com/name/nm0646871/), [Gary Rhodes](http://www.garyrhodes.com/), [Gordon Ramsay](http://www.gordonramsay.com/) and [Heston Blumenthal](http://www.fatduck.co.uk/), they trained and worked with Marco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Staging_(cooking)",
   "title": "Staging (cooking)",
   "trainee": "Auguste Escoffier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Staging (cooking)",
    "Origins in Traditional Apprenticeships"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Staging_(cooking)",
   "title": "Staging (cooking)",
   "trainee": "Andoni Luis Aduriz",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "By the late 20th century, establishments such as Spain's elBulli, under [Ferran Adri\u00e0](/page/Ferran_Adri\u00e0) from 1987 onward, exemplified this trend, attracting stagiaires from around the world to experiment with [molecular gastronomy](/page/Molecular_gastronomy) precursors; for instance, chef Andoni Luis Aduriz staged there in 1993, crediting the experience with shaping his approach at [Mugaritz](/page/Mugaritz).",
    "# Staging (cooking)",
    "Modern Adoption in Fine Dining"
   ],
   "mentor_evidence": [
    "By the late 20th century, establishments such as Spain's elBulli, under [Ferran Adri\u00e0](/page/Ferran_Adri\u00e0) from 1987 onward, exemplified this trend, attracting stagiaires from around the world to experiment with [molecular gastronomy](/page/Molecular_gastronomy) precursors; for instance, chef Andoni Luis Aduriz staged there in 1993, crediting the experience with shaping his approach at [Mugaritz](/page/Mugaritz).",
    "# Staging (cooking)",
    "Modern Adoption in Fine Dining"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Chudaree Debhakam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Running a MICHELIN-starred kitchen is an arduous task by any measure - arguably even more so if you are a woman in Asia.",
    "Chef Chudaree \"Tam\" Debhakam Chef-owner, Baan Tepa One MICHELIN Star, MICHELIN Guide Thailand 2023",
    "Before the 31-year-old Bangkokian won the hearts of fans as a winner of a cooking competition on television in Thailand, Chef Tam had worked as sous chef at the three-MICHELIN-Starred Blue Hill at Stone Barns in United States that introduced her to the farm-to-table philosophy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Running a MICHELIN-starred kitchen is an arduous task by any measure - arguably even more so if you are a woman in Asia.",
    "Garima Arora Chef-owner, Gaa One MICHELIN Star, MICHELIN Guide Thailand 2023",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Running a MICHELIN-starred kitchen is an arduous task by any measure - arguably even more so if you are a woman in Asia.",
    "Garima Arora Chef-owner, Gaa One MICHELIN Star, MICHELIN Guide Thailand 2023",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Running a MICHELIN-starred kitchen is an arduous task by any measure - arguably even more so if you are a woman in Asia.",
    "Garima Arora Chef-owner, Gaa One MICHELIN Star, MICHELIN Guide Thailand 2023",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-photo-story-sydney-opera-house-massimo-bottura-50-best-chefs.html",
   "title": "50BestTalks the photo story from Sydney Opera House starring Massimo Bottura and 50 Best chefs",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In a line-up presented by journalist and commentator Annabel Crabb, 50 Best superstars Massimo Bottura, Dominique Crenn, Brett Graham and Peter Gilmore spoke about their passions, careers and responsibilities as cooks at the top of their game.",
    "Bottura also shared the story of his time with Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://content.time.com/time/magazine/article/0,9171,903953,00.html",
   "title": "Modern Living: The Simple Lion",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For gourmets, the news was unsettling.",
    "His apprenticeship with Point began at age 21, and Bocuse became a believer in Point\u2019s commandment to protect \u201cthe integrity of the raw product.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "A student of [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier), he was one of the most prominent chefs associated with the *[nouvelle cuisine](Nouvelle_Cuisine)*, which is less opulent and calorific than the traditional *[cuisine classique](Cuisine_classique)*, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "mentor_evidence": [
    "# Paul Bocuse",
    "A student of [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier), he was one of the most prominent chefs associated with the *[nouvelle cuisine](Nouvelle_Cuisine)*, which is less opulent and calorific than the traditional *[cuisine classique](Cuisine_classique)*, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse",
    "A student of [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier), he was one of the most prominent chefs associated with the *[nouvelle cuisine](Nouvelle_Cuisine)*, which is less opulent and calorific than the traditional *[cuisine classique](Cuisine_classique)*, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "## Contributions to French gastronomy"
   ],
   "mentor_evidence": [
    "## Contributions to French gastronomy"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Contributions to French gastronomy"
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "Bocuse was considered an ambassador of modern French cuisine."
   ],
   "mentor_evidence": [
    "Paul Bocuse",
    "Bocuse was considered an ambassador of modern French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse",
    "Bocuse was considered an ambassador of modern French cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "https://hotmagazine.website/a-conversation-with-global-chef-alain-ducasse",
   "title": "A Conversation With Global Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A lain Ducasse is one of the world\u2019s most popular and well-known chefs.",
    "Born in 1956 on a farm in the Landes region, he started his culinary career at 16 in France\u2019s southwest before going on to train with acclaimed chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hotmagazine.website/a-conversation-with-global-chef-alain-ducasse",
   "title": "A Conversation With Global Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A lain Ducasse is one of the world\u2019s most popular and well-known chefs.",
    "Born in 1956 on a farm in the Landes region, he started his culinary career at 16 in France\u2019s southwest before going on to train with acclaimed chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hotmagazine.website/a-conversation-with-global-chef-alain-ducasse",
   "title": "A Conversation With Global Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A lain Ducasse is one of the world\u2019s most popular and well-known chefs.",
    "Born in 1956 on a farm in the Landes region, he started his culinary career at 16 in France\u2019s southwest before going on to train with acclaimed chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hotmagazine.website/a-conversation-with-global-chef-alain-ducasse",
   "title": "A Conversation With Global Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A lain Ducasse is one of the world\u2019s most popular and well-known chefs.",
    "Born in 1956 on a farm in the Landes region, he started his culinary career at 16 in France\u2019s southwest before going on to train with acclaimed chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "White first trained at Hotel St George in Harrogate and then at the Box Tree in Ilkley."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "apprentice",
   "period": "1981",
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "period_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": "apprentice",
   "period": "1981",
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "period_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ]
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffman",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Nico Ladenis",
   "kitchen": "Chez Nico at Ninety Park Lane",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": "Mario Batali",
   "kitchen": "Six Bells public house in the Kings Road",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with Mario Batali as an assistant."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "He has trained chefs including Gordon Ramsay, Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "Wandsworth Common, London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "city_country_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1987 White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately, and his second a year later."
   ],
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "Wandsworth Common, London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "city_country_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1987 White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately, and his second a year later."
   ],
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "Wandsworth Common, London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "city_country_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1987 White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately, and his second a year later."
   ],
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Marco_Pierre_White",
   "title": "Marco Pierre White",
   "trainee": "\u00c9ric Chavot",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "Wandsworth Common, London",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "kitchen_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "city_country_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "In 1987 White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately, and his second a year later."
   ],
   "relationship_evidence": [
    "Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality.",
    "Career",
    "White's prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry and \u00c9ric Chavot."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/najat_kaanache",
   "title": "Najat Kaanache",
   "trainee": "Najat Kaanache",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": "elBulli",
   "city_country": "Catalonia, Spain",
   "relationship": "stagiaire",
   "period": "2010",
   "trainee_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ],
   "mentor_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ],
   "kitchen_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ],
   "city_country_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ],
   "relationship_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ],
   "period_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "In 2010, Najat Kaanache secured a coveted stagiaire position at elBulli in Catalonia, Spain, under the mentorship of Ferran Adri\u00e0, where she immersed herself in the principles of molecular gastronomy and avant-garde culinary innovation."
   ]
  },
  {
   "url": "https://grokipedia.com/page/najat_kaanache",
   "title": "Najat Kaanache",
   "trainee": "Najat Kaanache",
   "mentor": "Thomas Keller",
   "kitchen": "The French Laundry",
   "city_country": "Yountville, California",
   "relationship": "stages",
   "period": null,
   "trainee_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "kitchen_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "city_country_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "relationship_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/najat_kaanache",
   "title": "Najat Kaanache",
   "trainee": "Najat Kaanache",
   "mentor": "Ren\u00e9 Redzepi",
   "kitchen": "Noma",
   "city_country": "Copenhagen",
   "relationship": "stages",
   "period": null,
   "trainee_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "kitchen_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "city_country_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "relationship_evidence": [
    "# Najat Kaanache",
    "## Professional culinary career",
    "### Training at renowned restaurants",
    "Following elBulli, Kaanache continued her global training with stages at other elite establishments, including The French Laundry in Yountville, California, under Thomas Keller, and Noma in Copenhagen, led by Ren\u00e9 Redzepi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://breadfurstblog.substack.com/p/ignorance-is-strength",
   "title": "Ignorance is Strength",
   "trainee": "Michel Richard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Ignorance is Strength",
    "A latecomer\u2019s education in kitchens, craft, and humility",
    "Soon he was discovered by **Gaston Len\u00f4tre**, one of France\u2019s most celebrated pastry chefs, who made Michel his apprentice and quickly came to rely on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/tw/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u50b3\u8a18 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Alain Ducasse Biography Book**",
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/tw/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u50b3\u8a18 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Alain Ducasse Biography Book**",
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://strathmoreliving.blogspot.com/2008/10/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months.",
    "Alain Ducasse was born in 1956 on a farm in Castel-Sarrazin in southwestern France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://strathmoreliving.blogspot.com/2008/10/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known.",
    "Alain Ducasse was born in 1956 on a farm in Castel-Sarrazin in southwestern France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/washington/washington-dc/article/dining-out/per-se-chefs-gaon-collaboration",
   "title": "Per Se Keeps Chefs Coming Back for More",
   "trainee": "Corey Chow",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Per Se Keeps Chefs Coming Back for More",
    "Chef de cuisine Corey Chow has had a similar experience at the lauded restaurant, joining the team in 2007 as a commis, then rising to chef de partie and sous chef in the summer of 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://handlebar-online.com/articles/did-alain-ducasse-attend-culinary-school",
   "title": "Did Alain Ducasse attend culinary school?",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Did Alain Ducasse attend culinary school?",
    "How old was Alain Ducasse when he started cooking?",
    "At 16, the young cook entered a restaurant in France\u2019s southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Nakamura Norihiro",
   "kitchen": "Tokyu Harvest Club Tateshina",
   "city_country": "Tateshina, Japan",
   "relationship": "trained",
   "period": "between the ages of 15 and 19",
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The chef there was Nakamura Norihiro, who passed away a few years ago."
   ],
   "kitchen_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The first place I applied to was a Nagano members-only hotel called Tokyu Harvest Club Tateshina."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The chef there was Nakamura Norihiro, who passed away a few years ago."
   ],
   "period_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "Between the ages of 15 and 19 I had enough scoldings to last a lifetime [laughs]."
   ]
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Shimizu Ikuo",
   "kitchen": null,
   "city_country": "Tokyo, Japan",
   "relationship": "trained",
   "period": "just under two years",
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ],
   "period_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He introduced me to the chef Shimizu Ikuo and I trained with him in Tokyo for just under two years."
   ]
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Gilles Goujon",
   "kitchen": "L\u2019Auberge du Vieux Puits",
   "city_country": "Languedoc-Roussillon, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "kitchen_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "It was a one-star (now three-star) restaurant run by chef Gilles Goujon and I was a kitchen manager."
   ],
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Alain Ducasse",
   "kitchen": "Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e",
   "city_country": "Paris, France",
   "relationship": "sous-chef",
   "period": "seven years in total",
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He worked in various restaurants across the country, as a sous-chef to Alain Ducasse in Paris (the maestro of French cuisine), then in 2011 opened his own Restaurant Kei."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He worked in various restaurants across the country, as a sous-chef to Alain Ducasse in Paris (the maestro of French cuisine), then in 2011 opened his own Restaurant Kei."
   ],
   "kitchen_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He worked in various restaurants across the country, as a sous-chef to Alain Ducasse in Paris (the maestro of French cuisine), then in 2011 opened his own Restaurant Kei."
   ],
   "period_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "I was at Plaza Ath\u00e9n\u00e9e for seven years in total and as sous-chef for four of those."
   ]
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "kitchen": "Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e",
   "city_country": "Paris, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "The first thing I learned from Pi\u00e8ge was why a restaurant has so many staff."
   ],
   "kitchen_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://japanpolicyforum.jp/culture/pt2020062309514910462.html",
   "title": "A Fifteen-year-old\u2019s Journey to Becoming a Three-Michelin-Star French Chef \u2014 My gratitude toward earlier chefs who built trust in Japanese people\u2019s ability to do good work in France",
   "trainee": "Kobayashi Kei",
   "mentor": "Christophe Moret",
   "kitchen": "Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e",
   "city_country": "Paris, France",
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He invited me to go with him, but I stayed behind at Plaza Ath\u00e9n\u00e9e to work as a sous-chef to the new chef, Christophe Moret (currently at the Shangri-La Hotel)."
   ],
   "mentor_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He invited me to go with him, but I stayed behind at Plaza Ath\u00e9n\u00e9e to work as a sous-chef to the new chef, Christophe Moret (currently at the Shangri-La Hotel)."
   ],
   "kitchen_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "city_country_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "In 2003, I started at the three-star Restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e in Paris."
   ],
   "relationship_evidence": [
    "Kobayashi Kei, Chef and Owner of Restaurant Kei",
    "He invited me to go with him, but I stayed behind at Plaza Ath\u00e9n\u00e9e to work as a sous-chef to the new chef, Christophe Moret (currently at the Shangri-La Hotel)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/5-questions-with-yosuke-suga",
   "title": "5 Questions with Yosuke Suga",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 5 Questions with Yosuke Suga",
    "Yosuke Suga joined the Joel Robuchon Group in at the age of 25 as a personal assistant to Joel Robuchon, helping the latter on his television shows, in his food laboratory, and accompanying him to Germany, Bangkok, Singapore and Chicago for private events."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "Since then French cuisine has marched forward thanks to chefs like Alain Ducasse (who worked with Alain Chapel who worked with Point) who have refined it further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "Since then French cuisine has marched forward thanks to chefs like Alain Ducasse (who worked with Alain Chapel who worked with Point) who have refined it further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Massimo Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "And some, like Mauro Colagreco and Massimo Bottura have actually worked with Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "And some, like Mauro Colagreco and Massimo Bottura have actually worked with Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "Chefs like Massimo Bottura who worked with Adria found the confidence to stop Frenchifying Italian food and discovered their own voices."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Gaggan Anand",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "Gaggan Anand who trained with Adria came to Bangkok and also refused to Frenchify Indian food as Michelin-starred Indian restaurants abroad had done till that point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/opinion/the-taste-by-vir-sanghvi-legendary-european-chefs-and-why-their-contributions-are-important-101714446396999.html",
   "title": "The Taste by Vir Sanghvi: Legendary European chefs and why their contributions are important",
   "trainee": "Rene Redzepi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Even if you have no real interest in food, you have probably heard of Noma in Copenhagen.",
    "The most influential of the El Bulli alumni was Rene Redzepi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "training",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Father of that movement called nouvelle cuisine that had thousands of imitators, his training was initially alongside the chef ClaudeMaretinhisrestaurantSoierie,inLyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": "M\u00eare Braizer",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Col de L\u00faere",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "learning",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse"
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1950s",
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Paul Bocuse",
    "Duringthe1950s,hecompletedhisapprenticeshipundertheguidanceoftheGreatChefFernandPoint."
   ]
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": "Kleber Alix",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": "Kleber Alix",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": "Mantes-La-Jolie",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "Gu\u00e9rard apprenticed at the pastry shop of Kleber Alix in Mantes-La-Jolie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": "Maxim's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": "Hotel de Crillon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "Michel Guerard",
    "He worked in several Parisian restaurants, including theMaxim's, and in 1958 he won the Meilleur Ouvrier de France Patisserie (Best Pastry Baker of France), while working as a chef. pastry chef at the Hotel de Crillon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": "H\u00f4tel du Golf",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Normandy, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "learning",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers"
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": "Gaston Richard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": "Lucas Carton",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": "Gaston Richard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": "Lucas Carton",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Once they obtained their CAP diploma, they worked together at the 'Lucas Carton', a prestigious restaurant in the Place de la Madeleine, Paris, with the\n\ngreat chef cook Gaston Richard."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "The three work together in the prestigious restaurant 'La Pyramide' in Vienne near Lyon, for the great chef Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": "Maxim's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "entered",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": "H\u00f4tel de Crillon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "entered",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "Before returningto Roanne to help and succeed his father Pierre, Pierre enters 'Maxim\n\n\u2019\n\ns', and Jean the 'H\u00f4tel de Crillon'."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": "Fredy Girardet",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "working",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scribd.com/document/966050503/CONCEPTS-Guidelines-and-Exponents-of-The-Nouvelle-Cuisine",
   "title": "Paul Bocuse and Michel Gu\u00e9rard: Nouvelle Cuisine | PDF | Cooking | Foods",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "working",
   "period": null,
   "trainee_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "CONCEPTOS, LINEAMIENTOS Y EXPONENTES EN LA NOUVELLE",
    "The Troisgros Brothers",
    "First, Michel Troisgros graduated from the hotel school in Grenoble and then traveled the world with his wife to learn the trade andworking with the most famous chefs like Fredy Girardet or Michel Gu\u00e9rard."
   ],
   "period_evidence": null
  },
  {
   "url": "https://admin.foodgawker.com/track/144841/aHR0cDovL3d3dy5rZXZpbmVhdHMuY29tLzIwMDkvMDYvam9lbC1yb2J1Y2hvbi1sYXMtdmVnYXMtbnYtMi5odG0",
   "title": "Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
   "trainee": "Kamel Guechida",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
    "Helming the kitchen was Jamin-alumnus Claude Le Tohic, who, like Robuchon, was a *Meilleur Ouvrier de France* winner (in 2004).",
    "Chef de Cuisine was Tomonori Danzaki, who worked with Robuchon in Tokyo and in Paris, and Executive Pastry Chef was Kamel Guechida, who worked under Fredy Girardet at Restaurant de Crissier in Switzerland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://admin.foodgawker.com/track/144841/aHR0cDovL3d3dy5rZXZpbmVhdHMuY29tLzIwMDkvMDYvam9lbC1yb2J1Y2hvbi1sYXMtdmVnYXMtbnYtMi5odG0",
   "title": "Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
   "trainee": "Tomonori Danzaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
    "Helming the kitchen was Jamin-alumnus Claude Le Tohic, who, like Robuchon, was a *Meilleur Ouvrier de France* winner (in 2004).",
    "Chef de Cuisine was Tomonori Danzaki, who worked with Robuchon in Tokyo and in Paris, and Executive Pastry Chef was Kamel Guechida, who worked under Fredy Girardet at Restaurant de Crissier in Switzerland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Albert and Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Albert and Michel Roux",
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": "La Tante Claire",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": "Le Manoir",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "kitchen_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Gordon Ramsay:** The most famous prot\u00e9g\u00e9. Marco once made him cry in the kitchen."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Gordon Ramsay:** The most famous prot\u00e9g\u00e9. Marco once made him cry in the kitchen."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Heston Blumenthal",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://familinx.org/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "mentor_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "- **Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2011/apr/21/roux-brothers-influence-britain",
   "title": "How the Roux family educated the British palate",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How the Roux family educated the British palate",
    "Marco Pierre White was, like Ramsay, a Roux trainee."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://content.ucpress.edu/title/9780520391499/9780520391499_historycookbooks.pdf",
   "title": "Notaker-A History of Cookbooks.indd",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A few pioneers have had great infl uence.",
    "Eug\u00e9nie (\u201cM\u00e8re\u201d) Brazier, for \nexample, received three Michelin stars in 1933 and took in Paul Bocuse as a young \ncommis in 1946."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://content.ucpress.edu/title/9780520391499/9780520391499_historycookbooks.pdf",
   "title": "Notaker-A History of Cookbooks.indd",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A few pioneers have had great infl uence.",
    "Eug\u00e9nie (\u201cM\u00e8re\u201d) Brazier, for \nexample, received three Michelin stars in 1933 and took in Paul Bocuse as a young \ncommis in 1946."
   ],
   "mentor_evidence": [
    "A few pioneers have had great infl uence.",
    "Eug\u00e9nie (\u201cM\u00e8re\u201d) Brazier, for \nexample, received three Michelin stars in 1933 and took in Paul Bocuse as a young \ncommis in 1946."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": "Eric Lanlard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": null,
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "UK",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/eric-lanlard",
   "title": "Pastry Chef to The Stars: Eric Lanlard",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1989",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Eric Lanlard was previously a chef for the French Navy, and moved to the UK in 1989 to work for legendary UK-based compatriot chefs Albert and Michel Roux.",
    "# Pastry Chef to The Stars: Eric Lanlard"
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/how-heston-blumenthal-defined-modern-gastronomy.html",
   "title": "The Fat Duck at 25 how Heston Blumenthal defined modern gastronomy",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After a short stint cooking in Oxfordshire with Raymond Blanc and an even shorter one with Marco Pierre-White, Blumenthal acknowledged that a career working for other chefs was not for him.",
    "***Named The World\u2019s Best Restaurant in 2005 and now a [Best of the Best](https://www.theworlds50best.com/Best-of-the-best) hall of famer, Heston Blumenthal\u2019s [The Fat Duck](https://www.theworlds50best.com/discovery/Establishments/UK/Bray/The-Fat-Duck.html) changed the course of restaurants and our understanding of food forever."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/how-heston-blumenthal-defined-modern-gastronomy.html",
   "title": "The Fat Duck at 25 how Heston Blumenthal defined modern gastronomy",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After a short stint cooking in Oxfordshire with Raymond Blanc and an even shorter one with Marco Pierre-White, Blumenthal acknowledged that a career working for other chefs was not for him.",
    "***Named The World\u2019s Best Restaurant in 2005 and now a [Best of the Best](https://www.theworlds50best.com/Best-of-the-best) hall of famer, Heston Blumenthal\u2019s [The Fat Duck](https://www.theworlds50best.com/discovery/Establishments/UK/Bray/The-Fat-Duck.html) changed the course of restaurants and our understanding of food forever."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Louis_Outhier",
   "title": "Louis Outhier",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Outhier trained under [Fernand Point](Fernand_Point) at [La Pyramide](La_Pyramide), at the same time as Jean Troisgros and [Paul Bocuse](Paul_Bocuse).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Louis_Outhier",
   "title": "Louis Outhier",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Louis Outhier",
    "## Career",
    "Working with then [Prot\u00e9g\u00e9](Prot%C3%A9g%C3%A9)[Jean-Georges Vongerichten](Jean-Georges_Vongerichten),[3] he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, [Bangkok](Bangkok), and [Osaka](Osaka)) as a consulting executive chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailybeast.com/how-cesar-ritz-and-auguste-escoffier-created-the-modern-hotel-restaurant",
   "title": "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
   "trainee": "Jean Giroux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
    "Giroux had been good, but Ritz remembered something: the chef had often sung the praises of his master in Paris, at the Petit Moulin Rouge restaurant, a man named Auguste Escoffier, who\u2019d taught him everything he knew."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailybeast.com/how-cesar-ritz-and-auguste-escoffier-created-the-modern-hotel-restaurant",
   "title": "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
   "trainee": null,
   "mentor": "Auguste Escoffier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
    "Giroux had been good, but Ritz remembered something: the chef had often sung the praises of his master in Paris, at the Petit Moulin Rouge restaurant, a man named Auguste Escoffier, who\u2019d taught him everything he knew."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailybeast.com/how-cesar-ritz-and-auguste-escoffier-created-the-modern-hotel-restaurant",
   "title": "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
   "trainee": null,
   "mentor": null,
   "kitchen": "Petit Moulin Rouge",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
    "Giroux had been good, but Ritz remembered something: the chef had often sung the praises of his master in Paris, at the Petit Moulin Rouge restaurant, a man named Auguste Escoffier, who\u2019d taught him everything he knew."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailybeast.com/how-cesar-ritz-and-auguste-escoffier-created-the-modern-hotel-restaurant",
   "title": "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
    "Giroux had been good, but Ritz remembered something: the chef had often sung the praises of his master in Paris, at the Petit Moulin Rouge restaurant, a man named Auguste Escoffier, who\u2019d taught him everything he knew."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailybeast.com/how-cesar-ritz-and-auguste-escoffier-created-the-modern-hotel-restaurant",
   "title": "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How C\u00e9sar Ritz & Auguste Escoffier Created the Modern Hotel Restaurant",
    "Giroux had been good, but Ritz remembered something: the chef had often sung the praises of his master in Paris, at the Petit Moulin Rouge restaurant, a man named Auguste Escoffier, who\u2019d taught him everything he knew."
   ],
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-1988-02-05-ca-27463-story.html",
   "title": "RESTAURANTS : French Cuisine at Its Lofty Best in Wine Cellar",
   "trainee": "Jean Banchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Newporter Resort has engaged the services of one of Point\u2019s star pupils, Jean Banchet of Le Francais in Wheeling, Ill., to develop the menu for its Wine Cellar restaurant.",
    "Fernand Point, who died in 1956, was the most influential chef of his time and arguably the greatest to live in this century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-1988-02-05-ca-27463-story.html",
   "title": "RESTAURANTS : French Cuisine at Its Lofty Best in Wine Cellar",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point\u2019s restaurant, La Pyramide, in Vienne, France, was * the* temple of gastronomy during the master\u2019s day, and it produced many of the chefs who are today\u2019s giants of French cuisine: Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros.",
    "Fernand Point, who died in 1956, was the most influential chef of his time and arguably the greatest to live in this century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-1988-02-05-ca-27463-story.html",
   "title": "RESTAURANTS : French Cuisine at Its Lofty Best in Wine Cellar",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point\u2019s restaurant, La Pyramide, in Vienne, France, was * the* temple of gastronomy during the master\u2019s day, and it produced many of the chefs who are today\u2019s giants of French cuisine: Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros.",
    "Fernand Point, who died in 1956, was the most influential chef of his time and arguably the greatest to live in this century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-1988-02-05-ca-27463-story.html",
   "title": "RESTAURANTS : French Cuisine at Its Lofty Best in Wine Cellar",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point\u2019s restaurant, La Pyramide, in Vienne, France, was * the* temple of gastronomy during the master\u2019s day, and it produced many of the chefs who are today\u2019s giants of French cuisine: Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros.",
    "Fernand Point, who died in 1956, was the most influential chef of his time and arguably the greatest to live in this century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-1988-02-05-ca-27463-story.html",
   "title": "RESTAURANTS : French Cuisine at Its Lofty Best in Wine Cellar",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Point\u2019s restaurant, La Pyramide, in Vienne, France, was * the* temple of gastronomy during the master\u2019s day, and it produced many of the chefs who are today\u2019s giants of French cuisine: Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros.",
    "Fernand Point, who died in 1956, was the most influential chef of his time and arguably the greatest to live in this century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://o.canada.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://o.canada.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "Another of his famous apprentices, [Gordon Ramsay posted](https://twitter.com/GordonRamsay/status/1026487612104736768): \u201cWe\u2019ve Lost The God Father of Michelin the most decorated Chef in the World, he kept all of us on our toes! Even when we were sleeping! Merci Chef, God Bless.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://popcultureuk.co.uk/politics/marco-pierre-white-profile",
   "title": "Marco Pierre White \u2013 Net Worth, Age, and Michelin Star Exit",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White \u2013 Net Worth, Age, and Michelin Star Exit",
    "Early Life and Training",
    "He began working as a commis chef at Le Gavroche under Albert and Michel Roux, two of the most influential figures in French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://popcultureuk.co.uk/politics/marco-pierre-white-profile",
   "title": "Marco Pierre White \u2013 Net Worth, Age, and Michelin Star Exit",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What Is the Relationship Between Marco Pierre White and Gordon Ramsay?",
    "The Mentor-Student Dynamic"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Jacques-Pepin",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Jacques-Pepin",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": null,
   "mentor": "Lucien Diat",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Jacques-Pepin",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": null,
   "mentor": null,
   "kitchen": "Plaza Ath\u00e9n\u00e9e",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Jacques-Pepin",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Jacques-Pepin",
   "title": "Jacques Pepin | Wife, Foundation, Books, Television Shows, Julia Child, Biography, & Facts",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Top Questions",
    "## Early life and career in France",
    "A few years later, at 17, P\u00e9pin moved to [Paris](https://www.britannica.com/place/Paris) and worked in renowned French restaurants, including Plaza Ath\u00e9n\u00e9e (where he trained under chef Lucien Diat), Maxim\u2019s, and Fouquet\u2019s."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/behind-every-successful-chef-is-mum",
   "title": "What do some of the world's top chefs have in common?",
   "trainee": "Ra\u00fcl Balam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What do some of the world's top chefs have in common?",
    "**Having trained at two of Spain\u2019s three-Michelin-starred food temples** - briefly at Pedro Subijana\u2019s Akelarre in San Sebastian, and his mum\u2019s Sant Pau - Balam now oversees the day-to-day operations as executive chef of two Michelin-starred Moments in Barcelona\u2019s Mandarin Oriental Hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/features/behind-every-successful-chef-is-mum",
   "title": "What do some of the world's top chefs have in common?",
   "trainee": "Ra\u00f1l Balam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What do some of the world's top chefs have in common?",
    "**Having trained at two of Spain\u2019s three-Michelin-starred food temples** - briefly at Pedro Subijana\u2019s Akelarre in San Sebastian, and his mum\u2019s Sant Pau - Balam now oversees the day-to-day operations as executive chef of two Michelin-starred Moments in Barcelona\u2019s Mandarin Oriental Hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://time.com/archive/6837777/modern-living-the-simple-lion",
   "title": "Modern Living: The Simple Lion",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His apprenticeship with Point began at age 21, and Bocuse became a believer in Point\u2019s commandment to protect \u201cthe integrity of the raw product.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nationthailand.com/perspective/30337468",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": "Kazunori Nakatani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "When Japanese cook Kazunori Nakatani talks about his mentor Paul Bocuse, the legendary French chef who died last week, he still uses the present tense: \u201cFor us he is a god!\u201d",
    "\u201cHe left us his philosophy, the way he thought about cooking,\u201d says Nakatani, who did several training sessions in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nationthailand.com/perspective/30337468",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "When Japanese cook Kazunori Nakatani talks about his mentor Paul Bocuse, the legendary French chef who died last week, he still uses the present tense: \u201cFor us he is a god!\u201d",
    "\u201cHe left us his philosophy, the way he thought about cooking,\u201d says Nakatani, who did several training sessions in Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nationthailand.com/perspective/30337468",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": null,
   "mentor": null,
   "kitchen": "Institut Paul Bocuse",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "But he has a special legacy in Japan, where many local chefs trained at his Institut Paul Bocuse, near Lyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nationthailand.com/perspective/30337468",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "But he has a special legacy in Japan, where many local chefs trained at his Institut Paul Bocuse, near Lyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nationthailand.com/perspective/30337468",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "But he has a special legacy in Japan, where many local chefs trained at his Institut Paul Bocuse, near Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.co.uk/2013/01/signatures-pommes-puree-robuchon.html",
   "title": "Signatures: Pommes Puree (Robuchon)",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes.",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.co.uk/2013/01/signatures-pommes-puree-robuchon.html",
   "title": "Signatures: Pommes Puree (Robuchon)",
   "trainee": "Benoit Guichard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes.",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.co.uk/2013/01/signatures-pommes-puree-robuchon.html",
   "title": "Signatures: Pommes Puree (Robuchon)",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes.",
    "For nearly fifteen years he ran the toughest kitchen in town - who's starred alumni included Eric Ripert, Benoit Guichard and a youthful Gordon Ramsay (who famously had a plate of langoustine ravioli thrown at him when he messed up the dish)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.co.uk/2013/01/signatures-pommes-puree-robuchon.html",
   "title": "Signatures: Pommes Puree (Robuchon)",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Another post in my [occassional series](http://morecookbooksthansense.blogspot.co.uk/2012/11/signatures-black-cod-with-miso-nobu.html) on famous chefs and their signature dishes.",
    "Actually the best version of the recipe I have isn't written by Robuchon or Wells at all, but by British chef [Tom Aikens](http://www.tomaikens.co.uk/), who worked with Robuchon just before his first retirement."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Why The Devil in the Kitchen is Still Controversial",
    "He worked under the greats: Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, and Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Gordon Ramsay:** The most famous prot\u00e9g\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Heston Blumenthal:** The mad scientist of Fat Duck fame also spent time under Marco's wing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pupjunkies.com/the-real-story-behind-marco-pierre-white-and-the-devil-in-the-kitchen-21i3",
   "title": "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Real Story Behind Marco Pierre White and The Devil in the Kitchen",
    "Beyond the Kitchen: The Legacy of Mentorship",
    "**Mario Batali:** Before his own fall from grace, Batali was part of the crew that saw Marco\u2019s intensity firsthand."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theoldie.co.uk/blog/rip-michel-roux-1941-2020",
   "title": "RIP Michel Roux (1941-2020) - The Oldie",
   "trainee": "Rowley Leigh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux, the chef and restaurateur extraordinaire, has died.",
    "Fellow chef Rowley Leigh remembers learning his trade under the watchful eyes of Roux and his brothers In 1977, I replied to an advertisement in the Evening Standard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://food.wikisort.org/researcher/en/Researcher/Paul_Bocuse",
   "title": "Paul Bocuse - Researcher - food.wikisort.org",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "**Paul Bocuse** (French pronunciation: \u200b[p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018)[1] was a French chef based in [Lyon](//world.wikisort.org/france/en/France/Lyon) who was known for the high quality of his restaurants and his innovative approaches to cuisine.",
    "He had been apprenticed to [Fernand Point](//food.wikisort.org/researcher/en/Researcher/Fernand_Point), a master of classic French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rooksanahossenally/2016/02/03/the-story-behind-the-michelin-stars-an-interview-with-alain-ducasse",
   "title": "The Story Behind the Michelin Stars: An Interview With Alain Ducasse, France's Most Famous Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Can you tell me a bit about where you\u2019re from and how you started as a chef?",
    "I first trained at Michel Gu\u00e9rard\u2019s restaurant and then with Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rooksanahossenally/2016/02/03/the-story-behind-the-michelin-stars-an-interview-with-alain-ducasse",
   "title": "The Story Behind the Michelin Stars: An Interview With Alain Ducasse, France's Most Famous Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Can you tell me a bit about where you\u2019re from and how you started as a chef?",
    "I first trained at Michel Gu\u00e9rard\u2019s restaurant and then with Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rooksanahossenally/2016/02/03/the-story-behind-the-michelin-stars-an-interview-with-alain-ducasse",
   "title": "The Story Behind the Michelin Stars: An Interview With Alain Ducasse, France's Most Famous Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Can you tell me a bit about where you\u2019re from and how you started as a chef?",
    "Working then with Roger Verg\u00e9, I discovered Provencal cuisine, which is one of the many versions of the Mediterranean cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/gaming/marco-pierre-white-ramsay-blumenthal-reunite-for-bbc-series.html",
   "title": "Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harvey's",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": "early in his career",
   "trainee_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ],
   "mentor_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ],
   "city_country_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ],
   "relationship_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ],
   "period_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for BBC series",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography *Humble Pie*."
   ]
  },
  {
   "url": "https://andrewnurnberg.com/authors/michel-roux-jr",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family.",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone",
    "He wrote to her asking for work experience, did a trial, and was offered a three-year apprenticeship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Christina Blevins",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Christina Blevins, 28, from Lurgan, Co Armagh",
    "Then she joined the aforementioned trailblazing chef Clare Smyth at her three-star restaurant Core, staying for seven years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "David Condon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "David Condon, 29, from Maynooth, Co Kildare",
    "After applying to every Michelin-starred spot in the city, ABaC, a three-star restaurant led by Jordi Cruz, gave him a chance."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Claire O\u2019Halloran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Claire O\u2019Halloran, 37, from Navan, Co Meath",
    "She also trained with chef Saori Ichihara, celebrated for Japanese fine dining, and even opened her own place serving modern Irish food."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Eoghan Coady",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Eoghan Coady, 36, from Blanchardstown, Dublin",
    "He went on to work at Locks Brasserie before heading to Copenhagen in 2015, landing a role at one Michelin-starred Studio with Torsten Vildgaard, \u201cafter pestering him on Instagram\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://staging.irishtimes.com/food/2025/11/05/life-as-an-irish-chef-in-a-michelin-kitchen-abroad-i-appreciate-the-relentless-pursuit-of-perfection",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Tadhg Lennon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "For many [chefs](https://www.irishtimes.com/food/restaurants/), a [Michelin](https://www.irishtimes.com/tags/michelin/) star is the ultimate accolade, recognition that can define a career.",
    "Tadhg Lennon, 26, from Glasnevin, Dublin",
    "Back in Dublin, Lennon spent time at Michelin-starred Chapter One under Eric Matthews, before returning to London to join Gill again."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/paco-ruano-of-one-to-watch-winner-alcalde-is-changing-perceptions-of-guadalajara.html",
   "title": "Paco Ruano of One To Watch winner Alcalde is changing perceptions of Guadalajara",
   "trainee": "Francisco \u2018Paco\u2019 Ruano",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Francisco \u2018Paco\u2019 Ruano** is the chef and co-owner of **[Alcalde](http://www.alcalde.com.mx/pages/cocina/)**, newly announced as the winner of **[Latin America\u2019s One To Watch Award](http://www.theworlds50best.com/latinamerica/en/Awards-Pages/one-to-watch-award.html)**, sponsored by **[Glenmorangie](http://www.theworlds50best.com/latinamerica/en/Sponsors/glenmorangie.html)**.*",
    "Francisco \u2018Paco\u2019 Ruano",
    "So where did you learn to cook?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfrebuild-ylvlj.projectbeta.co.uk/marco-pierre-white",
   "title": "Marco Pierre White",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/features/mume-new-chef-ernest-toh-sg",
   "title": "Singaporean Ernest Toh is the New Head Chef of One-MICHELIN-Starred Restaurant MUME",
   "trainee": "Ernest Toh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Singaporean Ernest Toh is the New Head Chef of One-MICHELIN-Starred Restaurant MUME",
    "Under his mentorship, Toh was offered an apprentice position at Stroobant\u2019s two-MICHELIN-starred restaurant [Saint Pierre](https://guide.michelin.com/sg/en/singapore-region/singapore/restaurant/saint-pierre)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Chapel ( French pronunciation: [ al\u025b\u0303 \u0283ap\u025bl]; 30 December 1937 \u2013 10 July 1990) was a French chef, credited with being one of the originators of nouvelle cuisine.",
    "There Alain Chapel received his first training."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Chapel ( French pronunciation: [ al\u025b\u0303 \u0283ap\u025bl]; 30 December 1937 \u2013 10 July 1990) was a French chef, credited with being one of the originators of nouvelle cuisine.",
    "The attraction was also as great for young chefs, who sought the opportunity to work with Chapel \u2013 these included Michel Roux Jr."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thecelebpost.com/news/84059-gordon-ramsay-reunites-with-former-rival-marco-pierre-white-for-new-bbc-series",
   "title": "Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay reunites with former rival Marco Pierre White for new BBC series",
    "Ramsay trained under White at Harveys in London during the 1980s, a relationship that later deteriorated into one of the most publicized rivalries in the culinary world."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": "Rodolfo Guzm\u00e1n",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": "Andr\u00e9s Madrigal",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2003",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": "Rodolfo Guzm\u00e1n",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": "Luis Andoni",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": null,
   "kitchen": "Mugaritz",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/rodolfo-guzman-latin-americas-50-best-restaurants-icon-award.html",
   "title": "The icons behind the icon Rodolfo Guzmns greatest inspirations",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Basque Country, Spain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "From the performance of a Chilean tennis star to Basque legend Bittor Arguinzoniz's skill and passion, Borag\u00f3's chef-owner shares his greatest inspirations.",
    "Rodolfo Guzm\u00e1n, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down.",
    "Below, the chef reflects on his formative influences and the people behind his many successes.",
    "\"My first experience in Europe was working with Andr\u00e9s Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistr\u00f3] in 2003, and later with Luis Andoni [chef at the Basque Country's [Mugaritz](https://www.theworlds50best.com/discovery/Establishments/Spain/Errenteria/Mugaritz.html), No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time.\""
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Eug\u00e9nie \u2018Mother\u2019 Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/paul-bocuse",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse Paul Bocuse is an icon of French gastronomy.",
    "His first mentor was Eug\u00e9nie \u2018Mother\u2019 Brazier, who became the first woman to earn three Michelin stars, and later he worked in Paris under the father of modern French cuisine, Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Benoit-Violier",
   "title": "Beno\u00eet Violier | French-born chef and restaurateur",
   "trainee": "Beno\u00eet Violier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French-born chef and restaurateur Beno\u00eet Violier, French-born chef and restaurateur (born Aug. 22, 1971, Saintes, Charente-Maritime, France\u2014died Jan. 31, 2016, Crissier, Switz.), was head chef from 2012 of Restaurant de l\u2019H\u00f4tel de Ville, a Michelin Guide three-star establishment in Crissier, near Lausanne, Switz., that reflected the 44-year-old chef\u2019s exquisite attention to detail and relentless demand for perfection in both the service and the cuisine.",
    "He trained at restaurants in Paris (1991\u201396) before joining (1996) the kitchen staff at l\u2019H\u00f4tel de Ville under famed Swiss chef Fr\u00e9dy Girardet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Benoit-Violier",
   "title": "Beno\u00eet Violier | French-born chef and restaurateur",
   "trainee": "Beno\u00eet Violier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French-born chef and restaurateur Beno\u00eet Violier, French-born chef and restaurateur (born Aug. 22, 1971, Saintes, Charente-Maritime, France\u2014died Jan. 31, 2016, Crissier, Switz.), was head chef from 2012 of Restaurant de l\u2019H\u00f4tel de Ville, a Michelin Guide three-star establishment in Crissier, near Lausanne, Switz., that reflected the 44-year-old chef\u2019s exquisite attention to detail and relentless demand for perfection in both the service and the cuisine.",
    "He trained at restaurants in Paris (1991\u201396) before joining (1996) the kitchen staff at l\u2019H\u00f4tel de Ville under famed Swiss chef Fr\u00e9dy Girardet."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Benoit-Violier",
   "title": "Beno\u00eet Violier | French-born chef and restaurateur",
   "trainee": "Beno\u00eet Violier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French-born chef and restaurateur Beno\u00eet Violier, French-born chef and restaurateur (born Aug. 22, 1971, Saintes, Charente-Maritime, France\u2014died Jan. 31, 2016, Crissier, Switz.), was head chef from 2012 of Restaurant de l\u2019H\u00f4tel de Ville, a Michelin Guide three-star establishment in Crissier, near Lausanne, Switz., that reflected the 44-year-old chef\u2019s exquisite attention to detail and relentless demand for perfection in both the service and the cuisine.",
    "He trained at restaurants in Paris (1991\u201396) before joining (1996) the kitchen staff at l\u2019H\u00f4tel de Ville under famed Swiss chef Fr\u00e9dy Girardet.",
    "The following year Girardet sold the restaurant to Philippe Rochat, who served as a mentor to Violier and advanced his prot\u00e9g\u00e9 to sous-chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Benoit-Violier",
   "title": "Beno\u00eet Violier | French-born chef and restaurateur",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Paul Bocuse, French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family\u2019s failing hotel-restaurant in Collonges, near Lyon, in 1959."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Biography Alain Ducasse (French: [al\u025b\u0303 dykas]; born 13 September 1956) is a Mon\u00e9gasque chef.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Frenchman Daniel Boulud, 60, is one of the world\u2019s foremost chefs.",
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": null,
   "mentor": "Georges Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ]
  },
  {
   "url": "https://wbpstars.com/restaurant/loasis",
   "title": "L'Oasis restaurant review \u2014 WBP Stars",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wbpstars.com/restaurant/loasis",
   "title": "L'Oasis restaurant review \u2014 WBP Stars",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wbpstars.com/restaurant/loasis",
   "title": "L'Oasis restaurant review \u2014 WBP Stars",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Louis Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wbpstars.com/restaurant/loasis",
   "title": "L'Oasis restaurant review \u2014 WBP Stars",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During the 1980s the famous Chef Jean-Georges Vongerichten was the prot\u00e9g\u00e9 of Louis Outhier and St\u00e9phane Raimbault, who runs L\u2019Oasis today together with his siblings Antoine and Fran\u00e7ois Raimbault."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://afoodieworld.com/blog/2026/01/30/julien-tongourian-joel-robuchon-2026",
   "title": "Julien Tongourian shares why Jo\u00ebl Robuchon HK is timeless",
   "trainee": "Julien Tongourian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the same year, chef [Julien Tongourian](https://www.instagram.com/tongourianjulien/), now executive chef of Robuchon\u2019s Macau and Hong Kong outposts, began his journey with the French culinary icon.",
    "## Executive chef Julien Tongourian of Jo\u00ebl Robuchon\u2019s Hong Kong and Macau restaurant operations knows that the classics continue to work."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/patrick-thompson",
   "title": "Winners | Patrick Thompson | The Roux Scholarship",
   "trainee": "Patrick Thompson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Patrick Thompson",
    "He did his stage with Alain Sederens at [Lucas Carton](https://www.lucascarton.com/en/place), in Paris, and is now a house and property manager for a private client ."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roamer.travel/learn/lyon-bouchons-meres-lyonnaises",
   "title": "Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
   "trainee": "Eug\u00e9nie Brazier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Cultural Explainer",
    "# Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
    "The most celebrated was Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roamer.travel/learn/lyon-bouchons-meres-lyonnaises",
   "title": "Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Cultural Explainer",
    "# Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
    "That is not a working-class footnote to French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/dining-out/how-to-give-constructive-criticism-to-michelin-chefs",
   "title": "If You Can't Stand the Heat: 5 MICHELIN Chefs On Constructive Criticism",
   "trainee": "Lee Wolen",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "If You Can't Stand the Heat: 5 MICHELIN Chefs On Constructive Criticism",
    "Customize Your Feedback",
    "\u201cSome people like to receive it in the moment, in front of the whole kitchen, while others prefer to hear it afterwards in a one-on-one environment,\u201d shares Lee Wolen, chef-partner of [Boka](https://guide.michelin.com/us/en/illinois/chicago/restaurant/boka) in Chicago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kids.kiddle.co/Alain_Ducasse",
   "title": "Alain Ducasse Facts for Kids",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse facts for kids",
    "## Becoming a Chef",
    "### Early Life and Training",
    "He learned from some of the best chefs in France, like [Michel Gu\u00e9rard](/Michel_Gu%C3%A9rard) and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kids.kiddle.co/Alain_Ducasse",
   "title": "Alain Ducasse Facts for Kids",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse facts for kids",
    "## Becoming a Chef",
    "### Early Life and Training",
    "In 1977, he began working with the legendary chef [Roger Verg\u00e9](/Roger_Verg%C3%A9). Verg\u00e9"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White",
    "At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Heston Blumenthal",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Shannon Bennett",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Curtis Stone",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Phil Howard",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fsfruit.co.uk/marco-pierre-white",
   "title": "Marco Pierre White - Four Seasons Fruiterers",
   "trainee": "Stephen Terry",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "He became the first British chef to be awarded three Michelin stars and has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2011/apr/21/roux-brothers-influence-britain",
   "title": "How the Roux family educated the British palate",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How the Roux family educated the British palate",
    "Marco Pierre White was, like Ramsay, a Roux trainee."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2011/apr/21/roux-brothers-influence-britain",
   "title": "How the Roux family educated the British palate",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How the Roux family educated the British palate",
    "Marco Pierre White was, like Ramsay, a Roux trainee."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Before joining Zier at Einstein Gourmet in 2015, Ceylan\u2019s spent more than a decade training at a succession of Michelin-starred restaurants, including: Amador (Mannheim, Germany) and noma (Copenhagen), and learning from chefs such as Christian J\u00fcrgens, Joachim Wissler, Sven Elverfeld and Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Before joining Zier at Einstein Gourmet in 2015, Ceylan\u2019s spent more than a decade training at a succession of Michelin-starred restaurants, including: Amador (Mannheim, Germany) and noma (Copenhagen), and learning from chefs such as Christian J\u00fcrgens, Joachim Wissler, Sven Elverfeld and Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Before joining Zier at Einstein Gourmet in 2015, Ceylan\u2019s spent more than a decade training at a succession of Michelin-starred restaurants, including: Amador (Mannheim, Germany) and noma (Copenhagen), and learning from chefs such as Christian J\u00fcrgens, Joachim Wissler, Sven Elverfeld and Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Before joining Zier at Einstein Gourmet in 2015, Ceylan\u2019s spent more than a decade training at a succession of Michelin-starred restaurants, including: Amador (Mannheim, Germany) and noma (Copenhagen), and learning from chefs such as Christian J\u00fcrgens, Joachim Wissler, Sven Elverfeld and Ren\u00e9 Redzepi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Ceylan was Chef de Cuisine at Restaurant Amador in Mannheim under Juan Amador when it was awarded its third Michelin star."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Other chefs under whom Ceylan has trained include[6]:",
    "- Sven Elverfeld (Aqua)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Other chefs under whom Ceylan has trained include[6]:",
    "- Klaus Erfort (G\u00e4steHaus Klaus Erfort)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Other chefs under whom Ceylan has trained include[6]:",
    "- Ren\u00e9 Redzepi (Noma)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Other chefs under whom Ceylan has trained include[6]:",
    "- Christian J\u00fcrgens (Seehotel \u00dcberfahrt)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.everybodywiki.com/Moses_Ceylan",
   "title": "Moses Ceylan<br /> - EverybodyWiki Bios & Wiki",
   "trainee": "Moses Ceylan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Moses Ceylan",
    "Other chefs under whom Ceylan has trained include[6]:",
    "- Joachim Wissler (Restaurant Vend\u00f4me)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2019-3-21-one-part-genius-to-one-part-hype-nouvelle-cuisine-franaise-clarified-2",
   "title": "One Part Genius To One Part Hype: Nouvelle Cuisine Fran\u00e7aise Clarified - Gastromondiale",
   "trainee": "Claude Deligne",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One Part Genius To One Part Hype: Nouvelle Cuisine Fran\u00e7aise Clarified",
    "His most prominent disciple, **Claude Deligne** (1932-2013), who between 1971 and 1990 ruled the kitchen of the legendary Parisian restaurant **Taillevent**, did not shun the new cooking and liked serving the lighter sauces for his carefully modernized classic cuisine with dishes such as warm oysters on leeks, *Cervelatwurst* of seafood with pistachios or *Poularde de Bresse*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2019-3-21-one-part-genius-to-one-part-hype-nouvelle-cuisine-franaise-clarified-2",
   "title": "One Part Genius To One Part Hype: Nouvelle Cuisine Fran\u00e7aise Clarified - Gastromondiale",
   "trainee": "Paul Haeberlin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One Part Genius To One Part Hype: Nouvelle Cuisine Fran\u00e7aise Clarified",
    "At Paul Haeberlin\u2019s **L\u2019Auberge de L\u2019Ill** in Alsace, dishes such as lobster Prinz Waldimir, frog legs *mousselin*e or partridge chop Romanoff were served, reminiscent of his teacher **Edouard Weber**, the personal cook of the Russian Tsar."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ],
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/1681884/which-chef-most-michelin-stars",
   "title": "How The Late Chef Jo\u00ebl Robuchon Acquired The Most Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Which Chef Has The Most Michelin Stars Of All Time?",
    "In second and third place are, respectively, Alain Ducasse, another renowned French chef with 21 stars, and Gordon Ramsay who has 17 stars.",
    "In fact, Ramsay trained under Robuchon in the 1980s in the latter's Parisian restaurant Jamin."
   ]
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": "Troisgros brothers",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": "Troisgros brothers\u2019 three-star restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Roanne",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ],
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "17",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Before coming to Saulieu, Mr. Loiseau began at 17 as apprentice to the Troisgros brothers\u2019 three-star restaurant in Roanne."
   ]
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": "Barriere de Clichy",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://baltimoresun.com/1991/07/14/chef-reached-for-the-stars-and-captured-all-three",
   "title": "Chef reached for the stars\u2013and captured all three",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef reached for the stars\u2013and captured all three",
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-michael-mina-career",
   "title": "Chef Spotlight: Michael Mina",
   "trainee": "Michael Mina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Michael Mina",
    "The CIA degree served as a springboard for Mina to work with Charlie Palmer during the early days of [Aureole](https://guide.michelin.com/us/new-york/aureole/restaurant)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-michael-mina-career",
   "title": "Chef Spotlight: Michael Mina",
   "trainee": "Michael Mina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Michael Mina",
    "The CIA degree served as a springboard for Mina to work with Charlie Palmer during the early days of [Aureole](https://guide.michelin.com/us/new-york/aureole/restaurant)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": "Maxime Fr\u00e9d\u00e9ric",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": null,
   "mentor": "Christopher Jeanne",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Grigne bakery",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two-year",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ]
  },
  {
   "url": "https://lechocolat-alainducasse.com/en/genisis-manufacture",
   "title": "Genesis of La Manufacture de Chocolat",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During the 1970s, Alain Ducasse was a young commis chef under Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Marcel_Vigneron",
   "title": "Marcel Vigneron",
   "trainee": "Marcel Vigneron",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marcel Vigneron",
    "Early in his career, he trained under renowned chefs including Jo\u00ebl Robuchon at The Mansion in Las Vegas, Michael Mina at Aqua in San Francisco, and Ferran Adri\u00e0 at El Taller in Barcelona, as well as Jos\u00e9 Andr\u00e9s at The Bazaar in Beverly Hills.[1][7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/india-doris-markette-northeast-michelin-young-chef-award-2025",
   "title": "The Northeast\u2019s Most Promising Young Chef in 2025",
   "trainee": "India Doris",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Northeast\u2019s Most Promising Young Chef in 2025",
    "In New York City, India Doris of Markette is The MICHELIN Guide Northeast Cities 2025 Young Chef Award winner.",
    "## What did you learn from [Chef James Kent](https://guide.michelin.com/us/en/article/michelin-guide-ceremony/james-kent-saga-crown-shy-mentor-chef-award-michelin-star-guide-ceremony-new-york)?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/india-doris-markette-northeast-michelin-young-chef-award-2025",
   "title": "The Northeast\u2019s Most Promising Young Chef in 2025",
   "trainee": null,
   "mentor": "James Kent",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# The Northeast\u2019s Most Promising Young Chef in 2025",
    "In New York City, India Doris of Markette is The MICHELIN Guide Northeast Cities 2025 Young Chef Award winner.",
    "## What did you learn from [Chef James Kent](https://guide.michelin.com/us/en/article/michelin-guide-ceremony/james-kent-saga-crown-shy-mentor-chef-award-michelin-star-guide-ceremony-new-york)?"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/india-doris-markette-northeast-michelin-young-chef-award-2025",
   "title": "The Northeast\u2019s Most Promising Young Chef in 2025",
   "trainee": null,
   "mentor": null,
   "kitchen": "Saga",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# The Northeast\u2019s Most Promising Young Chef in 2025",
    "In New York City, India Doris of Markette is The MICHELIN Guide Northeast Cities 2025 Young Chef Award winner.",
    "We got Two Stars at [Saga](https://guide.michelin.com/us/en/new-york-state/new-york/restaurant/saga)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/india-doris-markette-northeast-michelin-young-chef-award-2025",
   "title": "The Northeast\u2019s Most Promising Young Chef in 2025",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The Northeast\u2019s Most Promising Young Chef in 2025",
    "In New York City, India Doris of Markette is The MICHELIN Guide Northeast Cities 2025 Young Chef Award winner.",
    "I worked with James for eight years total."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/india-doris-markette-northeast-michelin-young-chef-award-2025",
   "title": "The Northeast\u2019s Most Promising Young Chef in 2025",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# The Northeast\u2019s Most Promising Young Chef in 2025",
    "In New York City, India Doris of Markette is The MICHELIN Guide Northeast Cities 2025 Young Chef Award winner.",
    "I worked with James for eight years total."
   ]
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://shamikagroupd.blogspot.com/2009/08/food-production-notes.html",
   "title": "food production notes",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHAPTER 01:A CULINARY HISTORY",
    "The Mid -20th entury \u2013 Point and Nouvelle Cuisine",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs thathe had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reuters.com/article/lifestyle/paul-bocuse-legendary-chef-of-chefs-idUSKBN1F90RA",
   "title": "Paul Bocuse: legendary chef of chefs",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse: legendary chef of chefs",
    "International chef Daniel Boulud, one of those who worked under Bocuse, told the Wall Street Journal in 2011: \"After over 40 years of cooking, I am as impressed by him today as I was when I first met him as a 14-year-old apprentice trailing after him in the markets of Lyon. I have been continually inspired by his mission to support French cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://billionsluxuryportal.com/post/the-man-who-collected-stars-joel-robuchon-1945-2018",
   "title": "THE MAN WHO COLLECTED STARS Joel Robuchon 1945 - 2018",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE MAN WHO COLLECTED STARS Joel Robuchon 1945 - 2018 Billions Luxury Portal Sep 4, 2018 3 min read Updated: Feb 2, 2021",
    "The culinary maestro, best known in recent years for the chain of small restaurants he called L\u2019ateliers first garnered international acclaim back in 1981 with the opening of his first space in Paris at a restaurant near the Eiffel Tower called Jamin, it was here where he trained the young Gordon Ramsay and famously threw a plate of Ravioli Langoustine at the young prot\u00e9g\u00e9 who likened working for Robuchon \u201cas working for the SAS.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://decanter.com/author/michelrouxjr",
   "title": "Articles by Michel Roux Jr, Columnist",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family.",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://decanter.com/author/michelrouxjr",
   "title": "Articles by Michel Roux Jr, Columnist",
   "trainee": "Michel Roux Jr",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "Commis de Cuisine",
   "period": null,
   "trainee_evidence": [
    "Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family.",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": [
    "Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family.",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family.",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/2150601/famous-chefs-humble-beginnings",
   "title": "10 Famous Chefs Who Had Humble Beginnings",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous Chefs Who Had Humble Beginnings",
    "## Marco Pierre White",
    "That same restaurant was where he'd trained another chef with a humble background, Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodrepublic.com/2150601/famous-chefs-humble-beginnings",
   "title": "10 Famous Chefs Who Had Humble Beginnings",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Famous Chefs Who Had Humble Beginnings",
    "## Marco Pierre White",
    "Speaking to the impact White had on his own career, Mario Batali told the [Financial Times](https://www.ft.com/content/c3391fd2-f525-11e0-9023-00144feab49a) in 2011, \"After two days in a kitchen run by Marco you're either committed or changing jobs. I stayed there until I couldn't anymore \u2014 that was the day he launched a risotto at me from four feet away.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/chef-daniel-humm-collaboration-key-groundbreaking-restaurant.html",
   "title": "Worldbeating chef Daniel Humm says collaboration is the key to a groundbreaking restaurant",
   "trainee": "Grant Achatz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Achatz spoke of his time rising up through the ranks of venerated restaurants such as Charlie Trotter\u2019s in Chicago and The French Laundry in California, and how it was once customary for chefs to \u201cdistance\u201d themselves from the rigid training grounds where they earned their stripes.",
    "***Header:**** Grant Achatz, Will Guidara, Jordi Roca, Daniel Humm, San Pellegrino Young Chef 2015 winner Mark Moriarty, Annabel Crabb, Gaggan Anand, San Pellegrino Young Chef 2016 winner Mitch Leinhard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-ducasse--paris-com.translate.goog/en/alain-ducasse?_x_tr_hl=tr&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=tr",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://morecookbooksthansense.blogspot.com/2013/01/signatures-pommes-puree-robuchon.html",
   "title": "Signatures: Pommes Puree (Robuchon)",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## The Recipe",
    "Actually the best version of the recipe I have isn't written by Robuchon or Wells at all, but by British chef [Tom Aikens](http://www.tomaikens.co.uk/), who worked with Robuchon just before his first retirement."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scorpionmagazine.com/marco-pierre-white",
   "title": "Who is Marco Pierre White? The Legendary Chef and Restaurateur Who Redefined Cuisine",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White\u2019s career [began ](https://scorpionmagazine.com/todd-english/)at **16** as an apprentice.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scorpionmagazine.com/marco-pierre-white",
   "title": "Who is Marco Pierre White? The Legendary Chef and Restaurateur Who Redefined Cuisine",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "mentor_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scorpionmagazine.com/marco-pierre-white",
   "title": "Who is Marco Pierre White? The Legendary Chef and Restaurateur Who Redefined Cuisine",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "mentor_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scorpionmagazine.com/marco-pierre-white",
   "title": "Who is Marco Pierre White? The Legendary Chef and Restaurateur Who Redefined Cuisine",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "mentor_evidence": [
    "He trained [under ](https://scorpionmagazine.com/todd-english/)legends like **Albert Roux, Raymond Blanc, and Pierre Koffmann**, absorbing French [techniques ](https://scorpionmagazine.com/todd-english/)while developing his **bold, British-inspired style**.",
    "## **His Chef Career \u2013 Rise to Fame**"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/michel-roux-jr",
   "title": "Michel Roux Jr - Chef and restaurateur",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under the tutelage of his father and uncle, the renowned chefs Albert and Michel Roux, Michel Roux Jr. was raised in the kitchen.",
    "At age sixteen the young man from Pembury, Kent, began working on the line in a number of prestigious restaurants including Maitre Patissier, Hellegouarche in Paris and Mionay near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/michel-roux-jr",
   "title": "Michel Roux Jr - Chef and restaurateur",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under the tutelage of his father and uncle, the renowned chefs Albert and Michel Roux, Michel Roux Jr. was raised in the kitchen.",
    "At age sixteen the young man from Pembury, Kent, began working on the line in a number of prestigious restaurants including Maitre Patissier, Hellegouarche in Paris and Mionay near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/michel-roux-jr",
   "title": "Michel Roux Jr - Chef and restaurateur",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under the tutelage of his father and uncle, the renowned chefs Albert and Michel Roux, Michel Roux Jr. was raised in the kitchen.",
    "He followed this by stints in England alongside his father and uncle at the Waterside Inn in Bray, Berkshire and the famous Michelin-starred London eatery Le Gavroche - opened by the Roux brothers in 1969."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/michel-roux-jr",
   "title": "Michel Roux Jr - Chef and restaurateur",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under the tutelage of his father and uncle, the renowned chefs Albert and Michel Roux, Michel Roux Jr. was raised in the kitchen.",
    "He followed this by stints in England alongside his father and uncle at the Waterside Inn in Bray, Berkshire and the famous Michelin-starred London eatery Le Gavroche - opened by the Roux brothers in 1969."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": "Geoffrey Zakarian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "He then apprenticed under Chef Daniel Boulud at Le Cirque for free."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "He then apprenticed under Chef Daniel Boulud at Le Cirque for free."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Cirque",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "He then apprenticed under Chef Daniel Boulud at Le Cirque for free."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "He then apprenticed under Chef Daniel Boulud at Le Cirque for free."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1983",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In 1983, Geoffrey earned an [associate degree from the Culinary Institute of America](https://www.ciachef.edu/cia-bios/geoffrey-zakarian/) in Hyde Park, New York.",
    "He then apprenticed under Chef Daniel Boulud at Le Cirque for free."
   ]
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": "Geoffrey Zakarian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "While at Le Cirque, he earned the title *Chef de Cuisine* under Chef Alain Sailhac."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": "Alain Sailhac",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "While at Le Cirque, he earned the title *Chef de Cuisine* under Chef Alain Sailhac."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Cirque",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "While at Le Cirque, he earned the title *Chef de Cuisine* under Chef Alain Sailhac."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "While at Le Cirque, he earned the title *Chef de Cuisine* under Chef Alain Sailhac."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1982 to 1897",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "He held this title from 1982 to 1897."
   ]
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": "Geoffrey Zakarian",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": "Jacques Maximin",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Chantecler",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Nice",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wwwwakeupamericans-spree.blogspot.com/2026/08/817a-making-perfect-omelet-from-eat.html",
   "title": "8/17a Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "summer",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Making The PERFECT Omelet From Eat Real Food Episode 2 with Guest Chef Geoffrey Zakarian & Host HHS Secretary Robert F Kennedy Jr",
    "In summer, when Le Cirque was closed, he worked at places such as Au Quai des Ormes in Paris, Aub\u00e8rge de l\u2019Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Gualtiero_Marchesi",
   "title": "Gualtiero Marchesi",
   "trainee": "Davide Oldani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marchesi mentored influential figures including Carlo Cracco, Davide Oldani, Andrea Berton, Enrico Crippa, and Massimo Bottura, embedding principles of simplicity, respect for raw materials, and cultural fusion that defined *nouvelle cuisine italiana*.[2][3]",
    "He mentored influential chefs such as Davide Oldani, who apprenticed under him and later developed \"cucina pop\" by adapting Marchesi's emphasis on [simplicity](/page/Simplicity) and accessibility.[44]",
    "Fact-checked by Grok 6 months ago",
    "Gualtiero Marchesi"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Gualtiero_Marchesi",
   "title": "Gualtiero Marchesi",
   "trainee": "Davide Oldani",
   "mentor": "Gualtiero Marchesi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marchesi mentored influential figures including Carlo Cracco, Davide Oldani, Andrea Berton, Enrico Crippa, and Massimo Bottura, embedding principles of simplicity, respect for raw materials, and cultural fusion that defined *nouvelle cuisine italiana*.[2][3]",
    "He mentored influential chefs such as Davide Oldani, who apprenticed under him and later developed \"cucina pop\" by adapting Marchesi's emphasis on [simplicity](/page/Simplicity) and accessibility.[44]",
    "Fact-checked by Grok 6 months ago",
    "Gualtiero Marchesi"
   ],
   "mentor_evidence": [
    "Marchesi mentored influential figures including Carlo Cracco, Davide Oldani, Andrea Berton, Enrico Crippa, and Massimo Bottura, embedding principles of simplicity, respect for raw materials, and cultural fusion that defined *nouvelle cuisine italiana*.[2][3]",
    "He mentored influential chefs such as Davide Oldani, who apprenticed under him and later developed \"cucina pop\" by adapting Marchesi's emphasis on [simplicity](/page/Simplicity) and accessibility.[44]",
    "Fact-checked by Grok 6 months ago",
    "Gualtiero Marchesi"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Georges Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them.",
    "Bocuse *fils* spent six years at La Pyramide, and thereafter did stints at [Lucas Carton](http://www.lucascarton.com/en/lucas-carton-en/history/) and [Lap\u00e9rouse](http://www.laperouse.com/) in Paris, and La M\u00e8re Brazier near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-obituary",
   "title": "Paul Bocuse obituary",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse obituary",
    "After the war he married Raymonde Duvert, and went to work for the great Fernand Point at his restaurant, La Pyramide, in Vienne, where Bocuse\u2019s own father had been an apprentice, and where a number of that generation of chefs who changed the nature of French gastronomy learned their craft \u2014 [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html), the Troisgros brothers, Louis Outhier and Fran\u00e7ois Bise among them."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/L%27Atelier_de_Jo%C3%ABl_Robuchon",
   "title": "L'Atelier de Jo\u00ebl Robuchon",
   "trainee": "Christophe Bellanca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Notable chefs who have worked at the ateliers include Lebanese writer Tara Khattar and Christophe Bellanca.",
    "L'Atelier de Jo\u00ebl Robuchon is the name of French gourmet restaurants, located worldwide, created by chef Jo\u00ebl Robuchon and managed by JR International."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": "Michael Hutchings",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "78 to '81",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ]
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": "Philippe Servais",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1971, he entered the \u00c9cole d'H\u00f4tellerie in Spa at age 15, and during his six years there, mostly worked at A Potche \u00e8 Foure, under Chef Philippe Servais."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": "Philippe Servais",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Born in 1971, he entered the \u00c9cole d'H\u00f4tellerie in Spa at age 15, and during his six years there, mostly worked at A Potche \u00e8 Foure, under Chef Philippe Servais."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": "A Potche \u00e8 Foure",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Born in 1971, he entered the \u00c9cole d'H\u00f4tellerie in Spa at age 15, and during his six years there, mostly worked at A Potche \u00e8 Foure, under Chef Philippe Servais."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Spa",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Born in 1971, he entered the \u00c9cole d'H\u00f4tellerie in Spa at age 15, and during his six years there, mostly worked at A Potche \u00e8 Foure, under Chef Philippe Servais."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html?m=1",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Born in 1971, he entered the \u00c9cole d'H\u00f4tellerie in Spa at age 15, and during his six years there, mostly worked at A Potche \u00e8 Foure, under Chef Philippe Servais."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": "Hiroyuki Sakai",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Hiroyuki Sakai",
    "Upon returning to [Japan](/page/Japan), Sakai apprenticed under Shido Fujio, a pioneer of [French cuisine](/page/French_cuisine) in the country who had served as private chef to [Prime Minister](/page/Prime_minister) [Shigeru Yoshida](/page/Shigeru_Yoshida), honing his skills in high-stakes environments.[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": null,
   "mentor": "Fujio Shido",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Hiroyuki Sakai",
    "Upon returning to [Japan](/page/Japan), Sakai apprenticed under Shido Fujio, a pioneer of [French cuisine](/page/French_cuisine) in the country who had served as private chef to [Prime Minister](/page/Prime_minister) [Shigeru Yoshida](/page/Shigeru_Yoshida), honing his skills in high-stakes environments.[2]"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ginza Shiki",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "## Professional Training",
    "### Mentorship and Skill Development"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Tokyo, Japan",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Professional Training",
    "### Mentorship and Skill Development",
    "This mentorship at Shiki, located in Tokyo's upscale [Ginza](/page/Ginza) district, marked a transformative phase where Shido's exacting standards profoundly shaped Sakai's technical foundation."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Hiroyuki Sakai",
    "Upon returning to [Japan](/page/Japan), Sakai apprenticed under Shido Fujio, a pioneer of [French cuisine](/page/French_cuisine) in the country who had served as private chef to [Prime Minister](/page/Prime_minister) [Shigeru Yoshida](/page/Shigeru_Yoshida), honing his skills in high-stakes environments.[2]"
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Hiroyuki_Sakai",
   "title": "Hiroyuki Sakai",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "three years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "## Professional Training",
    "### Mentorship and Skill Development"
   ]
  },
  {
   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "period_evidence": null
  },
  {
   "url": "https://cookerdiary.com/alain-ducasse-chef-culinary-mastermind",
   "title": "Alain Ducasse Chef: Culinary Mastermind",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Alain Ducasse Early Life and Background",
    "### Education and Culinary Training",
    "Under the mentorship of celebrated chefs like **Michel Gu\u00e9rard and Gaston Len\u00f4tre**, Ducasse honed his craft, mastering classical French techniques while developing his own innovative flair."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookerdiary.com/alain-ducasse-chef-culinary-mastermind",
   "title": "Alain Ducasse Chef: Culinary Mastermind",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/life-style/food-and-drink/richard-bainbridge-benedicts-norwich-roux-brothers-trifle-family-cooking-a8383121.html",
   "title": "Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships | The Independent",
   "trainee": "Richard Bainbridge",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Richard Bainbridge on the Roux brothers, his nanny's trifle and the importance of relationships",
    "After working at the Waterside Inn, how do you think this has shaped your approach to cooking?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-the-world/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": "Maxime Fr\u00e9d\u00e9ric",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-the-world/awards/best-pastry-chef.html",
   "title": "Maxime Fr\u00e9d\u00e9ric | The World's Best Pastry Chef Award 2025, sponsored by Sosa",
   "trainee": "Maxime Fr\u00e9d\u00e9ric",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The World's Best Pastry Chef Award 2025, sponsored by Sosa",
    "## Maxime Fr\u00e9d\u00e9ric",
    "### The Norman chef brings the best of his native region to the upper echelons of Parisian dining",
    "After achieving his CAP (Certificate of Professional Aptitude) in professional baking and completing a two-year apprenticeship with Christopher Jeanne at La Grigne bakery, he quickly graduated to working in some of Paris\u2019 most important hotels, including successful stints at Le Meurice and Four Seasons Hotel George V, before landing at Pl\u00e9nitude at the Cheval Blanc Paris in 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gmanetwork.com/news/lifestyle/food/640452/paul-bocuse-legendary-chef-of-chefs/story",
   "title": "Paul Bocuse: legendary chef of chefs",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Filtered By: Lifestyle Lifestyle RIP Paul Bocuse: legendary chef of chefs",
    "International chef Daniel Boulud, one of those who worked under Bocuse, told the Wall Street Journal in 2011: \"After over 40 years of cooking, I am as impressed by him today as I was when I first met him as a 14-year-old apprentice trailing after him in the markets of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gmanetwork.com/news/lifestyle/food/640452/paul-bocuse-legendary-chef-of-chefs/story",
   "title": "Paul Bocuse: legendary chef of chefs",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Filtered By: Lifestyle Lifestyle RIP Paul Bocuse: legendary chef of chefs",
    "International chef Daniel Boulud, one of those who worked under Bocuse, told the Wall Street Journal in 2011: \"After over 40 years of cooking, I am as impressed by him today as I was when I first met him as a 14-year-old apprentice trailing after him in the markets of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On Sunday 24th March, in Milan we\u2019ll pay a tribute to the great French chef. His career, restaurants, famous quotes 04-03-2019 Alain Ducasse, 62.",
    "1972 Ignoring his parents\u2019 negative opinion, at 16 he started his cooking career.",
    "His first job was as an apprentice at Pavillon Landais in Souston, on the Atlantic Ocean, a few km from his hometown."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On Sunday 24th March, in Milan we\u2019ll pay a tribute to the great French chef. His career, restaurants, famous quotes 04-03-2019 Alain Ducasse, 62.",
    "1975 After reaching adulthood, he trained with Michel Gu\u00e9rard, now 85, a giant of French cuisine and Nouvelle Cuisine, at the time holding 2 Michelin stars in the spa town of Eug\u00e9nie-les-Bains (he received the third star two years later, in 1977)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On Sunday 24th March, in Milan we\u2019ll pay a tribute to the great French chef. His career, restaurants, famous quotes 04-03-2019 Alain Ducasse, 62.",
    "In the winter of those same years, his ambition led him to Normandy, where he spied the technique of the legendary pastry chef Gaston Len\u00f4tre (1920-2009), the founder of the empire named after him and the creator of the g\u00e2teau op\u00e9ra, an iconic dessert with chocolate, coffee and almond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On Sunday 24th March, in Milan we\u2019ll pay a tribute to the great French chef. His career, restaurants, famous quotes 04-03-2019 Alain Ducasse, 62.",
    "1977 He falls in love with Provencal cuisine while working next to another monument of French cuisine: Roger Verg\u00e9 (1930-2015), in the kitchens of Le Moulin de Mougins, 3 stars in the inland of Cannes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On Sunday 24th March, in Milan we\u2019ll pay a tribute to the great French chef. His career, restaurants, famous quotes 04-03-2019 Alain Ducasse, 62.",
    "1978 The journey of young Alain in the shade of the authors of the manifesto of the Nouvelle Cuisine is completed with AlainChapel (1937-1990), another 3-starred restaurant in Mionnay, just north of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/lifestyle/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "He is clearly very fond of US chef Mario Batali, who once trained under him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/lifestyle/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "Marco, the godfather of British haute cuisine, and the first chef in the country \u2013 as well as the youngest in the world \u2013 to win three Michelin stars, was Ramsay's mentor."
   ],
   "mentor_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "Marco, the godfather of British haute cuisine, and the first chef in the country \u2013 as well as the youngest in the world \u2013 to win three Michelin stars, was Ramsay's mentor."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Tom Barnes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Tom Barnes",
    "He started his career as an apprentice at the Lakeside Hotel near Windermere, where he worked under Duncan Collinge who had in turn worked with the Roux Brothers at Le Gavroche and taught Tom the basics of classic cooking, such as how to use a knife, making stocks, sauces, and butchery."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Duncan Collinge",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Duncan Collinge",
    "He started his career as an apprentice at the Lakeside Hotel near Windermere, where he worked under Duncan Collinge who had in turn worked with the Roux Brothers at Le Gavroche and taught Tom the basics of classic cooking, such as how to use a knife, making stocks, sauces, and butchery."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Tom Barnes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Tom Barnes",
    "After three years, and rising the position of chef de partie, Tom moved to then two-star-Michelin restaurant [The Vineyard at Stockcross](https://www.the-vineyard.co.uk/), working under John Campbell for the next two and a half years, starting as a commis and working up to chef de partie, running all the different sections in the kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Tom Barnes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Tom Barnes",
    "Tom then took a role at The Square, working under [Phil Howard](https://philiphowardchef.com/)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Tom Barnes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Tom Barnes"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/tom-barnes",
   "title": "Winners | Tom Barnes | The Roux Scholarship",
   "trainee": "Tom Barnes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tom Barnes",
    "Tom Barnes",
    "In the summer of 2017, after six and a half years at L\u2019Enclume, Tom moved to Copenhagen as chef de partie at restaurant [Geranium](https://www.geranium.dk/en/) under acclaimed chef Rasmus Kofoed."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newyorkstreetfood.com/street-food/top-chefs-in-the-world-who-started-with-street-food",
   "title": "TOP Chefs In The World Who Started With Street Food",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Street Food](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food--696x456.jpeg)](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food-.jpeg)Photo by RDNE Stock project on Pexels.com\n\n[Street food](https://newyorkstreetfood.com/category/street-food/) has been an undemanding starting point for some of the world\u2019s most celebrated culinary talent.",
    "## **2. Heston Blumenthal**",
    "When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc\u2019s Le Manoir aux Quat\u2019 Saisons but left after a week\u2019s probation."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newyorkstreetfood.com/street-food/top-chefs-in-the-world-who-started-with-street-food",
   "title": "TOP Chefs In The World Who Started With Street Food",
   "trainee": null,
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Street Food](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food--696x456.jpeg)](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food-.jpeg)Photo by RDNE Stock project on Pexels.com\n\n[Street food](https://newyorkstreetfood.com/category/street-food/) has been an undemanding starting point for some of the world\u2019s most celebrated culinary talent.",
    "## **2. Heston Blumenthal**",
    "When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc\u2019s Le Manoir aux Quat\u2019 Saisons but left after a week\u2019s probation."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newyorkstreetfood.com/street-food/top-chefs-in-the-world-who-started-with-street-food",
   "title": "TOP Chefs In The World Who Started With Street Food",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Manoir aux Quat\u2019 Saisons",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Street Food](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food--696x456.jpeg)](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food-.jpeg)Photo by RDNE Stock project on Pexels.com\n\n[Street food](https://newyorkstreetfood.com/category/street-food/) has been an undemanding starting point for some of the world\u2019s most celebrated culinary talent.",
    "## **2. Heston Blumenthal**",
    "When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc\u2019s Le Manoir aux Quat\u2019 Saisons but left after a week\u2019s probation."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newyorkstreetfood.com/street-food/top-chefs-in-the-world-who-started-with-street-food",
   "title": "TOP Chefs In The World Who Started With Street Food",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticeship",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Street Food](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food--696x456.jpeg)](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food-.jpeg)Photo by RDNE Stock project on Pexels.com\n\n[Street food](https://newyorkstreetfood.com/category/street-food/) has been an undemanding starting point for some of the world\u2019s most celebrated culinary talent.",
    "## **2. Heston Blumenthal**",
    "When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc\u2019s Le Manoir aux Quat\u2019 Saisons but left after a week\u2019s probation."
   ],
   "period_evidence": null
  },
  {
   "url": "https://newyorkstreetfood.com/street-food/top-chefs-in-the-world-who-started-with-street-food",
   "title": "TOP Chefs In The World Who Started With Street Food",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "when he left school at eighteen",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Street Food](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food--696x456.jpeg)](https://newyorkstreetfood.com/wp-content/uploads/2023/12/TOP-Chefs-In-The-World-Who-Started-With-Street-Food-.jpeg)Photo by RDNE Stock project on Pexels.com\n\n[Street food](https://newyorkstreetfood.com/category/street-food/) has been an undemanding starting point for some of the world\u2019s most celebrated culinary talent.",
    "## **2. Heston Blumenthal**",
    "When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc\u2019s Le Manoir aux Quat\u2019 Saisons but left after a week\u2019s probation."
   ]
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/first-day-we-got-our-stars-steve-lee-of-hansik-goo",
   "title": "First Day We Got Our Stars: Steve Lee of Hansik Goo",
   "trainee": "Steve Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "First Day We Got Our Stars: Steve Lee of Hansik Goo",
    "After graduation, Lee started an apprenticeship at [Mingles](https://guide.michelin.com/kr/en/seoul-capital-area/kr-seoul/restaurant/mingles), Kang\u2019s two-MICHELIN-starred restaurant in Seoul, but the mentor-prot\u00e9g\u00e9 relationship truly began to develop after Lee left for Sydney, where he stayed for seven years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/daniela-soto-innes-worlds-best-female-chef-2019.html",
   "title": "Cosmes Daniela SotoInnes on corn husk meringues immigrant culture and dancing in the kitchen",
   "trainee": "Daniela Soto-Innes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/daniela-soto-innes-worlds-best-female-chef-2019.html",
   "title": "Cosmes Daniela SotoInnes on corn husk meringues immigrant culture and dancing in the kitchen",
   "trainee": "Daniela Soto-Innes",
   "mentor": "Chris Shepherd",
   "kitchen": "Underbelly",
   "city_country": "Houston, United States",
   "relationship": "worked",
   "period": "early 20s",
   "trainee_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "mentor_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "kitchen_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "city_country_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "relationship_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ],
   "period_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "It\u2019s an approach she learned from Chris Shepherd, \u201cthe biggest mentor that anyone could ask for\u201d and the chef with whom she worked at Underbelly in Houston in her early 20s."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/daniela-soto-innes-worlds-best-female-chef-2019.html",
   "title": "Cosmes Daniela SotoInnes on corn husk meringues immigrant culture and dancing in the kitchen",
   "trainee": "Daniela Soto-Innes",
   "mentor": "Enrique Olvera",
   "kitchen": "Pujol",
   "city_country": "Mexico City, Mexico",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "Meringue became a recurring theme when Soto-Innes went from being a sous chef in Texas to working at Enrique Olvera\u2019s restaurant, [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html), in the Mexican capital, where she made meringues all day long."
   ],
   "mentor_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "Meringue became a recurring theme when Soto-Innes went from being a sous chef in Texas to working at Enrique Olvera\u2019s restaurant, [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html), in the Mexican capital, where she made meringues all day long."
   ],
   "kitchen_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "Meringue became a recurring theme when Soto-Innes went from being a sous chef in Texas to working at Enrique Olvera\u2019s restaurant, [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html), in the Mexican capital, where she made meringues all day long."
   ],
   "city_country_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "Meringue became a recurring theme when Soto-Innes went from being a sous chef in Texas to working at Enrique Olvera\u2019s restaurant, [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html), in the Mexican capital, where she made meringues all day long."
   ],
   "relationship_evidence": [
    "***As she becomes the youngest recipient of the [elit\u2122 Vodka World's Best Female Chef Award](https://www.theworlds50best.com/awards/best-female-chef) at age 28, [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html)\u2019s chef-partner Daniela Soto-Innes talks to 50 Best about her passion for people and plans for two new restaurants on the US West Coast***",
    "Meringue became a recurring theme when Soto-Innes went from being a sous chef in Texas to working at Enrique Olvera\u2019s restaurant, [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html), in the Mexican capital, where she made meringues all day long."
   ],
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "A student of [Eug\u00e9nie Brazier](Eug%C3%A9nie_Brazier), he was one of the most prominent chefs associated with the *nouvelle cuisine*, which is less opulent and calorific than the traditional *cuisine classique*, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "## Contributions to French gastronomy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "Bocuse was considered an ambassador of modern French cuisine.",
    "He had been apprenticed to [Fernand Point](Fernand_Point), a master of classic French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theoldie.co.uk/blog/rip-albert-roux",
   "title": "RIP Albert Roux, aged 85",
   "trainee": "Rowley Leigh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fellow chef *Rowley Leigh* remembers learning his trade under the watchful eyes of Roux and his brothers",
    "Albert Roux, the chef and restaurateur extraordinaire, has sadly died."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": "Daniel Humm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": null,
   "mentor": "G\u00e9rard Rabaey",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Pont de Brent",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "near Lake Geneva",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "mentored",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ],
   "period_evidence": null
  },
  {
   "url": "https://cookwithkathy.wordpress.com/2015/12/24/why-some-of-the-worlds-most-famous-chefs-dont-want-a-michelin-star",
   "title": "Why Some of the World\u2019s Most Famous Chefs Don\u2019t Want a Michelin Star",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "As a young man",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "As a young man he graduated to what was then a three-star restaurant, Le Pont de Brent, near Lake Geneva, where he was mentored by chef G\u00e9rard Rabaey.",
    "Vanity Fair"
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/vicky-cheng-wing.html",
   "title": "Vicky Cheng Im free to break the rules without offending anyone",
   "trainee": "Vicky Cheng",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The 2025 Inedit Damm Chefs' Choice Award winner on inspiration, experimentation and being recognised by his fellow chefs.",
    "In terms of chefs, Jason Bangerter who's now at Langdon Hall in Ontario, was my first mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/vicky-cheng-wing.html",
   "title": "Vicky Cheng Im free to break the rules without offending anyone",
   "trainee": null,
   "mentor": "Jason Bangerter",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The 2025 Inedit Damm Chefs' Choice Award winner on inspiration, experimentation and being recognised by his fellow chefs.",
    "In terms of chefs, Jason Bangerter who's now at Langdon Hall in Ontario, was my first mentor."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://de.zxc.wiki/wiki/Alain_Ducasse",
   "title": "Alain Ducasse - zxc.wiki",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse (born September 13, 1956 in Orthez ( D\u00e9partement Pyr\u00e9n\u00e9es-Atlantiques )) is a French chef , patron and publicist of gastronomic literature.",
    "Alain Ducasse",
    "life and work"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/article/roux-brothers-explain-meat-knives-and-butchering",
   "title": "Insights & News",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux and Albert Roux",
   "kitchen": "La Gavroche",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "mentor_evidence": [
    "Michel and Albert Roux are the foundation of the Roux culinary dynasty.",
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "kitchen_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/article/roux-brothers-explain-meat-knives-and-butchering",
   "title": "Insights & News",
   "trainee": "Gordon Ramsey",
   "mentor": "Michel Roux and Albert Roux",
   "kitchen": "La Gavroche",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "mentor_evidence": [
    "Michel and Albert Roux are the foundation of the Roux culinary dynasty.",
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "kitchen_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "The brothers founded the three Michelin star restaurant, La Gavroche, in 1967 and since then they've become the Oxbridge of the kitchen world, training chefs such as Marco Pierre White and Gordon Ramsey."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/the-power-couples-behind-9-of-the-world-s-michelin-starred-restaurants",
   "title": "The Power Couples Behind 9 Of The World\u2019s Michelin-starred Restaurants",
   "trainee": "Kyle Connaughton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power Couples Behind 9 Of The World\u2019s Michelin-starred Restaurants",
    "Kyle And Katina Connaughton",
    "The couple got married and started a family at a young age, then travelled extensively through Japan and England, where Kyle honed his craft under top chefs Michel Bras and Heston Blumenthal, while Katina studied sustainable farming techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/the-power-couples-behind-9-of-the-world-s-michelin-starred-restaurants",
   "title": "The Power Couples Behind 9 Of The World\u2019s Michelin-starred Restaurants",
   "trainee": "Dylan James",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power Couples Behind 9 Of The World\u2019s Michelin-starred Restaurants",
    "Bo And Dylan James",
    "The cuisine at Bo.Lan is a reflection of the culinary experiences in Australia and London, where the couple met working for David Thompson at his Michelin-starred Nahm."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/other/are-marco-pierre-and-gordon-ramsay-friends",
   "title": "Are Marco Pierre and Gordon Ramsay friends?",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Are Marco Pierre and Gordon Ramsay friends?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/other/are-marco-pierre-and-gordon-ramsay-friends",
   "title": "Are Marco Pierre and Gordon Ramsay friends?",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Are Marco Pierre and Gordon Ramsay friends?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/other/are-marco-pierre-and-gordon-ramsay-friends",
   "title": "Are Marco Pierre and Gordon Ramsay friends?",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Are Marco Pierre and Gordon Ramsay friends?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/other/are-marco-pierre-and-gordon-ramsay-friends",
   "title": "Are Marco Pierre and Gordon Ramsay friends?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Are Marco Pierre and Gordon Ramsay friends?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/other/are-marco-pierre-and-gordon-ramsay-friends",
   "title": "Are Marco Pierre and Gordon Ramsay friends?",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Are Marco Pierre and Gordon Ramsay friends?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefspencil.com/chefs",
   "title": "Our Chefs - Chef's Pencil",
   "trainee": "Andy Cheng",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## [Andy Cheng](https://www.chefspencil.com/chefs/andy-cheng/)",
    "With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefspencil.com/chefs",
   "title": "Our Chefs - Chef's Pencil",
   "trainee": "Tim Archuleta",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## [Tim Archuleta](https://www.chefspencil.com/contributor/tim-archuleta/)",
    "Tim is a native of Sacramento, California, and formerly apprenticed under the tutelage of Sensei Chef Kiyoshi Hayakawa at Tokyo GoGo and Ace Wasabi in San Francisco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefspencil.com/chefs",
   "title": "Our Chefs - Chef's Pencil",
   "trainee": "Colin Bedford",
   "mentor": "Phil Vickery",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "mentor_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefspencil.com/chefs",
   "title": "Our Chefs - Chef's Pencil",
   "trainee": "Colin Bedford",
   "mentor": "Phil Vickery",
   "kitchen": "The Castle Hotel",
   "city_country": null,
   "relationship": "apprentice",
   "period": "1996",
   "trainee_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "mentor_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "kitchen_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery."
   ],
   "period_evidence": [
    "## [Colin Bedford](https://www.chefspencil.com/chefs/colin-bedford/)",
    "After graduating from Yeovil College in Somerset with a Diploma in Hospitality, he took on his first full-time job in 1996."
   ]
  },
  {
   "url": "https://ideal.house/community/news/whats-it-really-like-to-work-in-a-michelin-kitchen-six-far-flung-irish-chefs-tell-their-stories",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Chor-Fai Shek",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
    "Chor-Fai Shek, 30, from Cookstown, Co Tyrone, began his career at the three-Michelin-starred Restaurant Gordon Ramsay in London after being inspired by fellow Northern Irish chef Clare Smyth."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ideal.house/community/news/whats-it-really-like-to-work-in-a-michelin-kitchen-six-far-flung-irish-chefs-tell-their-stories",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Christina Blevins",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
    "Christina Blevins, 28, from Lurgan, Co Armagh, initially doubted her capabilities but found her determination after a trial at Jason Atherton\u2019s Little Social in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ideal.house/community/news/whats-it-really-like-to-work-in-a-michelin-kitchen-six-far-flung-irish-chefs-tell-their-stories",
   "title": "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
   "trainee": "Claire O\u2019Halloran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What\u2019s it really like to work in a Michelin kitchen? Six far-flung Irish chefs tell their stories",
    "She was inspired to move to Stockholm after a colleague, eventually working with acclaimed chef Mathias Dahlgren and earning a star as sous chef at Ergo."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/features/mume-new-chef-ernest-toh-sg",
   "title": "Singaporean Ernest Toh is the New Head Chef of One-MICHELIN-Starred Restaurant MUME",
   "trainee": "Ernest Toh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under his mentorship, Toh was offered an apprentice position at Stroobant\u2019s two-MICHELIN-starred restaurant Saint Pierre.",
    "When Ernest Toh travelled to Taiwan to visit a friend in 2016, he did not expect that his week-long trip would turn into a four-year overseas career that would see him take the reins of a MICHELIN-starred restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/features/mume-new-chef-ernest-toh-sg",
   "title": "Singaporean Ernest Toh is the New Head Chef of One-MICHELIN-Starred Restaurant MUME",
   "trainee": "Ernest Toh",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Under his mentorship, Toh was offered an apprentice position at Stroobant\u2019s two-MICHELIN-starred restaurant Saint Pierre.",
    "When Ernest Toh travelled to Taiwan to visit a friend in 2016, he did not expect that his week-long trip would turn into a four-year overseas career that would see him take the reins of a MICHELIN-starred restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theworlds50best.com/blog/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Oriol Castro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*As **[Disfrutar](http://en.disfrutarbarcelona.com/)**in **Barcelona**wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "When you worked with Ferran Adri\u00e0 at El Bulli, did you ever dream of opening your own restaurant together?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theworlds50best.com/blog/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Eduard Xatruch",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*As **[Disfrutar](http://en.disfrutarbarcelona.com/)**in **Barcelona**wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "When you worked with Ferran Adri\u00e0 at El Bulli, did you ever dream of opening your own restaurant together?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theworlds50best.com/blog/News/how-three-former-el-bulli-chefs-reached-50-best-list-disfrutar-barcelona.html",
   "title": "How three former El Bulli chefs reached the 50 Best list with Disfrutar in Barcelona",
   "trainee": "Mateu Casa\u00f1as",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*As **[Disfrutar](http://en.disfrutarbarcelona.com/)**in **Barcelona**wins **[The Miele One To Watch Award 2017](http://www.theworlds50best.com/awards/one-to-watch)**, **50 Best**\u2019s **[Academy Chair Cristina Jolonch](http://www.theworlds50best.com/the-academy/about-us)** speaks to its three chef-owners, **Oriol Castro**, **Eduard Xatruch** and **Mateu Casa\u00f1as**.*",
    "**Mateu Casa\u00f1as:** The three of us worked under **Ferran Adri\u00e0** for almost 15 years and we fought many battles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u4f20\u8bb0 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Alain Ducasse Biography Book**",
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u4f20\u8bb0 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Alain Ducasse Biography Book**",
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u4f20\u8bb0 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Alain Ducasse Biography Book**",
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hospitality-horizon.com/THE-CHEF-EXTRAORDINAIRE54321",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "EARLY MEMOIRS",
    "Thus began his training as a commis at Le Gavroche under legendary French maestros Albert and Michel Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hospitality-horizon.com/THE-CHEF-EXTRAORDINAIRE54321",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "EARLY MEMOIRS",
    "Marco\u2019s training continued under Pierre Koffman at La Tante Claire, and renowned Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagoreader.com/food/a-chefs-family-tree-revisited",
   "title": "A chefs&#8217; family tree revisited",
   "trainee": "John Asbaty",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Posted in[Food & Drink](https://chicagoreader.com/category/food/)\n\n# A chefs\u2019 family tree revisited",
    "## [BLACKBIRD](http://www.chicagoreader.com/chicago/blackbird/Location?oid=3527218)",
    "Asbaty, who worked alongside Achatz at both Trio and Alinea, runs this near-south-side market featuring sandwiches and takeaway dishes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagoreader.com/food/a-chefs-family-tree-revisited",
   "title": "A chefs&#8217; family tree revisited",
   "trainee": null,
   "mentor": "Grant Achatz",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Posted in[Food & Drink](https://chicagoreader.com/category/food/)\n\n# A chefs\u2019 family tree revisited",
    "## [BLACKBIRD](http://www.chicagoreader.com/chicago/blackbird/Location?oid=3527218)",
    "Asbaty, who worked alongside Achatz at both Trio and Alinea, runs this near-south-side market featuring sandwiches and takeaway dishes."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Posted in[Food & Drink](https://chicagoreader.com/category/food/)\n\n# A chefs\u2019 family tree revisited",
    "## [BLACKBIRD](http://www.chicagoreader.com/chicago/blackbird/Location?oid=3527218)",
    "Asbaty, who worked alongside Achatz at both Trio and Alinea, runs this near-south-side market featuring sandwiches and takeaway dishes."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/sarah-grueneberg-chef-monteverde-restaurant-chicago",
   "title": "Sarah Grueneberg on the Heart and Soul of Monteverde",
   "trainee": "Sarah Grueneberg",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The creation of the brigade de cuisine is credited to the legendary French chef Georges Auguste Escoffier.",
    "During her time at Brennan's, one of the sommeliers recommended a move to Chicago, and after staging at the currently one-Michelin-starred Italian restaurant Spiaggia, she earned a place on the line."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/sarah-grueneberg-chef-monteverde-restaurant-chicago",
   "title": "Sarah Grueneberg on the Heart and Soul of Monteverde",
   "trainee": "Sarah Grueneberg",
   "mentor": "Bill Kim",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The creation of the brigade de cuisine is credited to the legendary French chef Georges Auguste Escoffier.",
    "The restaurant's use of woks\u2014a cross-cultural fusion of technique that produces stunning results\u2014is credited to Bill Kim, who taught Grueneberg and her chefs how to achieve proper results by letting them stage at bellyQ."
   ],
   "mentor_evidence": [
    "The creation of the brigade de cuisine is credited to the legendary French chef Georges Auguste Escoffier.",
    "The restaurant's use of woks\u2014a cross-cultural fusion of technique that produces stunning results\u2014is credited to Bill Kim, who taught Grueneberg and her chefs how to achieve proper results by letting them stage at bellyQ."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": null,
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant de la Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ],
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/paul-bocuse-three-michelin-star-french-chef-and-serial-adulter-20180124-h0nhgb.html",
   "title": "Paul Bocuse, three Michelin star French chef and serial adulter",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "During the early years of World War II",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse, three Michelin star French chef and serial adulter",
    "During the early years of World War II, Bocuse worked as an apprentice at Claude Maret's Restaurant de la Soierie in Lyon, but in 1944, after the Allied invasion, he enlisted in the Free French Army."
   ]
  },
  {
   "url": "https://hospitality-horizon.com/explore-details/THE-CHEF-EXTRAORDINAIRE35508",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE CHEF EXTRAORDINAIRE",
    "EARLY MEMOIRS",
    "Thus began his training as a commis at Le Gavroche under legendary French maestros Albert and Michel Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hospitality-horizon.com/explore-details/THE-CHEF-EXTRAORDINAIRE35508",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE CHEF EXTRAORDINAIRE",
    "EARLY MEMOIRS",
    "Marco\u2019s training continued under Pierre Koffman at La Tante Claire, and renowned Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hospitality-horizon.com/explore-details/THE-CHEF-EXTRAORDINAIRE35508",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE CHEF EXTRAORDINAIRE",
    "EARLY MEMOIRS",
    "Marco\u2019s training continued under Pierre Koffman at La Tante Claire, and renowned Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hospitality-horizon.com/explore-details/THE-CHEF-EXTRAORDINAIRE35508",
   "title": "Hospitality Horizon Magazine - THE DEFINITIVE MAGAZINE FOR HOTELS, F&B AND TRAVEL",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE CHEF EXTRAORDINAIRE",
    "EARLY MEMOIRS",
    "Marco\u2019s training continued under Pierre Koffman at La Tante Claire, and renowned Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Logan Stephenson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "During the fabled six-year run of Noca, Eliot Wexler\u2019s contemporary American restaurant in East Phoenix, several notable chefs passed through the kitchen, including Matt Taylor (Mora) and Claudio Urciuoli (Pa\u2019La).",
    "Currently the executive chef for creative development at Fox Restaurant Concepts, Curtiss brought a young talent named Logan Stephenson \u2013 who worked under him at Circa 1900 in Heritage Square \u2013 to help open Noca."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Sara Garrant",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "During the fabled six-year run of Noca, Eliot Wexler\u2019s contemporary American restaurant in East Phoenix, several notable chefs passed through the kitchen, including Matt Taylor (Mora) and Claudio Urciuoli (Pa\u2019La).",
    "Before decamping to open FRC\u2019s North Fattoria Italiana, Curtiss also hired novice chef Sara Garrant to work at Noca."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Matt Carter",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "The House of DeMaria",
    "Few Valley chefs have broadcast their culinary DNA as prolifically as Michael DeMaria, a function both of the chef\u2019s stamina \u2013 40 years in the business! \u2013 and illustrious list of former employers.",
    "Matt Carter (Zinc Bistro, The Mission, The House Brasserie, Fat Ox) says he was a \u201cpunk\u201d before working with DeMaria."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Rochelle Daniel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "The House of DeMaria",
    "Few Valley chefs have broadcast their culinary DNA as prolifically as Michael DeMaria, a function both of the chef\u2019s stamina \u2013 40 years in the business! \u2013 and illustrious list of former employers.",
    "Carter paid it forward when he brought on fresh-faced culinary grad Rochelle Daniel at Zinc in 2006."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Patrick Fegan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "The House of DeMaria",
    "Few Valley chefs have broadcast their culinary DNA as prolifically as Michael DeMaria, a function both of the chef\u2019s stamina \u2013 40 years in the business! \u2013 and illustrious list of former employers.",
    "So did Patrick Fegan (Windows on the Green, Fiamma), who met DeMaria in 1988 as an apprentice for the U.S. team at the International Culinary Exhibition and later worked under Carter at Michael\u2019s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Jared Porter",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "The House of DeMaria",
    "Few Valley chefs have broadcast their culinary DNA as prolifically as Michael DeMaria, a function both of the chef\u2019s stamina \u2013 40 years in the business! \u2013 and illustrious list of former employers.",
    "\u201cI was 20 or 21 when I was hired as a lunch cook at the Citadel,\u201d Porter says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://phoenixmag.com/2018/12/01/clans-of-the-kitchen",
   "title": "Clans of the Kitchen - PHOENIX magazine",
   "trainee": "Joe Absolor",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this one-of-a-kind pictorial, we\u2019ve traced the genealogy of Arizona\u2019s top chefs, mixologists, brewers and winemakers, reuniting them with the mentors \u2013 and the mentors\u2019 mentors \u2013 who shaped them.",
    "# Clans of the Kitchen",
    "The House of DeMaria",
    "Few Valley chefs have broadcast their culinary DNA as prolifically as Michael DeMaria, a function both of the chef\u2019s stamina \u2013 40 years in the business! \u2013 and illustrious list of former employers.",
    "Porter took Absolor with him when he opened Clever Koi in 2013."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mesprestiges.com/en/lyon/stories/after-bocuse",
   "title": "After Bocuse: Who Keeps the Flame",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Culture",
    "It was in Brazier's kitchen that a young Paul Bocuse learned the trade, and it is impossible to talk about Lyon without him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mesprestiges.com/en/lyon/stories/after-bocuse",
   "title": "After Bocuse: Who Keeps the Flame",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Culture",
    "It was in Brazier's kitchen that a young Paul Bocuse learned the trade, and it is impossible to talk about Lyon without him."
   ],
   "mentor_evidence": [
    "Culture",
    "It was in Brazier's kitchen that a young Paul Bocuse learned the trade, and it is impossible to talk about Lyon without him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/books/book-review-good-taste-by-alain-ducasse",
   "title": "Book Review: Good Taste by Alain Ducasse",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Book Review: Good Taste by Alain Ducasse",
    "Now consider his latest, light-as-a-souffl\u00e9 biography, *Good Taste: A Life of Food and Passion*, with endearing introductions by[ Jay McInerney](https://jaymcinerney.com), the novelist, screenwriter, and wine critic, along with [Clare Smyth](https://corebyclaresmyth.com), Britain\u2019s only woman cheffe with ***Michelin stars.",
    "\u201cWhen I first arrived to work at the Louis XV, Monaco, I was given a handbook outlining the 12 values Chef Ducasse expects of his staff."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bonjourparis.com/books/book-review-good-taste-by-alain-ducasse",
   "title": "Book Review: Good Taste by Alain Ducasse",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Book Review: Good Taste by Alain Ducasse",
    "Now consider his latest, light-as-a-souffl\u00e9 biography, *Good Taste: A Life of Food and Passion*, with endearing introductions by[ Jay McInerney](https://jaymcinerney.com), the novelist, screenwriter, and wine critic, along with [Clare Smyth](https://corebyclaresmyth.com), Britain\u2019s only woman cheffe with ***Michelin stars.",
    "\u201cWhen I first arrived to work at the Louis XV, Monaco, I was given a handbook outlining the 12 values Chef Ducasse expects of his staff."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thearticle.com/adieu-to-le-gavroche-british-cuisine-and-the-rouxs",
   "title": "Adieu to Le Gavroche: British cuisine and the Rouxs",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Adieu to Le Gavroche: British cuisine and the Rouxs",
    "The Rouxs also trained several generations of innovative, ambitious and richly talented chefs. Amongst around a thousand of them were Marco Pierre White, Gordon Ramsay and Marcus Wareing, the last of whom called them \u201cthe godfathers of British *haute cuisine**\u201d*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thearticle.com/adieu-to-le-gavroche-british-cuisine-and-the-rouxs",
   "title": "Adieu to Le Gavroche: British cuisine and the Rouxs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Adieu to Le Gavroche: British cuisine and the Rouxs",
    "The Rouxs also trained several generations of innovative, ambitious and richly talented chefs. Amongst around a thousand of them were Marco Pierre White, Gordon Ramsay and Marcus Wareing, the last of whom called them \u201cthe godfathers of British *haute cuisine**\u201d*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thearticle.com/adieu-to-le-gavroche-british-cuisine-and-the-rouxs",
   "title": "Adieu to Le Gavroche: British cuisine and the Rouxs",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Adieu to Le Gavroche: British cuisine and the Rouxs",
    "The Rouxs also trained several generations of innovative, ambitious and richly talented chefs. Amongst around a thousand of them were Marco Pierre White, Gordon Ramsay and Marcus Wareing, the last of whom called them \u201cthe godfathers of British *haute cuisine**\u201d*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://providoor.com/blogs/journal/chef-who-trained-gordon-ramsay-cooks-for-australian-families",
   "title": "Marco Pierre White: The Chef Who Trained Gordon Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay learned to cook in Marco Pierre White\u2019s kitchen.",
    "Did Marco Pierre White really train Gordon Ramsay?",
    "Gordon Ramsay, among others"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": "1946",
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Paul Bocuse, who joined her kitchen at age 20 in 1946, credited Brazier with imparting the foundational Lyonnaise methods that underpinned his development into one of France's most celebrated postwar chefs."
   ],
   "mentor_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Paul Bocuse, who joined her kitchen at age 20 in 1946, credited Brazier with imparting the foundational Lyonnaise methods that underpinned his development into one of France's most celebrated postwar chefs."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Eug\u00e9nie Brazier's training of apprentices occurred informally within the kitchens of her restaurants, emphasizing hands-on mastery of Lyonnaise fundamentals such as precise technique, ingredient quality, and disciplined execution over theoretical education."
   ],
   "period_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Paul Bocuse, who joined her kitchen at age 20 in 1946, credited Brazier with imparting the foundational Lyonnaise methods that underpinned his development into one of France's most celebrated postwar chefs."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Bernard Pacaud",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": "April 1962",
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices"
   ],
   "mentor_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices"
   ],
   "period_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices"
   ]
  },
  {
   "url": "https://grokipedia.com/page/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Alain Chapel",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Alain Chapel also apprenticed under Brazier, applying her emphasis on quality basics to his work at Mionnay, where he innovated within Lyonnaise parameters to secure Michelin recognition."
   ],
   "mentor_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Alain Chapel also apprenticed under Brazier, applying her emphasis on quality basics to his work at Mionnay, where he innovated within Lyonnaise parameters to secure Michelin recognition."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Alain Chapel also apprenticed under Brazier, applying her emphasis on quality basics to his work at Mionnay, where he innovated within Lyonnaise parameters to secure Michelin recognition."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-latin-america/Awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award 2025 | Latin America's 50 Best Restaurants 2025",
   "trainee": "Alejandro Chamorro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs\u2019 Choice Award 2025",
    "## Alejandro Chamorro",
    "Chamorro trained in restaurants including the legendary Gast\u00f3n Acurio's Astrid y Gast\u00f3n, before becoming the first Ecuadorian chef to work at Noma."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-latin-america/Awards/chefs-choice-award.html",
   "title": "Estrella Damm Chefs' Choice Award 2025 | Latin America's 50 Best Restaurants 2025",
   "trainee": "Alejandro Chamorro",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm Chefs\u2019 Choice Award 2025",
    "## Alejandro Chamorro",
    "Chamorro trained in restaurants including the legendary Gast\u00f3n Acurio's Astrid y Gast\u00f3n, before becoming the first Ecuadorian chef to work at Noma."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.sg/remembering-the-late-joel-robuchon-chef-of-the-century",
   "title": "Remembering the late Joel Robuchon, chef of the century | Robb Report Singapore",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Remembering the late Joel Robuchon, chef of the century",
    "## He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like Gordon Ramsay and Le Bernardin\u2019s Eric Ripert, who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.sg/remembering-the-late-joel-robuchon-chef-of-the-century",
   "title": "Remembering the late Joel Robuchon, chef of the century | Robb Report Singapore",
   "trainee": "Eric Ripert",
   "mentor": "Joel Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Remembering the late Joel Robuchon, chef of the century",
    "## He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like Gordon Ramsay and Le Bernardin\u2019s Eric Ripert, who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": [
    "# Remembering the late Joel Robuchon, chef of the century",
    "## He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like Gordon Ramsay and Le Bernardin\u2019s Eric Ripert, who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang",
    "Chiang remained in France for a total of 17 years, from 1991 to 2008, expanding his expertise by working at other prestigious establishments, including Maison Troisgros in [Roanne](/page/Roanne), L'Atelier de Jo\u00ebl Robuchon in [Paris](/page/Paris), L'Astrance under Pascal Barbot, and Pierre Gagnaire's flagship restaurant, where he refined his command of [nouvelle cuisine](/page/Nouvelle_cuisine) principles and creative improvisation within structured formats."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang",
    "Chiang remained in France for a total of 17 years, from 1991 to 2008, expanding his expertise by working at other prestigious establishments, including Maison Troisgros in [Roanne](/page/Roanne), L'Atelier de Jo\u00ebl Robuchon in [Paris](/page/Paris), L'Astrance under Pascal Barbot, and Pierre Gagnaire's flagship restaurant, where he refined his command of [nouvelle cuisine](/page/Nouvelle_cuisine) principles and creative improvisation within structured formats."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang",
    "Chiang remained in France for a total of 17 years, from 1991 to 2008, expanding his expertise by working at other prestigious establishments, including Maison Troisgros in [Roanne](/page/Roanne), L'Atelier de Jo\u00ebl Robuchon in [Paris](/page/Paris), L'Astrance under Pascal Barbot, and Pierre Gagnaire's flagship restaurant, where he refined his command of [nouvelle cuisine](/page/Nouvelle_cuisine) principles and creative improvisation within structured formats."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Andr%C3%A9_Chiang",
   "title": "Andr\u00e9 Chiang",
   "trainee": "Andr\u00e9 Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Andr\u00e9 Chiang",
    "Chiang remained in France for a total of 17 years, from 1991 to 2008, expanding his expertise by working at other prestigious establishments, including Maison Troisgros in [Roanne](/page/Roanne), L'Atelier de Jo\u00ebl Robuchon in [Paris](/page/Paris), L'Astrance under Pascal Barbot, and Pierre Gagnaire's flagship restaurant, where he refined his command of [nouvelle cuisine](/page/Nouvelle_cuisine) principles and creative improvisation within structured formats."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-next-hospitality-pioneers-change-in-dining-drinking.html",
   "title": "50 Next meet 7 innovators at the forefront of change in dining and drinking",
   "trainee": "Claudia Albertina Ru\u00edz S\u00e1ntiz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***The*** [***50 Next Hospitality Pioneers***](http://www.theworlds50best.com/50next/list/the-list)***, supported by*** [***S.Pellegrino Young Chef Academy***](http://www.theworlds50best.com/50next/partners/spellegrino)***, are a group of chefs, bartenders and R&D wizards under 35 driving innovation across the hospitality sector.",
    "Claudia Albertina Ru\u00edz S\u00e1ntiz isn\u2019t afraid of taking the first leap.",
    "A member of the Tzotzil community in the southern Mexican state of Chiapas, she became the first indigenous woman to enter the school of gastronomy at the state\u2019s University of Science and Art, and later the first to work in chef Enrique Olvera\u2019s kitchen at 50 Best heavyweight Pujol."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-next-hospitality-pioneers-change-in-dining-drinking.html",
   "title": "50 Next meet 7 innovators at the forefront of change in dining and drinking",
   "trainee": null,
   "mentor": "Enrique Olvera",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***The*** [***50 Next Hospitality Pioneers***](http://www.theworlds50best.com/50next/list/the-list)***, supported by*** [***S.Pellegrino Young Chef Academy***](http://www.theworlds50best.com/50next/partners/spellegrino)***, are a group of chefs, bartenders and R&D wizards under 35 driving innovation across the hospitality sector.",
    "Claudia Albertina Ru\u00edz S\u00e1ntiz isn\u2019t afraid of taking the first leap.",
    "A member of the Tzotzil community in the southern Mexican state of Chiapas, she became the first indigenous woman to enter the school of gastronomy at the state\u2019s University of Science and Art, and later the first to work in chef Enrique Olvera\u2019s kitchen at 50 Best heavyweight Pujol."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-next-hospitality-pioneers-change-in-dining-drinking.html",
   "title": "50 Next meet 7 innovators at the forefront of change in dining and drinking",
   "trainee": null,
   "mentor": null,
   "kitchen": "Pujol",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***The*** [***50 Next Hospitality Pioneers***](http://www.theworlds50best.com/50next/list/the-list)***, supported by*** [***S.Pellegrino Young Chef Academy***](http://www.theworlds50best.com/50next/partners/spellegrino)***, are a group of chefs, bartenders and R&D wizards under 35 driving innovation across the hospitality sector.",
    "Claudia Albertina Ru\u00edz S\u00e1ntiz isn\u2019t afraid of taking the first leap.",
    "A member of the Tzotzil community in the southern Mexican state of Chiapas, she became the first indigenous woman to enter the school of gastronomy at the state\u2019s University of Science and Art, and later the first to work in chef Enrique Olvera\u2019s kitchen at 50 Best heavyweight Pujol."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-next-hospitality-pioneers-change-in-dining-drinking.html",
   "title": "50 Next meet 7 innovators at the forefront of change in dining and drinking",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***The*** [***50 Next Hospitality Pioneers***](http://www.theworlds50best.com/50next/list/the-list)***, supported by*** [***S.Pellegrino Young Chef Academy***](http://www.theworlds50best.com/50next/partners/spellegrino)***, are a group of chefs, bartenders and R&D wizards under 35 driving innovation across the hospitality sector.",
    "Claudia Albertina Ru\u00edz S\u00e1ntiz isn\u2019t afraid of taking the first leap.",
    "A member of the Tzotzil community in the southern Mexican state of Chiapas, she became the first indigenous woman to enter the school of gastronomy at the state\u2019s University of Science and Art, and later the first to work in chef Enrique Olvera\u2019s kitchen at 50 Best heavyweight Pujol."
   ],
   "period_evidence": null
  },
  {
   "url": "https://pushkinpress.com/our-authors/alain-ducasse",
   "title": "Alain Ducasse \u2013 Pushkin Press",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "**Alain Ducasse** is one of the world\u2019s most celebrated chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pushkinpress.com/our-authors/alain-ducasse",
   "title": "Alain Ducasse \u2013 Pushkin Press",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pushkinpress.com/our-authors/alain-ducasse",
   "title": "Alain Ducasse \u2013 Pushkin Press",
   "trainee": null,
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pushkinpress.com/our-authors/alain-ducasse",
   "title": "Alain Ducasse \u2013 Pushkin Press",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pushkinpress.com/our-authors/alain-ducasse",
   "title": "Alain Ducasse \u2013 Pushkin Press",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "Jamin years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ]
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "Another of his famous apprentices, [Gordon Ramsay posted](https://twitter.com/GordonRamsay/status/1026487612104736768): \u201cWe\u2019ve Lost The God Father of Michelin the most decorated Chef in the World, he kept all of us on our toes!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "Another of his famous apprentices, [Gordon Ramsay posted](https://twitter.com/GordonRamsay/status/1026487612104736768): \u201cWe\u2019ve Lost The God Father of Michelin the most decorated Chef in the World, he kept all of us on our toes!"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawasun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "Another of his famous apprentices, [Gordon Ramsay posted](https://twitter.com/GordonRamsay/status/1026487612104736768): \u201cWe\u2019ve Lost The God Father of Michelin the most decorated Chef in the World, he kept all of us on our toes!"
   ],
   "period_evidence": null
  },
  {
   "url": "http://thursdayclubnyc.blogspot.com/2007/04/inspirational-chefs-i-marco-pierre.html",
   "title": "Inspirational Chefs I: Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Inspirational Chefs I: Marco Pierre White",
    "Marco Pierre White. The original bad boy of cuisine. Mentor and inspiration for Gordon Ramsay (another kitchen bad boy), Heston Blumenthal and many others.",
    "He wangled a commis job with the Roux Brothers at le Gavroche, under Pierre Koffman at La Tante Claire and from there in 1987, he opened Harveys in Wandsworth Common, now the site of another Michelin-starred restaurant, Chez Bruce."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://thursdayclubnyc.blogspot.com/2007/04/inspirational-chefs-i-marco-pierre.html",
   "title": "Inspirational Chefs I: Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Inspirational Chefs I: Marco Pierre White",
    "Marco Pierre White. The original bad boy of cuisine. Mentor and inspiration for Gordon Ramsay (another kitchen bad boy), Heston Blumenthal and many others.",
    "Gordon Ramsay famously burst into tears while working as a commis at Harveys when Marco had given him a good bollocking in front of the staff."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1991/08/29/golden-moment-4",
   "title": "GOLDEN MOMENT",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before coming to Saulieu, Loiseau began apprenticing, at 17, for the Troisgros brothers` three-star restaurant in Roanne.",
    "In the United States boys may dream of becoming astronauts or the next Michael Jordan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1991/08/29/golden-moment-4",
   "title": "GOLDEN MOMENT",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris.",
    "In the United States boys may dream of becoming astronauts or the next Michael Jordan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water.",
    "Curtis Stone"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/people/chef-curtis-stone-philanthropy",
   "title": "Chef Spotlight: Curtis Stone",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Between the fast-paced environment and White\u2019s intensity, Stone eventually ended up working at Caf\u00e9 Royal, Mirabelle and Quo Vadis for a solid eight years.",
    "Curtis Stone"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/La_Maison_Troisgros",
   "title": "La Maison Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Maison Troisgros",
    "### Jean and Pierre Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/La_Maison_Troisgros",
   "title": "La Maison Troisgros",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Maison Troisgros",
    "### Michel Troisgros and Current Generation",
    "His culinary training included apprenticeships in [Switzerland](/page/Switzerland) under renowned [chef](/page/Chef) Fredy Girardet and an extended period in [Japan](/page/Japan), where he absorbed techniques that later infused the restaurant's offerings with subtle Asian influences, such as lighter preparations and precise flavor balancing.[1][25]In"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimd.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse - Food & Medicine Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "Alain Ducasse was born into a farming family, which instilled in him a deep appreciation for fresh produce and the rhythms of nature.",
    "He began his culinary career at the age of 16, apprenticing under Chef Michel Gu\u00e9rard at the Hotel de France in Casteljaloux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimd.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse - Food & Medicine Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "Alain Ducasse was born into a farming family, which instilled in him a deep appreciation for fresh produce and the rhythms of nature.",
    "Ducasse's formative years also included training under chefs such as Gaston Len\u00f4tre, Roger Verg\u00e9, and Alain Chapel, which helped shape his culinary philosophy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medium.com/@michellu/the-architect-of-haute-cuisine-how-antonin-car%C3%AAme-invented-the-modern-chef-and-changed-the-way-f410aed06c9a",
   "title": "The Architect Of Haute Cuisine: How Antonin Car\u00eame Invented The Modern Chef And Changed The Way The\u2026",
   "trainee": "Antonin Car\u00eame",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The Architect Of Haute Cuisine: How Antonin Car\u00eame Invented The Modern Chef And Changed The Way The World Eats**",
    "ANTONIN CAR\u00caME\u2019S EARLY LIFE: FROM ABANDONMENT TO APPRENTICESHIP",
    "His life changed when he became apprenticed to Sylvain Bailly, one of Paris\u2019s most respected p\u00e2tissiers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplefaqs.com/person/eric-aubriot",
   "title": "Eric Aubriot - People FAQs",
   "trainee": "Eric Aubriot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Steckbrief von Eric Aubriot",
    "\u00c9ric Aubriot (born 15 May 1972 in Paris) is a French-American chef.",
    "He began his career training under Michel Gu\u00e9rard at the Michelin Three-Star in , France, where he learned some of the fine points of French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplefaqs.com/person/eric-aubriot",
   "title": "Eric Aubriot - People FAQs",
   "trainee": "Eric Aubriot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Steckbrief von Eric Aubriot",
    "\u00c9ric Aubriot (born 15 May 1972 in Paris) is a French-American chef.",
    "Aubriot apprenticed under Chef Alain Ducasse at the Louis XV hotel in Monaco, another Michelin Three-Star restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Louis XV",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Monte Carlo",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Restaurant de la Soierie",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "16",
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "At the age of 16, Paul began his first culinary apprenticeship under chef Claude Maret at the Restaurant de la Soierie in Lyon."
   ]
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "Freed from his military duties and just 20 years old, Paul returned to the kitchen with renewed purpose."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "Freed from his military duties and just 20 years old, Paul returned to the kitchen with renewed purpose."
   ],
   "mentor_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "And in postwar France, that meant turning to the formidable Eug\u00e9nie Brazier\u2014known simply as \u201cLa M\u00e8re Brazier.\u201d"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "With an insatiable hunger to improve and refine his craft, the young Paul Bocuse made his way to Paris\u2014France\u2019s bustling culinary capital."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": "Gaston Richard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "With an insatiable hunger to improve and refine his craft, the young Paul Bocuse made his way to Paris\u2014France\u2019s bustling culinary capital."
   ],
   "mentor_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "There, in the elegant 8th arrondissement at Lucas Carton on Place de la Madeleine, he trained under the esteemed chef Gaston Richard."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Lucas Carton",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "With an insatiable hunger to improve and refine his craft, the young Paul Bocuse made his way to Paris\u2014France\u2019s bustling culinary capital."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "There, in the elegant 8th arrondissement at Lucas Carton on Place de la Madeleine, he trained under the esteemed chef Gaston Richard."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "With an insatiable hunger to improve and refine his craft, the young Paul Bocuse made his way to Paris\u2014France\u2019s bustling culinary capital."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "There, in the elegant 8th arrondissement at Lucas Carton on Place de la Madeleine, he trained under the esteemed chef Gaston Richard."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "With an insatiable hunger to improve and refine his craft, the young Paul Bocuse made his way to Paris\u2014France\u2019s bustling culinary capital."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "There, in the elegant 8th arrondissement at Lucas Carton on Place de la Madeleine, he trained under the esteemed chef Gaston Richard."
   ],
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "In the 1950s, he reunited with Pierre and Jean Troisgros under the guidance of the great Fernand Point, a towering figure in 20th-century French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "But perhaps the most transformative chapter in this phase of Bocuse\u2019s career unfolded in the town of Vienne, just south of Lyon, at the legendary restaurant La Pyramide."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight formative years",
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "For eight formative years, Bocuse trained at La Pyramide under Point and alongside another master, Paul Mercier."
   ]
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Eckart Witzigmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "Among the most celebrated was Eckart Witzigmann, an Austrian chef who would later be named one of only four \"Chefs of the Century\" by *Gault & Millau*, and the first in Germany to earn three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fabulouslydelicious.buzzsprout.com/1791839/episodes/17526580-the-story-of-paul-bocuse",
   "title": "The Story Of Paul Bocuse - Fabulously Delicious: The French Food Podcast",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "Among the most celebrated was Eckart Witzigmann, an Austrian chef who would later be named one of only four \"Chefs of the Century\" by *Gault & Millau*, and the first in Germany to earn three Michelin stars."
   ],
   "mentor_evidence": [
    "## Fabulously Delicious: The French Food Podcast",
    "# The Story Of Paul Bocuse",
    "Beyond his own culinary creations, one of Bocuse\u2019s greatest contributions to gastronomy came through his mentorship."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Pavillon Landais",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Soustons",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1972",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Early Life & Career",
    "In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ]
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Jean-Georges",
   "title": "Jean-Georges",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jean-Georges",
    "Jean-Georges Vongerichten (born March 16, 1957) is a French-born American chef and restaurateur renowned for pioneering a fusion cuisine that blends French techniques with Asian and American flavors, emphasizing fresh ingredients, vegetable juices, and light broths.[1]",
    "On the outskirts of Strasbourg in Alsace, France, he began his culinary training as an apprentice at the three-Michelin-starred Auberge de l'Ill under Chef Paul Haeberlin, followed by stints with legendary chefs Paul Bocuse and Louis Outhier.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Jean-Georges",
   "title": "Jean-Georges",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jean-Georges",
    "Jean-Georges Vongerichten (born March 16, 1957) is a French-born American chef and restaurateur renowned for pioneering a fusion cuisine that blends French techniques with Asian and American flavors, emphasizing fresh ingredients, vegetable juices, and light broths.[1]",
    "On the outskirts of Strasbourg in Alsace, France, he began his culinary training as an apprentice at the three-Michelin-starred Auberge de l'Ill under Chef Paul Haeberlin, followed by stints with legendary chefs Paul Bocuse and Louis Outhier.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Jean-Georges",
   "title": "Jean-Georges",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jean-Georges",
    "Jean-Georges Vongerichten (born March 16, 1957) is a French-born American chef and restaurateur renowned for pioneering a fusion cuisine that blends French techniques with Asian and American flavors, emphasizing fresh ingredients, vegetable juices, and light broths.[1]",
    "On the outskirts of Strasbourg in Alsace, France, he began his culinary training as an apprentice at the three-Michelin-starred Auberge de l'Ill under Chef Paul Haeberlin, followed by stints with legendary chefs Paul Bocuse and Louis Outhier.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
   "title": "Allain Ducasse trivia | 40 facts about the famous chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "10. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
   "title": "Allain Ducasse trivia | 40 facts about the famous chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "11. After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
   "title": "Allain Ducasse trivia | 40 facts about the famous chef",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "11. After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "11. After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "11. After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
   "title": "Allain Ducasse trivia | 40 facts about the famous chef",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "period_evidence": [
    "Allain Ducasse trivia | 40 facts about the famous chef",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ]
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/joe-flamm-chef-spiaggia-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Joe Flamm of Spiaggia",
   "trainee": "Joe Flamm",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Most people likely know Joe Flamm as the winner of the most recent season of Top Chef, but before all of the glitz and the glam, he was running the kitchen at one-Michelin-starred Spiaggia in Chicago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-2008-nov-12-fo-gastronomie12-story.html",
   "title": "New life for a chefs' cult classic",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says.",
    "Hallock is a Times staff writer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-2008-nov-12-fo-gastronomie12-story.html",
   "title": "New life for a chefs' cult classic",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says.",
    "Hallock is a Times staff writer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-2008-nov-12-fo-gastronomie12-story.html",
   "title": "New life for a chefs' cult classic",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says.",
    "Hallock is a Times staff writer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/archives/la-xpm-2008-nov-12-fo-gastronomie12-story.html",
   "title": "New life for a chefs' cult classic",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says.",
    "Hallock is a Times staff writer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/bocuse-and-lyon/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse (1926 - 2018)",
    "### Have you never been tempted to go elsewhere, to find out if it wasn\u2019t better?",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/showbiz/tv-radio/2231540/gordon-ramsay-reunites-heston-blumenthal-marco-pierre-white-bbc-series",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early in his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": "Andersen Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Enjoy a taste of the experience through Andersen Lee\u2019s reflections on working at [Quintonil](https://www.theworlds50best.com/the-list/21-30/Quintonil.html) in Mexico City as part of the 50 Best BBVA Scholarship 2019.",
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": "Julien Royer",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": "Odette",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Singapore",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": "Andersen Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Enjoy a taste of the experience through Andersen Lee\u2019s reflections on working at [Quintonil](https://www.theworlds50best.com/the-list/21-30/Quintonil.html) in Mexico City as part of the 50 Best BBVA Scholarship 2019.",
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": "Clare Smyth",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": "Core by Clare Smyth",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": "Andersen Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Enjoy a taste of the experience through Andersen Lee\u2019s reflections on working at [Quintonil](https://www.theworlds50best.com/the-list/21-30/Quintonil.html) in Mexico City as part of the 50 Best BBVA Scholarship 2019.",
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": "Jorge Vallejo",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": "Quintonil",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mexico City",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50-best-bbva-scholarship-andersen-lee-quintonil-mexico-what-to-expect.html",
   "title": "50 Best BBVA Scholarship Andersen Lee on his time in Mexico and what to expect in 2020",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "After training in the kitchens of [Odette](https://www.theworlds50best.com/stories/News/what-i-learnt-working-with-julien-royer-at-the-best-restaurant-in-asia.html) in Singapore and [Core by Clare Smyth](https://www.theworlds50best.com/stories/News/clare-smyth-andersen-lee-working-at-core-improving-every-day-50-best-bbva-scholarship.html) in London, 20-year-old Canadian cook Andersen Lee packed his bags for Mexico City to work alongside chef [Jorge Vallejo](https://www.theworlds50best.com/stories/News/jorge-vallejo-home-cooking-interview.html) at celebrated Mexican restaurant Quintonil, No.24 in [The World\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/list/1-50), for the final *stage* of the 50 Best BBVA Scholarship 2019."
   ],
   "period_evidence": null
  },
  {
   "url": "https://brainscape.com/flashcards/chapter-1-the-baking-profession-9233616/packs/16224970",
   "title": "Chapter 1 - The Baking Profession Flashcards by Alianna Grasmeyer",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Nouvelle cuisine is the use of lighter flavours and elaborate plating styles. Fernand Point\u2019s apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel became best known in the 1960s-1970s for this particular style of cooking, which took Fernand Point\u2019s approach even further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://brainscape.com/flashcards/chapter-1-the-baking-profession-9233616/packs/16224970",
   "title": "Chapter 1 - The Baking Profession Flashcards by Alianna Grasmeyer",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Nouvelle cuisine is the use of lighter flavours and elaborate plating styles. Fernand Point\u2019s apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel became best known in the 1960s-1970s for this particular style of cooking, which took Fernand Point\u2019s approach even further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://brainscape.com/flashcards/chapter-1-the-baking-profession-9233616/packs/16224970",
   "title": "Chapter 1 - The Baking Profession Flashcards by Alianna Grasmeyer",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Nouvelle cuisine is the use of lighter flavours and elaborate plating styles. Fernand Point\u2019s apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel became best known in the 1960s-1970s for this particular style of cooking, which took Fernand Point\u2019s approach even further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://brainscape.com/flashcards/chapter-1-the-baking-profession-9233616/packs/16224970",
   "title": "Chapter 1 - The Baking Profession Flashcards by Alianna Grasmeyer",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Nouvelle cuisine is the use of lighter flavours and elaborate plating styles. Fernand Point\u2019s apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel became best known in the 1960s-1970s for this particular style of cooking, which took Fernand Point\u2019s approach even further."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trulyexperiences.com/blog/paul-bocuses",
   "title": "All About Chef Paul Bocuse &#8211; Restaurants, Awards &#038; More",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Paul Bocuse goes by many names.",
    "Chef Paul Bocuse was undoubtedly a legend during his long life in the kitchen \u2013 he was a student of the greats of the past and a teacher to icons of the present."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trulyexperiences.com/blog/paul-bocuses",
   "title": "All About Chef Paul Bocuse &#8211; Restaurants, Awards &#038; More",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Paul Bocuse goes by many names.",
    "Chefs who had spent their training in the same institutes as Paul Bocuse were offended that he had decided to \u201cdisregard\u201d the ever so important rules and foundations taught by their esteemed master and mentor, Chef Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trulyexperiences.com/blog/paul-bocuses",
   "title": "All About Chef Paul Bocuse &#8211; Restaurants, Awards &#038; More",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Paul Bocuse goes by many names.",
    "This includes his family members, who have been chefs since the 1700s, Chef Ferdinand Point, also known as the \u201cfather of modern French cuisine\u201d, and Eug\u00e9nie Brazier, the first woman in history to earn Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/umberto_bombana",
   "title": "Umberto Bombana",
   "trainee": "Umberto Bombana",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Umberto Bombana",
    "A native of Bergamo in northern Italy's Lombardy region, Bombana trained at the Centro di Formazione Alberghiera and apprenticed under acclaimed chef Ezio Santin at the Michelin-starred Antica Osteria del Ponte near Milan.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/umberto_bombana",
   "title": "Umberto Bombana",
   "trainee": "Umberto Bombana",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Umberto Bombana",
    "At the age of 17 in 1980, he apprenticed at the renowned Antica Osteria del Ponte in Cassinetta di Lugagnano, just outside Milan, under the mentorship of acclaimed chef Ezio Santin.[16][7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jean, the elder brother born on December 2, 1926, trained in prestigious kitchens, including under the influential Fernand Point at La Pyramide in Vienne, where he honed his skills as a chef.",
    "# Troisgros family",
    "## Family History",
    "### Pierre and Jean Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Pierre, born on September 3, 1928, similarly apprenticed under Point and gained experience in Switzerland and Paris, developing expertise as a saucier and in restaurant management.",
    "# Troisgros family",
    "## Family History",
    "### Pierre and Jean Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Among the most prominent figures shaped by this mentorship is [Bernard Loiseau](/page/Bernard_Loiseau), who apprenticed under Jean and [Pierre Troisgros](/page/Pierre_Troisgros) in the late 1960s, gaining foundational skills that propelled him to open his own three-[Michelin](/page/Michelin)-starred restaurant, [La C\u00f4te d'Or](/page/C\u00f4te-d'Or), in Saulieu.[81]",
    "# Troisgros family",
    "## Notable Associates",
    "### Chefs Trained at Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Notable Associates",
    "### Chefs Trained at Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://businessinsider.com/why-alain-ducasse-rules-french-cuisine-2012-11",
   "title": "Why Alain Ducasse Rules French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://businessinsider.com/why-alain-ducasse-rules-french-cuisine-2012-11",
   "title": "Why Alain Ducasse Rules French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Guerard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://businessinsider.com/why-alain-ducasse-rules-french-cuisine-2012-11",
   "title": "Why Alain Ducasse Rules French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Lenotre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://businessinsider.com/why-alain-ducasse-rules-french-cuisine-2012-11",
   "title": "Why Alain Ducasse Rules French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://businessinsider.com/why-alain-ducasse-rules-french-cuisine-2012-11",
   "title": "Why Alain Ducasse Rules French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": [
    "Alain Ducasse Wikimedia Commons",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "White first trained at Hotel St George in [Harrogate](./Harrogate) and then at the [Box Tree](./Box_Tree) in [Ilkley](./Ilkley).[[7]](./Marco_Pierre_White#cite_note-7)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](./Commis)* with [Albert](./Albert_Roux) and [Michel Roux](./Michel_Roux) at [Le Gavroche](./Le_Gavroche).[[1]](./Marco_Pierre_White#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](./Commis)* with [Albert](./Albert_Roux) and [Michel Roux](./Michel_Roux) at [Le Gavroche](./Le_Gavroche).[[1]](./Marco_Pierre_White#cite_note-Times_Online-1)"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](./Commis)* with [Albert](./Albert_Roux) and [Michel Roux](./Michel_Roux) at [Le Gavroche](./Le_Gavroche).[[1]](./Marco_Pierre_White#cite_note-Times_Online-1)"
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "In 1981 he moved to London with, he claimed, \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a *[commis](./Commis)* with [Albert](./Albert_Roux) and [Michel Roux](./Michel_Roux) at [Le Gavroche](./Le_Gavroche).[[1]](./Marco_Pierre_White#cite_note-Times_Online-1)"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffman",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Marco Pierre White",
   "mentor": "Nico Ladenis",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "# Marco Pierre White",
    "## Career",
    "He continued his training under [Pierre Koffman](./Pierre_Koffman) at [La Tante Claire](./La_Tante_Claire), moving to work in the kitchen of [Raymond Blanc](./Raymond_Blanc) at [Le Manoir](./Le_Manoir_aux_Quat'_Saisons),[[8]](./Marco_Pierre_White#cite_note-8) and later with [Nico Ladenis](./Nico_Ladenis) of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Shannon Bennett",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Curtis Stone",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Phil Howard",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/articles/Marco_Pierre_White",
   "title": "Marco Pierre White - Wikiwand",
   "trainee": "Stephen Terry",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White"
   ],
   "mentor_evidence": [
    "# Marco Pierre White"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://movingonmagazine.co.uk/roux-with-a-view",
   "title": "Roux with a view Moving On magazine",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Moving On* went to super-posh London restaurant Le Gavroche, to quiz its owner, top TV chef Michel Roux Jr about his personal passion for training young chefs who\u2019d like to follow in his food-loving footsteps\u2026**",
    "Michel began his own career as an apprentice for Maitre Patissier, Hellegouarche in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://movingonmagazine.co.uk/roux-with-a-view",
   "title": "Roux with a view Moving On magazine",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Moving On* went to super-posh London restaurant Le Gavroche, to quiz its owner, top TV chef Michel Roux Jr about his personal passion for training young chefs who\u2019d like to follow in his food-loving footsteps\u2026**",
    "He also worked as Commis de Cuisine for chef Alain Chapel at his restaurant in Lyon and revealed that it was Alain who had had the greatest influence on his own development as a chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Michel_Sarran",
   "title": "Michel Sarran Explained",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Sarran Explained",
    "### Gastronomy apprenticeship",
    "Alain Ducasse contacted Michel Sarran in Paris and sends him for a year to train at the Bacon restaurant (one Michelin star) in Cap d'Antibes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Michel_Sarran",
   "title": "Michel Sarran Explained",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Sarran Explained",
    "### Gastronomy apprenticeship",
    "In 1985, Michel Sarran went to work in Les Pr\u00e9s d'Eug\u00e9nie, in [Eug\u00e9nie-les-Bains](../Eug%c3%a9nie-les-Bains/) with Michel Gu\u00e9rard, who had a great influence on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Michel_Sarran",
   "title": "Michel Sarran Explained",
   "trainee": "Michel Sarran",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Sarran Explained",
    "### Gastronomy apprenticeship",
    "In 1987, Michel Sarran became sous-chef of Michel and [Jean-Michel Lorain](../Jean-Michel_Lorain/)'s kitchen at the C\u00f4te Saint-Jacques in [Joigny](../Joigny/), where he learned Burgundian and [Lyonnais cuisine](../Lyonnaise_cuisine/) but also became team manager."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Danny Smiles",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Le Violon",
    "**Who's in the kitchen:** Co-chefs Danny Smiles and Mitch Laughren, along with chef de cuisine Sara Raspa, are the talent here, with Smiles the best known of the bunch.",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": null,
   "mentor": "Chuck Hughes",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Le Violon",
    "**Who's in the kitchen:** Co-chefs Danny Smiles and Mitch Laughren, along with chef de cuisine Sara Raspa, are the talent here, with Smiles the best known of the bunch.",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Bremner",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Le Violon",
    "**Who's in the kitchen:** Co-chefs Danny Smiles and Mitch Laughren, along with chef de cuisine Sara Raspa, are the talent here, with Smiles the best known of the bunch.",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/the-list/le-violon.html",
   "title": "Le Violon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Le Violon",
    "**Who's in the kitchen:** Co-chefs Danny Smiles and Mitch Laughren, along with chef de cuisine Sara Raspa, are the talent here, with Smiles the best known of the bunch.",
    "Long a celebrated Montreal chef, Smiles rose to fame as a finalist on *Top Chef Canada* before acting as chef de cuisine at fellow celebrity chef Chuck Hughes' restaurant, Le Bremner."
   ],
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Albert_Roux.html",
   "title": "Albert Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay.html), [Marco Pierre White](Marco_Pierre_White.html), [Pierre Koffmann](Pierre_Koffmann.html) and [Marcus Wareing](Marcus_Wareing.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Albert_Roux.html",
   "title": "Albert Roux",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay.html), [Marco Pierre White](Marco_Pierre_White.html), [Pierre Koffmann](Pierre_Koffmann.html) and [Marcus Wareing](Marcus_Wareing.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Albert_Roux.html",
   "title": "Albert Roux",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay.html), [Marco Pierre White](Marco_Pierre_White.html), [Pierre Koffmann](Pierre_Koffmann.html) and [Marcus Wareing](Marcus_Wareing.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Albert_Roux.html",
   "title": "Albert Roux",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Albert Roux",
    "During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](Gordon_Ramsay.html), [Marco Pierre White](Marco_Pierre_White.html), [Pierre Koffmann](Pierre_Koffmann.html) and [Marcus Wareing](Marcus_Wareing.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medium.com/@pistouandpastis/the-mothers-of-lyon-would-like-a-word-b2529483dfe6",
   "title": "The Mothers of Lyon Would Like a Word",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Mothers of Lyon Would Like a Word",
    "Paul Bocuse apprenticed under Brazier and went on to become arguably the most famous chef in the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/ella-brennan-commanders-palace-new-orleans-remeberance",
   "title": "Remembering Miss Ella",
   "trainee": "Emeril Lagasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the years that followed, she would hire and mentor such other notable chefs as Emeril Lagasse, Jamie Shannon, Frank Brigtsen and Tory McPhail.",
    "\u201cToday we lost a family member and New Orleans lost a legend,\u201d New Orleans restaurateur Dickie Brennan wrote in an email of his aunt Ella Brennan\u2019s death at the age of 92 on May 31."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/ella-brennan-commanders-palace-new-orleans-remeberance",
   "title": "Remembering Miss Ella",
   "trainee": "Jamie Shannon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the years that followed, she would hire and mentor such other notable chefs as Emeril Lagasse, Jamie Shannon, Frank Brigtsen and Tory McPhail.",
    "\u201cToday we lost a family member and New Orleans lost a legend,\u201d New Orleans restaurateur Dickie Brennan wrote in an email of his aunt Ella Brennan\u2019s death at the age of 92 on May 31."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/ella-brennan-commanders-palace-new-orleans-remeberance",
   "title": "Remembering Miss Ella",
   "trainee": "Frank Brigtsen",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the years that followed, she would hire and mentor such other notable chefs as Emeril Lagasse, Jamie Shannon, Frank Brigtsen and Tory McPhail.",
    "\u201cToday we lost a family member and New Orleans lost a legend,\u201d New Orleans restaurateur Dickie Brennan wrote in an email of his aunt Ella Brennan\u2019s death at the age of 92 on May 31."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/ella-brennan-commanders-palace-new-orleans-remeberance",
   "title": "Remembering Miss Ella",
   "trainee": "Tory McPhail",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the years that followed, she would hire and mentor such other notable chefs as Emeril Lagasse, Jamie Shannon, Frank Brigtsen and Tory McPhail.",
    "\u201cToday we lost a family member and New Orleans lost a legend,\u201d New Orleans restaurateur Dickie Brennan wrote in an email of his aunt Ella Brennan\u2019s death at the age of 92 on May 31."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-ashley-palmer-watts-at-dinner-a-fat-duck-brasserie.html",
   "title": "A Chat with Ashley Palmer-Watts at Dinner; a Fat Duck Brasserie",
   "trainee": "Ashley Palmer-Watts",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Q: Having worked for close to eight years at the Fat Duck, have you found any subtle differences or similarities working at Dinner?",
    "Armed with a brigade of 50 chefs, Ashley Palmer-Watts continues to produce modern dishes inspired by forgotten historic British recipes utilising only the best local seasonal produce Britain has to offer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodserviceandhospitality.com/in-conversation-with-alain-ducasse-a-michelin-star-chef",
   "title": "In Conversation with Alain Ducasse, A Michelin-star Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Volume 47, Number 9",
    "Having worked under culinary greats such as Roger Verg\u00e9 and Alain Chapel has given him more than encyclopedic knowledge, it\u2019s taught him life skills."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": "Sebastien Lepinoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "started on 6 September 1993",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ]
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": "Nyesha Arrington",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon\u2019s Las Vegas restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Las Vegas, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/chefs-mourn-joel-robuchon",
   "title": "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "a decade ago",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chefs Around the World Mourn the Loss of Jo\u00ebl Robuchon",
    "Nyesha Arrington, *Top Chef* alum and executive chef and owner of [Native Restaurant](https://www.eatnative.la/) in Santa Monica, worked in Robuchon\u2019s Las Vegas restaurant a decade ago."
   ]
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2009/nov/12/peter-chandler-obituary",
   "title": "Peter Chandler obituary",
   "trainee": "Peter Chandler",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Peter Chandler obituary",
    "My brother Peter Chandler, who has died of cancer aged 56, was the first English apprentice to be taken on by the chefs Albert and Michel Roux, and went on to acquire a Michelin star at his own restaurant, Paris House, in Woburn, Bedfordshire."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/my/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/my/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/my/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dygest.co/en/books/paul-bocuses-french-cooking",
   "title": "Paul Bocuse's French Cooking \u2014 | Dygest Summary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse's French Cooking",
    "Chapter 1 \u2014 A chef writes down what a kitchen already knows",
    "He trained under Fernand Point at La Pyramide in Vienne, the restaurant that formed most of the great postwar French chefs, and before that in a family that had run a riverside inn near Lyon for generations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dygest.co/en/books/paul-bocuses-french-cooking",
   "title": "Paul Bocuse's French Cooking \u2014 | Dygest Summary",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse's French Cooking",
    "Chapter 1 \u2014 A chef writes down what a kitchen already knows",
    "He trained under Fernand Point at La Pyramide in Vienne, the restaurant that formed most of the great postwar French chefs, and before that in a family that had run a riverside inn near Lyon for generations."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dygest.co/en/books/paul-bocuses-french-cooking",
   "title": "Paul Bocuse's French Cooking \u2014 | Dygest Summary",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse's French Cooking",
    "Chapter 1 \u2014 A chef writes down what a kitchen already knows",
    "He trained under Fernand Point at La Pyramide in Vienne, the restaurant that formed most of the great postwar French chefs, and before that in a family that had run a riverside inn near Lyon for generations."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dygest.co/en/books/paul-bocuses-french-cooking",
   "title": "Paul Bocuse's French Cooking \u2014 | Dygest Summary",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse's French Cooking",
    "Chapter 1 \u2014 A chef writes down what a kitchen already knows",
    "He trained under Fernand Point at La Pyramide in Vienne, the restaurant that formed most of the great postwar French chefs, and before that in a family that had run a riverside inn near Lyon for generations."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dygest.co/en/books/paul-bocuses-french-cooking",
   "title": "Paul Bocuse's French Cooking \u2014 | Dygest Summary",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse's French Cooking",
    "Chapter 1 \u2014 A chef writes down what a kitchen already knows",
    "He trained under Fernand Point at La Pyramide in Vienne, the restaurant that formed most of the great postwar French chefs, and before that in a family that had run a riverside inn near Lyon for generations."
   ],
   "period_evidence": null
  },
  {
   "url": "https://eathealthy365.com/the-impact-of-joel-robuchon-on-gastronomy",
   "title": "Jo\u00ebl Robuchon's Influence on Young Chefs",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs like Gordon Ramsay, \u00c9ric Ripert, and Tom Aikens all credit their time with Robuchon as foundational to their careers.",
    "# The Impact of Jo\u00ebl Robuchon on Gastronomy",
    "## The Robuchon Legacy: A Generation of Chefs"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eathealthy365.com/the-impact-of-joel-robuchon-on-gastronomy",
   "title": "Jo\u00ebl Robuchon's Influence on Young Chefs",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs like Gordon Ramsay, \u00c9ric Ripert, and Tom Aikens all credit their time with Robuchon as foundational to their careers.",
    "# The Impact of Jo\u00ebl Robuchon on Gastronomy",
    "## The Robuchon Legacy: A Generation of Chefs"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eathealthy365.com/the-impact-of-joel-robuchon-on-gastronomy",
   "title": "Jo\u00ebl Robuchon's Influence on Young Chefs",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs like Gordon Ramsay, \u00c9ric Ripert, and Tom Aikens all credit their time with Robuchon as foundational to their careers.",
    "# The Impact of Jo\u00ebl Robuchon on Gastronomy",
    "## The Robuchon Legacy: A Generation of Chefs"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reembodying.rssing.com/chan-2534423/article1309.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": "Michael Hutchings",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reembodying.rssing.com/chan-2534423/article1309.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reembodying.rssing.com/chan-2534423/article1309.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reembodying.rssing.com/chan-2534423/article1309.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "period_evidence": null
  },
  {
   "url": "https://reembodying.rssing.com/chan-2534423/article1309.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1978 to 1981",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ]
  },
  {
   "url": "https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
   "trainee": "Shingo Sakamoto",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
    "Having trained side by side at Nihonryori [RyuGin](https://guide.michelin.com/jp/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
   "trainee": "Ryosuke Ito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
    "Having trained side by side at Nihonryori [RyuGin](https://guide.michelin.com/jp/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
   "trainee": "Ryohei Hieda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
    "At the time, RyuGin\u2019s kitchen was home to a generation of chefs who would later go on to shape fine dining across Asia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
   "trainee": "Hideaki Sato",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
    "At the time, RyuGin\u2019s kitchen was home to a generation of chefs who would later go on to shape fine dining across Asia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
   "trainee": "Tomoya Kawada",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success",
    "At the time, RyuGin\u2019s kitchen was home to a generation of chefs who would later go on to shape fine dining across Asia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://libbysgrainmill.com/blog/aurevoirmonsieurbocuse",
   "title": "A Farewell Letter of Gratitude & Thanks",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Stories, Lyon, Most Popular",
    "Bocuse\u2019s kitchens are run tight and clean (an influence from his apprenticeship with Fernand Point and Point\u2019s militaristic style.)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://libbysgrainmill.com/blog/aurevoirmonsieurbocuse",
   "title": "A Farewell Letter of Gratitude & Thanks",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Stories, Lyon, Most Popular",
    "Bocuse\u2019s kitchens are run tight and clean (an influence from his apprenticeship with Fernand Point and Point\u2019s militaristic style.)"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://libbysgrainmill.com/blog/aurevoirmonsieurbocuse",
   "title": "A Farewell Letter of Gratitude & Thanks",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Stories, Lyon, Most Popular",
    "Bocuse\u2019s kitchens are run tight and clean (an influence from his apprenticeship with Fernand Point and Point\u2019s militaristic style.)"
   ],
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse, 57, is one of the world\u2019s most talented chefs. He has restaurants in Paris, Monaco and London, three of which hold three Michelin stars.**",
    "**Who was or still is your mentor?**",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**Alain Ducasse, 57, is one of the world\u2019s most talented chefs. He has restaurants in Paris, Monaco and London, three of which hold three Michelin stars.**",
    "**Who was or still is your mentor?**",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**Alain Ducasse, 57, is one of the world\u2019s most talented chefs. He has restaurants in Paris, Monaco and London, three of which hold three Michelin stars.**",
    "**Who was or still is your mentor?**",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "when I was 20",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**Alain Ducasse, 57, is one of the world\u2019s most talented chefs. He has restaurants in Paris, Monaco and London, three of which hold three Michelin stars.**",
    "**Who was or still is your mentor?**",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ]
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After culinary school, Zabala apprenticed under some of the most acclaimed names of Spanish cuisine.",
    "The Education of Hunger"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "First came Caf\u00e9 de La Princesa in Barcelona, where he learned the basics.",
    "The Education of Hunger"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Then he called Pedro Subijana at Akelarre, the three-Michelin-starred restaurant at San Sebastian\u2019s coastline.",
    "The Education of Hunger"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": "Pedro Subijana",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Then he called Pedro Subijana at Akelarre, the three-Michelin-starred restaurant at San Sebastian\u2019s coastline.",
    "The Education of Hunger"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": "Akelarre",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Then he called Pedro Subijana at Akelarre, the three-Michelin-starred restaurant at San Sebastian\u2019s coastline.",
    "The Education of Hunger"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "San Sebastian, Spain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Then he called Pedro Subijana at Akelarre, the three-Michelin-starred restaurant at San Sebastian\u2019s coastline.",
    "The Education of Hunger"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Subijana told him he lacked experience.",
    "The Education of Hunger"
   ],
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two and a half years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Those six months stretched into two and a half years.",
    "The Education of Hunger"
   ]
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "But he knew there was one more mountain to climb: Ferran Adri\u00e0\u2019s El Bull\u00ed.",
    "The Education of Hunger"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "But he knew there was one more mountain to climb: Ferran Adri\u00e0\u2019s El Bull\u00ed.",
    "The Education of Hunger"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": "El Bull\u00ed",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "But he knew there was one more mountain to climb: Ferran Adri\u00e0\u2019s El Bull\u00ed.",
    "The Education of Hunger"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "staged",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chefs flew from across the globe to stage unpaid just to witness tradition shattered and rebuilt.",
    "The Education of Hunger"
   ],
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "four seasons",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "For four seasons, Zabala worked every station in that legendary kitchen.",
    "The Education of Hunger"
   ]
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": "Aitor Zabala",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Thankfully, Jos\u00e9 Andr\u00e9s offered him work in America.",
    "The Education of Hunger"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restauranttimes.com/resources/companies/somni-la",
   "title": "Somni, LA: Chef Aitor Zabala's Journey from Closure to 3 Michelin Stars",
   "trainee": null,
   "mentor": "Jos\u00e9 Andr\u00e9s",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Thankfully, Jos\u00e9 Andr\u00e9s offered him work in America.",
    "The Education of Hunger"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Laur\u00e8ne Barjhoux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "Manon joined forces with Laur\u00e8ne Barjhoux, whose CV boasts stints at [Mandarin Oriental](https://guide.michelin.com/en/ile-de-france/paris/restaurant/sur-mesure-par-thierry-marx) with Thierry Marx and Three MICHELIN Star and Green Star[ Arp\u00e8ge](https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege) with Alain Passard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Laur\u00e8ne Barjhoux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "Manon joined forces with Laur\u00e8ne Barjhoux, whose CV boasts stints at [Mandarin Oriental](https://guide.michelin.com/en/ile-de-france/paris/restaurant/sur-mesure-par-thierry-marx) with Thierry Marx and Three MICHELIN Star and Green Star[ Arp\u00e8ge](https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege) with Alain Passard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Grados",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "and finally Manon Grados, former Sous Chef at One MICHELIN Star [Violon d\u2019Ingres ](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989) with Christian Constant, who also spent periods at the One MICHELIN Star restaurants [Tour d\u2019Argent](https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent) and [Neige d\u2019Et\u00e9](https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": "Daniela Soto-Innes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "Daniela Soto-Innes met her mentor Enrique Olvera in 2012 in New York, where she was attending a charcuterie class."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": null,
   "mentor": "Enrique Olvera",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "Daniela Soto-Innes met her mentor Enrique Olvera in 2012 in New York, where she was attending a charcuterie class."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": null,
   "mentor": null,
   "kitchen": "Pujol",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "They immediately hit it off and soon the young chef went to Mexico City to spend a weekend at Pujol, Olvera\u2019s restaurant ranked No.13 in [The World\u2019s 50 Best Restaurants 2018](https://www.theworlds50best.com/list/1-50-winners)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Mexico City, Mexico",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "They immediately hit it off and soon the young chef went to Mexico City to spend a weekend at Pujol, Olvera\u2019s restaurant ranked No.13 in [The World\u2019s 50 Best Restaurants 2018](https://www.theworlds50best.com/list/1-50-winners)."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "She ended up staying for a year and a half, when she told Olvera that she was ready to move to New York."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/mexican-food-enrique-olvera-daniela-soto-innes-50besttalks.html",
   "title": "Crossing frontiers with Mexican food and how to stay relevant by Enrique Olvera and Daniela SotoInnes",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2012 onwards",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "***Speaking in San Francisco at [#50BestTalks: Voices for Change](https://www.theworlds50best.com/stories/blog-category.html?tag=50BestTalks-SF), presented by [Miele](https://www.theworlds50best.com/Partners/miele.html), chefs Enrique Olvera of [Pujol](https://www.theworlds50best.com/The-List-2018/11-20/Pujol.html) in Mexico City and Daniela Soto-Innes of [Cosme](https://www.theworlds50best.com/The-List-2018/21-30/Cosme.html) in New York discussed the changing perception of Mexican food and the challenge of opening new restaurants.***",
    "Daniela Soto-Innes met her mentor Enrique Olvera in 2012 in New York, where she was attending a charcuterie class."
   ]
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/entrepreneur-philanthropist-and-successful-chef-brand-president-of-les-collectionneurs-the-one-and-only-alain-ducasse.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do. Every day we're the makers of our destiny\u00bb Alain Ducasse, to the right, with Xavier Alberti, president of les Collectionneurs, and Carole Pourchet, general manager"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/entrepreneur-philanthropist-and-successful-chef-brand-president-of-les-collectionneurs-the-one-and-only-alain-ducasse.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do. Every day we're the makers of our destiny\u00bb Alain Ducasse, to the right, with Xavier Alberti, president of les Collectionneurs, and Carole Pourchet, general manager"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/entrepreneur-philanthropist-and-successful-chef-brand-president-of-les-collectionneurs-the-one-and-only-alain-ducasse.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do. Every day we're the makers of our destiny\u00bb Alain Ducasse, to the right, with Xavier Alberti, president of les Collectionneurs, and Carole Pourchet, general manager"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/entrepreneur-philanthropist-and-successful-chef-brand-president-of-les-collectionneurs-the-one-and-only-alain-ducasse.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do. Every day we're the makers of our destiny\u00bb Alain Ducasse, to the right, with Xavier Alberti, president of les Collectionneurs, and Carole Pourchet, general manager"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": "Kevin Thornton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant Paul Bocuse",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ],
   "period_evidence": null
  },
  {
   "url": "https://irishtimes.com/life-and-style/food-and-drink/paul-bocuse-the-chef-who-moulded-kevin-thornton-and-inspired-jp-mcmahon-1.3364497",
   "title": "Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "summer of 1987",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**Kevin Thornton:** I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time spent in his kitchen.",
    "In the summer of 1987, I was fortunate to land a two-month paid position at Restaurant Paul Bocuse in Lyon, France."
   ]
  },
  {
   "url": "https://fluxurymagazine.com/en/five-chefs-contemporary-haute-gastronomy",
   "title": "5 chefs, 5 visions",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The new elite of haute gastronomy**",
    "**Alain Ducasse**",
    "He worked with masters of French gastronomy such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, learning the foundations of *nouvelle cuisine* and Proven\u00e7al cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://girlmeetscooking.com/celia-hu-interview-with-joel-robuchon",
   "title": "My Exclusive Interview with the Greatest Michelin Chef, Joel Robuchon",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "My Exclusive Interview with Monsieur Robuchon, Chef of the Century",
    "You\u2019ve mentored many renowned chefs over the years.",
    "For example, you trained Gordon Ramsay, and he recently opened a restaurant in Hong Kong."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ],
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/politics/diplomacy/ramsay-and-marco-pierre-white-end-30-year-feud.html",
   "title": "Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "## Gordon Ramsay and Marco Pierre White End 30-Year Feud with Father-Son Reconciliation",
    "### Historical Context of the Feud",
    "The roots of their conflict trace back to Ramsay's apprenticeship under White at Harveys restaurant in Wandsworth during the 1980s."
   ]
  },
  {
   "url": "https://guide.michelin.com/en/article/people/meet-lee-choong-hoo-the-youngest-chef-helming-a-michelin-starred-restaurant-in-seoul",
   "title": "Meet Lee Choong Hu, The Youngest Chef Helming A Michelin-Starred Restaurant In Seoul",
   "trainee": "Lee Choong Hoo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Meet Lee Choong Hu, The Youngest Chef Helming A Michelin-Starred Restaurant In Seoul",
    "Wanting to learn the ins and outs of classic French cuisine outside of school, he apprenticed for six months at the then-two-Michelin-starred Restaurant Michel Rostang."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Determined to pursue his dreams, he dropped out of school at 14 to take up an apprenticeship with Marc Veyrat, who is famed for his innovative cuisine that revolves around aromatic mountain plants harvested in the French Alps."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchen.top-best.com/chefs/alain-ducasse",
   "title": "Alain Ducasse - Top-Best.com",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early 1970s",
   "trainee_evidence": [
    "About",
    "Alain Ducasse was born on September 13, 1956, in Orthez, France.",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "mentor_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "period_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ]
  },
  {
   "url": "https://kitchen.top-best.com/chefs/alain-ducasse",
   "title": "Alain Ducasse - Top-Best.com",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early 1970s",
   "trainee_evidence": [
    "About",
    "Alain Ducasse was born on September 13, 1956, in Orthez, France.",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "mentor_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "period_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ]
  },
  {
   "url": "https://kitchen.top-best.com/chefs/alain-ducasse",
   "title": "Alain Ducasse - Top-Best.com",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": "early 1970s",
   "trainee_evidence": [
    "About",
    "Alain Ducasse was born on September 13, 1956, in Orthez, France.",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "mentor_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ],
   "period_evidence": [
    "About",
    "Ducasse first began training in the early 1970s and honed his skills under a number of legendary chefs throughout the decade.",
    "Among his mentors were Michel Gu\u00e9rard, who invented cuisine minceur, Gaston Len\u00f4tre, and Roger Verg\u00e9 who was largely regarded as the greatest culinary master of his time."
   ]
  },
  {
   "url": "https://thecityceleb.com/biography/entrepreneur/joel-robuchon-biography-restaurants-menu-cookbooks-cooking-style-family-wikipedia-age-net-worth",
   "title": "Jo\u00ebl Robuchon Biography: Restaurants, Menu, Cookbooks, Cooking Style, Family, Wikipedia, Age, Net Worth",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon Biography: Restaurants, Menu, Cookbooks, Cooking Style, Family, Wikipedia, Age, Net Worth",
    "## Career",
    "**Robuchon\u2019s** career was marked by both culinary innovation and a commitment to mentoring the next generation of chefs, including industry icons like **Gordon Ramsay** and **Eric Ripert**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/entrepreneur/joel-robuchon-biography-restaurants-menu-cookbooks-cooking-style-family-wikipedia-age-net-worth",
   "title": "Jo\u00ebl Robuchon Biography: Restaurants, Menu, Cookbooks, Cooking Style, Family, Wikipedia, Age, Net Worth",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon Biography: Restaurants, Menu, Cookbooks, Cooking Style, Family, Wikipedia, Age, Net Worth",
    "## Career",
    "**Robuchon\u2019s** career was marked by both culinary innovation and a commitment to mentoring the next generation of chefs, including industry icons like **Gordon Ramsay** and **Eric Ripert**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/jacky-tauvry-pierre",
   "title": "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
   "trainee": "Jacky Tauvry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
    "Fine-dining became a route he knew he would embark on, while doing an internship at [Arpege](https://www.viamichelin.com/web/Restaurant/Paris-75007-Arpege-5986-41102), the three-Michelin-starred restaurant of Alain Passard in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/jacky-tauvry-pierre",
   "title": "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
   "trainee": "Jacky Tauvry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
    "He then went on to work under chef [Guy Savoy's restaurant](https://www.viamichelin.com/web/Restaurant/Paris-75006-Guy_Savoy-6477-41102) at Rue Troyon for two years, where he honed his basics of French cooking, before he landed a spot in the Paris kitchen of one of his idols, chef [Pierre Gagnaire](https://www.viamichelin.com/web/Restaurant/Paris-75008-Pierre_Gagnaire-6112-41102).\n\nToday, the 29-year-old holds fort as chef de cuisine at [Gagnaire's eponymous restaurant](https://guide.michelin.com.hk/en/michelin-guide-restaurants/pierre) in [Mandarin Oriental, Hong Kong](http://www.mandarinoriental.com.hk/hongkong/). We speak to Tauvry to find out more.\n\n**Having master chef Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/jacky-tauvry-pierre",
   "title": "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
   "trainee": "Jacky Tauvry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Jacky Tauvry Of Pierre At Mandarin Oriental Hong Kong",
    "He then went on to work under chef [Guy Savoy's restaurant](https://www.viamichelin.com/web/Restaurant/Paris-75006-Guy_Savoy-6477-41102) at Rue Troyon for two years, where he honed his basics of French cooking, before he landed a spot in the Paris kitchen of one of his idols, chef [Pierre Gagnaire](https://www.viamichelin.com/web/Restaurant/Paris-75008-Pierre_Gagnaire-6112-41102).\n\nToday, the 29-year-old holds fort as chef de cuisine at [Gagnaire's eponymous restaurant](https://guide.michelin.com.hk/en/michelin-guide-restaurants/pierre) in [Mandarin Oriental, Hong Kong](http://www.mandarinoriental.com.hk/hongkong/). We speak to Tauvry to find out more.\n\n**Having master chef Pierre Gagnaire"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/key-dishes-belon-highest-climber-asias-50-best.html",
   "title": "Discover four key dishes that helped Belon win the Highest Climber Award at Asias 50 Best Restaurants",
   "trainee": "Daniel Calvert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Executive chef Daniel Calvert gives us the secrets behind his key signature creations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/key-dishes-belon-highest-climber-asias-50-best.html",
   "title": "Discover four key dishes that helped Belon win the Highest Climber Award at Asias 50 Best Restaurants",
   "trainee": "Daniel Calvert",
   "mentor": "James Henry",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Local hospitality firm Black Sheep Restaurants opened Belon in March 2016 and Calvert relocated from Paris to join the launch team as sous chef, working alongside then-executive chef James Henry."
   ],
   "mentor_evidence": [
    "Local hospitality firm Black Sheep Restaurants opened Belon in March 2016 and Calvert relocated from Paris to join the launch team as sous chef, working alongside then-executive chef James Henry."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikimd.org/wiki/Fernand_Point",
   "title": "Fernand Point - WikiMD's Medical Encyclopedia",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "mentor_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "kitchen_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wikimd.org/wiki/Fernand_Point",
   "title": "Fernand Point - WikiMD's Medical Encyclopedia",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "mentor_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "kitchen_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wikimd.org/wiki/Fernand_Point",
   "title": "Fernand Point - WikiMD's Medical Encyclopedia",
   "trainee": "Jean and Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "mentor_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "kitchen_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point",
    "## Philosophy and Influence",
    "Under Point's tutelage, [La Pyramide](/wiki/La_Pyramide) became a training ground for many chefs who would later become influential figures in their own right, including [Paul Bocuse](/wiki/Paul_Bocuse), [Alain Chapel](/wiki/Alain_Chapel), and [Jean and Pierre Troisgros](/index.php?title=Jean_and_Pierre_Troisgros&action=edit&redlink=1)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": null,
   "mentor": "Gaston Lenotre",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": null,
   "mentor": "Michel Guerard",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Alain Ducasse: The \u201cGlocal \u201cFrench Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scottishnews.com/articles/gordon-ramsay-to-face-rival-chef-marco-pierre-white-in-new-television-series",
   "title": "ScottishNews.com",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Food & Drink",
    "Gordon Ramsay to face rival chef Marco Pierre White in new television series",
    "The relationship between Gordon Ramsay and Marco Pierre White began as one of mentor and apprentice before developing into one of the most bitter rivalries in British cooking.",
    "One of his most important early jobs was at Harveys in Wandsworth, where White was building a reputation as Britain\u2019s most brilliant and intimidating young chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scottishnews.com/articles/gordon-ramsay-to-face-rival-chef-marco-pierre-white-in-new-television-series",
   "title": "ScottishNews.com",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Food & Drink",
    "Gordon Ramsay to face rival chef Marco Pierre White in new television series",
    "The relationship between Gordon Ramsay and Marco Pierre White began as one of mentor and apprentice before developing into one of the most bitter rivalries in British cooking.",
    "One of his most important early jobs was at Harveys in Wandsworth, where White was building a reputation as Britain\u2019s most brilliant and intimidating young chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scottishnews.com/articles/gordon-ramsay-to-face-rival-chef-marco-pierre-white-in-new-television-series",
   "title": "ScottishNews.com",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Food & Drink",
    "Gordon Ramsay to face rival chef Marco Pierre White in new television series",
    "One of his most important early jobs was at Harveys in Wandsworth, where White was building a reputation as Britain\u2019s most brilliant and intimidating young chef."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scottishnews.com/articles/gordon-ramsay-to-face-rival-chef-marco-pierre-white-in-new-television-series",
   "title": "ScottishNews.com",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, England",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Food & Drink",
    "Gordon Ramsay to face rival chef Marco Pierre White in new television series",
    "One of his most important early jobs was at Harveys in Wandsworth, where White was building a reputation as Britain\u2019s most brilliant and intimidating young chef."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scottishnews.com/articles/gordon-ramsay-to-face-rival-chef-marco-pierre-white-in-new-television-series",
   "title": "ScottishNews.com",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Food & Drink",
    "Gordon Ramsay to face rival chef Marco Pierre White in new television series",
    "The relationship between Gordon Ramsay and Marco Pierre White began as one of mentor and apprentice before developing into one of the most bitter rivalries in British cooking."
   ],
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/i/albert-roux?tc=sports",
   "title": "Who is Albert Roux? French chef (1935-) | Biography, Facts, Information, Life, Career, Wiki",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](/i/gordon-ramsay-2/), [Marco Pierre White](/i/marco-pierre-white/), [Pierre Koffmann](/i/pierre-koffmann/) and [Marcus Wareing](/i/marcus-wareing/).",
    "## Biography",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/i/albert-roux?tc=sports",
   "title": "Who is Albert Roux? French chef (1935-) | Biography, Facts, Information, Life, Career, Wiki",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](/i/gordon-ramsay-2/), [Marco Pierre White](/i/marco-pierre-white/), [Pierre Koffmann](/i/pierre-koffmann/) and [Marcus Wareing](/i/marcus-wareing/).",
    "## Biography",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/i/albert-roux?tc=sports",
   "title": "Who is Albert Roux? French chef (1935-) | Biography, Facts, Information, Life, Career, Wiki",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](/i/gordon-ramsay-2/), [Marco Pierre White](/i/marco-pierre-white/), [Pierre Koffmann](/i/pierre-koffmann/) and [Marcus Wareing](/i/marcus-wareing/).",
    "## Biography",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://peoplepill.com/i/albert-roux?tc=sports",
   "title": "Who is Albert Roux? French chef (1935-) | Biography, Facts, Information, Life, Career, Wiki",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](/i/gordon-ramsay-2/), [Marco Pierre White](/i/marco-pierre-white/), [Pierre Koffmann](/i/pierre-koffmann/) and [Marcus Wareing](/i/marcus-wareing/).",
    "## Biography",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/table-3-casablanca-one-to-watch-mena-50-best-restaurants-2025.html",
   "title": "Fayal Bettioui executive chef at Table 3 on his journey from science to seafood",
   "trainee": "Fay\u00e7al Bettioui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The winner of the American Express One To Watch Award, as part of Middle East and North Africa\u2019s 50 Best Restaurants 2025, is bringing a fresh perspective to the fine dining scene in Casablanca.",
    "I spent more than a decade in Miami and a few years in New York working with chefs including Thomas Keller at [Per Se](https://www.theworlds50best.com/discovery/Establishments/US/New-York/Per-Se.html) and the late David Bouley at Bouley."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/table-3-casablanca-one-to-watch-mena-50-best-restaurants-2025.html",
   "title": "Fayal Bettioui executive chef at Table 3 on his journey from science to seafood",
   "trainee": "Fay\u00e7al Bettioui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The winner of the American Express One To Watch Award, as part of Middle East and North Africa\u2019s 50 Best Restaurants 2025, is bringing a fresh perspective to the fine dining scene in Casablanca.",
    "I spent more than a decade in Miami and a few years in New York working with chefs including Thomas Keller at [Per Se](https://www.theworlds50best.com/discovery/Establishments/US/New-York/Per-Se.html) and the late David Bouley at Bouley."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/what-remains-of-michelins-authority",
   "title": "What Remains of Michelin\u2019s Authority? - Gastromondiale",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What Remains of Michelin\u2019s Authority?",
    "Origin",
    "The recipient was Eug\u00e9nie Brazier, a woman chef who owned two restaurants in Lyon.",
    "Bernard Pacaud, who trained under her, continued to cook her dishes in his own Michelin three-star restaurant until his retirement three months ago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefdb.com/nm/3477/Alain-Ducasse",
   "title": "The Chef and Restaurant Database",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "| Alain Ducasse | |",
    "| [Years](/nm/3477/) ![](/media/arrow_up.gif) | [Place](/nm/3477/place/) | [City](/nm/3477/city/) | [Position](/nm/3477/position/) |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefdb.com/nm/3477/Alain-Ducasse",
   "title": "The Chef and Restaurant Database",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "| Alain Ducasse | |",
    "| [Years](/nm/3477/) ![](/media/arrow_up.gif) | [Place](/nm/3477/place/) | [City](/nm/3477/city/) | [Position](/nm/3477/position/) |"
   ],
   "mentor_evidence": [
    "| [1975] | [ Les Pr\u00e9s d'Eug\u00e9nie - Michel Gu\u00e9rard](/pl/4796/Les-Pres-dEugenie-Michel-Guerard-Eugenie-les-Bains) | | Station Chef |",
    "| [Years](/nm/3477/) ![](/media/arrow_up.gif) | [Place](/nm/3477/place/) | [City](/nm/3477/city/) | [Position](/nm/3477/position/) |"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fcsi.org/foodservice-consultant/the-americas/kennedys-dynasty",
   "title": "Kennedy\u2019s dynasty",
   "trainee": "Jamie Kennedy",
   "mentor": "Herbert Sonsogni",
   "kitchen": "Windsor Arms Hotel",
   "city_country": "Toronto, Canada",
   "relationship": "apprentice",
   "period": "1974",
   "trainee_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "And it was great timing, \u201cthrough sheer dumb luck\u201d, that brought Jamie Kennedy through the doors of Toronto\u2019s Windsor Arms Hotel at 2:30 in the afternoon, the perfect time between lunch and dinner service to catch the chef at ease."
   ],
   "mentor_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "The maitre d of the hotel\u2019s Courtyard Cafe took a shine to the young 17-year-old and formally introduced him to Herbert Sonsogni, the renowned Swiss chef, who ran his kitchen with the precision of that country\u2019s emblematic clocks."
   ],
   "kitchen_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "And it was great timing, \u201cthrough sheer dumb luck\u201d, that brought Jamie Kennedy through the doors of Toronto\u2019s Windsor Arms Hotel at 2:30 in the afternoon, the perfect time between lunch and dinner service to catch the chef at ease."
   ],
   "city_country_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "And it was great timing, \u201cthrough sheer dumb luck\u201d, that brought Jamie Kennedy through the doors of Toronto\u2019s Windsor Arms Hotel at 2:30 in the afternoon, the perfect time between lunch and dinner service to catch the chef at ease."
   ],
   "relationship_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "\u201cHe didn\u2019t offer me a job,\u201d recalls Kennedy. \u201cHe offered me a three-year apprenticeship.\u201d"
   ],
   "period_evidence": [
    "# Kennedy\u2019s dynasty",
    "Over 30 years, chef Jamie Kennedy has helped change the Canadian food scene forever, building an international reputation in the process.",
    "It was 1974; George Brown College and Canada Manpower were trying to give young people entering the foodservice industry the kind of classical training that was available in Europe."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/natsuko-shoji-fashion-gastronomy-asias-best-pastry-chef.html",
   "title": "How Natsuko Shoji combined fashion and gastronomy to become Asias Best Pastry Chef",
   "trainee": "Natsuko Shoji",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Although many would consider a meticulously assembled, beautifully presented dish a piece of art, a chef in Japan is taking the connection between art and gastronomy to the next level. Meet Natsuko Shoji, winner of the [Asia\u2019s Best Pastry Chef Award](https://www.theworlds50best.com/asia/en/awards/asias-best-pastry-chef.html) 2020, sponsored by Valrhona***"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/natsuko-shoji-fashion-gastronomy-asias-best-pastry-chef.html",
   "title": "How Natsuko Shoji combined fashion and gastronomy to become Asias Best Pastry Chef",
   "trainee": null,
   "mentor": "Hiroyasu Kawate",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***Although many would consider a meticulously assembled, beautifully presented dish a piece of art, a chef in Japan is taking the connection between art and gastronomy to the next level. Meet Natsuko Shoji, winner of the [Asia\u2019s Best Pastry Chef Award](https://www.theworlds50best.com/asia/en/awards/asias-best-pastry-chef.html) 2020, sponsored by Valrhona***"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/natsuko-shoji-fashion-gastronomy-asias-best-pastry-chef.html",
   "title": "How Natsuko Shoji combined fashion and gastronomy to become Asias Best Pastry Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": "Floril\u00e8ge",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***Although many would consider a meticulously assembled, beautifully presented dish a piece of art, a chef in Japan is taking the connection between art and gastronomy to the next level. Meet Natsuko Shoji, winner of the [Asia\u2019s Best Pastry Chef Award](https://www.theworlds50best.com/asia/en/awards/asias-best-pastry-chef.html) 2020, sponsored by Valrhona***"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/natsuko-shoji-fashion-gastronomy-asias-best-pastry-chef.html",
   "title": "How Natsuko Shoji combined fashion and gastronomy to become Asias Best Pastry Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***Although many would consider a meticulously assembled, beautifully presented dish a piece of art, a chef in Japan is taking the connection between art and gastronomy to the next level. Meet Natsuko Shoji, winner of the [Asia\u2019s Best Pastry Chef Award](https://www.theworlds50best.com/asia/en/awards/asias-best-pastry-chef.html) 2020, sponsored by Valrhona***"
   ],
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0311/031106.html",
   "title": "New French cooking at La Pyramide, where it all started",
   "trainee": "Guy Thivard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# New French cooking at La Pyramide, where it all started",
    "Madame Point is assisted by a small but faithful team headed by Guy Thivard, the chef de cuisine, trained by Paul Mercier who worked for many years with her husband."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "Axel Manes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "Axel Manes, executive chef of [L\u2019Atelier Saint Germain](https://www.viamichelin.com/web/Restaurant/Paris-75007-L_Atelier_de_Joel_Robuchon_St_Germain-2dduyu5), in Paris, has been with the company since 2006; Olivier Limousin, executive chef of [L\u2019Atelier Bangkok](https://guide.michelin.com/th/en/bangkok/l-atelier-de-joel-robuchon546989/restaurant), since 2003; and \u00c9ric Bouchenoire, head of research and development of the group, since 1985."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "Olivier Limousin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "Axel Manes, executive chef of [L\u2019Atelier Saint Germain](https://www.viamichelin.com/web/Restaurant/Paris-75007-L_Atelier_de_Joel_Robuchon_St_Germain-2dduyu5), in Paris, has been with the company since 2006; Olivier Limousin, executive chef of [L\u2019Atelier Bangkok](https://guide.michelin.com/th/en/bangkok/l-atelier-de-joel-robuchon546989/restaurant), since 2003; and \u00c9ric Bouchenoire, head of research and development of the group, since 1985."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "\u00c9ric Bouchenoire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "Axel Manes, executive chef of [L\u2019Atelier Saint Germain](https://www.viamichelin.com/web/Restaurant/Paris-75007-L_Atelier_de_Joel_Robuchon_St_Germain-2dduyu5), in Paris, has been with the company since 2006; Olivier Limousin, executive chef of [L\u2019Atelier Bangkok](https://guide.michelin.com/th/en/bangkok/l-atelier-de-joel-robuchon546989/restaurant), since 2003; and \u00c9ric Bouchenoire, head of research and development of the group, since 1985."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "Christophe Bellanca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "The team at [L\u2019Atelier de Jo\u00ebl Robuchon in New York City](https://guide.michelin.com/us/new-york/l-atelier-de-joel-robuchon562505/restaurant)\u2014corporate executive chef Christophe Bellanca, corporate executive [pastry chef Salvatore Martone](https://guide.michelin.com/us/new-york/features/salvatore-martone-pastry-chef-video-technique/news) and corporate head baker Tetsuya Yamaguchi\u2014have a combined 50 plus years of experience working with chef Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "Salvatore Martone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "The team at [L\u2019Atelier de Jo\u00ebl Robuchon in New York City](https://guide.michelin.com/us/new-york/l-atelier-de-joel-robuchon562505/restaurant)\u2014corporate executive chef Christophe Bellanca, corporate executive [pastry chef Salvatore Martone](https://guide.michelin.com/us/new-york/features/salvatore-martone-pastry-chef-video-technique/news) and corporate head baker Tetsuya Yamaguchi\u2014have a combined 50 plus years of experience working with chef Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://winejournal.robertparker.com/joel-robuchon-evolution-menu-latelier-nyc",
   "title": "Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
   "trainee": "Tetsuya Yamaguchi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Jo\u00ebl Robuchon Lives On Via the Menu at L\u2019Atelier New York City",
    "The team at [L\u2019Atelier de Jo\u00ebl Robuchon in New York City](https://guide.michelin.com/us/new-york/l-atelier-de-joel-robuchon562505/restaurant)\u2014corporate executive chef Christophe Bellanca, corporate executive [pastry chef Salvatore Martone](https://guide.michelin.com/us/new-york/features/salvatore-martone-pastry-chef-video-technique/news) and corporate head baker Tetsuya Yamaguchi\u2014have a combined 50 plus years of experience working with chef Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At the tender age of 10, chef Arnaud Dunand Sauthier had already firmly set his sights on cooking in a Michelin-starred restaurant one day.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Determined to pursue his dreams, he dropped out of school at 14 to take up an apprenticeship with Marc Veyrat, who is famed for his innovative cuisine that revolves around aromatic mountain plants harvested in the French Alps.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": "Marc Veyrat",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Determined to pursue his dreams, he dropped out of school at 14 to take up an apprenticeship with Marc Veyrat, who is famed for his innovative cuisine that revolves around aromatic mountain plants harvested in the French Alps.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": [
    "Determined to pursue his dreams, he dropped out of school at 14 to take up an apprenticeship with Marc Veyrat, who is famed for his innovative cuisine that revolves around aromatic mountain plants harvested in the French Alps.",
    "Interview by Kenneth Goh"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Determined to pursue his dreams, he dropped out of school at 14 to take up an apprenticeship with Marc Veyrat, who is famed for his innovative cuisine that revolves around aromatic mountain plants harvested in the French Alps.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": "Restaurant Georges Blanc",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": "Maison Lameloise",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": null,
   "kitchen": "H\u00f4tel Crillon",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": "Guy Martin",
   "kitchen": "Le Grand V\u00e9four",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "kitchen_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "That kickstarted a slew of cooking stints at Restaurant Georges Blanc in Vonnas, Maison Lameloise in Burgundy and the grand dame, H\u00f4tel Crillon, in Paris before he landed the coveted role of managing restaurant projects for chef Guy Martin of two-starred Le Grand V\u00e9four in Paris.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "kitchen": "H\u00f4tel de Crillon",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "kitchen_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": "Marc Veyrat",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Having worked under the tutelage of many top French chefs, he has honed his cooking techniques under Chef Jean-Fran\u00e7ois Pi\u00e8ge at H\u00f4tel de Crillon and Marc Veyrat, who sharpened his mastery of flavours.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/people/chef-spotlight-arnaud-dunand-sauthier-of-le-normandie-in-bangkok",
   "title": "Chef Spotlight: Arnaud Dunand Sauthier Of Le Normandie In Bangkok",
   "trainee": "Arnaud Dunand Sauthier",
   "mentor": "Jacques Lameloise",
   "kitchen": "Maison Lameloise",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "However, he points out that it was his stint with chef Jacques Lameloise of the three-starred Maison Lameloise, who shaped his career the most.",
    "Interview by Kenneth Goh"
   ],
   "mentor_evidence": [
    "However, he points out that it was his stint with chef Jacques Lameloise of the three-starred Maison Lameloise, who shaped his career the most.",
    "Interview by Kenneth Goh"
   ],
   "kitchen_evidence": [
    "However, he points out that it was his stint with chef Jacques Lameloise of the three-starred Maison Lameloise, who shaped his career the most.",
    "Interview by Kenneth Goh"
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "However, he points out that it was his stint with chef Jacques Lameloise of the three-starred Maison Lameloise, who shaped his career the most.",
    "Interview by Kenneth Goh"
   ],
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/amp",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "After the war he resumed his apprenticeship then joined the three-star Lucas Carton in Paris, working alongside Pierre and Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/amp",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": [
    "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "Jo\u00ebl Robuchon Biography Book",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "Jo\u00ebl Robuchon Biography Book",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "The Famous Chef In The World",
    "Jo\u00ebl Robuchon Biography Book",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoopshype.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kurt Fleischfresser",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "Fleischfresser, who is from the Midwest and attended [Oklahoma State University](/story/news/2024/05/18/osu-college-osteopathic-medicine-cherokee-nation-class-2024-doctors/73699252007/), honed his classically French skillset under the tutelage of Bernard Cretier at his Le Vichyssois restaurant in Chicago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoopshype.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Eric Smith",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "The Coach House and its apprentices",
    "Smith, owner of The Crown and The Crown Room, was the seventh Coach House apprentice under Fleischfresser."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoopshype.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Chris Kennedy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "The Coach House and its apprentices",
    "Smith was followed shortly thereafter by Chris Kennedy, apprentice No. 9 who is now the executive chef of famed Napa Valley winery Trefethen Family Vineyards."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoopshype.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kevin Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "Creating a brotherhood of learning",
    "\"Kurt is not like most chefs. He's obviously very stern and strict with certain things, but he has a charisma about him,\" said Kevin Lee, one of the final apprentices to go through the Coach House program."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoopshype.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Anna Banda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "A titan of the restaurant industry and life after Coach House",
    "Banda, who was a Coach House apprentice, is one of Francis Tuttle's culinary instructors, and she helped train Oklahoma's two-time \"Master Chef\" competitor Gabe Lewis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shapes.inc/gordonramsey-si8d",
   "title": "AI Chat with Gordon Ramsay - Celebrity Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay began as a footballer but switched to cooking after an injury, training under Marco Pierre White at Harveys in London.",
    "How did Gordon Ramsay start his culinary career?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shapes.inc/gordonramsey-si8d",
   "title": "AI Chat with Gordon Ramsay - Celebrity Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He trained under legendary chef Marco Pierre White, who Ramsay later called his \"evil mentor,\" at Harveys restaurant in the 1980s.",
    "Did You Know?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shapes.inc/gordonramsey-si8d",
   "title": "AI Chat with Gordon Ramsay - Celebrity Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White mentored a young Gordon Ramsay at Harveys in the late 1980s, teaching him the rigors of fine dining, but their relationship soured into rivalry.",
    "Gordon Ramsey's Connections",
    "Mentor / Rival",
    "Marco Pierre White"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shapes.inc/gordonramsey-si8d",
   "title": "AI Chat with Gordon Ramsay - Celebrity Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ramsay apprenticed under Marco Pierre White at Harveys and Albert Roux at Le Gavroche, gaining expertise in French cuisine before opening his first head chef role at Aubergine in London in 1993, earning its first Michelin star in 1994.",
    "Key Moments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Interview by Jean-Fran\u00e7ois Mespl\u00e8de, food writer, author of Lyon Restaurants - (in 2015) It is a colorful house on the riverbanks.",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Interview by Jean-Fran\u00e7ois Mespl\u00e8de, food writer, author of Lyon Restaurants - (in 2015) It is a colorful house on the riverbanks.",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": null,
   "mentor": null,
   "kitchen": "Lucas-Carton",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Interview by Jean-Fran\u00e7ois Mespl\u00e8de, food writer, author of Lyon Restaurants - (in 2015) It is a colorful house on the riverbanks.",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Interview by Jean-Fran\u00e7ois Mespl\u00e8de, food writer, author of Lyon Restaurants - (in 2015) It is a colorful house on the riverbanks.",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.visiterlyon.com/taste-the-finest/chefs/paul-bocuse-1926-2018",
   "title": "Paul Bocuse (1926 - 2018)",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Interview by Jean-Fran\u00e7ois Mespl\u00e8de, food writer, author of Lyon Restaurants - (in 2015) It is a colorful house on the riverbanks.",
    "I started cooking during the war, then I got engaged, I was discharged, I worked at the Col de la Lu\u00e8re, at La M\u00e8re Brazier, and in Vienne with Fernand Point who sent me to Paris to work with Lucas-Carton."
   ],
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1373735/michelin-starred-chef-alain-ducasse-passes-culinary-knowledge",
   "title": "Michelin-starred chef Alain Ducasse passes on culinary knowledge to Hong Kong trainee chefs",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef Alain Ducasse passes on culinary knowledge to Hong Kong trainee chefs",
    "The area is also the home of Michel Gu\u00e9rard, the chef who invented spa cuisine, and was one of Ducasse\u2019s early employers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1373735/michelin-starred-chef-alain-ducasse-passes-culinary-knowledge",
   "title": "Michelin-starred chef Alain Ducasse passes on culinary knowledge to Hong Kong trainee chefs",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef Alain Ducasse passes on culinary knowledge to Hong Kong trainee chefs",
    "Other employers included Alain Chapel and Roger Verge, but Ducasse also spent a year working for chocolate maker Gaston Le N\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "He is a Monegasque chef born in Southwestern France who was educated on a farm in Castel-Sarrizan.",
    "He was sixteen when he began apprenticeship at the Pavillon Landais restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "He is a Monegasque chef born in Southwestern France who was educated on a farm in Castel-Sarrizan.",
    "After that he began to work at Micheal Guerard's restaurant, who is known to be another popular chef of the area."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Alain Ducasse",
    "Ducasse also worked under the legendary Chef Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2007/05/27/books/review/Kamp-t.html",
   "title": "The Devil in the Kitchen - Marco Pierre White - Books - Review",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cHis name is Marco White and he has worked for Albert Roux, Pierre Koffman and Nico Ladenis.",
    "\u201cWe have a new boy starting next month,\u201d announces Raymond Blanc, the esteemed chef-owner of a British countryside restaurant called Le Manoir aux Quat\u2019Saisons, about a third of the way into \u201cThe Devil in the Kitchen,\u201d Marco Pierre White\u2019s memoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2007/05/27/books/review/Kamp-t.html",
   "title": "The Devil in the Kitchen - Marco Pierre White - Books - Review",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cHis name is Marco White and he has worked for Albert Roux, Pierre Koffman and Nico Ladenis.",
    "\u201cWe have a new boy starting next month,\u201d announces Raymond Blanc, the esteemed chef-owner of a British countryside restaurant called Le Manoir aux Quat\u2019Saisons, about a third of the way into \u201cThe Devil in the Kitchen,\u201d Marco Pierre White\u2019s memoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2007/05/27/books/review/Kamp-t.html",
   "title": "The Devil in the Kitchen - Marco Pierre White - Books - Review",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cHis name is Marco White and he has worked for Albert Roux, Pierre Koffman and Nico Ladenis.",
    "\u201cWe have a new boy starting next month,\u201d announces Raymond Blanc, the esteemed chef-owner of a British countryside restaurant called Le Manoir aux Quat\u2019Saisons, about a third of the way into \u201cThe Devil in the Kitchen,\u201d Marco Pierre White\u2019s memoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2007/05/27/books/review/Kamp-t.html",
   "title": "The Devil in the Kitchen - Marco Pierre White - Books - Review",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "(That book\u2019s main character, Mario Batali, spent a tumultuous few months cooking under White\u2019s thumb at a London pub called the Six Bells in 1983, when both men were callow and unfamous.)",
    "\u201cWe have a new boy starting next month,\u201d announces Raymond Blanc, the esteemed chef-owner of a British countryside restaurant called Le Manoir aux Quat\u2019Saisons, about a third of the way into \u201cThe Devil in the Kitchen,\u201d Marco Pierre White\u2019s memoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/vn/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/vn/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/vn/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/vn/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "began her career",
   "period": null,
   "trainee_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
    "The daughter of legendary London chef Michel Roux, Emily began her career at [Le Gavroche](https://guide.michelin.com/gb/en/article/features/farewell-le-gavroche), where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**The Mid -20th century \u2013 Point and *Nouvelle Cuisine*******",
    "**Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefanuragthakur.blogspot.com/2012/09/bsc-1st-year-culinary-history.html",
   "title": "Bsc 1st Year-Culinary History",
   "trainee": "Plummerey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**CULINARY HISTORY \u2013NOTES**",
    "**MARIE \u2013 ANTOIN (ANTONIN) CAR****\u1ebe****ME******",
    "As an author, he wrote and illustrated many texts on the culinary arts, including** ***Le Maitre**********d\u2019hotel Francais*** **(1822), describing the hundred of dishes he created and presented in the various capitals of Europe;** ***La Patissier royale parisienne***** (1825), describing elaborate and fanciful designs for *les pieces mont\u00e9es* (center pieces), that were the crowning glory of grand dinners; and his five volume masterpiece on the state of his profession,** ***L\u2019art de**********la cuisine au XIXe siecie***** (1833), the last two volumes of which were completed after his death by his prot\u00e9g\u00e9 and associate Plummerey."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://obits.mlive.com/us/obituaries/jackson/name/paul-bocuse-obituary?pid=187917356",
   "title": "Paul Bocuse Obituary 2018",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, to a family of cooks that he dates to the 1700s, Bocuse entered his first apprenticeship at 16.",
    "# Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://obits.mlive.com/us/obituaries/jackson/name/paul-bocuse-obituary?pid=187917356",
   "title": "Paul Bocuse Obituary 2018",
   "trainee": "Paul Bocuse",
   "mentor": "Eugenie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables.",
    "# Paul Bocuse"
   ],
   "mentor_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables.",
    "# Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://obits.mlive.com/us/obituaries/jackson/name/paul-bocuse-obituary?pid=187917356",
   "title": "Paul Bocuse Obituary 2018",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight years",
   "trainee_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables.",
    "# Paul Bocuse"
   ],
   "mentor_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables.",
    "# Paul Bocuse"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables.",
    "# Paul Bocuse"
   ]
  },
  {
   "url": "https://mabumbe.com/people/alain-ducasse-age-net-worth-relationships-family-career-highlights-more",
   "title": "Alain Ducasse: Age, Net Worth, Relationships, Family, Career Highlights & More",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Over the years, he trained under some of the most esteemed chefs and eventually became a culinary maestro in his own right.",
    "Mini Bio",
    "**Key Details**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mabumbe.com/people/alain-ducasse-age-net-worth-relationships-family-career-highlights-more",
   "title": "Alain Ducasse: Age, Net Worth, Relationships, Family, Career Highlights & More",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following his initial training, Ducasse worked under the tutelage of renowned chefs Michel Gu\u00e9rard and Gaston Len\u00f4tre.",
    "Career Beginnings and Key Milestones"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon Obituary",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon wasn\u2019t only a fantastic restaurateur; he mentored and trained some of today\u2019s most accomplished and famous chefs, including Gordon Ramsay, Eric Ripert and [Michael Caines](https://www.greatbritishchefs.com/chefs/michael-caines)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon Obituary",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon wasn\u2019t only a fantastic restaurateur; he mentored and trained some of today\u2019s most accomplished and famous chefs, including Gordon Ramsay, Eric Ripert and [Michael Caines](https://www.greatbritishchefs.com/chefs/michael-caines)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/joel-robuchon-obituary",
   "title": "Jo\u00ebl Robuchon Obituary",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon wasn\u2019t only a fantastic restaurateur; he mentored and trained some of today\u2019s most accomplished and famous chefs, including Gordon Ramsay, Eric Ripert and [Michael Caines](https://www.greatbritishchefs.com/chefs/michael-caines)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "Marco, the godfather of British haute cuisine, and the first chef in the country \u2013 as well as the youngest in the world \u2013 to win three Michelin stars, was Ramsay's mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "Marco, the godfather of British haute cuisine, and the first chef in the country \u2013 as well as the youngest in the world \u2013 to win three Michelin stars, was Ramsay's mentor."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "He is clearly very fond of US chef Mario Batali, who once trained under him."
   ],
   "mentor_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "He is clearly very fond of US chef Mario Batali, who once trained under him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "He is clearly very fond of US chef Mario Batali, who once trained under him."
   ],
   "period_evidence": null
  },
  {
   "url": "https://worldchefs.org/podcast/episode-16-the-original-green-chef-with-arthur-potts-dawson",
   "title": "The Original Green Chef with Arthur Potts Dawson, UN Advocate Chef - WORLDCHEFS",
   "trainee": "Arthur Potts Dawson",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In this episode, Ragnar talks with Arthur Potts Dawson.",
    "Arthur started his culinary career literally from the ground up."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.thegoodlifefrance.com/autumn-2023/68432312/84",
   "title": "Ex-chef Ally Mitchell loo",
   "trainee": "Auguste Escoffier",
   "mentor": null,
   "kitchen": "his uncle\u2019s restaurant",
   "city_country": "Nice, France",
   "relationship": "apprentice",
   "period": "aged 13",
   "trainee_evidence": [
    "## Ex-chef Ally Mitchell",
    "Ex-chef Ally Mitchell looks into the life of one of France\u2019s greatest culinary artists Taste of FRANCE: Auguste Escoffier The chef who changed French cuisine forever Auguste Escoffier was the instigator of classical French dining.",
    "Born in 1846, Auguste was thrown into the world of professional kitchens when he was only a child \u2013 aged 13, he started an apprenticeship at his uncle\u2019s restaurant in Nice."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "## Ex-chef Ally Mitchell",
    "Ex-chef Ally Mitchell looks into the life of one of France\u2019s greatest culinary artists Taste of FRANCE: Auguste Escoffier The chef who changed French cuisine forever Auguste Escoffier was the instigator of classical French dining.",
    "Born in 1846, Auguste was thrown into the world of professional kitchens when he was only a child \u2013 aged 13, he started an apprenticeship at his uncle\u2019s restaurant in Nice."
   ],
   "city_country_evidence": [
    "## Ex-chef Ally Mitchell",
    "Ex-chef Ally Mitchell looks into the life of one of France\u2019s greatest culinary artists Taste of FRANCE: Auguste Escoffier The chef who changed French cuisine forever Auguste Escoffier was the instigator of classical French dining.",
    "Born in 1846, Auguste was thrown into the world of professional kitchens when he was only a child \u2013 aged 13, he started an apprenticeship at his uncle\u2019s restaurant in Nice."
   ],
   "relationship_evidence": [
    "## Ex-chef Ally Mitchell",
    "Ex-chef Ally Mitchell looks into the life of one of France\u2019s greatest culinary artists Taste of FRANCE: Auguste Escoffier The chef who changed French cuisine forever Auguste Escoffier was the instigator of classical French dining.",
    "Born in 1846, Auguste was thrown into the world of professional kitchens when he was only a child \u2013 aged 13, he started an apprenticeship at his uncle\u2019s restaurant in Nice."
   ],
   "period_evidence": [
    "## Ex-chef Ally Mitchell",
    "Ex-chef Ally Mitchell looks into the life of one of France\u2019s greatest culinary artists Taste of FRANCE: Auguste Escoffier The chef who changed French cuisine forever Auguste Escoffier was the instigator of classical French dining.",
    "Born in 1846, Auguste was thrown into the world of professional kitchens when he was only a child \u2013 aged 13, he started an apprenticeship at his uncle\u2019s restaurant in Nice."
   ]
  },
  {
   "url": "https://theworlds50best.com/latinamerica/en/the-list/M%C3%A1ximo.html",
   "title": "M\u00e1ximo | Latin America's 50 Best Restaurants 2025",
   "trainee": "Eduardo Garc\u00eda",
   "mentor": "Eric Ripert",
   "kitchen": "Brasserie Le Coze",
   "city_country": "Atlanta, Georgia",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "After a chef position opened up at a small restaurant, his kitchen journey rapidly spiralled, with Garcia going on to work across the city at Brasserie Le Coze under the leadership of Eric Ripert.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "mentor_evidence": [
    "After a chef position opened up at a small restaurant, his kitchen journey rapidly spiralled, with Garcia going on to work across the city at Brasserie Le Coze under the leadership of Eric Ripert.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "kitchen_evidence": [
    "After a chef position opened up at a small restaurant, his kitchen journey rapidly spiralled, with Garcia going on to work across the city at Brasserie Le Coze under the leadership of Eric Ripert.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "city_country_evidence": [
    "Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "relationship_evidence": [
    "After a chef position opened up at a small restaurant, his kitchen journey rapidly spiralled, with Garcia going on to work across the city at Brasserie Le Coze under the leadership of Eric Ripert.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/latinamerica/en/the-list/M%C3%A1ximo.html",
   "title": "M\u00e1ximo | Latin America's 50 Best Restaurants 2025",
   "trainee": "Eduardo Garc\u00eda",
   "mentor": "Enrique Olvera",
   "kitchen": "Pujol",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "A few years on, a misstep saw him deported to Mexico, where he met Gaby L\u00f3pez while working under Enrique Olvera at Pujol.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "mentor_evidence": [
    "A few years on, a misstep saw him deported to Mexico, where he met Gaby L\u00f3pez while working under Enrique Olvera at Pujol.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "kitchen_evidence": [
    "A few years on, a misstep saw him deported to Mexico, where he met Gaby L\u00f3pez while working under Enrique Olvera at Pujol.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "A few years on, a misstep saw him deported to Mexico, where he met Gaby L\u00f3pez while working under Enrique Olvera at Pujol.",
    "# M\u00e1ximo",
    "### On the Pass",
    "Eduardo Garc\u00eda",
    "**The backstory:** Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia."
   ],
   "period_evidence": null
  },
  {
   "url": "http://frenchvirtualcafe.blogspot.com/2019",
   "title": "French virtual cafe",
   "trainee": "Pierre Franey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FRENCH RESTAURANTS IN CHICAGO: A 75 YEAR RETROSPECTIVE 1924-1999",
    "The experience of** Le Restaurant du Pavillon de France at the New York World Fair of 1939** that **stimulated the creation of French restaurants in New York in the early 40\u2019s and 50\u2019s.**",
    "In **1941**, he opened his own restaurant **Le Pavillon** in **Manhattan** with the help of a great French chef, **Pierre Franey**, who a few years later would become a star in his own right."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://frenchvirtualcafe.blogspot.com/2019",
   "title": "French virtual cafe",
   "trainee": "Jean Banchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FRENCH RESTAURANTS IN CHICAGO: A 75 YEAR RETROSPECTIVE 1924-1999"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefooddictator.com/paul-bocuse-sea-bass-pastry-sauce-choron",
   "title": "Paul Bocuse Sea Bass In Pastry With Sauce Choron - \u272e The Food Dictator \u272e",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Paul Bocuse is based in Lyon and is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eug\u00e9nie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "mentor_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Paul Bocuse is based in Lyon and is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eug\u00e9nie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Paul Bocuse is based in Lyon and is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eug\u00e9nie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefooddictator.com/paul-bocuse-sea-bass-pastry-sauce-choron",
   "title": "Paul Bocuse Sea Bass In Pastry With Sauce Choron - \u272e The Food Dictator \u272e",
   "trainee": "Eckart Witzigmann",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": "student",
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars."
   ],
   "mentor_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse Sea Bass in Pastry with Sauce Choron",
    "Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "beginning of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ]
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "beginning of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ]
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "beginning of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ]
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ],
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/30071/dal-mondo/211/the-authors.html",
   "title": "Entrepreneur, philanthropist, and successful chef, brand president of les Collectionneurs: the one and only Alain Ducasse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "beginning of his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "While at the beginning of his career his training with giants of nouvelle cuisine like Michel Gu\u00e9rard, Gaston Len\u00f4tre,Roger Verg\u00e9 and Alain Chapel was crucial, what made the difference was his determination, which brought him to become chef at Juan-les-Pins's Terrasse which was followed by countless openings.",
    "Interview with the legendary French chef, who tells us about the way he sees work and the future: \u00abWe must always, strongly, believe in what we do."
   ]
  },
  {
   "url": "http://kevineats.com/2009/06/joel-robuchon-las-vegas-nv-2.htm",
   "title": "Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
   "trainee": "Kamel Guechida",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
    "Executive Pastry Chef was Kamel Guechida, who worked under Fredy Girardet at Restaurant de Crissier in Switzerland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2009/06/joel-robuchon-las-vegas-nv-2.htm",
   "title": "Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
   "trainee": "Kamel Guechida",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Jo\u00ebl Robuchon (Las Vegas, NV) [2]",
    "Executive Pastry Chef was Kamel Guechida, who worked under Fredy Girardet at Restaurant de Crissier in Switzerland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/lifestyle/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "Marco, the godfather of British haute cuisine, and the first chef in the country \u2013 as well as the youngest in the world \u2013 to win three Michelin stars, was Ramsay's mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/lifestyle/article-1168248/Hellraiser-Marco-Pierre-White-dishes-Gordon-Ramsay-Jamie-Oliver.html",
   "title": "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Hellraiser! Marco Pierre White dishes it out to Gordon Ramsay and Jamie Oliver",
    "He is clearly very fond of US chef Mario Batali, who once trained under him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Formal education and culinary training"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Formal education and culinary training"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Formal education and culinary training"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Formal education and culinary training"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Early professional roles",
    "She joined Bouley restaurant as a line cook under acclaimed chef David Bouley, where she mastered seasonal, [farm-to-table](/page/Farm-to-table) techniques emphasizing fresh ingredients and innovative presentations.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alex_Guarnaschelli",
   "title": "Alex Guarnaschelli",
   "trainee": "Alex Guarnaschelli",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alex Guarnaschelli",
    "### Early professional roles"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Garima Arora",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Garima Arora",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Garima Arora",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": "P\u00eda Le\u00f3n",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Le\u00f3n\u2019s turning point came when she heard that a local chef was opening a promising new restaurant in Lima.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": null,
   "mentor": "Virgilio Mart\u00ednez",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Within five years, she had gone from being the only female cook in the kitchen to its head chef \u2013 the right hand of chef-owner Virgilio Mart\u00ednez.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": null,
   "mentor": null,
   "kitchen": "Central",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lima, Peru",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station.",
    "First with [Central](https://www.theworlds50best.com/discovery/Establishments/Peru/Lima/Central.html) and then with her own restaurant, [Kjolle](https://www.kjolle.com/), the award-winning Peruvian cook is turning experience into wisdom and redefining success in line with her own priorities***"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pia-leon-worlds-best-female-chef-2021.html",
   "title": "Success on her own terms Pa Len breaks the mould as The Worlds Best Female Chef 2021",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2009",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "***In the 15 years since she first donned chef\u2019s whites, P\u00eda Le\u00f3n has been instrumental in building the restaurants that have become synonymous with Peru\u2019s stellar culinary reputation.",
    "Intrigued, she arranged an interview and landed a job at the fledging Central in 2009 to work the cold station."
   ]
  },
  {
   "url": "https://cronfeed.work/fine-dining-french-lineage-brazier-bocuse-troisgros-lightness-2026",
   "title": "From M\u00e8re Brazier to Bocuse to Troisgros: how French fine dining learned to feel lighter without going thin",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "1. M\u00e8re Brazier built the hard floor",
    "The same page preserves the detail that a very young Paul Bocuse came there in 1946 to learn his trade, later recalling that he learned not only kitchen work but also the farm-and-household labor surrounding it: milking cows, doing laundry, ironing, tending vegetables.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-french-lineage-brazier-bocuse-troisgros-lightness-2026",
   "title": "From M\u00e8re Brazier to Bocuse to Troisgros: how French fine dining learned to feel lighter without going thin",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "fine dining",
    "2. Bocuse made modernity public",
    "His official biography traces the progression clearly: after La M\u00e8re Brazier, then Fernand Point, he emerged with two stated guiding principles, simplicity and total mastery of cooking methods.[3]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://allenandunwin.com/browse/book/Alain-Ducasse-Good-Taste-9781805334804",
   "title": "Good Taste - Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Good Taste",
    "**Alain Ducasse** is one of the world's most celebrated chefs.",
    "**Alain Ducasse** is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://newsbreak.com/the-independent-517119/4782767377626-new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud - NewsBreak",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/food-drink/article/2054438/chef-luke-mangan-working-richard-branson-and",
   "title": "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
   "trainee": "Luke Mangan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
    "Then I went to Europe and worked with the Roux brothers at Waterside Inn, a three-star Michelin restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/magazines/post-magazine/food-drink/article/2054438/chef-luke-mangan-working-richard-branson-and",
   "title": "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
   "trainee": "Luke Mangan",
   "mentor": "Roux brothers",
   "kitchen": "Waterside Inn",
   "city_country": null,
   "relationship": "worked",
   "period": "1990",
   "trainee_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
    "Then I went to Europe and worked with the Roux brothers at Waterside Inn, a three-star Michelin restaurant."
   ],
   "mentor_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
    "Then I went to Europe and worked with the Roux brothers at Waterside Inn, a three-star Michelin restaurant."
   ],
   "kitchen_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
    "Then I went to Europe and worked with the Roux brothers at Waterside Inn, a three-star Michelin restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers",
    "Then I went to Europe and worked with the Roux brothers at Waterside Inn, a three-star Michelin restaurant."
   ],
   "period_evidence": [
    "Chef Luke Mangan on working with Richard Branson and the Roux brothers"
   ]
  },
  {
   "url": "https://hometownlife.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kurt Fleischfresser",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "Fleischfresser, who is from the Midwest and attended [Oklahoma State University](/story/news/2024/05/18/osu-college-osteopathic-medicine-cherokee-nation-class-2024-doctors/73699252007/), honed his classically French skillset under the tutelage of Bernard Cretier at his Le Vichyssois restaurant in Chicago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hometownlife.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Eric Smith",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "The Coach House and its apprentices",
    "Smith, owner of The Crown and The Crown Room, was the seventh Coach House apprentice under Fleischfresser."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hometownlife.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Chris Kennedy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "The Coach House and its apprentices",
    "Smith was followed shortly thereafter by Chris Kennedy, apprentice No. 9 who is now the executive chef of famed Napa Valley winery Trefethen Family Vineyards."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hometownlife.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kevin Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "\"To me, Kurt's like my second dad, literally feels that way.",
    "Kevin Lee, one of the final apprentices to go through the Coach House program."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hometownlife.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Anna Banda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "A titan of the restaurant industry and life after Coach House",
    "Banda, who was a Coach House apprentice, is one of Francis Tuttle's culinary instructors, and she helped train Oklahoma's two-time \"Master Chef\" competitor Gabe Lewis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/product/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "The great French chef Alain Chapel died in 1990 at only 53 years old, having been at the forefront of the Nouvelle Cuisine movement alongside Paul Bocuse, Michel Guerard, and the Troisgros brothers.",
    "Chapel had first trained under his father in the family restaurant, and later under Fernand Point at Le Pyramide."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/product/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "The great French chef Alain Chapel died in 1990 at only 53 years old, having been at the forefront of the Nouvelle Cuisine movement alongside Paul Bocuse, Michel Guerard, and the Troisgros brothers.",
    "Chapel had first trained under his father in the family restaurant, and later under Fernand Point at Le Pyramide."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/product/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/product/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Michel Roux, Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/product/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Bill Telepan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-paul-bocuse-the-big-daddy-of-all-chefs",
   "title": "Famous French Chefs \u2013 Paul Bocuse the Big Daddy of all Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Famous French Chefs \u2013 Paul Bocuse the Big Daddy of all Chefs",
    "Paul Bocuse",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finediningindian.com/2011/09/09/famous-french-chefs-paul-bocuse-the-big-daddy-of-all-chefs",
   "title": "Famous French Chefs \u2013 Paul Bocuse the Big Daddy of all Chefs",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Famous French Chefs \u2013 Paul Bocuse the Big Daddy of all Chefs",
    "Paul Bocuse",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him."
   ],
   "mentor_evidence": [
    "Famous French Chefs \u2013 Paul Bocuse the Big Daddy of all Chefs",
    "Paul Bocuse",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://suppermag.com/stories/editorial/alain-ducasse-talking-french",
   "title": "Alain Ducasse \u2013 talking French",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After 45 years in the industry Alain Ducasse is still going strong.",
    "Of course, an appreciation of food within family life is one thing, but it wasn\u2019t until Ducasse turned 16 that he began to sharpen his skills under the tutelage of masters such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel, while discovering the flavours of Proven\u00e7al cooking, for which he has now become known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/culture/books/article/blood-sweat-asparagus-spears-story-1990s-restaurant-revolution-andrew-turvil-review-phkhfkbtb",
   "title": "Marco Pierre White and Britain\u2019s great 90s food revolution",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in Leeds and trained at Le Gavroche, White is an Abrahamic figure in Turvil\u2019s history.",
    "*Blood, Sweat and Asparagus Spears* opens with a chapter on [Marco Pierre White](https://www.thetimes.com/life-style/food-drink/article/marco-pierre-white-interview-i-had-three-michelin-stars-now-i-make-macaroni-cheese-ggkjbflqn) and his tagliatelle of oysters with caviar, served in his first restaurant, Harveys in south London, which opened in 1987."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/culture/books/article/blood-sweat-asparagus-spears-story-1990s-restaurant-revolution-andrew-turvil-review-phkhfkbtb",
   "title": "Marco Pierre White and Britain\u2019s great 90s food revolution",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "White trained [Gordon Ramsay](https://www.thetimes.com/life-style/food-drink/article/gordon-ramsay-interview-chef-what-ive-learnt-sp6kj9w3j). Ramsay",
    "*Blood, Sweat and Asparagus Spears* opens with a chapter on [Marco Pierre White](https://www.thetimes.com/life-style/food-drink/article/marco-pierre-white-interview-i-had-three-michelin-stars-now-i-make-macaroni-cheese-ggkjbflqn) and his tagliatelle of oysters with caviar, served in his first restaurant, Harveys in south London, which opened in 1987."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sfgate.com/news/article/A-classically-trained-French-chef-in-the-Wine-3121268.php",
   "title": "A classically trained French chef in the Wine Country",
   "trainee": "Michel Cornu",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# A classically trained French chef in the Wine Country",
    "He moved to the United States in 1978, where he became chef at the Biltmore in New York; then he went to the Adolphus in Dallas under the guidance of Jean Banchet, owner of Chicago's Le Francais restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sfgate.com/news/article/A-classically-trained-French-chef-in-the-Wine-3121268.php",
   "title": "A classically trained French chef in the Wine Country",
   "trainee": null,
   "mentor": "Jean Banchet",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# A classically trained French chef in the Wine Country",
    "He moved to the United States in 1978, where he became chef at the Biltmore in New York; then he went to the Adolphus in Dallas under the guidance of Jean Banchet, owner of Chicago's Le Francais restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sfgate.com/news/article/A-classically-trained-French-chef-in-the-Wine-3121268.php",
   "title": "A classically trained French chef in the Wine Country",
   "trainee": null,
   "mentor": null,
   "kitchen": "Adolphus",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# A classically trained French chef in the Wine Country",
    "He moved to the United States in 1978, where he became chef at the Biltmore in New York; then he went to the Adolphus in Dallas under the guidance of Jean Banchet, owner of Chicago's Le Francais restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sfgate.com/news/article/A-classically-trained-French-chef-in-the-Wine-3121268.php",
   "title": "A classically trained French chef in the Wine Country",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Dallas",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# A classically trained French chef in the Wine Country",
    "He moved to the United States in 1978, where he became chef at the Biltmore in New York; then he went to the Adolphus in Dallas under the guidance of Jean Banchet, owner of Chicago's Le Francais restaurant."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sfgate.com/news/article/A-classically-trained-French-chef-in-the-Wine-3121268.php",
   "title": "A classically trained French chef in the Wine Country",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# A classically trained French chef in the Wine Country",
    "He moved to the United States in 1978, where he became chef at the Biltmore in New York; then he went to the Adolphus in Dallas under the guidance of Jean Banchet, owner of Chicago's Le Francais restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": "Dylan McGrath",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "Seeking advanced hands-on learning, McGrath moved to Great Britain in the late 1990s, where he apprenticed under prominent chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": "John Burton-Race",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He worked at the two-Michelin-starred L'Ortolan in Berkshire under John Burton-Race, gaining expertise in high-end French-influenced techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": "L'Ortolan",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He worked at the two-Michelin-starred L'Ortolan in Berkshire under John Burton-Race, gaining expertise in high-end French-influenced techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Berkshire, Great Britain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He worked at the two-Michelin-starred L'Ortolan in Berkshire under John Burton-Race, gaining expertise in high-end French-influenced techniques.",
    "Seeking advanced hands-on learning, McGrath moved to Great Britain in the late 1990s, where he apprenticed under prominent chefs."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He worked at the two-Michelin-starred L'Ortolan in Berkshire under John Burton-Race, gaining expertise in high-end French-influenced techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "late 1990s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "Seeking advanced hands-on learning, McGrath moved to Great Britain in the late 1990s, where he apprenticed under prominent chefs."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": "Dylan McGrath",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He later joined Tom Aikens at his eponymous restaurant in London's Chelsea district, rising to head chef and refining his command of modern European methods, including precise plating and flavor balancing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": "Tom Aikens",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He later joined Tom Aikens at his eponymous restaurant in London's Chelsea district, rising to head chef and refining his command of modern European methods, including precise plating and flavor balancing."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": "Tom Aikens",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He later joined Tom Aikens at his eponymous restaurant in London's Chelsea district, rising to head chef and refining his command of modern European methods, including precise plating and flavor balancing."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, Great Britain",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He later joined Tom Aikens at his eponymous restaurant in London's Chelsea district, rising to head chef and refining his command of modern European methods, including precise plating and flavor balancing.",
    "Seeking advanced hands-on learning, McGrath moved to Great Britain in the late 1990s, where he apprenticed under prominent chefs."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "He later joined Tom Aikens at his eponymous restaurant in London's Chelsea district, rising to head chef and refining his command of modern European methods, including precise plating and flavor balancing."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": "Dylan McGrath",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "In July 2002, McGrath returned to Ireland, taking a position at the Michelin-starred Commons Restaurant in Dublin under Aidan Byrne to further build his experience in local kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": "Aidan Byrne",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "In July 2002, McGrath returned to Ireland, taking a position at the Michelin-starred Commons Restaurant in Dublin under Aidan Byrne to further build his experience in local kitchens."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": "Commons Restaurant",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "In July 2002, McGrath returned to Ireland, taking a position at the Michelin-starred Commons Restaurant in Dublin under Aidan Byrne to further build his experience in local kitchens."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Dublin, Ireland",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "In July 2002, McGrath returned to Ireland, taking a position at the Michelin-starred Commons Restaurant in Dublin under Aidan Byrne to further build his experience in local kitchens."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "In July 2002, McGrath returned to Ireland, taking a position at the Michelin-starred Commons Restaurant in Dublin under Aidan Byrne to further build his experience in local kitchens."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Dylan_McGrath",
   "title": "Dylan McGrath",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "July 2002 to March 2003",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Education and training McGrath's early interest in food was nurtured during his upbringing in Belfast, where family influences sparked his passion for cooking.",
    "Upon returning from his training under prominent British chefs, Dylan McGrath joined the Michelin-starred Commons restaurant in Dublin as a key member of the kitchen team from July 2002 to March 2003, working alongside head chef Aidan Byrne in a high-end environment that emphasized precision and innovation."
   ]
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse was born in 1926 at Collonges-au-Mont-d\u2019Or, just north of Lyons, where since 1765 his family had run a modest auberge beside the Sa\u00f4ne river.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "He spent six years at La Pyramide restaurant in Vienne, serving as an apprentice to Fernand Point, the originator of \u201cla nouvelle cuisine\u201d.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "He spent six years at La Pyramide restaurant in Vienne, serving as an apprentice to Fernand Point, the originator of \u201cla nouvelle cuisine\u201d.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "He spent six years at La Pyramide restaurant in Vienne, serving as an apprentice to Fernand Point, the originator of \u201cla nouvelle cuisine\u201d.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "He spent six years at La Pyramide restaurant in Vienne, serving as an apprentice to Fernand Point, the originator of \u201cla nouvelle cuisine\u201d.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/uk/article/paul-bocuse-0hjl0kbvk",
   "title": "Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "six years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "He spent six years at La Pyramide restaurant in Vienne, serving as an apprentice to Fernand Point, the originator of \u201cla nouvelle cuisine\u201d.",
    "Paul Bocuse was a whimsical provocateur who brought glamour to the backroom job of chef and promoted his unique style of cooking with publicity stunts, such as posing nude at the time of his 60th birthday for *Lui*, a kind of French *Playboy*."
   ]
  },
  {
   "url": "https://uh.edu/hilton-college/About/Hospitality-Industry-Hall-of-Honor/Inductees/Alain-Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse 2014 Inductee Alain Ducasse Enterprise | Alain Ducasse is one of the world's most decorated chefs.",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s Moulin de Mougins ."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2026/07/17/gordon-ramsay-finally-buries-hatchet-rival-chef-reduced-tears-29160310",
   "title": "Gordon Ramsay finally buries hatchet with rival chef who reduced him to tears",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "80s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The famously tough [Gordon Ramsay](https://metro.co.uk/tag/gordon-ramsay/), 59, was allegedly once reduced to tears by a rival chef, according to their autobiography published 20 years ago.",
    "But the legendary tale of rising tensions between two chefs in the 80s has lived on and is still discussed today.",
    "He told [Louis Theroux](https://open.spotify.com/episode/5I4oO1wzQgqGW3a1Mtfz6I?si=2cd778becc534253&nd=1&dlsi=d28b558d84194a82) it was a \u2018highly emotional\u2019 time for the Hell\u2019s Kitchen star who was working at Marco\u2019s restaurant, Harveys, in Wandsworth, London."
   ]
  },
  {
   "url": "https://craftguildofchefs.org/stockpot/summer-2008-chef-profile-michel-albert-roux-head-chef-le-gavroche",
   "title": "Summer 2008: Chef Profile, Michel Albert Roux, Head Chef, Le Gavroche",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Known as Michel Junior to avoid confusion with his uncle Michel of The Waterside Inn, the younger member of the Roux empire was born in England, seven years before his father and uncle first established Le Gavroche.",
    "Certainly my education was steered that way pretty effectively from the age of 16, when I was apprenticed to ma\u00eetre patissier Hellegouarch in Paris \u2013 a patisserie has always been considered as the best way to start in the cookery business."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://craftguildofchefs.org/stockpot/summer-2008-chef-profile-michel-albert-roux-head-chef-le-gavroche",
   "title": "Summer 2008: Chef Profile, Michel Albert Roux, Head Chef, Le Gavroche",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Known as Michel Junior to avoid confusion with his uncle Michel of The Waterside Inn, the younger member of the Roux empire was born in England, seven years before his father and uncle first established Le Gavroche.",
    "As well as working as a commis for your father at 20 and training under Alain Chapel at Mionay in Lyon, you gained experience at a wide variety of establishments \u2013 from military service at the Elysee Palace in Paris to stints at the city's renowned Boucherie Lamartine and Charcuterie Mothu, as well as learning how to balance the books at a chartered accountants in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://craftguildofchefs.org/stockpot/summer-2008-chef-profile-michel-albert-roux-head-chef-le-gavroche",
   "title": "Summer 2008: Chef Profile, Michel Albert Roux, Head Chef, Le Gavroche",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Known as Michel Junior to avoid confusion with his uncle Michel of The Waterside Inn, the younger member of the Roux empire was born in England, seven years before his father and uncle first established Le Gavroche.",
    "What was your first senior kitchen post?",
    "Sous chef at Gavvers, the original Le Gavroche premises, but there was still more to learn and I moved to La Tante Claire in Chelsea, as commis, working with one of London's greatest chefs, Pierre Koffmann followed by a spell at the Mandarin Hotel in Hong Kong."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://craftguildofchefs.org/stockpot/summer-2008-chef-profile-michel-albert-roux-head-chef-le-gavroche",
   "title": "Summer 2008: Chef Profile, Michel Albert Roux, Head Chef, Le Gavroche",
   "trainee": "Martin Wishart",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who in the industry would you most like to work with?",
    "He worked for me as a commis at Le Gavroche, and is one of many fantastic chefs that have worked at the restaurant over the years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alexis_Soyer",
   "title": "Alexis Soyer",
   "trainee": "Alexis Soyer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Soyer's apprenticeship commenced in 1821 at the age of eleven, when he entered a five-year training program under chef George Rignon at a restaurant in Thiverval-Grignon, a locale near Versailles.",
    "# Alexis Soyer",
    "### Apprenticeship and Initial Positions"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/celeb-chef-curtis-stone-philanthropy",
   "title": "\"Take Home Chef\" Curtis Stone Gives Back",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \"Take Home Chef\" Curtis Stone Gives Back",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/celeb-chef-curtis-stone-philanthropy",
   "title": "\"Take Home Chef\" Curtis Stone Gives Back",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# \"Take Home Chef\" Curtis Stone Gives Back",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/celeb-chef-curtis-stone-philanthropy",
   "title": "\"Take Home Chef\" Curtis Stone Gives Back",
   "trainee": null,
   "mentor": null,
   "kitchen": "The Grill Room at Caf\u00e9 Royal",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# \"Take Home Chef\" Curtis Stone Gives Back",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/sg/en/article/people/celeb-chef-curtis-stone-philanthropy",
   "title": "\"Take Home Chef\" Curtis Stone Gives Back",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "train",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# \"Take Home Chef\" Curtis Stone Gives Back",
    "That fudge sealed the deal for him, forging his culinary path where he would cook at the Savoy Hotel\u2019s world-renowned restaurant at the age of 18 before moving to Europe at 21 to train under Marco Pierre White at The Grill Room at Caf\u00e9 Royal, proclaiming he was a proverbial fish out of water."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "He studied at the Bordeaux hotel school and honed his skills under the mentorship of renowned chefs like **Michel Gu\u00e9rard**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early Life And Education",
    "He studied at the Bordeaux hotel school and honed his skills under the mentorship of renowned chefs like **Michel Gu\u00e9rard**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Career",
    "**Alain Ducasse** began his culinary career in the 1970s, gaining invaluable experience by training under some of the most renowned chefs of the time, including **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Career",
    "His early years in the kitchen included a formative stint at *Moulin de Mougins*, where he refined his skills in Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey\u2019s",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south-west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Albert_Roux",
   "title": "Albert Roux - Researcher - food.wikisort.org",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "### Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Marco Pierre White](//food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White), [Pierre Koffmann](//food.wikisort.org/researcher/en/Researcher/Pierre_Koffmann), [Riccardo De Pra](//food.wikisort.org/researcher/en/Researcher/Riccardo_De_Pra), and [Sat Bains](//food.wikisort.org/researcher/en/Researcher/Sat_Bains).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Albert_Roux",
   "title": "Albert Roux - Researcher - food.wikisort.org",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "### Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Marco Pierre White](//food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White), [Pierre Koffmann](//food.wikisort.org/researcher/en/Researcher/Pierre_Koffmann), [Riccardo De Pra](//food.wikisort.org/researcher/en/Researcher/Riccardo_De_Pra), and [Sat Bains](//food.wikisort.org/researcher/en/Researcher/Sat_Bains).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Albert_Roux",
   "title": "Albert Roux - Researcher - food.wikisort.org",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "### Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Marco Pierre White](//food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White), [Pierre Koffmann](//food.wikisort.org/researcher/en/Researcher/Pierre_Koffmann), [Riccardo De Pra](//food.wikisort.org/researcher/en/Researcher/Riccardo_De_Pra), and [Sat Bains](//food.wikisort.org/researcher/en/Researcher/Sat_Bains).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Albert_Roux",
   "title": "Albert Roux - Researcher - food.wikisort.org",
   "trainee": "Riccardo De Pra",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "### Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Marco Pierre White](//food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White), [Pierre Koffmann](//food.wikisort.org/researcher/en/Researcher/Pierre_Koffmann), [Riccardo De Pra](//food.wikisort.org/researcher/en/Researcher/Riccardo_De_Pra), and [Sat Bains](//food.wikisort.org/researcher/en/Researcher/Sat_Bains).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Albert_Roux",
   "title": "Albert Roux - Researcher - food.wikisort.org",
   "trainee": "Sat Bains",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**food.wikisort.org - Researcher**",
    "### Career",
    "During his time in the kitchen, he trained several chefs who went on to gain Michelin stars of their own, including [Gordon Ramsay](//fiction.wikisort.org/writer/en/Writer/Gordon_Ramsay), [Marco Pierre White](//food.wikisort.org/researcher/en/Researcher/Marco_Pierre_White), [Pierre Koffmann](//food.wikisort.org/researcher/en/Researcher/Pierre_Koffmann), [Riccardo De Pra](//food.wikisort.org/researcher/en/Researcher/Riccardo_De_Pra), and [Sat Bains](//food.wikisort.org/researcher/en/Researcher/Sat_Bains).[7]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Theo_Randall",
   "title": "Theo Randall",
   "trainee": "Theo Randall",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Theo Randall"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Theo_Randall",
   "title": "Theo Randall",
   "trainee": "Theo Randall",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Theo Randall"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-2022-california-restaurant-at-justin-rachel-haggstrom-one-green-star",
   "title": "How Rachel Haggstrom is Changing the Culinary Industry",
   "trainee": "Rachel Haggstrom",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# How Rachel Haggstrom is Changing the Culinary Industry",
    "That collaborative approach has worked in spades for Haggstrom whose experience includes a stagier at The French Laundry, acting as the chef de partie for Ron Siegel at the Ritz-Carlton, San Francisco, and for the past three years as executive chef at the One Star and Green Star Restaurant at Justin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-2022-california-restaurant-at-justin-rachel-haggstrom-one-green-star",
   "title": "How Rachel Haggstrom is Changing the Culinary Industry",
   "trainee": null,
   "mentor": "Ron Siegel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# How Rachel Haggstrom is Changing the Culinary Industry",
    "That collaborative approach has worked in spades for Haggstrom whose experience includes a stagier at The French Laundry, acting as the chef de partie for Ron Siegel at the Ritz-Carlton, San Francisco, and for the past three years as executive chef at the One Star and Green Star Restaurant at Justin."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-2022-california-restaurant-at-justin-rachel-haggstrom-one-green-star",
   "title": "How Rachel Haggstrom is Changing the Culinary Industry",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ritz-Carlton, San Francisco",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# How Rachel Haggstrom is Changing the Culinary Industry",
    "That collaborative approach has worked in spades for Haggstrom whose experience includes a stagier at The French Laundry, acting as the chef de partie for Ron Siegel at the Ritz-Carlton, San Francisco, and for the past three years as executive chef at the One Star and Green Star Restaurant at Justin."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-2022-california-restaurant-at-justin-rachel-haggstrom-one-green-star",
   "title": "How Rachel Haggstrom is Changing the Culinary Industry",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "San Francisco",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# How Rachel Haggstrom is Changing the Culinary Industry",
    "That collaborative approach has worked in spades for Haggstrom whose experience includes a stagier at The French Laundry, acting as the chef de partie for Ron Siegel at the Ritz-Carlton, San Francisco, and for the past three years as executive chef at the One Star and Green Star Restaurant at Justin."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-2022-california-restaurant-at-justin-rachel-haggstrom-one-green-star",
   "title": "How Rachel Haggstrom is Changing the Culinary Industry",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de partie",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# How Rachel Haggstrom is Changing the Culinary Industry",
    "That collaborative approach has worked in spades for Haggstrom whose experience includes a stagier at The French Laundry, acting as the chef de partie for Ron Siegel at the Ritz-Carlton, San Francisco, and for the past three years as executive chef at the One Star and Green Star Restaurant at Justin."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/reif-othman-chefs-choice-mena-50-best-restaurants.html",
   "title": "From broker to awardwinning chef meet Reif Othman Dubais culinary dynamo",
   "trainee": "Reif Othman",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Singapore, Othman trained alongside iconic chef Violet Oon, one of the foremost proponents of [Peranakan cuisine](https://www.theworlds50best.com/stories/News/guide-singapore-top-10-iconic-dishes.html), combining Malay, Chinese, Javanese and South Indian influences.",
    "Here, Othman recaps his glittering career in six crucial stages\u2026",
    "The importance of mentorship"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/reif-othman-chefs-choice-mena-50-best-restaurants.html",
   "title": "From broker to awardwinning chef meet Reif Othman Dubais culinary dynamo",
   "trainee": "Reif Othman",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 2007, he joined Raffles Grill restaurant, where he worked alongside chef David Mollicone.",
    "Here, Othman recaps his glittering career in six crucial stages\u2026",
    "The importance of mentorship"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eu.wikipedia.org/wiki/d:Q187901",
   "title": "Alain Ducasse \n (Q187901)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French chef",
    "student of\n\nRoger Verg\u00e9\n\n0 references\n\nAlain Chapel\n\n0 references\n\nMichel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eu.wikipedia.org/wiki/d:Q187901",
   "title": "Alain Ducasse \n (Q187901)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French chef",
    "student of\n\nRoger Verg\u00e9\n\n0 references\n\nAlain Chapel\n\n0 references\n\nMichel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eu.wikipedia.org/wiki/d:Q187901",
   "title": "Alain Ducasse \n (Q187901)",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French chef",
    "student of\n\nRoger Verg\u00e9\n\n0 references\n\nAlain Chapel\n\n0 references\n\nMichel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2017/10/latelier-de-jol-robuchon-returns-to-nyc.html",
   "title": "L\u2019Atelier de Jo\u00ebl Robuchon Returns to NYC",
   "trainee": "Christopher Bellanca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Why the World\u2019s Most Celebrated Chef Is Returning to New York Right Now",
    "Robuchon calls the Meatpacking District the ideal spot for his new restaurant and, to run the show, Robuchon tapped several longtime collaborators: chef Christopher Bellanca, who cooked at the Four Seasons location of L\u2019Atelier; pastry chef Salvatore Martone, formerly of the Las Vegas location; and baker Tetsuya Yamaguchi, who has worked under Robuchon for two decades."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2017/10/latelier-de-jol-robuchon-returns-to-nyc.html",
   "title": "L\u2019Atelier de Jo\u00ebl Robuchon Returns to NYC",
   "trainee": "Salvatore Martone",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Why the World\u2019s Most Celebrated Chef Is Returning to New York Right Now",
    "Robuchon calls the Meatpacking District the ideal spot for his new restaurant and, to run the show, Robuchon tapped several longtime collaborators: chef Christopher Bellanca, who cooked at the Four Seasons location of L\u2019Atelier; pastry chef Salvatore Martone, formerly of the Las Vegas location; and baker Tetsuya Yamaguchi, who has worked under Robuchon for two decades."
   ],
   "mentor_evidence": [
    "Why the World\u2019s Most Celebrated Chef Is Returning to New York Right Now",
    "Robuchon calls the Meatpacking District the ideal spot for his new restaurant and, to run the show, Robuchon tapped several longtime collaborators: chef Christopher Bellanca, who cooked at the Four Seasons location of L\u2019Atelier; pastry chef Salvatore Martone, formerly of the Las Vegas location; and baker Tetsuya Yamaguchi, who has worked under Robuchon for two decades."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2017/10/latelier-de-jol-robuchon-returns-to-nyc.html",
   "title": "L\u2019Atelier de Jo\u00ebl Robuchon Returns to NYC",
   "trainee": "Tetsuya Yamaguchi",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Why the World\u2019s Most Celebrated Chef Is Returning to New York Right Now",
    "Robuchon calls the Meatpacking District the ideal spot for his new restaurant and, to run the show, Robuchon tapped several longtime collaborators: chef Christopher Bellanca, who cooked at the Four Seasons location of L\u2019Atelier; pastry chef Salvatore Martone, formerly of the Las Vegas location; and baker Tetsuya Yamaguchi, who has worked under Robuchon for two decades."
   ],
   "mentor_evidence": [
    "Why the World\u2019s Most Celebrated Chef Is Returning to New York Right Now",
    "Robuchon calls the Meatpacking District the ideal spot for his new restaurant and, to run the show, Robuchon tapped several longtime collaborators: chef Christopher Bellanca, who cooked at the Four Seasons location of L\u2019Atelier; pastry chef Salvatore Martone, formerly of the Las Vegas location; and baker Tetsuya Yamaguchi, who has worked under Robuchon for two decades."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smartshanghai.com/articles/dining/this-family-of-pudong-chefs-is-keeping-shanghainese-cooking-traditions-alive",
   "title": "This Family of Pudong Chefs is Keeping Shanghainese Tradition Alive",
   "trainee": "Li Borong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "So it wasn't hard for a 15-year old Li Borong (\u674e\u4f2f\u8363) to land an apprenticeship under the old system at a famous restaurant in Puxi in the 1940s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant de la Pyramide",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Vienne",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/2018-2-5-paul-bocuse-larger-than-life",
   "title": "Paul Bocuse: Larger than Life - Gastromondiale",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "six years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Just before Bocuse, there were a few well-known chefs in France, the most prominent of which was Fernand Point whose **Restaurant de la Pyramide** in Vienne where Bocuse apprenticed for six years."
   ]
  },
  {
   "url": "https://seattletimes.com/nation-world/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, and shaped a pathbreaking style of cooking at his three-star restaurant near Lyon.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at a Glance",
    "## **Career Beginnings**",
    "Following his apprenticeships, Ducasse worked at chef Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at a Glance",
    "## **Career Beginnings**",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/news/6425-joel-robuchon-historic-chef-of-the-brand-resigns-after-13-years-let-me-explain-why",
   "title": "Jo\u00ebl Robuchon, Historic Chef of The Brand, Resigns After 13 Years: \"Let Me Explain Why\u201d",
   "trainee": "Christophe de Lellis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## The lines begin to break in the complex universe of Robuchon, which has been going on for years as if nothing were happening.",
    "In Las Vegas, Christophe de Lellis, a pillar of the master's eponymous restaurant for thirteen years, has decided to leave and start his own venture in Dallas."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Famous Chefs Who Are Jerks In Real Life",
    "Who taught Gordon Ramsay?",
    "After earning a vocational diploma in hotel management from North Oxon Technical College in 1987, he moved to London and began honing his culinary skills under chef Marco Pierre White at the restaurant Harvey's and under chef Albert Roux at La Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who is the youngest chef to win 3 Michelin stars?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who is the youngest chef to win 3 Michelin stars?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who is the youngest chef to win 3 Michelin stars?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who is the youngest chef to win 3 Michelin stars?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roatandiveacademy.com/which-celebrity-chefs-are-jerks.html",
   "title": "Which celebrity chefs are jerks?",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Who is the youngest chef to win 3 Michelin stars?",
    "He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-nick-kim-jimmy-lau-shuko",
   "title": "Chef Spotlight: Nick Kim and Jimmy Lau",
   "trainee": "Nick Kim",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Upon meeting Nick Kim and Jimmy Lau, chef/owners of Shuko in New York City, common phrases like \u201cfriendship first\u201d and \u201cmeeting of the minds\u201d are some of the first things that come to mind.",
    "He applied for a position, first working as a stagi\u00e9re before working his way up to head chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/nina-metayer-worlds-best-pastry-chef-2024-interview.html",
   "title": "Innovative tireless always smiling meet Nina Mtayer the young French woman leading the world of pastry",
   "trainee": "Nina M\u00e9tayer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Her subsequent internship at the Parisian palace [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Le-Meurice.html), under legendary chef Yannick All\u00e9no and pastry chef Camille Lesecq , was a game changer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/nina-metayer-worlds-best-pastry-chef-2024-interview.html",
   "title": "Innovative tireless always smiling meet Nina Mtayer the young French woman leading the world of pastry",
   "trainee": null,
   "mentor": "Yannick All\u00e9no",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Her subsequent internship at the Parisian palace [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Le-Meurice.html), under legendary chef Yannick All\u00e9no and pastry chef Camille Lesecq , was a game changer."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/nina-metayer-worlds-best-pastry-chef-2024-interview.html",
   "title": "Innovative tireless always smiling meet Nina Mtayer the young French woman leading the world of pastry",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Meurice",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Her subsequent internship at the Parisian palace [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Le-Meurice.html), under legendary chef Yannick All\u00e9no and pastry chef Camille Lesecq , was a game changer."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/nina-metayer-worlds-best-pastry-chef-2024-interview.html",
   "title": "Innovative tireless always smiling meet Nina Mtayer the young French woman leading the world of pastry",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Her subsequent internship at the Parisian palace [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Le-Meurice.html), under legendary chef Yannick All\u00e9no and pastry chef Camille Lesecq , was a game changer."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/nina-metayer-worlds-best-pastry-chef-2024-interview.html",
   "title": "Innovative tireless always smiling meet Nina Mtayer the young French woman leading the world of pastry",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "internship",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Her subsequent internship at the Parisian palace [Le Meurice](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Le-Meurice.html), under legendary chef Yannick All\u00e9no and pastry chef Camille Lesecq , was a game changer."
   ],
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/article/paul-bocuse-legendary-chef",
   "title": "Insights & News",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fine Dining Lovers looks back at some highlights of the \"Pope of Gastronomy's\" career to help understand.",
    "After joining the French Army in 1944, he began his culinary apprenticeship in 1946 with a well-known woman from Lyon: Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/article/paul-bocuse-legendary-chef",
   "title": "Insights & News",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fine Dining Lovers looks back at some highlights of the \"Pope of Gastronomy's\" career to help understand.",
    "The young man then pursued his career at Lucas Carton in Paris alongside Gaston Richard and at La Pyramide de Vienne with Fernand Point - his spiritual father - and Paul Mercier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/celebrity-chefs-paul-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse - Falstaff",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "After years with Adri\u00e0 and the three-Michelin-starredThomas Keller in the United States, Redzepi founded a restaurant in Copenhagen that presented Scandinavia\u2019s natural produce with both wit and technical skill."
   ],
   "mentor_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "However, he had a disciple who proved to be an even better communicator: Ren\u00e9 Redzepi."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "After years with Adri\u00e0 and the three-Michelin-starredThomas Keller in the United States, Redzepi founded a restaurant in Copenhagen that presented Scandinavia\u2019s natural produce with both wit and technical skill."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/celebrity-chefs-paul-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse - Falstaff",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "After years with Adri\u00e0 and the three-Michelin-starredThomas Keller in the United States, Redzepi founded a restaurant in Copenhagen that presented Scandinavia\u2019s natural produce with both wit and technical skill."
   ],
   "mentor_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "After years with Adri\u00e0 and the three-Michelin-starredThomas Keller in the United States, Redzepi founded a restaurant in Copenhagen that presented Scandinavia\u2019s natural produce with both wit and technical skill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse was a gastronomic giant.",
    "After years with Adri\u00e0 and the three-Michelin-starredThomas Keller in the United States, Redzepi founded a restaurant in Copenhagen that presented Scandinavia\u2019s natural produce with both wit and technical skill."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ducasse-seine.com/en/gastronomic-cruise",
   "title": "Ducasse sur Seine, the story of a gastronomic cruise",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse sur Seine, the story of a gastronomic cruise",
    "## The chef : Alain Ducasse",
    "At the age of 16, the young chef opened the doors of a restaurant in the South-West of France and then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ab-tc.com/why-did-marco-pierre-white-leave-masterchef",
   "title": "Why Did Marco Pierre White Leave MasterChef?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Why Did Marco Pierre White Leave MasterChef?",
    "Marco later went to London to work with Albert and Michel Roux at Le Gavroche, and Pierre Koffman at La Tante Claire."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/news/simon-cottard-my-life-in-hospitality",
   "title": "Simon Cottard \u2013 My Life in Hospitality",
   "trainee": "Simon Cottard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Simon Cottard is the executive chef, at Le Caf\u00e9 du March\u00e9.",
    "As soon as he was old enough, Cottard went to Le Gavroche as an apprentice, where his study was divided equally between the Mayfair restaurant and Le Gamin, the Roux-owned pastry laboratory at the Old Bailey."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
    "Starting with the Greats",
    "Chef Ryuki got his start in the kitchens of the late Paul Bocuse, a legend in the French culinary world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
    "Starting with the Greats",
    "\u201cI worked for Robuchon for five years in Tokyo,\u201d recalls Chef Ryuki."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Ryuki Kawasaki",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
    "Starting with the Greats",
    "He later returned to Paris to work in smaller restaurants, and then was picked by Pierre Gagnaire to work in his restaurants in London then Las Vegas."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chefs-profiles-arnaud-dunand-sauthier-and-ryuki-kawasaki",
   "title": "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
   "trainee": "Arnaud Dunand-Sauthier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chefs Profiles: Arnaud Dunand-Sauthier and Ryuki Kawasaki (Video)",
    "Starting with the Greats",
    "He left school at 14 to apprentice in the kitchen of another living culinary legend, Marc Veyrat, renowned for his innovative work with aromatic mountain plants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/deaille-tam-obscura-named-asias-best-female-chef.html",
   "title": "DeAille Tam on reimagining Chinese cuisine overcoming sexism and becoming Asias Best Female Chef",
   "trainee": "DeAille Tam",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***As she receives the prestigious title of [Asia\u2019s Best Female Chef](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html) 2021, sponsored by Cinco Jotas, Obscura chef DeAille Tam speaks to 50 Best about her journey to the top, her vision for modern Chinese food and what it means to cook from the heart***",
    "In 2019, after working together at seminal Chinese restaurant [Bo Innovation](http://www.boinnovation.com/html/html_default.html) in Hong Kong under chef Alvin Leung and opening its new branch Bo Shanghai, the couple embarked on a year-long journey to research the country\u2019s diverse cuisines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/deaille-tam-obscura-named-asias-best-female-chef.html",
   "title": "DeAille Tam on reimagining Chinese cuisine overcoming sexism and becoming Asias Best Female Chef",
   "trainee": "Simon Wong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 2019, after working together at seminal Chinese restaurant [Bo Innovation](http://www.boinnovation.com/html/html_default.html) in Hong Kong under chef Alvin Leung and opening its new branch Bo Shanghai, the couple embarked on a year-long journey to research the country\u2019s diverse cuisines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heraldscotland.com/opinion/15886966.obituary---paul-bocuse-chef-father-nouvelle-cuisine",
   "title": "Obituary - Paul Bocuse, chef and the father of nouvelle cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PAUL Bocuse, who has died aged 91, was probably the most important chef of the 20th century and widely regarded as the father of nouvelle cuisine, the movement which stressed lighter stocks, quality ingredients and innovation, and rejected the heavy sauces favoured in classical French cookery.",
    "After the war, he returned to the apprenticeship he had started as a teenager at La M\u00e8re Brazier at La Col de la Lu\u00e8re near Lyon, a three-star restaurant owned by Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heraldscotland.com/opinion/15886966.obituary---paul-bocuse-chef-father-nouvelle-cuisine",
   "title": "Obituary - Paul Bocuse, chef and the father of nouvelle cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PAUL Bocuse, who has died aged 91, was probably the most important chef of the 20th century and widely regarded as the father of nouvelle cuisine, the movement which stressed lighter stocks, quality ingredients and innovation, and rejected the heavy sauces favoured in classical French cookery.",
    "He then moved to work for a while at the Lucas Carton in Paris, where his colleagues included the brothers Pierre and Jean Troisgros, whose restaurant near Roanne is now regarded as one of the world\u2019s greatest."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heraldscotland.com/opinion/15886966.obituary---paul-bocuse-chef-father-nouvelle-cuisine",
   "title": "Obituary - Paul Bocuse, chef and the father of nouvelle cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PAUL Bocuse, who has died aged 91, was probably the most important chef of the 20th century and widely regarded as the father of nouvelle cuisine, the movement which stressed lighter stocks, quality ingredients and innovation, and rejected the heavy sauces favoured in classical French cookery.",
    "Bocuse then spent eight years working as a sous-chef for Fernand Point, one of the great pioneers of modern French cuisine, at his restaurant La Pyramide, in Vienne, about 20 miles south of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heraldscotland.com/opinion/15886966.obituary---paul-bocuse-chef-father-nouvelle-cuisine",
   "title": "Obituary - Paul Bocuse, chef and the father of nouvelle cuisine",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PAUL Bocuse, who has died aged 91, was probably the most important chef of the 20th century and widely regarded as the father of nouvelle cuisine, the movement which stressed lighter stocks, quality ingredients and innovation, and rejected the heavy sauces favoured in classical French cookery.",
    "He then moved to work for a while at the Lucas Carton in Paris, where his colleagues included the brothers Pierre and Jean Troisgros, whose restaurant near Roanne is now regarded as one of the world\u2019s greatest."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://heraldscotland.com/opinion/15886966.obituary---paul-bocuse-chef-father-nouvelle-cuisine",
   "title": "Obituary - Paul Bocuse, chef and the father of nouvelle cuisine",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PAUL Bocuse, who has died aged 91, was probably the most important chef of the 20th century and widely regarded as the father of nouvelle cuisine, the movement which stressed lighter stocks, quality ingredients and innovation, and rejected the heavy sauces favoured in classical French cookery.",
    "He then moved to work for a while at the Lucas Carton in Paris, where his colleagues included the brothers Pierre and Jean Troisgros, whose restaurant near Roanne is now regarded as one of the world\u2019s greatest."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cacao-chocolate.jp/lechocolat-alainducasse",
   "title": "LE CHOCOLAT ALAIN DUCASSE | CACAO&CHOCOLATE",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "LA MANUFACTURE DE CHOCOLAT ALAIN DUCASSE",
    "\"Alain Ducasse\" is called the chef with the most Michelin stars in the world.",
    "Alain Ducasse became interested in chocolate in the 1970s when he was training under Michel Gu\u00e9rard in the South."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ab-tc.com/what-does-marco-pierre-white-do-now",
   "title": "What Does Marco Pierre White Do Now?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What Does Marco Pierre White Do Now?",
    "First, he trained at Hotel St George in Harrogate and then at the Box Tree."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ab-tc.com/what-does-marco-pierre-white-do-now",
   "title": "What Does Marco Pierre White Do Now?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What Does Marco Pierre White Do Now?",
    "Marco later went to London to work with Albert and Michel Roux at Le Gavroche, and Pierre Koffman at La Tante Claire."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ab-tc.com/what-does-marco-pierre-white-do-now",
   "title": "What Does Marco Pierre White Do Now?",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# What Does Marco Pierre White Do Now?",
    "Marco worked in several kitchens, including that of Raymond Blanc at Le Manoir, Nico Ladenis of Chez Nico, and the Six Bells public house, together with Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/life-style/food-and-drink/features/michelin-stars-in-their-eyes-638222.html",
   "title": "Michelin stars in their eyes | The Independent",
   "trainee": "Frederick Forster",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin stars in their eyes",
    "Frederick Forster, the current scholar, from south London, recalls the tension of the national final: \"I was slaughtered, drained.\"",
    "He chose to work with Pierre Gagnaire, one of the most brilliantly experimental chefs in Paris, who thinks nothing of whizzing up foie gras with oysters, adding caviar, tuna and seaweed; of making rosemary marshmallows and crystallising aubergine for *petits fours*."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/life-style/food-and-drink/features/michelin-stars-in-their-eyes-638222.html",
   "title": "Michelin stars in their eyes | The Independent",
   "trainee": null,
   "mentor": "Pierre Gagnaire",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Michelin stars in their eyes",
    "Frederick Forster, the current scholar, from south London, recalls the tension of the national final: \"I was slaughtered, drained.\"",
    "He chose to work with Pierre Gagnaire, one of the most brilliantly experimental chefs in Paris, who thinks nothing of whizzing up foie gras with oysters, adding caviar, tuna and seaweed; of making rosemary marshmallows and crystallising aubergine for *petits fours*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/life-style/food-and-drink/features/michelin-stars-in-their-eyes-638222.html",
   "title": "Michelin stars in their eyes | The Independent",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Michelin stars in their eyes",
    "Frederick Forster, the current scholar, from south London, recalls the tension of the national final: \"I was slaughtered, drained.\"",
    "He chose to work with Pierre Gagnaire, one of the most brilliantly experimental chefs in Paris, who thinks nothing of whizzing up foie gras with oysters, adding caviar, tuna and seaweed; of making rosemary marshmallows and crystallising aubergine for *petits fours*."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/zaiyu-hasegawa-chefs-who-inspired-my-career.html",
   "title": "Chefs Choice Award winner Zaiyu Hasegawa on the people who inspired him",
   "trainee": "Zaiyu Hasegawa",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***As he receives the [Chefs\u2019 Choice Award, sponsored by Estrella Damm](https://www.theworlds50best.com/asia/en/awards/chefs-choice-award.html), at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html), Zaiyu Hasegawa recalls six people who have influenced his career***",
    "He was the chef of the first restaurant I worked at, Uotoku in Kagurazaka."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/zaiyu-hasegawa-chefs-who-inspired-my-career.html",
   "title": "Chefs Choice Award winner Zaiyu Hasegawa on the people who inspired him",
   "trainee": null,
   "mentor": "Nobuo Hagiwara",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***As he receives the [Chefs\u2019 Choice Award, sponsored by Estrella Damm](https://www.theworlds50best.com/asia/en/awards/chefs-choice-award.html), at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html), Zaiyu Hasegawa recalls six people who have influenced his career***",
    "**One other person who inspired me in my career:** Nobuo Hagiwara",
    "He was the chef of the first restaurant I worked at, Uotoku in Kagurazaka."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/zaiyu-hasegawa-chefs-who-inspired-my-career.html",
   "title": "Chefs Choice Award winner Zaiyu Hasegawa on the people who inspired him",
   "trainee": null,
   "mentor": null,
   "kitchen": "Uotoku",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***As he receives the [Chefs\u2019 Choice Award, sponsored by Estrella Damm](https://www.theworlds50best.com/asia/en/awards/chefs-choice-award.html), at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html), Zaiyu Hasegawa recalls six people who have influenced his career***",
    "**One other person who inspired me in my career:** Nobuo Hagiwara",
    "He was the chef of the first restaurant I worked at, Uotoku in Kagurazaka."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/zaiyu-hasegawa-chefs-who-inspired-my-career.html",
   "title": "Chefs Choice Award winner Zaiyu Hasegawa on the people who inspired him",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Kagurazaka",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "***As he receives the [Chefs\u2019 Choice Award, sponsored by Estrella Damm](https://www.theworlds50best.com/asia/en/awards/chefs-choice-award.html), at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html), Zaiyu Hasegawa recalls six people who have influenced his career***",
    "**One other person who inspired me in my career:** Nobuo Hagiwara",
    "He was the chef of the first restaurant I worked at, Uotoku in Kagurazaka."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/zaiyu-hasegawa-chefs-who-inspired-my-career.html",
   "title": "Chefs Choice Award winner Zaiyu Hasegawa on the people who inspired him",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***As he receives the [Chefs\u2019 Choice Award, sponsored by Estrella Damm](https://www.theworlds50best.com/asia/en/awards/chefs-choice-award.html), at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html), Zaiyu Hasegawa recalls six people who have influenced his career***",
    "**One other person who inspired me in my career:** Nobuo Hagiwara",
    "He was the chef of the first restaurant I worked at, Uotoku in Kagurazaka."
   ],
   "period_evidence": null
  },
  {
   "url": "https://goodreads.com/en/book/show/798513.Ma_Gastronomie",
   "title": "Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ma Gastronomie",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://goodreads.com/en/book/show/798513.Ma_Gastronomie",
   "title": "Ma Gastronomie",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ma Gastronomie",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://goodreads.com/en/book/show/798513.Ma_Gastronomie",
   "title": "Ma Gastronomie",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ma Gastronomie",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://goodreads.com/en/book/show/798513.Ma_Gastronomie",
   "title": "Ma Gastronomie",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ma Gastronomie",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": "Kevin Thornton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": "L'Auberge du Pont de Collonges",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/indepth/tv-chef-kevin-thornton-gives-insight-into-paul-bocuses-kitchen",
   "title": "TV chef Kevin Thornton gives insight into Paul Bocuse's kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1987",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**Irish chef Kevin Thornton has given an insight into life working under Paul Bocuse, telling *The Caterer:* \"He was my Escoffier\".**",
    "Thornton had a two-month paid position at Paul Bocuse's restaurant L'Auberge du Pont de Collonges in Lyon, France in 1987."
   ]
  },
  {
   "url": "https://francetoday.com/france-today-live/in-conversation-with-chef-alain-ducasse",
   "title": "In Conversation with Chef Alain Ducasse - France Today",
   "trainee": "Chef Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in Les Landes, France, Chef Ducasse went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cat_Cora",
   "title": "Cat Cora",
   "trainee": "Cat Cora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cat Cora"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cat_Cora",
   "title": "Cat Cora",
   "trainee": "Cat Cora",
   "mentor": "Georges Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cat Cora"
   ],
   "mentor_evidence": [
    "# Cat Cora"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cat_Cora",
   "title": "Cat Cora",
   "trainee": "Cat Cora",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cat Cora"
   ],
   "mentor_evidence": [
    "# Cat Cora"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cat_Cora",
   "title": "Cat Cora",
   "trainee": "Cat Cora",
   "mentor": "Anne Rosenzweig",
   "kitchen": "Arcadia",
   "city_country": "New York City, United States",
   "relationship": "worked",
   "period": "late 1990s",
   "trainee_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ],
   "mentor_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ],
   "kitchen_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ],
   "city_country_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ],
   "relationship_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ],
   "period_evidence": [
    "# Cat Cora",
    "Upon returning to the United States, Cora relocated to New York City in the late 1990s, where she apprenticed under and later worked as a line cook for acclaimed chef Anne Rosenzweig at Arcadia, a restaurant celebrated for its seasonal American cuisine emphasizing fresh, regional ingredients."
   ]
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary.",
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon ([La Marine](https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780)), Pascal Barbot ([Astrance](https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance)), and Dan Barber ([Blue Hill at Stone Barns](https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns))."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Laur\u00e8ne Barjhoux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "Manon joined forces with Laur\u00e8ne Barjhoux, whose CV boasts stints at [Mandarin Oriental](https://guide.michelin.com/en/ile-de-france/paris/restaurant/sur-mesure-par-thierry-marx) with Thierry Marx and Three MICHELIN Star and Green Star[ Arp\u00e8ge](https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege) with Alain Passard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Laur\u00e8ne Barjhoux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "Manon joined forces with Laur\u00e8ne Barjhoux, whose CV boasts stints at [Mandarin Oriental](https://guide.michelin.com/en/ile-de-france/paris/restaurant/sur-mesure-par-thierry-marx) with Thierry Marx and Three MICHELIN Star and Green Star[ Arp\u00e8ge](https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege) with Alain Passard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha));"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Grados",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## All for five and five for all",
    "and finally Manon Grados, former Sous Chef at One MICHELIN Star [Violon d\u2019Ingres ](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989) with Christian Constant, who also spent periods at the One MICHELIN Star restaurants [Tour d\u2019Argent](https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent) and [Neige d\u2019Et\u00e9](https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": "Kylie Kwong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Kylie Kwong, who would become an Australian culinary icon herself, remembers her time as a mature-aged apprentice at Rockpool, 30 years ago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": "Neil Perry",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Kylie Kwong, who would become an Australian culinary icon herself, remembers her time as a mature-aged apprentice at Rockpool, 30 years ago."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Rockpool",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Kylie Kwong, who would become an Australian culinary icon herself, remembers her time as a mature-aged apprentice at Rockpool, 30 years ago."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Kylie Kwong, who would become an Australian culinary icon herself, remembers her time as a mature-aged apprentice at Rockpool, 30 years ago."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "30 years ago",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Kylie Kwong, who would become an Australian culinary icon herself, remembers her time as a mature-aged apprentice at Rockpool, 30 years ago."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": "Corey Costelloe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Corey Costelloe, who worked under Perry at Rockpool Bar and Grill and has recently opened his own Sydney venue, 20 Chapel, says his mentor always led by example."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": "Neil Perry",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Corey Costelloe, who worked under Perry at Rockpool Bar and Grill and has recently opened his own Sydney venue, 20 Chapel, says his mentor always led by example."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Rockpool Bar and Grill",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Corey Costelloe, who worked under Perry at Rockpool Bar and Grill and has recently opened his own Sydney venue, 20 Chapel, says his mentor always led by example."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/why-australian-chef-neil-perry-is-a-culinary-icon.html",
   "title": "Why Australias Neil Perry is a culinary icon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Sydney-based chef and restaurateur Neil Perry has been shaping Australian hospitality since the 1980s. In conversation with his peers, 50 Best charts his influence on the culinary world",
    "Australia\u2019s restaurant scene is scattered with Perry prot\u00e9g\u00e9s, and when they describe their former boss, the words \u2018generous\u2019, \u2018care\u2019 and \u2018respect\u2019 come up repeatedly.",
    "Corey Costelloe, who worked under Perry at Rockpool Bar and Grill and has recently opened his own Sydney venue, 20 Chapel, says his mentor always led by example."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Roger Verg\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Nouvelle_cuisine",
   "title": "Nouvelle cuisine",
   "trainee": "Raymond Oliver",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Nouvelle cuisine",
    "The modern usage is variously attributed to authors [Henri Gault](Henri_Gault), [Christian Millau](Christian_Millau), and [Andr\u00e9 Gayot](Andr%C3%A9_Gayot),[3][4] who used nouvelle cuisine to describe the cooking of [Paul Bocuse](Paul_Bocuse),[5] [Alain Chapel](Alain_Chapel), [Jean](Troisgros_family) and [Pierre Troisgros](Pierre_Troisgros), [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard), [Roger Verg\u00e9](Roger_Verg%C3%A9), and [Raymond Oliver](Raymond_Oliver), many of whom were once students of [Fernand Point](Fernand_Point).[6]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel.",
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel.",
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel.",
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/world/2018/aug/06/joel-robuchon-chef-of-the-century-dies-aged-73",
   "title": "Jo\u00ebl Robuchon, Michelin-starred 'chef of the century', dies aged 73",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon, Michelin-starred 'chef of the century', dies aged 73",
    "The British chef Gordon Ramsay described working for him as like working for the special forces, accusing Robuchon of once throwing a plate of langoustine ravioli at him for not cooking it properly."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/world/2018/aug/06/joel-robuchon-chef-of-the-century-dies-aged-73",
   "title": "Jo\u00ebl Robuchon, Michelin-starred 'chef of the century', dies aged 73",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Jo\u00ebl Robuchon, Michelin-starred 'chef of the century', dies aged 73",
    "The British chef Gordon Ramsay described working for him as like working for the special forces, accusing Robuchon of once throwing a plate of langoustine ravioli at him for not cooking it properly."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laissezfare.wordpress.com/tag/roux-brothers",
   "title": "Roux Brothers \u2013 Laissez Fare",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tag Archives: Roux Brothers",
    "The kitchen counts such graduates as Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laissezfare.wordpress.com/tag/roux-brothers",
   "title": "Roux Brothers \u2013 Laissez Fare",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tag Archives: Roux Brothers",
    "The kitchen counts such graduates as Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://laissezfare.wordpress.com/tag/roux-brothers",
   "title": "Roux Brothers \u2013 Laissez Fare",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tag Archives: Roux Brothers",
    "The kitchen counts such graduates as Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac",
    "Parallel to his studies, Lignac commenced his apprenticeship in 1997 at the one-Michelin-starred Auberge du Vieux Pont in Belcastel, under chef Nicole Fagegaltier, where he served as her first apprentice until 2000."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac",
    "Following his culinary education and apprenticeship, Cyril Lignac secured his first professional position at the Michelin-starred restaurant Le Vieux Pont in Belcastel, [Aveyron](/page/Aveyron), where he worked under chef Nicole Fagegaltier from 1998 to 2000 while completing his Brevet Professionnel.[12]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Cyril_Lignac",
   "title": "Cyril Lignac",
   "trainee": "Cyril Lignac",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cyril Lignac",
    "He later trained in pastry with Pierre Herm\u00e9 and worked as sous-chef at La Grande Cascade under Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bocuse, perfectly aged",
    "Happy birthday, Paul Bocuse! Gabriel Gate salutes a chef who has made his mark in Melbourne, as well as his native France.",
    "Following in the footsteps of his father, Georges, Bocuse began a chef's apprenticeship in Lyon in 1942 under family friend Claude Maret at the Restaurant de la Soierie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bocuse, perfectly aged",
    "Happy birthday, Paul Bocuse! Gabriel Gate salutes a chef who has made his mark in Melbourne, as well as his native France.",
    "In 1945, after the celebration of the liberation of Paris, Bocuse returned to Lyon to finish his apprenticeship at Chez la Mere Brazier, under a talented woman chef who cooked some of the best Lyonnaise food of the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bocuse, perfectly aged",
    "Happy birthday, Paul Bocuse! Gabriel Gate salutes a chef who has made his mark in Melbourne, as well as his native France.",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
   "trainee": "Philippe Mouchel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bocuse, perfectly aged",
    "Happy birthday, Paul Bocuse! Gabriel Gate salutes a chef who has made his mark in Melbourne, as well as his native France.",
    "He embraced me warmly, asking about Australia, which he has visited several times, and about his protege, Philippe Mouchel, who now heads La Brasserie by Philippe Mouchel at Southbank.",
    "In Australia, nobody knows Bocuse better than Philippe Mouchel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "mentor_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "mentor_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "mentor_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "Ducasse began his formal training at a culinary school in France and soon apprenticed under some of the country\u2019s greatest chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://lama-fortune.com/en/alain-ducasse-fortune",
   "title": "Alain Ducasse Fortune: A Glimpse of the Culinary Empire",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Fortune: A Glimpse of the Culinary Empire",
    "During the **1970**Ducasse learned from influential chefs such as **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen.",
    "\"This is very surreal\" Selma who is sitting next to me says \"I mean Marco Pierre White is making us pumpkin soup\" she whispers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen.",
    "\"This is very surreal\" Selma who is sitting next to me says \"I mean Marco Pierre White is making us pumpkin soup\" she whispers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://notquitenigella.com/2011/05/19/marco-pierre-white-on-celebrity-chefs-obsessions-food-critics",
   "title": "Marco Pierre White Interview",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He is of course the man that trained Gordon Ramsay (and reportedly made him cry), Heston Blumenthal and Mario Batali in his kitchen.",
    "\"This is very surreal\" Selma who is sitting next to me says \"I mean Marco Pierre White is making us pumpkin soup\" she whispers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Denis Ruffel",
   "kitchen": "P\u00e2tisserie Millet",
   "city_country": "Paris, France",
   "relationship": "apprentice",
   "period": "two-year",
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ],
   "period_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s career began at the age of 16 when he embarked on a two-year pastry apprenticeship with Chef Denis Ruffel at the P\u00e2tisserie Millet in Paris."
   ]
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Alain & Jacques Pic",
   "kitchen": "Restaurant Pic",
   "city_country": "Valence, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Having completed his apprenticeship, the next six years of Alain\u2019s career were spent working as a cook in some of France\u2019s most esteemed restaurants."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Having completed his apprenticeship, the next six years of Alain\u2019s career were spent working as a cook in some of France\u2019s most esteemed restaurants."
   ],
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Jean Yves Bernard",
   "kitchen": "Le Domaine D\u2019Orvault",
   "city_country": "Nantes, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Having completed his apprenticeship, the next six years of Alain\u2019s career were spent working as a cook in some of France\u2019s most esteemed restaurants."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Firstly, at the three-star Michelin [Restaurant Pic](https://www.anne-sophie-pic.com/valence/#hotel) in Valence with Chef Alain & Jacques Pic, then with Chef Jean Yves Bernard at one Michelin starred Le Domaine D\u2019Orvault in Nantes."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Having completed his apprenticeship, the next six years of Alain\u2019s career were spent working as a cook in some of France\u2019s most esteemed restaurants."
   ],
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Joel Normand",
   "kitchen": "\u00c9lys\u00e9e Palace",
   "city_country": "Paris, France",
   "relationship": "worked",
   "period": "a year",
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ],
   "period_evidence": [
    "Chairman",
    "# Alain Roux",
    "This was followed by a year\u2019s national service spent working as a cook for French President M. Fran\u00e7ois Mitterrand, at the \u00c9lys\u00e9e Palace in Paris, alongside Chef Joel Normand."
   ]
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Jany and Pierre Gleize",
   "kitchen": "La Bonne \u00c9tape",
   "city_country": "Ch\u00e2teau Arnoux-Saint-Auban, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Christian Germain",
   "kitchen": "Ch\u00e2teau de Montreuil",
   "city_country": "Montreuil-sur-Mer, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain then joined the brigade at two Michelin starred [La Bonne \u00c9tape](https://www.bonneetape.com/) in Ch\u00e2teau Arnoux-Saint-Auban, led by father-son duo, Chefs Jany and Pierre Gleize, before taking up a position with Chef Christian Germain\u2019s one star Michelin restaurant at [Ch\u00e2teau de Montreuil](http://www.chateaudemontreuil.com/en/) in Montreuil-sur-Mer."
   ],
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Jean-Michel & Michel Lorain",
   "kitchen": "La C\u00f4te St. Jacques",
   "city_country": "Joigny, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s final appointment, before starting his career at The Waterside Inn, was at [La C\u00f4te St. Jacques](https://www.cotesaintjacques.com/) in Joigny with Chef Jean-Michel & Michel Lorain."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s final appointment, before starting his career at The Waterside Inn, was at [La C\u00f4te St. Jacques](https://www.cotesaintjacques.com/) in Joigny with Chef Jean-Michel & Michel Lorain."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s final appointment, before starting his career at The Waterside Inn, was at [La C\u00f4te St. Jacques](https://www.cotesaintjacques.com/) in Joigny with Chef Jean-Michel & Michel Lorain."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s final appointment, before starting his career at The Waterside Inn, was at [La C\u00f4te St. Jacques](https://www.cotesaintjacques.com/) in Joigny with Chef Jean-Michel & Michel Lorain."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain\u2019s final appointment, before starting his career at The Waterside Inn, was at [La C\u00f4te St. Jacques](https://www.cotesaintjacques.com/) in Joigny with Chef Jean-Michel & Michel Lorain."
   ],
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/judges/alain-roux",
   "title": "Competiton Judges | Alain Roux | The Roux Scholarship",
   "trainee": "Alain Roux",
   "mentor": "Michel Roux OBE",
   "kitchen": "The Waterside Inn",
   "city_country": "Bray, Great Britain",
   "relationship": "worked",
   "period": "1992 onwards",
   "trainee_evidence": [
    "Chairman",
    "# Alain Roux",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ],
   "mentor_evidence": [
    "Chairman",
    "# Alain Roux",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ],
   "kitchen_evidence": [
    "Chairman",
    "# Alain Roux",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ],
   "city_country_evidence": [
    "Chairman",
    "# Alain Roux",
    "Alain Roux is Chef Patron, [The Waterside Inn](https://www.waterside-inn.co.uk/), Bray, and [Roux at Skindles](https://rouxatskindles.co.uk/), Taplow.",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ],
   "relationship_evidence": [
    "Chairman",
    "# Alain Roux",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ],
   "period_evidence": [
    "Chairman",
    "# Alain Roux",
    "In 1992, at the age of 24, Alain returned to Great Britain to join his father, Michel Roux OBE, in the kitchen at The Waterside Inn, starting first as a demi-chef de partie cook, progressing to sous chef three years later."
   ]
  },
  {
   "url": "https://the-independent.com/arts-entertainment/how-we-met-5595322.html",
   "title": "HOW WE MET | The Independent",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HOW WE MET",
    "## MICHEL ROUX AND NICO LADENIS",
    "Michel Roux, 55, was apprenticed to a pastry chef in Paris at 14."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/how-we-met-5595322.html",
   "title": "HOW WE MET | The Independent",
   "trainee": "Nico Ladenis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HOW WE MET",
    "## MICHEL ROUX AND NICO LADENIS",
    "What Nico was doing, in his way - even 22 years ago - was pretty good.",
    "I asked him if he had thought of going to work with one of the great chefs in a three-star Michelin restaurant, such as the Moulin in Mougins, near Cannes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/how-we-met-5595322.html",
   "title": "HOW WE MET | The Independent",
   "trainee": "Nico Ladenis",
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HOW WE MET",
    "## MICHEL ROUX AND NICO LADENIS",
    "I told him that as I knew the head chef, Roger Verge, I would write to him."
   ],
   "mentor_evidence": [
    "# HOW WE MET",
    "## MICHEL ROUX AND NICO LADENIS",
    "I told him that as I knew the head chef, Roger Verge, I would write to him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/the-first-day-we-got-our-star-albin-gobil",
   "title": "The First Day We Got Our Stars: Albin Gobil",
   "trainee": "Albin Gobil",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day We Got Our Stars: Albin Gobil",
    "The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the \"modern classic\" cuisine he wants to showcase in Hong Kong.",
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March.",
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Eric Ripert",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Eric Ripert",
   "kitchen": "Le Bernardin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Daniel Boulud",
   "kitchen": "Caf\u00e9 Boulud",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": [
    "On graduating, Siy secured positions at Le Bernardin and then Caf\u00e9 Boulud, taking inspiration from Eric Ripert\u2019s perfected seafood simplicity and Daniel Boulud\u2019s old-school French excellence.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": "New York, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Eric Ripert",
   "kitchen": null,
   "city_country": "New York, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Following her time at the CIA, Siy continued to develop her craft under chefs Daniel Boulud and Eric Ripert at their New York restaurants",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": "Andr\u00e9 Chiang",
   "kitchen": "Restaurant Andr\u00e9",
   "city_country": null,
   "relationship": "sous-chef",
   "period": "four years",
   "trainee_evidence": [
    "Upon her return to Asia, she worked at Andr\u00e9 Chiang\u2019s acclaimed Restaurant Andr\u00e9 for four years, concluding her time as sous chef.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": [
    "Upon her return to Asia, she worked at Andr\u00e9 Chiang\u2019s acclaimed Restaurant Andr\u00e9 for four years, concluding her time as sous chef.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "kitchen_evidence": [
    "Upon her return to Asia, she worked at Andr\u00e9 Chiang\u2019s acclaimed Restaurant Andr\u00e9 for four years, concluding her time as sous chef.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Upon her return to Asia, she worked at Andr\u00e9 Chiang\u2019s acclaimed Restaurant Andr\u00e9 for four years, concluding her time as sous chef.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "period_evidence": [
    "Upon her return to Asia, she worked at Andr\u00e9 Chiang\u2019s acclaimed Restaurant Andr\u00e9 for four years, concluding her time as sous chef.",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": null,
   "kitchen": "F\u00e4viken",
   "city_country": null,
   "relationship": "worked",
   "period": "two-season",
   "trainee_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "period_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": null,
   "kitchen": "F\u00e4viken",
   "city_country": "Sweden",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "relationship_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/asia-best-female-chef-johanne-siy-2023.html",
   "title": "How Johanne Siy battled societal expectations to craft a winning formula at Singapores Lolla",
   "trainee": "Johanne Siy",
   "mentor": null,
   "kitchen": "Noma",
   "city_country": null,
   "relationship": "worked",
   "period": "short two-month",
   "trainee_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ],
   "period_evidence": [
    "This concluded with a two-season stint in the kitchen of F\u00e4viken in Sweden, a former regular on The World\u2019s 50 Best Restaurants, as well as a short two-month period at the five-time winner of The World\u2019s Best Restaurant title, [Noma](https://www.theworlds50best.com/awards/noma).",
    "***Johanne Siy has been crowned*** [***Asia\u2019s Best Female Chef 2023***](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html)***, the first special award to be announced ahead of the reveal of*** [***Asia\u2019s 50 Best Restaurants***](https://www.theworlds50best.com/asia/en/)*** on 28th March."
   ]
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": "Fernand Point",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": null,
   "mentor": "Gorges Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": null,
   "mentor": null,
   "kitchen": "Hotel Royal",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Evian",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "period_evidence": null
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Georges Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Georges Bocuse",
   "mentor": "Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": "in his youth",
   "trainee_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "mentor_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "period_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ]
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": "Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "studying under",
   "period": null,
   "trainee_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "mentor_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": "Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": "studying under",
   "period": null,
   "trainee_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "mentor_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/alain-ducasse-chef-profile",
   "title": "Alain Ducasse: Chef Profile",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Chef Profile",
    "## Alain's Formal Culinary Training",
    "Alain Ducasse began his culinary path early, apprenticing at the **Pavillon Landais** in Soustons while attending the **Bordeaux hotel school**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/alain-ducasse-chef-profile",
   "title": "Alain Ducasse: Chef Profile",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Chef Profile",
    "## Alain's Formal Culinary Training",
    "After his apprenticeship he worked with Michelin starred chefs including **Michel Gu\u00e9rard** in Eug\u00e9nie-les-Bains and spent summers with pastry master **Gaston Len\u00f4tre**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://edmontonsun.com/news/local-news/lesley-chesterman-the-culinary-perfectionism-of-joel-robuchon",
   "title": "Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lesley Chesterman: The culinary perfectionism of Jo\u00ebl Robuchon",
    "\u201cEven the simplest dishes, such as a lobster salad, had as many as 20 steps,\u201d wrote New York chef \u00c9ric Ripert in his memoir, 32 Yolks, which details the time he worked under Robuchon in the Jamin years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quora.com/Why-did-Gordon-Ramsay-and-Marco-Pierre-White-fall-out",
   "title": "Why did Gordon Ramsay and Marco Pierre White fall out?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay and Marco Pierre White fell out through a mix of personal betrayal, industry rivalry, and shifting loyalties that turned a once-close mentor\u2013prot\u00e9g\u00e9 relationship into public estrangement.",
    "Gordon Ramsay worked under Marco while he was an up and coming chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1082377/audience-michel-roux",
   "title": "An audience with Michel Roux",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "An audience with Michel Roux",
    "Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain",
    "Roux and his older brother, Albert, succeeded beyond their wildest dreams - the list of cooks who have trained at their Michelin-star restaurants reads like a who's who of top chefs: Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and Marco Avitabile (who used to be chef at Grissini at the Grand Hyatt in Wan Chai, and whose gnocchi Roux describes as \"ethereal\")."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1082377/audience-michel-roux",
   "title": "An audience with Michel Roux",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "An audience with Michel Roux",
    "Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain",
    "Roux and his older brother, Albert, succeeded beyond their wildest dreams - the list of cooks who have trained at their Michelin-star restaurants reads like a who's who of top chefs: Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and Marco Avitabile (who used to be chef at Grissini at the Grand Hyatt in Wan Chai, and whose gnocchi Roux describes as \"ethereal\")."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1082377/audience-michel-roux",
   "title": "An audience with Michel Roux",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "An audience with Michel Roux",
    "Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain",
    "Roux and his older brother, Albert, succeeded beyond their wildest dreams - the list of cooks who have trained at their Michelin-star restaurants reads like a who's who of top chefs: Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and Marco Avitabile (who used to be chef at Grissini at the Grand Hyatt in Wan Chai, and whose gnocchi Roux describes as \"ethereal\")."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1082377/audience-michel-roux",
   "title": "An audience with Michel Roux",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "An audience with Michel Roux",
    "Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain",
    "Roux and his older brother, Albert, succeeded beyond their wildest dreams - the list of cooks who have trained at their Michelin-star restaurants reads like a who's who of top chefs: Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and Marco Avitabile (who used to be chef at Grissini at the Grand Hyatt in Wan Chai, and whose gnocchi Roux describes as \"ethereal\")."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://scmp.com/lifestyle/food-drink/article/1082377/audience-michel-roux",
   "title": "An audience with Michel Roux",
   "trainee": "Marco Avitabile",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "An audience with Michel Roux",
    "Pioneering chef Michel Roux talks toSusan Jung about kitchen prima donnasand the culinary invasion of Britain",
    "Roux and his older brother, Albert, succeeded beyond their wildest dreams - the list of cooks who have trained at their Michelin-star restaurants reads like a who's who of top chefs: Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Marcus Wareing and Marco Avitabile (who used to be chef at Grissini at the Grand Hyatt in Wan Chai, and whose gnocchi Roux describes as \"ethereal\")."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Marc_Veyrat",
   "title": "Marc Veyrat",
   "trainee": "Yoann Conte",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Marc_Veyrat",
   "title": "Marc Veyrat",
   "trainee": "Yoann Conte",
   "mentor": "Marc Veyrat",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "mentor_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Marc_Veyrat",
   "title": "Marc Veyrat",
   "trainee": "Yoann Conte",
   "mentor": "Marc Veyrat",
   "kitchen": "L'Auberge de l'Eridan",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "mentor_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "kitchen_evidence": [
    "This approach influenced prot\u00e9g\u00e9s such as Yoann Conte, who trained under Veyrat at L'Auberge de l'Eridan and later earned five toques from [Gault&Millau](/page/Gault_Millau) for his own terroir-focused work at Le Roc.[50]",
    "# Marc Veyrat",
    "### Other Accolades and Industry Impact"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in Collonges-au-Mont-d'Or to a family of cooks, Bocuse made his first serious dish - veal kidneys with pur\u00e9ed potatoes - at the age of eight and by the time he was a teenager he had started an apprenticeship at a local restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After the war he resumed his apprenticeship then joined the three-star Lucas Carton in Paris, working alongside Pierre and Jean Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bolnews.com/viral/who-is-alain-ducasse-all-about-monegasque-chef",
   "title": "Who is Alain Ducasse? All About Mon\u00e9gasque Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ducasse\u2019s career took off following his apprenticeships, initially working at chef Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains and pastry chef Gaston Len\u00f4tre\u2019s establishment during summer.",
    "## Career Beginnings"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bolnews.com/viral/who-is-alain-ducasse-all-about-monegasque-chef",
   "title": "Who is Alain Ducasse? All About Mon\u00e9gasque Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "By 1977, he was under the mentorship of chef Roger Verg\u00e9 at the Moulin de Mougins, setting the stage for his subsequent success.",
    "## Career Beginnings"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bintano.com/ramsay-reunites-with-culinary-rivals-for-new-show",
   "title": "Ramsay Reunites with Culinary Rivals for New Show",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Showbiz",
    "Ramsay Reunites with Culinary Rivals for New Show",
    "Father-of-six Ramsay, a former prot\u00e9g\u00e9 of White, 64, was given his first big break by the celebrated chef at his restaurant, Harveys, in London, in the 1980s (pictured in 2000)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": "Michael Hutchings",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Waterside Inn (Bray, United Kingdom)",
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://kevineats.com/2023/10/the-waterside-inn-bray-united-kingdom.html",
   "title": "The Waterside Inn (Bray, United Kingdom)",
   "trainee": "Michael Hutchings",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Waterside Inn (Bray, United Kingdom)",
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "mentor_evidence": [
    "The Waterside Inn (Bray, United Kingdom)",
    "1984 also saw the launch of Michael's Waterside Inn in Santa Barbara, California.",
    "This was a joint venture with Chef Michael Hutchings, who'd worked at Le Gavroche from '78 to '81, reaching the rank of sous."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/married-couples-michelin-restaurants",
   "title": "The Power Couples Behind 7 of the World\u2019s Michelin-Starred Restaurants",
   "trainee": "Kyle Connaughton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power Couples Behind 7 of the World\u2019s Michelin-Starred Restaurants",
    "Kyle and Katina Connaughton",
    "The couple got married and started a family at a young age before traveling extensively through Japan and England, where Kyle honed his craft under top chefs Michel Bras and Heston Blumenthal, while Katina studied sustainable farming techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/married-couples-michelin-restaurants",
   "title": "The Power Couples Behind 7 of the World\u2019s Michelin-Starred Restaurants",
   "trainee": "Kyle Connaughton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Power Couples Behind 7 of the World\u2019s Michelin-Starred Restaurants",
    "Kyle and Katina Connaughton",
    "The couple got married and started a family at a young age before traveling extensively through Japan and England, where Kyle honed his craft under top chefs Michel Bras and Heston Blumenthal, while Katina studied sustainable farming techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Bernard Loiseau](Bernard_Loiseau): apprentice from 1968 to 1971."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Jean Michel Lorain",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Jean Michel Lorain](Jean-Michel_Lorain): apprentice in 1977."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Gualtiero Marchesi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Gualtiero Marchesi](Gualtiero_Marchesi): trainee in 1966."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Martin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Guy Martin](Guy_Martin_(chef)): kitchen clerk in 1985."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [G\u00e9rald Pass\u00e9dat](G%C3%A9rald_Pass%C3%A9dat): kitchen clerk in 1980."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Guy Savoy](Guy_Savoy): apprentice in 1976."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://english.ahram.org.eg/NewsContent/7/49/58081/Life--Style/Food/Godfather-of-cuisine-fetes--years-at-the-top.aspx",
   "title": "'Godfather' of cuisine fetes 25 years at the top - Food - Life & Style",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2006",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jo\u00ebl Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "12 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon group",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France and Las Vegas, United States",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=TWD",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thechefsforum.co.uk/the-roux-family-announce-the-sad-passing-of-albert-roux-on-the-4th-january-aged-85",
   "title": "The Roux Family Announce the Sad Passing of Albert Roux on the 4th January Aged 85",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Not just the end of an era: The Chefs\u2019 Forum remembers Albert Roux",
    "Pierre Koffmann was an early recruit from France who began his UK chef life at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thechefsforum.co.uk/the-roux-family-announce-the-sad-passing-of-albert-roux-on-the-4th-january-aged-85",
   "title": "The Roux Family Announce the Sad Passing of Albert Roux on the 4th January Aged 85",
   "trainee": null,
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Not just the end of an era: The Chefs\u2019 Forum remembers Albert Roux",
    "Pierre Koffmann was an early recruit from France who began his UK chef life at Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thechefsforum.co.uk/the-roux-family-announce-the-sad-passing-of-albert-roux-on-the-4th-january-aged-85",
   "title": "The Roux Family Announce the Sad Passing of Albert Roux on the 4th January Aged 85",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Not just the end of an era: The Chefs\u2019 Forum remembers Albert Roux",
    "Pierre Koffmann was an early recruit from France who began his UK chef life at Le Gavroche."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thechefsforum.co.uk/the-roux-family-announce-the-sad-passing-of-albert-roux-on-the-4th-january-aged-85",
   "title": "The Roux Family Announce the Sad Passing of Albert Roux on the 4th January Aged 85",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Not just the end of an era: The Chefs\u2019 Forum remembers Albert Roux",
    "Pierre Koffmann was an early recruit from France who began his UK chef life at Le Gavroche."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/dallas-texas-chefs-tatsu-lucia-fearings-stillwells-quarter-acre",
   "title": "The Bold Spirit of Dallas Dining: 5 Chefs, 1 City",
   "trainee": "Toby Archibald",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A New Zealand native, Chef Toby Archibald has trained all over the world, including under Chef Daniel Boulud in New York.",
    "The 2024 launch of The MICHELIN Guide in Texas was massive \u2013 fitting for the state known for size."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "The Mid -20 t h entury \u2013 Point and N ouvelle Cuisine",
    "Point received his early training in some of the finest hotel-restaurant kitchens in Paris.",
    "The mid 20th century witnessed a trend towards lighter and more simply prepared foods.",
    "Fernand Point was a master practitioner of this movement.",
    "But this master\u2019s goal of simplicity was carried to even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Fran\u00e7ois Bise and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/chapter-01-a-culinary-history/41086674",
   "title": "Chapter 01 a culinary history",
   "trainee": "Plummerey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chapter 01 a culinary history",
    "MARIE \u2013 ANTOIN (ANTONIN) CAR\u1ebeME",
    "CAREME was known as the King of Cooks and the Cook of Kings.",
    "He was the acknowledged master of French Grande Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medindia.net/news/alain-ducasse-or-the-jet-chef-110137-1.htm",
   "title": "Alain Ducasse or the \"Jet Chef\"",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 28 years ago, Alain Ducasse, the man dubbed the godfather of French cuisine was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medindia.net/news/alain-ducasse-or-the-jet-chef-110137-1.htm",
   "title": "Alain Ducasse or the \"Jet Chef\"",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 28 years ago, Alain Ducasse, the man dubbed the godfather of French cuisine was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medindia.net/news/alain-ducasse-or-the-jet-chef-110137-1.htm",
   "title": "Alain Ducasse or the \"Jet Chef\"",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 28 years ago, Alain Ducasse, the man dubbed the godfather of French cuisine was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medindia.net/news/alain-ducasse-or-the-jet-chef-110137-1.htm",
   "title": "Alain Ducasse or the \"Jet Chef\"",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 28 years ago, Alain Ducasse, the man dubbed the godfather of French cuisine was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef.",
    "Robuchon was known for his militant approach to achieving perfection."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef.",
    "Robuchon was known for his militant approach to achieving perfection."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Shingo Sakamoto",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "- Started at Nihonryori RyuGin in December 2007"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Ryosuke Ito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "- Started at Nihonryori RyuGin in October 2010"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hertzmann.com/articles/2008/crab",
   "title": "\u00e9miett\u00e9 de crabe \u00e0 l\u2019huile de curry",
   "trainee": "Fr\u00e9d\u00e9ric M\u00e9digue",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mr. Outhier remains one of Fr\u00e9d\u00e9ric\u2019s mentors and when the Ch\u00e2teau was a school as well as a restaurant, he would spend a couple of weeks each year working with the students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grubstreet.com/2011/03/todays_chefs_all_basical.html",
   "title": "Today\u2019s Chefs All Basically Adore Paul Bocuse \u2014 and Who Can Blame Them?",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today\u2019s Chefs All Basically Adore Paul Bocuse \u2014 and Who Can Blame Them?",
    "Whom did you look up to in the culinary world?",
    "Boulud:* I grew up with Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://genuiness.wordpress.com/2009/02/02",
   "title": "February 2, 2009 \u2013 gen.u.ine.ness",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at the Dorchester \u2013 Review",
    "At the age of 16, Ducasse began his culinary training as an apprentice at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://genuiness.wordpress.com/2009/02/02",
   "title": "February 2, 2009 \u2013 gen.u.ine.ness",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at the Dorchester \u2013 Review",
    "Following that, he worked under the tutelage of Michel Gu\u00e9rard and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://genuiness.wordpress.com/2009/02/02",
   "title": "February 2, 2009 \u2013 gen.u.ine.ness",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at the Dorchester \u2013 Review",
    "Following that, he worked under the tutelage of Michel Gu\u00e9rard and Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://genuiness.wordpress.com/2009/02/02",
   "title": "February 2, 2009 \u2013 gen.u.ine.ness",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at the Dorchester \u2013 Review",
    "As an assistant, Ducasse worked under the watchful eyes of Roger Verg\u00e9 at Moulin de Mougins where he learned the Proven\u00e7al cooking methods which has defined his style of cooking today."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://weidenfeldandnicolson.co.uk/titles/michel-roux-jr/michel-roux-a-life-in-the-kitchen/9780297844822",
   "title": "Michel Roux: A Life In The Kitchen",
   "trainee": "Michel Roux Jr.",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://weidenfeldandnicolson.co.uk/titles/michel-roux-jr/michel-roux-a-life-in-the-kitchen/9780297844822",
   "title": "Michel Roux: A Life In The Kitchen",
   "trainee": "Michel Roux Jr.",
   "mentor": "Hellegourarche",
   "kitchen": "Maitre Patissier Hellegourarche",
   "city_country": "Paris, France",
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "mentor_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "kitchen_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "city_country_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "relationship_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://weidenfeldandnicolson.co.uk/titles/michel-roux-jr/michel-roux-a-life-in-the-kitchen/9780297844822",
   "title": "Michel Roux: A Life In The Kitchen",
   "trainee": "Michel Roux Jr.",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": "Mionnay, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d\u2019Estaing and Francois Mitterand."
   ],
   "mentor_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d\u2019Estaing and Francois Mitterand."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d\u2019Estaing and Francois Mitterand."
   ],
   "relationship_evidence": [
    "**The life \u2013 and life behind the scenes \u2013 of one of Britain\u2019s best-known chefs.**",
    "He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d\u2019Estaing and Francois Mitterand."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/bent_stiansen",
   "title": "Bent Stiansen",
   "trainee": "Bent Stiansen",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bent Stiansen",
    "Bent Stiansen (born 18 June 1963) is a prominent Norwegian chef, recognized as the first Scandinavian to win the prestigious Bocuse d'Or competition in 1993, and the founder of the Michelin-starred restaurant Statholdergaarden in Oslo.[1][2]Stiansen's culinary journey began in 1980 as an apprentice at Hotel Continental in Oslo, where he later advanced to chef before training under the three-Michelin-starred Alain Chapel near Lyon, France.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/bent_stiansen",
   "title": "Bent Stiansen",
   "trainee": "Bent Stiansen",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Initial Culinary Training",
    "In 1983, following his apprenticeship, Stiansen worked under the three-Michelin-starred chef Alain Chapel in Mionnay, near Lyon, France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://facebook.com/ina.marlina.zakarya/posts/ferdinand-point-the-man-who-changed-the-culinary-world-foreveronce-upon-a-time-c/871492565430362",
   "title": "Ina Marlina Zakarya",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ferdinand Point \u2013 The Man Who Changed the Culinary World Forever",
    "From the kitchens of La Pyramide emerged the giants of modern culinary art:",
    "Paul Bocuse"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://facebook.com/ina.marlina.zakarya/posts/ferdinand-point-the-man-who-changed-the-culinary-world-foreveronce-upon-a-time-c/871492565430362",
   "title": "Ina Marlina Zakarya",
   "trainee": "Michel Gu\u00e9rard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ferdinand Point \u2013 The Man Who Changed the Culinary World Forever",
    "From the kitchens of La Pyramide emerged the giants of modern culinary art:",
    "Michel Gu\u00e9rard"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://facebook.com/ina.marlina.zakarya/posts/ferdinand-point-the-man-who-changed-the-culinary-world-foreveronce-upon-a-time-c/871492565430362",
   "title": "Ina Marlina Zakarya",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ferdinand Point \u2013 The Man Who Changed the Culinary World Forever",
    "From the kitchens of La Pyramide emerged the giants of modern culinary art:",
    "Pierre Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://facebook.com/ina.marlina.zakarya/posts/ferdinand-point-the-man-who-changed-the-culinary-world-foreveronce-upon-a-time-c/871492565430362",
   "title": "Ina Marlina Zakarya",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ferdinand Point \u2013 The Man Who Changed the Culinary World Forever",
    "From the kitchens of La Pyramide emerged the giants of modern culinary art:",
    "Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1972 Ignoring his parents\u2019 negative opinion, at 16 he started his cooking career.",
    "His first job was as an apprentice at Pavillon Landais in Souston, on the Atlantic Ocean, a few km from his hometown."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1975 After reaching adulthood, he trained with Michel Gu\u00e9rard, now 85, a giant of French cuisine and Nouvelle Cuisine, at the time holding 2 Michelin stars in the spa town of Eug\u00e9nie-les-Bains (he received the third star two years later, in 1977)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1977 He falls in love with Provencal cuisine while working next to another monument of French cuisine: Roger Verg\u00e9 (1930-2015), in the kitchens of Le Moulin de Mougins, 3 stars in the inland of Cannes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1980 At 24 he becomes a chef for the first time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1987 He\u2019s given the direction of Louis XV in Monte Carlo, which received 3 Michelin stars 33 months later, a lucky number: it was also Ducasse\u2019s age at the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1995 That same year he debuts in Paris too: he takes over the restaurant of a tired Jo\u00ebl Robuchon inside hotel du Parc in Rue Poincar\u00e8."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Franck Cerutti",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1987 He\u2019s given the direction of Louis XV in Monte Carlo, which received 3 Michelin stars 33 months later, a lucky number: it was also Ducasse\u2019s age at the time.",
    "In the kitchen there was one of his most important pupils, Franck Cerutti."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Jean-Fran\u00e7ois Pi\u00e8ge",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Life and miracles of Alain Ducasse",
    "1995 That same year he debuts in Paris too: he takes over the restaurant of a tired Jo\u00ebl Robuchon inside hotel du Parc in Rue Poincar\u00e8.",
    "In the kitchen there\u2019s his enfant prodige Jean-Fran\u00e7ois Pi\u00e8ge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/community/book/jo-l-robuchon-biography-135t84gw6r",
   "title": "Jo\u00ebl Robuchon Biography",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "He mentored many famous chefs, including Gordon Ramsay, Eric Ripert, and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://golfweek.usatoday.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kurt Fleischfresser",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
    "Fleischfresser, who is from the Midwest and attended [Oklahoma State University](/story/news/2024/05/18/osu-college-osteopathic-medicine-cherokee-nation-class-2024-doctors/73699252007/), honed his classically French skillset under the tutelage of Bernard Cretier at his Le Vichyssois restaurant in Chicago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://golfweek.usatoday.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Eric Smith",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The Coach House and its apprentices",
    "Smith, owner of The Crown and The Crown Room, was the seventh Coach House apprentice under Fleischfresser."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://golfweek.usatoday.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Chris Kennedy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The Coach House and its apprentices",
    "Smith was followed shortly thereafter by Chris Kennedy, apprentice No. 9 who is now the executive chef of famed Napa Valley winery Trefethen Family Vineyards."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://golfweek.usatoday.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Kevin Lee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "The Coach House and its apprentices",
    "\"To me, Kurt's like my second dad, literally feels that way. He's like family, not just him, but with his wife, ... and it always feels like family. I think that's what the apprenticeship program was \u2014 brotherhood and family \u2014 more than just being trained. Obviously the respect for him as a chef helps, obviously him being a great chef helps, but his personality, his charisma, his love for balance in life, that's always Kurt.\"",
    "Kevin Lee, one of the final apprentices to go through the Coach House program."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://golfweek.usatoday.com/story/lifestyle/food/2024/05/22/best-restaurants-okc-kurt-fleischfresser-shaped-dining-industry-40-years/72885398007",
   "title": "The House that Kurt built: The recipe for Chef Fleischfresser's legacy in shaping OKC's dining scene",
   "trainee": "Anna Banda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FOOD",
    "A titan of the restaurant industry and life after Coach House",
    "Banda, who was a Coach House apprentice, is one of Francis Tuttle's culinary instructors, and she helped train Oklahoma's two-time \"Master Chef\" competitor Gabe Lewis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-jocelyn-herland-at-the-dorchester-in-london.html",
   "title": "A Chat with Jocelyn Herland at The Dorchester in London",
   "trainee": "Jocelyn Herland",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Jocelyn Herland, the man holding Alain Ducasse's London flag, has had a few challenging, but rewarding, years from gaining and maintaining not just one or two, but three Michelin stars for his mentor's London establishment.",
    "It was very fortunate that I got my apprentice in Paris working with Alain Ducasse at an early stage of my career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-jocelyn-herland-at-the-dorchester-in-london.html",
   "title": "A Chat with Jocelyn Herland at The Dorchester in London",
   "trainee": null,
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef Jocelyn Herland, the man holding Alain Ducasse's London flag, has had a few challenging, but rewarding, years from gaining and maintaining not just one or two, but three Michelin stars for his mentor's London establishment.",
    "It was very fortunate that I got my apprentice in Paris working with Alain Ducasse at an early stage of my career."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-jocelyn-herland-at-the-dorchester-in-london.html",
   "title": "A Chat with Jocelyn Herland at The Dorchester in London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Born in Auvergne, Jocelyn has worked with Alain Ducasse in Paris since 1997.",
    "It was very fortunate that I got my apprentice in Paris working with Alain Ducasse at an early stage of my career."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-jocelyn-herland-at-the-dorchester-in-london.html",
   "title": "A Chat with Jocelyn Herland at The Dorchester in London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Jocelyn Herland, the man holding Alain Ducasse's London flag, has had a few challenging, but rewarding, years from gaining and maintaining not just one or two, but three Michelin stars for his mentor's London establishment.",
    "It was very fortunate that I got my apprentice in Paris working with Alain Ducasse at an early stage of my career."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/a-chat-with-jocelyn-herland-at-the-dorchester-in-london.html",
   "title": "A Chat with Jocelyn Herland at The Dorchester in London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "since 1997",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Born in Auvergne, Jocelyn has worked with Alain Ducasse in Paris since 1997.",
    "Chef Jocelyn Herland, the man holding Alain Ducasse's London flag, has had a few challenging, but rewarding, years from gaining and maintaining not just one or two, but three Michelin stars for his mentor's London establishment."
   ]
  },
  {
   "url": "https://kitchenartsandletters.com/products/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Michel Roux, Jr.",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/lesprit-chapel",
   "title": "L'Esprit Chapel",
   "trainee": "Bill Telepan",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "mentor_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "L'Esprit Chapel",
    "Through Chapel\u2019s own kitchen would pass the likes of Alain Ducasse, Michel Roux, Jr. and Bill Telepan."
   ],
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/how-to-write/what-did-paul-bocuse-do",
   "title": "What did Paul Bocuse do?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/how-to-write/what-did-paul-bocuse-do",
   "title": "What did Paul Bocuse do?",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne, France",
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "mentor_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "kitchen_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "city_country_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "relationship_evidence": [
    "What did Paul Bocuse do?",
    "Paul Bocuse, (born February 11, 1926, Collonges-au-Mont-d\u2019Or, France\u2014died January 20, 2018, Collonges-au-Mont-d\u2019Or), French chef and restaurateur known for introducing and championing a lighter style of cooking.",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "period_evidence": null
  },
  {
   "url": "https://gulfood.com/insights/alain-ducasse-train-chefs-tomorrow-new-abu-dhabi-school",
   "title": "Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
    "Born in the Landes region of south-west France, Ducasse grew up and was educated at a farm, before going on to work under the tutelage of legendary chefs Michel Guerard, Gaston Lenotre and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfood.com/insights/alain-ducasse-train-chefs-tomorrow-new-abu-dhabi-school",
   "title": "Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
   "trainee": null,
   "mentor": "Michel Guerard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
    "Born in the Landes region of south-west France, Ducasse grew up and was educated at a farm, before going on to work under the tutelage of legendary chefs Michel Guerard, Gaston Lenotre and Roger Verge."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gulfood.com/insights/alain-ducasse-train-chefs-tomorrow-new-abu-dhabi-school",
   "title": "Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
    "Born in the Landes region of south-west France, Ducasse grew up and was educated at a farm, before going on to work under the tutelage of legendary chefs Michel Guerard, Gaston Lenotre and Roger Verge."
   ],
   "period_evidence": null
  },
  {
   "url": "https://onthestrip.com/dining/joel-robuchon-las-vegas",
   "title": "Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \"Chef Of The Century\" - OnTheStrip.com",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \u201cChef Of The Century\u201d is part of the [Restaurants on the Las Vegas Strip](https://onthestrip.com/dining/) category.",
    "Named \u201cChef of the Century\u201d by the Gault Millagu guide, Robuchon has trained some of the most iconic chefs around the world including fellow Las Vegas legend Gordon Ramsay as well as Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://onthestrip.com/dining/joel-robuchon-las-vegas",
   "title": "Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \"Chef Of The Century\" - OnTheStrip.com",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \u201cChef Of The Century\u201d is part of the [Restaurants on the Las Vegas Strip](https://onthestrip.com/dining/) category.",
    "Named \u201cChef of the Century\u201d by the Gault Millagu guide, Robuchon has trained some of the most iconic chefs around the world including fellow Las Vegas legend Gordon Ramsay as well as Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://onthestrip.com/dining/joel-robuchon-las-vegas",
   "title": "Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \"Chef Of The Century\" - OnTheStrip.com",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This Jo\u00ebl Robuchon: An Inside Look At The Las Vegas \u201cChef Of The Century\u201d is part of the [Restaurants on the Las Vegas Strip](https://onthestrip.com/dining/) category.",
    "Named \u201cChef of the Century\u201d by the Gault Millagu guide, Robuchon has trained some of the most iconic chefs around the world including fellow Las Vegas legend Gordon Ramsay as well as Eric Ripert and Michael Caines."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, UK",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-set-bbc-154700000.html",
   "title": "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "early in his career",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Marco Pierre White set for BBC series that will lift the lid on 'fierce rivalry'",
    "The pair clashed after a young Gordon worked for Marco at his celebrated London restaurant Harvey's early in his career, and it was reported that Gordon referred to Marco as \"two-faced\" in his 2006 autobiography Humble Pie."
   ]
  },
  {
   "url": "https://thezeronet.com/britt-rescigno",
   "title": "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
   "trainee": "Brittany Rescigno",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
    "After graduation, she externed at the Wequassett Resort and Golf Club on Cape Cod under chef Bill Brodsky."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thezeronet.com/britt-rescigno",
   "title": "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
   "trainee": null,
   "mentor": "Bill Brodsky",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
    "After graduation, she externed at the Wequassett Resort and Golf Club on Cape Cod under chef Bill Brodsky."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thezeronet.com/britt-rescigno",
   "title": "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
   "trainee": null,
   "mentor": null,
   "kitchen": "Wequassett Resort and Golf Club",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
    "After graduation, she externed at the Wequassett Resort and Golf Club on Cape Cod under chef Bill Brodsky."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thezeronet.com/britt-rescigno",
   "title": "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Cape Cod",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
    "After graduation, she externed at the Wequassett Resort and Golf Club on Cape Cod under chef Bill Brodsky."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thezeronet.com/britt-rescigno",
   "title": "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "externed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Britt Rescigno: Inside the Chopped Champion\u2019s Rise From Jersey Shore Line Cook to Restaurant Owner",
    "After graduation, she externed at the Wequassett Resort and Golf Club on Cape Cod under chef Bill Brodsky."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Fleury",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After studying classical cooking at Ferrandi, she refined her skills under culinary legends like Alexandre Couillon (La Marine), Pascal Barbot (Astrance), and Dan Barber (Blue Hill at Stone Barns).",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Laur\u00e8ne Barjhoux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon joined forces with Laur\u00e8ne Barjhoux, whose CV boasts stints at Mandarin Oriental with Thierry Marx and Three MICHELIN Star and Green Star Arp\u00e8ge with Alain Passard.",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star Les Pr\u00e9s d\u2019Eug\u00e9nie) and Adeline Grattard (One MICHELIN Star Yam\u2019tcha and Bib Gourmand Lai\u2019Tcha); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star L\u2019Air du Temps in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star Violon d\u2019Ingres with Christian Constant, who also spent periods at the One MICHELIN Star restaurants Tour d\u2019Argent and Neige d\u2019Et\u00e9.",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "C\u00e9line Canivez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star Les Pr\u00e9s d\u2019Eug\u00e9nie) and Adeline Grattard (One MICHELIN Star Yam\u2019tcha and Bib Gourmand Lai\u2019Tcha); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star L\u2019Air du Temps in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star Violon d\u2019Ingres with Christian Constant, who also spent periods at the One MICHELIN Star restaurants Tour d\u2019Argent and Neige d\u2019Et\u00e9.",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Manon Grados",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star Les Pr\u00e9s d\u2019Eug\u00e9nie) and Adeline Grattard (One MICHELIN Star Yam\u2019tcha and Bib Gourmand Lai\u2019Tcha); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star L\u2019Air du Temps in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star Violon d\u2019Ingres with Christian Constant, who also spent periods at the One MICHELIN Star restaurants Tour d\u2019Argent and Neige d\u2019Et\u00e9.",
    "Manon Fleury\u2019s journey from junior National Fencing Champion to one of Paris\u2019s most exciting culinary voices is nothing short of extraordinary."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": "Daniela Soto-Innes",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "In the three years since Enrique Olvera hired her to run the kitchen at Cosme, 26-year-old chef Daniela Soto-Innes has had more success than many cooks have in an entire career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": null,
   "mentor": "Enrique Olvera",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "In the three years since Enrique Olvera hired her to run the kitchen at Cosme, 26-year-old chef Daniela Soto-Innes has had more success than many cooks have in an entire career."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": null,
   "mentor": null,
   "kitchen": "Cosme",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "In the three years since Enrique Olvera hired her to run the kitchen at Cosme, 26-year-old chef Daniela Soto-Innes has had more success than many cooks have in an entire career."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "New York, US",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "Although [Olvera was met with many challenges when he first opened Cosme](http://www.theworlds50best.com/stories/Interviews/mexican-chef-enrique-olvera-talks-about-the-challenges-of-opening-his-new-york-restaurant-cosme.html), with the help of Soto-Innes, he is now well-established in the US, with a fast-growing brand and reputation."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "In the three years since Enrique Olvera hired her to run the kitchen at Cosme, 26-year-old chef Daniela Soto-Innes has had more success than many cooks have in an entire career."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/enrique-olvera-daniela-soto-innes-to-open-new-cosme-los-angeles.html",
   "title": "Enrique Olvera and Daniela SotoInnes are planning to open a new Cosme in Los Angeles",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "the past three years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**Just over two years after its opening in 2014, [Cosme in New York](http://www.theworlds50best.com/The-List-2017/31-40/Cosme.html) has entered [The World\u2019s 50 Best Restaurants list](http://www.theworlds50best.com/list/1-50-winners) at No.40.",
    "\u201cWe\u2019ve been working together for the past three years and we get along so well."
   ]
  },
  {
   "url": "https://ft.com/content/2a11230a-5ac2-11e7-9bc8-8055f264aa8b",
   "title": "Rowley Leigh\u2019s baked duck with tomato and herbs recipe",
   "trainee": "Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/2a11230a-5ac2-11e7-9bc8-8055f264aa8b",
   "title": "Rowley Leigh\u2019s baked duck with tomato and herbs recipe",
   "trainee": "Outhier",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "mentor_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/2a11230a-5ac2-11e7-9bc8-8055f264aa8b",
   "title": "Rowley Leigh\u2019s baked duck with tomato and herbs recipe",
   "trainee": "the Troisgros brothers",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "mentor_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/2a11230a-5ac2-11e7-9bc8-8055f264aa8b",
   "title": "Rowley Leigh\u2019s baked duck with tomato and herbs recipe",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "mentor_evidence": [
    "Half of these demigods \u2014 Bise, Outhier, the Troisgros brothers, Paul Bocuse \u2014 passed through the kitchens of [La Pyramide](http://www.escoffier.com/the-great-chefs/fernand-point) in Vienne, near Lyon, under the tutelage of Fernand Point.",
    "Stay informed with free updates",
    "Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dokumen.pub/chasing-bocuse-americas-journey-to-the-culinary-world-stage-3791383698-9783791383699.html",
   "title": "Chasing Bocuse: America's Journey to the Culinary World Stage 3791383698, 9783791383699 - DOKUMEN.PUB",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chasing Bocuse: America's Journey to the Culinary World Stage 3791383698, 9783791383699",
    "PRELUDE",
    "DANIEL BOULUD",
    "PAUL BOCUSE AND THE COMMUNITY OF CHEFS"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dokumen.pub/chasing-bocuse-americas-journey-to-the-culinary-world-stage-3791383698-9783791383699.html",
   "title": "Chasing Bocuse: America's Journey to the Culinary World Stage 3791383698, 9783791383699 - DOKUMEN.PUB",
   "trainee": "Philip Tessier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chasing Bocuse: America's Journey to the Culinary World Stage 3791383698, 9783791383699",
    "CHAPTER ONE",
    "THE JOURNEY BEGINS",
    "Returning to the United States in 2000, I overcame my aversion to big cities and landed a position at the legendary restaurant Le Bernardin, New York City's premier seafood temple, where I worked under Chef Eric Ripert."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.com/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man widely thought to be at the pinnacle of French cuisine \u2014 was rescued half-paralyzed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "cooking. Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.com/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man widely thought to be at the pinnacle of French cuisine \u2014 was rescued half-paralyzed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "cooking. Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.com/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man widely thought to be at the pinnacle of French cuisine \u2014 was rescued half-paralyzed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "cooking. Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.com/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man widely thought to be at the pinnacle of French cuisine \u2014 was rescued half-paralyzed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "cooking. Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://superprof.co.uk/blog/famous-dead-chefs",
   "title": "The Best Chefs to Have Ever Lived",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While there are plenty of [chefs nowadays](https://www.superprof.co.uk/blog/top-chefs-now/) who inspire us and channels like the Food Network in the US, we\u2019d like to take a look at the great chefs who\u2019ve left their mark on the culinary arts but are sadly no longer with us.",
    "## Jo\u00ebl Robuchon",
    "He became an apprentice with the Compagnon du Tour de France and helped create Nouvelle Cuisine with Jean Delaveyne."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://superprof.co.uk/blog/famous-dead-chefs",
   "title": "The Best Chefs to Have Ever Lived",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While there are plenty of [chefs nowadays](https://www.superprof.co.uk/blog/top-chefs-now/) who inspire us and channels like the Food Network in the US, we\u2019d like to take a look at the great chefs who\u2019ve left their mark on the culinary arts but are sadly no longer with us.",
    "## Paul Bocuse",
    "He learnt with the help of Eug\u00e9nie Brazier but cooking is in his genes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://superprof.co.uk/blog/famous-dead-chefs",
   "title": "The Best Chefs to Have Ever Lived",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "While there are plenty of [chefs nowadays](https://www.superprof.co.uk/blog/top-chefs-now/) who inspire us and channels like the Food Network in the US, we\u2019d like to take a look at the great chefs who\u2019ve left their mark on the culinary arts but are sadly no longer with us.",
    "## Paul Bocuse",
    "After having learnt the trade from his mentor Fernand Point, he gained his first Michelin Star alongside his father in Collonges."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1998/05/29/the-worlds-only-chef-with-6-michelin-stars",
   "title": "THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey\u2019s",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south-west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/arts-entertainment/tv/marco-pierre-white-gordon-ramsay-show-b3018822.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": "Gabriel Kreuther",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": "Edmond Folzenlogel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Caprice",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Washington D.C.",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "18 months",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ]
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": "Gabriel Kreuther",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian Jean-Georges Vongerichten."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": "Jean-Georges Vongerichten",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian Jean-Georges Vongerichten."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jean Georges",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian Jean-Georges Vongerichten."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefs.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "New York, NY November 2011 Raised on his family\u2019s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce and seasonal game of his native Alsace.",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian Jean-Georges Vongerichten."
   ],
   "period_evidence": null
  },
  {
   "url": "https://aioliandco.blogspot.com/2007/09/le-grand-livre-de-cuisine-dalain.html",
   "title": "Le Grand Livre de Cuisine d'Alain Ducasse Mediterrannee: a new reference for Mediterranean cooks",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Before becoming a successful businessman and acclaimed globe-trotter restaurateur, [Alain Ducasse](http://www.alain-ducasse.com/public/index.htm) was first and foremost a brilliant interpret of haute Mediterranean cuisine.",
    "Although not raised under the sun of the French Riviera (he's originally from Southwestern France), he apprenticed under legendary chef Roger Verge at [Le Moulin de Mougins](http://www.moulin-mougins.com/) where he fell in love with the flavors of provencale cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aioliandco.blogspot.com/2007/09/le-grand-livre-de-cuisine-dalain.html",
   "title": "Le Grand Livre de Cuisine d'Alain Ducasse Mediterrannee: a new reference for Mediterranean cooks",
   "trainee": "Franck Cerutti",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Franck Cerutti belongs to this category of former pupils that have grown into master chefs.",
    "Born and bred in Nice, trained not only with Ducasse but also with Maximin and at [Enoteca Pinchiorri](http://www.enotecapinchiorri.com/) in Florence before becoming chef de cuisine of Le Louis XV, he is a passionate, gifted and dedicated creator of haute Riviera cuisine that he has almost come to personify according to Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sustainability-is-caring-shinobu-namae-leffervescence-asia-sustainable-restaurant.html",
   "title": "Sustainability is caring Shinobu Namae of LEffervescence Asias Sustainable Restaurant winner",
   "trainee": "Shinobu Namae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sustainability-is-caring-shinobu-namae-leffervescence-asia-sustainable-restaurant.html",
   "title": "Sustainability is caring Shinobu Namae of LEffervescence Asias Sustainable Restaurant winner",
   "trainee": "Shinobu Namae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sustainability-is-caring-shinobu-namae-leffervescence-asia-sustainable-restaurant.html",
   "title": "Sustainability is caring Shinobu Namae of LEffervescence Asias Sustainable Restaurant winner",
   "trainee": "Shinobu Namae",
   "mentor": "Michel Bras",
   "kitchen": "Le Suquet",
   "city_country": "Laguiole, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "mentor_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "kitchen_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "city_country_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "relationship_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sustainability-is-caring-shinobu-namae-leffervescence-asia-sustainable-restaurant.html",
   "title": "Sustainability is caring Shinobu Namae of LEffervescence Asias Sustainable Restaurant winner",
   "trainee": "Shinobu Namae",
   "mentor": "Michel Bras",
   "kitchen": "Toya",
   "city_country": "Hokkaido, Japan",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "mentor_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "kitchen_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "city_country_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "relationship_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He worked with Michel Bras at his restaurants Toya in Hokkaido, Japan, and at Le Suquet in Laguiole, France."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sustainability-is-caring-shinobu-namae-leffervescence-asia-sustainable-restaurant.html",
   "title": "Sustainability is caring Shinobu Namae of LEffervescence Asias Sustainable Restaurant winner",
   "trainee": "Shinobu Namae",
   "mentor": "Heston Blumenthal",
   "kitchen": "The Fat Duck",
   "city_country": "Bray, United Kingdom",
   "relationship": "sous-chef",
   "period": "2008",
   "trainee_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ],
   "mentor_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ],
   "kitchen_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ],
   "city_country_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ],
   "relationship_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ],
   "period_evidence": [
    "As the first winner of the [Sustainable Restaurant Award](https://www.theworlds50best.com/asia/en/awards/sustainable-restaurant-award.html) for [Asia\u2019s 50 Best Restaurants](https://www.theworlds50best.com/asia/en/), L\u2019Effervescence in Tokyo is paving the way towards a new paradigm of social and environmental responsibility.",
    "Japanese chef Shinobu Namae has a two-fold mission at his Tokyo restaurant [L\u2019Effervescence](https://www.theworlds50best.com/asia/en/2018TheList/11-20/LEffervescence.html): he aims to create dishes that take the diner on a gastronomic journey through Japan\u2019s wild and diverse nature, from the forests to the ocean, while doing so with the utmost respect to the environment.",
    "He then joined The Fat Duck in Bray in 2008, where he worked as sous chef with the legendary [Heston Blumenthal](https://www.theworlds50best.com/stories/News/heston-blumenthal-fat-duck-you-need-the-freedom-to-fail.html), before returning to Japan two years later."
   ]
  },
  {
   "url": "https://nytimes.com/1975/06/30/archives/paul-bocuse-kind-of-chefs-creates-in-an-east-hampton-kitchen.html",
   "title": "Paul Bocuse, Kind of Chefs, Creates in an East Hampton Kitchen",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "EAST HAMPTON, L. I.\u2014When Paul Bocuse, who is almost indisputably the most famous chef in the world, made his presence known in our kitchen he had in his satchel a kilogram of Stygian\u2010black truffles valued at slightly in excess of $200.",
    "A fellow chef from Lyons stated later that he found the view surprising in that Lyons, where Mr. Bocuse was born and served part of his apprenticeship, celebrated as the city of \u201cles m\u00e8res\u201d\u2014La M\u00e8re Fillioux, La M\u00e8re Brazier and so on."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1975/06/30/archives/paul-bocuse-kind-of-chefs-creates-in-an-east-hampton-kitchen.html",
   "title": "Paul Bocuse, Kind of Chefs, Creates in an East Hampton Kitchen",
   "trainee": "Paul Bocuse",
   "mentor": "La M\u00e8re Fillioux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "EAST HAMPTON, L. I.\u2014When Paul Bocuse, who is almost indisputably the most famous chef in the world, made his presence known in our kitchen he had in his satchel a kilogram of Stygian\u2010black truffles valued at slightly in excess of $200.",
    "A fellow chef from Lyons stated later that he found the view surprising in that Lyons, where Mr. Bocuse was born and served part of his apprenticeship, celebrated as the city of \u201cles m\u00e8res\u201d\u2014La M\u00e8re Fillioux, La M\u00e8re Brazier and so on."
   ],
   "mentor_evidence": [
    "A fellow chef from Lyons stated later that he found the view surprising in that Lyons, where Mr. Bocuse was born and served part of his apprenticeship, celebrated as the city of \u201cles m\u00e8res\u201d\u2014La M\u00e8re Fillioux, La M\u00e8re Brazier and so on."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://billionhands.com/en/item/alain-ducasse-67d06493b55f0f6a9efe5270",
   "title": "Alain Ducasse: Info, Rankings & Votes | Billionhands",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Person",
    "# Alain Ducasse",
    "About",
    "Born on September 13, 1956, in Orthez, France, Ducasse began his culinary journey at a young age, apprenticing under legendary chefs like Michel Gu\u00e9rard and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://billionhands.com/en/item/alain-ducasse-67d06493b55f0f6a9efe5270",
   "title": "Alain Ducasse: Info, Rankings & Votes | Billionhands",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Person",
    "# Alain Ducasse",
    "About",
    "Born on September 13, 1956, in Orthez, France, Ducasse began his culinary journey at a young age, apprenticing under legendary chefs like Michel Gu\u00e9rard and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It was during this period that he worked with Jean Delaveyne at le Berkeley, whom Robuchon would later name his greatest teacher.",
    "**J**o\u00ebl Robuchon was never meant to be a chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Beno\u00eet Guichard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Eric Briffard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Fr\u00e9d\u00e9ric Anton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2009/01/11/l%E2%80%99atelier-de-joel-robuchon-paris",
   "title": "l\u2019Atelier de Jo\u00ebl Robuchon, Paris",
   "trainee": "Michael Caines",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, whom along with the likes of Eric Ripert, Beno\u00eet Guichard, Eric Briffard, Fr\u00e9d\u00e9ric Anton and Michael Caines he at some point mentored, moans that he \u2018was like a tortured child\u2019 at Jamin and there is a story involving Robuchon, a plate of hot ravioli and Ramsay\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2012/12/1/6513645/heston-blumenthal-rejects-the-claim-he-trained-under-marco-pierre",
   "title": "Heston Blumenthal Rejects the Claim He Trained Under Marco Pierre White",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin-starred British chef **Heston Blumenthal** is rejecting the implication that he ever trained under **Marco Pierre White**.",
    "It\u2019s true that that Gordon Ramsay was [a prot\u00e9g\u00e9](http://www.telegraph.co.uk/news/1525100/How-I-reduced-Ramsay-to-a-blubbering-wreck.html) of Marco Pierre White at Harveys in London way back in the day and that ex-chef and television personality [Curtis Stone](http://eater.com/archives/2011/04/08/who-the-hell-is-curtis-stone.php) worked his way through three of White\u2019s restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2012/12/1/6513645/heston-blumenthal-rejects-the-claim-he-trained-under-marco-pierre",
   "title": "Heston Blumenthal Rejects the Claim He Trained Under Marco Pierre White",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin-starred British chef **Heston Blumenthal** is rejecting the implication that he ever trained under **Marco Pierre White**.",
    "It\u2019s true that that Gordon Ramsay was [a prot\u00e9g\u00e9](http://www.telegraph.co.uk/news/1525100/How-I-reduced-Ramsay-to-a-blubbering-wreck.html) of Marco Pierre White at Harveys in London way back in the day and that ex-chef and television personality [Curtis Stone](http://eater.com/archives/2011/04/08/who-the-hell-is-curtis-stone.php) worked his way through three of White\u2019s restaurants."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://eater.com/2012/12/1/6513645/heston-blumenthal-rejects-the-claim-he-trained-under-marco-pierre",
   "title": "Heston Blumenthal Rejects the Claim He Trained Under Marco Pierre White",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin-starred British chef **Heston Blumenthal** is rejecting the implication that he ever trained under **Marco Pierre White**.",
    "critic Jay Rayner recounts how Blumenthal and White worked together at **Raymond Blanc\u2019s Le Manoir** in Oxfordshire, but only for a week"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://englishlakes.co.uk/english-lakes-blog/waterhead/waterhead-kitchen-and-a-touch-of-master-of-culinary-art-genius",
   "title": "Steven Doherty adds genius to the seasonal menu at Waterhead",
   "trainee": "Michel Roux Jnr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It's a privilege to work alongside one of the biggest names on the UK's rich culinary landscape.",
    "The restaurant Alain Chapel, near Lyon, France.",
    "Probably the best 3 Michelin in France at the time, both Michel Roux Jnr and Alain Ducasse worked there."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://englishlakes.co.uk/english-lakes-blog/waterhead/waterhead-kitchen-and-a-touch-of-master-of-culinary-art-genius",
   "title": "Steven Doherty adds genius to the seasonal menu at Waterhead",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It's a privilege to work alongside one of the biggest names on the UK's rich culinary landscape.",
    "The restaurant Alain Chapel, near Lyon, France.",
    "Probably the best 3 Michelin in France at the time, both Michel Roux Jnr and Alain Ducasse worked there."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/jp/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Shingo Sakamoto",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "Having trained side by side at *Nihonryori* [RyuGin](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here.",
    "Chef-owner: Shingo Sakamoto"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/jp/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Ryosuke Ito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "Having trained side by side at *Nihonryori* [RyuGin](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here.",
    "Chef-owner: Ryosuke Ito"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://podscan.fm/podcasts/classic-eats/episodes/paul-bocuse",
   "title": "Paul Bocuse - Classic Eats - Podcast Episode - Podscan.fm",
   "trainee": "Paul Bartolotta",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Chef Paul Bartolotta",
    "Classic Eats",
    "Episode Description",
    "Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the chef's greatness."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/alain-ducasse-the-emperor-of-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking - 2LUXURY2.COM",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/alain-ducasse-the-emperor-of-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking - 2LUXURY2.COM",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/alain-ducasse-the-emperor-of-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking - 2LUXURY2.COM",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/alain-ducasse-the-emperor-of-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking - 2LUXURY2.COM",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "12 years",
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=JPY",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nrn.com/restaurant-segments/having-words-with-marco-pierre-white-entrepreneur",
   "title": "HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
    "He learned to be tough, and it served him well as he trained in the kitchens of Albert Roux, Pierre Koffman, Nico Ladenis and Raymond Blanc."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nrn.com/restaurant-segments/having-words-with-marco-pierre-white-entrepreneur",
   "title": "HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
    "The likes of Mario Batali, Heston Blumenthal and [Gordon Ramsay](https://www.thelondonnyc.com/gordon_ramsay) trained in his."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nrn.com/restaurant-segments/having-words-with-marco-pierre-white-entrepreneur",
   "title": "HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
    "The likes of Mario Batali, Heston Blumenthal and [Gordon Ramsay](https://www.thelondonnyc.com/gordon_ramsay) trained in his."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nrn.com/restaurant-segments/having-words-with-marco-pierre-white-entrepreneur",
   "title": "HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HAVING WORDS WITH Marco Pierre White ENTREPRENEUR",
    "The likes of Mario Batali, Heston Blumenthal and [Gordon Ramsay](https://www.thelondonnyc.com/gordon_ramsay) trained in his."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/life-style/food-and-drink/features/michelin-stars-in-their-eyes-638222.html",
   "title": "Michelin stars in their eyes | The Independent",
   "trainee": "Frederick Forster",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin stars in their eyes",
    "Frederick Forster, the current scholar, from south London, recalls the tension of the national final: \"I was slaughtered, drained.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/life-style/food-and-drink/features/michelin-stars-in-their-eyes-638222.html",
   "title": "Michelin stars in their eyes | The Independent",
   "trainee": "Frederick Forster",
   "mentor": "Pierre Gagnaire",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michelin stars in their eyes",
    "Frederick Forster, the current scholar, from south London, recalls the tension of the national final: \"I was slaughtered, drained.\""
   ],
   "mentor_evidence": [
    "Michelin stars in their eyes",
    "He chose to work with Pierre Gagnaire, one of the most brilliantly experimental chefs in Paris, who thinks nothing of whizzing up foie gras with oysters, adding caviar, tuna and seaweed; of making rosemary marshmallows and crystallising aubergine for *petits fours*."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/legendary-chef-had-most-ever-012546892.html",
   "title": "This Legendary Chef Had The Most Ever Michelin Stars",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert, the Michelin-starred chef who learned under the French master at Jamin, described Robuchon as a man who could find fault at a glance and who punished his cooks if a dish came back with even a single bite left uneaten; Gordon Ramsay, another chef mentored by Robuchon, recalled an incident where his arrogant attitude prompted Robuchon to hurl a plate of ravioli at his head.",
    "# This Legendary Chef Had The Most Ever Michelin Stars",
    "## Robuchon Pursued Perfection In All Things"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/legendary-chef-had-most-ever-012546892.html",
   "title": "This Legendary Chef Had The Most Ever Michelin Stars",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert, the Michelin-starred chef who learned under the French master at Jamin, described Robuchon as a man who could find fault at a glance and who punished his cooks if a dish came back with even a single bite left uneaten; Gordon Ramsay, another chef mentored by Robuchon, recalled an incident where his arrogant attitude prompted Robuchon to hurl a plate of ravioli at his head.",
    "# This Legendary Chef Had The Most Ever Michelin Stars",
    "## Robuchon Pursued Perfection In All Things"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://powershow.com/view/3c7291-ZThkY/Paul_Bocuse_powerpoint_ppt_presentation",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse PowerPoint PPT Presentation",
    "**Title: Paul Bocuse**",
    "- 1942- Paul Bocuse was an apprentice at Claude\nMarets Restaurant in Lyon and found out how to\npick out produce at the market."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://powershow.com/view/3c7291-ZThkY/Paul_Bocuse_powerpoint_ppt_presentation",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse PowerPoint PPT Presentation",
    "**Title: Paul Bocuse**",
    "- 1950-Paul completed his apprenticeship with\nFernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "Alain Ducasse was born on September 13, 1956 in Castel-Sarrazin.",
    "Raised on a farm in the southwest of France, he began his apprenticeship at the Pavillon Landais restaurant in Soustons at the age of sixteen, while attending hotel school in Bordeaux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "Alain Ducasse was born on September 13, 1956 in Castel-Sarrazin.",
    "After his studies, he began working in Eug\u00e9nie-les-Bains at Michel Gu\u00e9rard's restaurant and, in the summer months, at Gaston Le N\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "Alain Ducasse was born on September 13, 1956 in Castel-Sarrazin.",
    "After his studies, he began working in Eug\u00e9nie-les-Bains at Michel Gu\u00e9rard's restaurant and, in the summer months, at Gaston Le N\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "Alain Ducasse was born on September 13, 1956 in Castel-Sarrazin.",
    "In 1977, Alain became an assistant to the famous Roger Verger, the creator of Cuisine du Soleil, at the Moulin de Mougins: during this period he became closely acquainted with the Provencal cuisine, the methods of which will make him famous in the future."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": "Sebastien Lepinoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Singapore, one of Robuchon\u2019s proteges is chef Sebastien Lepinoy, executive chef of two Michelin-starred Les Amis."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "In Singapore, one of Robuchon\u2019s proteges is chef Sebastien Lepinoy, executive chef of two Michelin-starred Les Amis."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "commis chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "6 September 1993",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "His long working relationship with Robuchon started on 6 September 1993 when he joined the legendary French chef\u2019s restaurant, Jamin in Paris as a commis chef at 18."
   ]
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": "Olivier Limousin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Olivier Limousin, who heads the Bangkok outpost of L'Atelier de Joel Robuchon said in his Facebook post: \"R.I.P Mr Robuchon, this is a sad day..."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Olivier Limousin, who heads the Bangkok outpost of L'Atelier de Joel Robuchon said in his Facebook post: \"R.I.P Mr Robuchon, this is a sad day..."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "L'Atelier de Joel Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Olivier Limousin, who heads the Bangkok outpost of L'Atelier de Joel Robuchon said in his Facebook post: \"R.I.P Mr Robuchon, this is a sad day..."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Bangkok, Thailand",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Olivier Limousin, who heads the Bangkok outpost of L'Atelier de Joel Robuchon said in his Facebook post: \"R.I.P Mr Robuchon, this is a sad day..."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "By your side for 14 years, you're made me grow professionally and humanly."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "14 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "By your side for 14 years, you're made me grow professionally and humanly."
   ]
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": "Lorenz Hoja",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lorenz Hoja has dedicated more than a decade to working with the French master at his restaurants in London, Paris and Singapore."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Lorenz Hoja has dedicated more than a decade to working with the French master at his restaurants in London, Paris and Singapore."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "He helped the recently-closed L\u2019Atelier de Jo\u00ebl Robuchon at Resorts World Sentosa in Singapore, which earned two Michelin stars for two consecutive years in 2016 and 2017."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "London, Paris and Singapore",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Lorenz Hoja has dedicated more than a decade to working with the French master at his restaurants in London, Paris and Singapore."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Lorenz Hoja has dedicated more than a decade to working with the French master at his restaurants in London, Paris and Singapore."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "more than a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Lorenz Hoja has dedicated more than a decade to working with the French master at his restaurants in London, Paris and Singapore."
   ]
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": "Mikael Mikaelidis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Hong Kong and Singapore",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "Chef de Cuisine",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/news-and-views/chefs-around-the-world-mourn-the-loss-of-culinary-giant-joel-robuchon",
   "title": "Chefs Around The World Mourn The Loss Of Culinary Giant Joel Robuchon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2011 onwards",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chef Mikael Mikaelidis, who joined the Jo\u00ebl Robuchon group in 2011, as Chef de Cuisine of L\u2019Atelier de Jo\u00ebl Robuchon in Hong Kong and moved to Singapore to helm Jo\u00ebl Robuchon restaurant and L\u2019Atelier de Jo\u00ebl Robuchon two years later, wrote an emotional post on Facebook."
   ]
  },
  {
   "url": "https://dailymail.co.uk/femail/article-2088844/The-Roux-Legacy-Without-brothers-Britain-eating-soggy-veg.html",
   "title": "The Roux Legacy: Without the brothers, Britain would still be eating soggy veg",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Without us, you'd still be eating soggy veg: The Roux brothers on how they taught Britain to eat properly",
    "They worked with Marks & Spencer to create the first truly tasty ready meals, while in their restaurants and through a scholarship scheme they trained a new generation of chefs including Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/article-2088844/The-Roux-Legacy-Without-brothers-Britain-eating-soggy-veg.html",
   "title": "The Roux Legacy: Without the brothers, Britain would still be eating soggy veg",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Without us, you'd still be eating soggy veg: The Roux brothers on how they taught Britain to eat properly",
    "They worked with Marks & Spencer to create the first truly tasty ready meals, while in their restaurants and through a scholarship scheme they trained a new generation of chefs including Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/article-2088844/The-Roux-Legacy-Without-brothers-Britain-eating-soggy-veg.html",
   "title": "The Roux Legacy: Without the brothers, Britain would still be eating soggy veg",
   "trainee": "Marcus Wareing",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Without us, you'd still be eating soggy veg: The Roux brothers on how they taught Britain to eat properly",
    "They worked with Marks & Spencer to create the first truly tasty ready meals, while in their restaurants and through a scholarship scheme they trained a new generation of chefs including Marco Pierre White, Gordon Ramsay and Marcus Wareing."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Michael_Voltaggio",
   "title": "Michael Voltaggio",
   "trainee": "Michael Voltaggio",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michael Voltaggio",
    "Michael Voltaggio (born September 29, 1978) is an American celebrity chef, restaurateur, author, and television personality renowned for his innovative, technique-driven approach to modern American cuisine and for winning the sixth season of Bravo's *Top Chef* in 2009.[1][2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/how-we-met-5595322.html",
   "title": "HOW WE MET | The Independent",
   "trainee": "Michel Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HOW WE ME",
    "## MICHEL ROUX AND NICO LADENI",
    "Michel Roux, 55, was apprenticed to a pastry chef in Paris at 14."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/how-we-met-5595322.html",
   "title": "HOW WE MET | The Independent",
   "trainee": "Nico Ladenis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# HOW WE ME",
    "## MICHEL ROUX AND NICO LADENI",
    "Still not quite believing his hugely generous attitude, I took Michel up on his offer.",
    "One week in Roger Verge's kitchen was all I needed."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": "Jean-Georges",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "These 18 Female Chefs Call The Shots In MICHELIN-Starred Restaurants Across Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": "Jean-Georges",
   "kitchen": "Jean-Georges",
   "city_country": "New York, United States",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "kitchen_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "city_country_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "relationship_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "Pichaya \u201cPam\u201d Soontornyanakij",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/garima-arora-gaa-highest-new-entry.html",
   "title": "Garima Arora on the Indian chefs cheat code eating with the hands and the key to success at Gaa",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***It was a double win for Garima Arora at [Asia\u2019s 50 Best Restaurants 2019](https://www.theworlds50best.com/asia/en/), with the title of [elit\u2122 Vodka Asia\u2019s Best Female Chef](https://www.theworlds50best.com/asia/en/awards/best-female-chef.html) and the prize for the [Highest New Entry](https://www.theworlds50best.com/asia/en/awards/highest-new-entry-award.html) on the list at No.16 for Gaa.***",
    "Garima Arora\u2019s arrival in Bangkok in 2017 was intended as a temporary stop [before moving to India to open a restaurant](https://www.theworlds50best.com/stories/News/garima-arora-gaa-bangkok-asia-best-female-chef.html). Two years later, not only has she made the city her home, but the Thai capital too has welcomed Arora and her restaurant",
    "Now hear from Arora\u2019s mentor, Gaggan Anand:"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://imagewear.dk/gastronomy/paul-bocuse-modern-french-cuisine",
   "title": "Paul Bocuse \u2013 Master of Nouvelle Cuisine - Blog",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse \u2013 Master of Nouvelle Cuisine",
    "## Growing up in Lyon \u2013 the belly of France",
    "After the war, he trained under culinary legends such as **Fernand Point**, who helped shape his philosophy of moving away from excess and toward a more refined, seasonal approach to cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/alain-ducasse-the-godfather-of-french-cuisine",
   "title": "Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel.",
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man dubbed the \u201cgodfather\u201d of French cuisine \u2014 was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/alain-ducasse-the-godfather-of-french-cuisine",
   "title": "Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel.",
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man dubbed the \u201cgodfather\u201d of French cuisine \u2014 was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/alain-ducasse-the-godfather-of-french-cuisine",
   "title": "Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel.",
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man dubbed the \u201cgodfather\u201d of French cuisine \u2014 was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/alain-ducasse-the-godfather-of-french-cuisine",
   "title": "Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel.",
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man dubbed the \u201cgodfather\u201d of French cuisine \u2014 was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "proteg\u00e9",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ],
   "period_evidence": null
  },
  {
   "url": "https://dailymail.com/tvshowbiz/article-15993747/Gordon-Ramsay-reunites-former-enemy-Marco-Pierre-White-Heston-Blumenthal-new-BBC-project-Rise-Rockstar-Chef.html",
   "title": "Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Gordon Ramsay reunites with his 'former enemy' Marco Pierre White and Heston Blumenthal for new BBC project The Rise Of The Rockstar Chef"
   ]
  },
  {
   "url": "https://telegraph.co.uk/food-and-drink/features/wouldnt-today-without-having-won-roux-scholarship",
   "title": "'I wouldn't be where I am today without having won the Roux Scholarship'",
   "trainee": "John Murray",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 'I wouldn't be where I am today without having won the Roux Scholarship'",
    "John Murray, who won the second scholarship in 1985 and has worked in France, Thailand, Australia, and now as a private chef in the US, remains close to the Roux family."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/dk/en/articles/people",
   "title": "People - The MICHELIN Guide",
   "trainee": "Kenneth Foong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "People Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with Ren\u00e9 Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/dk/en/articles/people",
   "title": "People - The MICHELIN Guide",
   "trainee": null,
   "mentor": "Ren\u00e9 Redzepi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "People Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with Ren\u00e9 Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/dk/en/articles/people",
   "title": "People - The MICHELIN Guide",
   "trainee": null,
   "mentor": null,
   "kitchen": "Noma",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "People Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with Ren\u00e9 Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/dk/en/articles/people",
   "title": "People - The MICHELIN Guide",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "People Noma\u2019s First Asia-born Head Chef Kenneth Foong on Building a Team of \"Good Human Beings\"",
    "The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with Ren\u00e9 Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-the-world/awards/best-female-chef.html",
   "title": "Pichaya 'Pam' Soontornyanakij | The World\u2019s Best Female Chef 2025",
   "trainee": "Pichaya Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The World\u2019s Best Female Chef 2025",
    "Pichaya 'Pam' Soontornyanakij",
    "The chef\u2019s rapid rise is built on secure foundations, with almost of 15 years of hard work and sacrifice behind her.",
    "Originally training to become a journalist, she turned to cooking and won a young chef award aged just 21, before moving to New York to study at the Culinary Institute of America and training under renowned chef Jean-Georges Vongerichten."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-the-world/awards/best-female-chef.html",
   "title": "Pichaya 'Pam' Soontornyanakij | The World\u2019s Best Female Chef 2025",
   "trainee": "Pichaya Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The World\u2019s Best Female Chef 2025",
    "Pichaya 'Pam' Soontornyanakij",
    "The chef\u2019s rapid rise is built on secure foundations, with almost of 15 years of hard work and sacrifice behind her.",
    "Originally training to become a journalist, she turned to cooking and won a young chef award aged just 21, before moving to New York to study at the Culinary Institute of America and training under renowned chef Jean-Georges Vongerichten."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://digitaljournal.com/article/japan-chefs-mourn-france-s-bocuse-as-a-god",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": "Kazunori Nakatani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "When Japanese cook Kazunori Nakatani talks about his mentor Paul Bocuse, the legendary French chef who died last week, he still uses the present tense: \u201cFor us he is a god!\u201d",
    "\u201cHe left us his philosophy, the way he thought about cooking,\u201d said Nakatani, who did several training sessions in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://digitaljournal.com/article/japan-chefs-mourn-france-s-bocuse-as-a-god",
   "title": "Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
   "trainee": "Jun Ueda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Japan chefs mourn France\u2019s Bocuse as \u2018a god\u2019",
    "Jun Ueda, 42, has worked at the brasserie since it opened, and can hardly believe its founder is gone.",
    "\u201cHe\u2019s the one who inspired me to cook French food,\u201d he added, as a cook nearby sliced expertly though a sitting row of glistening red tomatoes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bangkokfoodies.com/chef-alain-ducasse-adds-a-new-shade-to-the-bangkok-fine-dining-scene-bangkok-foodies",
   "title": "Chef Alain Ducasse adds a New Shade to Bangkok's Fine Dining Scene | Bangkok Foodies - Bangkok food guide | Bangkok Foodies",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Alain Ducasse adds a New Shade to Bangkok\u2019s Fine Dining Scene | Bangkok Foodies",
    "Ducasse began his career working in restaurants from 16 years of age, trained by a collective of legendary chefs; **Michel****Gu\u00e9rard, Gaston Len\u00f4tre**, **Alain Chape**l and **Roger Verg\u00e9**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bangkokfoodies.com/chef-alain-ducasse-adds-a-new-shade-to-the-bangkok-fine-dining-scene-bangkok-foodies",
   "title": "Chef Alain Ducasse adds a New Shade to Bangkok's Fine Dining Scene | Bangkok Foodies - Bangkok food guide | Bangkok Foodies",
   "trainee": "Wilfrid Hocquet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Blue\u2019s Executive Chef, [**Mr. Wilfrid Hocquet**](https://www.instagram.com/chefwilfridhocquet/?hl=en) who was mentored by Chef Ducasse, was previously stationed at the 3 Michelin star **\u2018Le Louis XV by Alain Ducasse in H\u00f4tel de Paris Monte-Carlo**, but studied at **Lyc\u00e9e Hotelier du Sacr\u00e9 Coeur in Saint Ch\u00e9ly d\u2019Apcher.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/interview-with-eric-bouchenoire-meilleur-ouvrier-de-france-2000?lang=en",
   "title": "Interview with Eric Bouchenoire, Meilleur Ouvrier de France 2000",
   "trainee": "Eric Bouchenoire",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Bouchenoire was the closest associate to chef Jo\u00ebl Robuchon.",
    "Originally from Mayet near Le Mans, Chef Bouchenoire was trained at the H\u00f4tel du Maine in Le Lude with Jean-Fran\u00e7ois Lebastard, then at the Taillevent on Rue Lamennais, during the Claude Deligne era \u2013 he joined after completing his training as chef to the captain of the Jeanne d\u2019Arc."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blackandwhitehospitality.com/about-mpw",
   "title": "Marco Pierre White",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White",
    "Marco's imminent success began when, at the age of 19, he went to London to train in classical French cooking with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/dining-out/rozbrat-20-the-warsaw-star-s-quest-for-excellence",
   "title": "Rozbrat 20: The Warsaw Star's Quest for Excellence",
   "trainee": "Bartosz Szymczak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Rozbrat 20: The Warsaw Star's Quest for Excellence",
    "Bartosz Szymczak, chef and co-owner of one MICHELIN star restaurant Rozbrat 20 in Warsaw, embodies what his profession is all about - passion, respect for the product and the pursuit of perfection.",
    "In the end, it was when I was working for Tom Aikens that I fell in love with the culinary world and understood what it was all about."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/local/obituaries/la-me-paul-bocuse-20180120-story.html",
   "title": "Paul Bocuse, a master of French cuisine, dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, the master chef who defined French cuisine for more than half a century and put it on tables around the world, a man who raised the profile of top chefs from invisible kitchen artists to international celebrities, has died at 91, French officials announced.",
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/local/obituaries/la-me-paul-bocuse-20180120-story.html",
   "title": "Paul Bocuse, a master of French cuisine, dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, the master chef who defined French cuisine for more than half a century and put it on tables around the world, a man who raised the profile of top chefs from invisible kitchen artists to international celebrities, has died at 91, French officials announced.",
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://islandconnections.com/edit/ducasse.htm",
   "title": "World Renowned Atelier of Gastronomy",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "ALAIN DUCASSE - World Renowned Atelier of Gastronomy",
    "Upon completion, he made his way into Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains, learning many of the tricks of the trade from his first mentor."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://islandconnections.com/edit/ducasse.htm",
   "title": "World Renowned Atelier of Gastronomy",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "ALAIN DUCASSE - World Renowned Atelier of Gastronomy",
    "He then worked at Roger Verge's Moulin de Mougins where he discovered the flavors of Proven\u00e7al cooking that later became the most essential element in his own kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2007/oct/21/foodanddrink.features9",
   "title": "What's eating Marco?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The original superchef Marco Pierre White tells Lynn Barber why three Michelin stars couldn't bring him happiness, why he still lives with his wife when they're supposed to be getting divorced, why he decided to run Hell's Kitchen - and why Gordon Ramsay makes him mad",
    "He was our one-man answer to French gastronomic complacency because he had never trained in France.",
    "And now he is 'the man who trained Gordon Ramsay'- it is tragic."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2007/oct/21/foodanddrink.features9",
   "title": "What's eating Marco?",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The original superchef Marco Pierre White tells Lynn Barber why three Michelin stars couldn't bring him happiness, why he still lives with his wife when they're supposed to be getting divorced, why he decided to run Hell's Kitchen - and why Gordon Ramsay makes him mad",
    "He was our one-man answer to French gastronomic complacency because he had never trained in France.",
    "And now he is 'the man who trained Gordon Ramsay'- it is tragic."
   ],
   "mentor_evidence": [
    "The original superchef Marco Pierre White tells Lynn Barber why three Michelin stars couldn't bring him happiness, why he still lives with his wife when they're supposed to be getting divorced, why he decided to run Hell's Kitchen - and why Gordon Ramsay makes him mad",
    "He was our one-man answer to French gastronomic complacency because he had never trained in France.",
    "And now he is 'the man who trained Gordon Ramsay'- it is tragic."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://starchefsarchive.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": "Gabriel Kreuther",
   "mentor": "Edmond Folzenlogel",
   "kitchen": "Le Caprice",
   "city_country": null,
   "relationship": "worked",
   "period": "18 months",
   "trainee_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "mentor_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "kitchen_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ],
   "period_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "A work exchange program brought him to Washington D.C., specifically to the tutelage of Edmond Folzenlogel at Le Caprice, where he worked for 18 months."
   ]
  },
  {
   "url": "https://starchefsarchive.com/cook/chefs/bio/gabriel-kreuther",
   "title": "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
   "trainee": "Gabriel Kreuther",
   "mentor": "Jean-Georges Vongerichten",
   "kitchen": "Jean Georges",
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian [Jean-Georges Vongerichten](https://www.starchefs.com/cook/chefs/bio/jean-georges-vongerichten)."
   ],
   "mentor_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian [Jean-Georges Vongerichten](https://www.starchefs.com/cook/chefs/bio/jean-georges-vongerichten)."
   ],
   "kitchen_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian [Jean-Georges Vongerichten](https://www.starchefs.com/cook/chefs/bio/jean-georges-vongerichten)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Rising Star Chef Gabriel Kreuther of The Modern - Biography",
    "From the iconic La Caravelle, Kreuther moved to Jean Georges, to work under eponymous chef and fellow Alsatian [Jean-Georges Vongerichten](https://www.starchefs.com/cook/chefs/bio/jean-georges-vongerichten)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/dogon.html",
   "title": "D\u014dgon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Martel Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Diasporic dining:** In 2024, restaurateur, author and celebrity chef Kwame Onwuachi opened D\u014dgon inside the Salamander Washington DC hotel to showcase and honour bold cuisine that pulls from his Nigerian, Jamaican, Trinidadian and Creole roots.",
    "*Chopped Next Gen* viewers will recognise winner Martel Stone, D\u014dgon's chef de cuisine, who previously cooked alongside Onwuachi at his now-closed restaurant, Kith/Kin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century",
    "His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "The epigone in a dynasty of cooks that first started in the 17th century, he first wore toque and apron at 16, in the middle of World War II, next to **Claude Maret**, chef at restaurant *Soierie* in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century",
    "His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "His first masters include an important woman, **Eug\u00e9nie Brazier** (1895-1977), *La M\u00e8re Brazier*, the mother of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century",
    "His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "His training continued at the legendary *Lucas Carton* restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century",
    "His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "In 1950 he goes to *La Pyramide* in Vienne, near Lyon, under the wing of master **Fernand Point**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Jean Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 20 things to know about the chef of the century",
    "His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "**Richard Gaston** is the chef and the kitchen brigade includes **Jean Pierre Troisgros**, another pillar in French cuisine and an old friend of **Monsieur Paul**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theguardian.com/lifeandstyle/2013/oct/19/alain-ducasse-emperor-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailystar.co.uk/showbiz/rockstar-chefs-ramsay-white-blumenthal-37458441",
   "title": "Rockstar Chefs Ramsay, White and Blumenthal reunite for major new BBC TV series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ramsay trained under legendary chefs like Marco Pierre White and Albert Roux.",
    "Rockstar Chefs Ramsay, White and Blumenthal reunite for major new BBC TV series"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailystar.co.uk/showbiz/rockstar-chefs-ramsay-white-blumenthal-37458441",
   "title": "Rockstar Chefs Ramsay, White and Blumenthal reunite for major new BBC TV series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ramsay trained under legendary chefs like Marco Pierre White and Albert Roux.",
    "Rockstar Chefs Ramsay, White and Blumenthal reunite for major new BBC TV series"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/michel-roux-obituary",
   "title": "Michel Roux OBE: A Lasting Legacy",
   "trainee": "Pierre Koffmann",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Heavyweights of the 1990s food scene such as Pierre Koffmann, Gordon Ramsay and Marco Pierre White were all trained in the Roux kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/michel-roux-obituary",
   "title": "Michel Roux OBE: A Lasting Legacy",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Heavyweights of the 1990s food scene such as Pierre Koffmann, Gordon Ramsay and Marco Pierre White were all trained in the Roux kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatbritishchefs.com/features/michel-roux-obituary",
   "title": "Michel Roux OBE: A Lasting Legacy",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Heavyweights of the 1990s food scene such as Pierre Koffmann, Gordon Ramsay and Marco Pierre White were all trained in the Roux kitchen."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thegentlemansjournal.com/article/gordon-ramsay-interview-2025",
   "title": "Gordon Ramsay interview 2025: \"There\u2019s no other boxes to tick\"",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gordon Ramsay, known as the firebrand chef, now fully embraces being mother hen",
    "Ramsay himself comes from good stock, having made his bones under chef-giants [Marco Pierre White](/article/work-is-the-greatest-painkiller-known-to-man-at-home-with-marco-pierre-white/), Albert Roux \u2013 \u201cGod bless him; what a powerhouse\u201d \u2013 and Guy Savoy, a veteran of the French scene."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/news/8096-alexandre-mazzia-from-basketball-player-to-3-star-michelin-chef-the-gourmet-anarchy-of-an-outsider",
   "title": "Alexandre Mazzia, from basketball player to 3-star Michelin chef: the \u201cgourmet anarchy\u201d of an outsider",
   "trainee": "Alexandre Mazzia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## It is a happy anarchy, Mazzia's, governed by an instinct that is well controlled but not dominated by technique, that at the table looks totally different from what one would expect from the institutional formality of a three-star Michelin chef.",
    "A great opportunity, the one that changes the course of events, happens to him during a trip to the States, when he **receives a call from** ***Fauchon***** in Paris, to work at the great pastry chef Pierr\u00e9 Herm\u00e9**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/news/8096-alexandre-mazzia-from-basketball-player-to-3-star-michelin-chef-the-gourmet-anarchy-of-an-outsider",
   "title": "Alexandre Mazzia, from basketball player to 3-star Michelin chef: the \u201cgourmet anarchy\u201d of an outsider",
   "trainee": "Alexandre Mazzia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## It is a happy anarchy, Mazzia's, governed by an instinct that is well controlled but not dominated by technique, that at the table looks totally different from what one would expect from the institutional formality of a three-star Michelin chef.",
    "He then cut his teeth as an apprentice, working at *Place de la Madeleine* in Paris and in several major national kitchens, then went to Spain and cooked with the likes of **Santi Santamaria and Mart\u00edn Berasategui.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/news/8096-alexandre-mazzia-from-basketball-player-to-3-star-michelin-chef-the-gourmet-anarchy-of-an-outsider",
   "title": "Alexandre Mazzia, from basketball player to 3-star Michelin chef: the \u201cgourmet anarchy\u201d of an outsider",
   "trainee": "Alexandre Mazzia",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## It is a happy anarchy, Mazzia's, governed by an instinct that is well controlled but not dominated by technique, that at the table looks totally different from what one would expect from the institutional formality of a three-star Michelin chef.",
    "He then cut his teeth as an apprentice, working at *Place de la Madeleine* in Paris and in several major national kitchens, then went to Spain and cooked with the likes of **Santi Santamaria and Mart\u00edn Berasategui.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/the-first-day-we-got-our-star-albin-gobil",
   "title": "The First Day We Got Our Stars: Albin Gobil",
   "trainee": "Albin Gobil",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/the-first-day-we-got-our-star-albin-gobil",
   "title": "The First Day We Got Our Stars: Albin Gobil",
   "trainee": "Albin Gobil",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "L'Atelier de Joel Robuchon",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": "2008",
   "trainee_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "mentor_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "kitchen_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "city_country_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "relationship_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "period_evidence": [
    "A few weeks later, in 2008, I started working at L'Atelier de Joel Robuchon on West Street in Covent Garden.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ]
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/the-first-day-we-got-our-star-albin-gobil",
   "title": "The First Day We Got Our Stars: Albin Gobil",
   "trainee": "Albin Gobil",
   "mentor": "H\u00e9l\u00e8ne Darroze",
   "kitchen": "H\u00e9l\u00e8ne Darroze at the Connaught",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "She was the head chef, which is why I moved to Helene Darroze at the Connaught.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "mentor_evidence": [
    "She was the head chef, which is why I moved to Helene Darroze at the Connaught.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "kitchen_evidence": [
    "She was the head chef, which is why I moved to Helene Darroze at the Connaught.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "city_country_evidence": [
    "She was the head chef, which is why I moved to Helene Darroze at the Connaught.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "relationship_evidence": [
    "She was the head chef, which is why I moved to Helene Darroze at the Connaught.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/the-first-day-we-got-our-star-albin-gobil",
   "title": "The First Day We Got Our Stars: Albin Gobil",
   "trainee": "Albin Gobil",
   "mentor": "\u00c9ric Frechon",
   "kitchen": "The Lanesborough",
   "city_country": "London, United Kingdom",
   "relationship": "staged",
   "period": null,
   "trainee_evidence": [
    "I looked for a head chef position for around six months and did some pastry at The Lanesborough under Eric Frechon, learning to make sugar and chocolate and showpieces.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "mentor_evidence": [
    "I looked for a head chef position for around six months and did some pastry at The Lanesborough under Eric Frechon, learning to make sugar and chocolate and showpieces.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "kitchen_evidence": [
    "I looked for a head chef position for around six months and did some pastry at The Lanesborough under Eric Frechon, learning to make sugar and chocolate and showpieces.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "city_country_evidence": [
    "I looked for a head chef position for around six months and did some pastry at The Lanesborough under Eric Frechon, learning to make sugar and chocolate and showpieces.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "relationship_evidence": [
    "I looked for a head chef position for around six months and did some pastry at The Lanesborough under Eric Frechon, learning to make sugar and chocolate and showpieces.",
    "Chef Albin Gobil is doubtless sick of hearing it, but he looks younger than his 29 years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/providence.html",
   "title": "Providence | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Cimarusti",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/providence.html",
   "title": "Providence | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Cimarusti",
   "mentor": "Wolfgang Puck",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "mentor_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/northamerica/en/the-list/providence.html",
   "title": "Providence | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Michael Cimarusti",
   "mentor": "Wolfgang Puck",
   "kitchen": "Spago",
   "city_country": "Los Angeles, United States",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "mentor_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "kitchen_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "city_country_evidence": [
    "# Providence",
    "Los Angeles",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "relationship_evidence": [
    "# Providence",
    "The New Jersey native graduated from the Culinary Institute of America and worked stints at [Arp\u00e8ge](https://www.theworlds50best.com/discovery/Establishments/France/Paris/Arp%C3%A8ge.html) in Paris and Le Cirque in New York before he was lured to the West Coast by Wolfgang Puck at Spago."
   ],
   "period_evidence": null
  },
  {
   "url": "http://fbworld.starmicrowave.com/2016/11/28/thomas-keller-daniel-boulud-and-jerome-bocuse-give-back",
   "title": "Thomas Keller, Daniel Boulud and J\u00e9r\u00f4me Bocuse Give Back",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Three renowned cooking legends, including Jerome Bocuse, Thomas Keller and Daniel Boulud, are mentoring young chefs with their unique organization called Ment\u2019or Organization.",
    "In describing his mentor, Roger Verg\u00e9, Boulud recounts, \u201cHe was really the first person to go beyond forming my cooking skills; under him, I took my first steps as a manager."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://fbworld.starmicrowave.com/2016/11/28/thomas-keller-daniel-boulud-and-jerome-bocuse-give-back",
   "title": "Thomas Keller, Daniel Boulud and J\u00e9r\u00f4me Bocuse Give Back",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Three renowned cooking legends, including Jerome Bocuse, Thomas Keller and Daniel Boulud, are mentoring young chefs with their unique organization called Ment\u2019or Organization.",
    "In describing his mentor, Roger Verg\u00e9, Boulud recounts, \u201cHe was really the first person to go beyond forming my cooking skills; under him, I took my first steps as a manager."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mirror.co.uk/news/uk-news/marco-pierre-white-blasts-fake-37496901",
   "title": "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
    "## Before Gordon Ramsay came Marco Pierre White \u2013 the original rockstar chef. Now, the culinary legend returns to rip apart MasterChef and explain how a humble ingredient changed his life",
    "But his classical training as a commis chef with Albert and Michel Roux at the two-Michelin starred La Gavroche made him a champion."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mirror.co.uk/news/uk-news/marco-pierre-white-blasts-fake-37496901",
   "title": "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
    "## Before Gordon Ramsay came Marco Pierre White \u2013 the original rockstar chef. Now, the culinary legend returns to rip apart MasterChef and explain how a humble ingredient changed his life",
    "Freely admitting he learned from the best - with mentors also including Raymond Blanc, Pierre Koffmann and the late chef Nico Ladenis, before becoming an assistant at the Six Bells pub on Chelsea\u2019s famous King\u2019s Road, under American chef Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": "Dominique Ansel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": null,
   "mentor": "Daniel Boulud",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": null,
   "mentor": null,
   "kitchen": "Restaurant Daniel",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "New York, USA",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/pastry-chef-dominique-ansel-boulud-veal-brains-beyond-bakery.html",
   "title": "The Worlds Best Pastry Chef Dominique Ansel on Boulud veal brains and moving beyond bakery",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over five years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "***Header images:** Dominique Ansel and the chocolate chip cookie shot (images: Thomas Schauer)**",
    "Having recently picked up his award for [The World\u2019s Best Pastry Chef 2017](http://www.theworlds50best.com/awards/best-pastry-chef) in Melbourne, the newly anointed prince of patisserie tells us about his LA plans, how he upset his mentor and his relationship with the Cronut.***",
    "You worked at Restaurant Daniel in NYC for over five years. How great an influence has Daniel Boulud been?"
   ]
  },
  {
   "url": "http://frenchvirtualcafe.blogspot.com/2019/01",
   "title": "French virtual cafe",
   "trainee": "Jean Banchet",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FRENCH RESTAURANTS IN CHICAGO: A 75 YEAR RETROSPECTIVE 1924-1999",
    "**JOVAN TRBOYEVIC**, who opened his first restaurant **JOVAN on Huron** street in **1967** and **JEAN BANCHET**, who was recruited by **Arnie Morton** to work as an assistant-chef at the restaurant of the **Playboy Club in Lake Geneva**, in **1968.**",
    "His sous-chef was Jean Banchet** who came from Monte Carlo after an apprenticeship at the famous **La Pyramide of Monsieur Point in Vienne.**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2005/09/04/business/an-olfactory-education.html",
   "title": "An Olfactory Education",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "OFFICE SPACE: THE BOSS An Olfactory Education",
    "ALAIN DUCASSE Chef and founder of Groupe Alain Ducasse",
    "But I was impatient; four months before the final exam I quit and went to work for Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2005/09/04/business/an-olfactory-education.html",
   "title": "An Olfactory Education",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "OFFICE SPACE: THE BOSS An Olfactory Education",
    "ALAIN DUCASSE Chef and founder of Groupe Alain Ducasse",
    "My spiritual mentor was the great French chef Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-asia/awards/one-to-watch.html",
   "title": "One To Watch Award | Asia's 50 Best Restaurants 2026",
   "trainee": "Jo Seung-hyun",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# One To Watch Award 2026",
    "## San",
    "Leading the project is chef-owner Jo Seung-hyun, who, after running the kitchen at Benu in San Francisco for eight years, returned to his native Korea to pursue his first solo restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-asia/awards/one-to-watch.html",
   "title": "One To Watch Award | Asia's 50 Best Restaurants 2026",
   "trainee": "Jo Seung-hyun",
   "mentor": "Corey Lee",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# One To Watch Award 2026",
    "## San",
    "Chef Jo also spent time in the kitchen at The French Laundry, Piazza Duomo and Geranium, before settling in California to work alongside renowned Korean chef Corey Lee."
   ],
   "mentor_evidence": [
    "# One To Watch Award 2026",
    "## San",
    "Chef Jo also spent time in the kitchen at The French Laundry, Piazza Duomo and Geranium, before settling in California to work alongside renowned Korean chef Corey Lee."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://villarenelalique.com/en/news/anniversary-4-hands-dinner.html",
   "title": "Villa Ren\u00e9 Lalique Anniversary Dinner : Patrick Henriroux x Paul Stradner",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Anniversary 4-Hands Dinner : Patrick Henriroux x Paul Stradner",
    "It was also at La Pyramide that Paul Bocuse began his career and learned the techniques that would shape his culinary legacy.",
    "The first chef to be awarded three Michelin stars in 1933, he trained generations of exceptional chefs, including Paul Bocuse, the Troisgros brothers and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://villarenelalique.com/en/news/anniversary-4-hands-dinner.html",
   "title": "Villa Ren\u00e9 Lalique Anniversary Dinner : Patrick Henriroux x Paul Stradner",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Anniversary 4-Hands Dinner : Patrick Henriroux x Paul Stradner",
    "The first chef to be awarded three Michelin stars in 1933, he trained generations of exceptional chefs, including Paul Bocuse, the Troisgros brothers and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://telefonorojo.mx/why-french-chef-paul-bocuse-still-matters-in-a-world-of-tiktok-cooking-106s",
   "title": "Why French Chef Paul Bocuse Still Matters in a World of TikTok Cooking",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He also mentored an entire generation of legends.",
    "Daniel Boulud, the New York titan?",
    "He came out of the Bocuse lineage.",
    "Why French Chef Paul Bocuse Still Matters in a World of TikTok Cooking"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://whomyouknow.com/2024/09/inauguralreview.benoitnewyork.benoitny.AlainDucasse.JulienMoreno.GeneralManager.SommelierGuru.AlbertoMarcolongo.ExecutiveChef.Midtown.60east55thstreet.PeachyDeegan.Manhattan.NewYork.USA.html",
   "title": "#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://whomyouknow.com/2024/09/inauguralreview.benoitnewyork.benoitny.AlainDucasse.JulienMoreno.GeneralManager.SommelierGuru.AlbertoMarcolongo.ExecutiveChef.Midtown.60east55thstreet.PeachyDeegan.Manhattan.NewYork.USA.html",
   "title": "#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://whomyouknow.com/2024/09/inauguralreview.benoitnewyork.benoitny.AlainDucasse.JulienMoreno.GeneralManager.SommelierGuru.AlbertoMarcolongo.ExecutiveChef.Midtown.60east55thstreet.PeachyDeegan.Manhattan.NewYork.USA.html",
   "title": "#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://whomyouknow.com/2024/09/inauguralreview.benoitnewyork.benoitny.AlainDucasse.JulienMoreno.GeneralManager.SommelierGuru.AlbertoMarcolongo.ExecutiveChef.Midtown.60east55thstreet.PeachyDeegan.Manhattan.NewYork.USA.html",
   "title": "#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://andrewnurnberg.com/book-author/michel-roux-jr",
   "title": "Michel Roux Jr Archives - Andrew Nurnberg Associates International Ltd.",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Michel Roux Jr",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": "Pierre Franey",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "mentor_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": "Le Grand Hotel de l\u2019Europe",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "three-year",
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "The Kitchen Apprentice",
    "When P\u00e9pin decided to drop out of school and become a chef, his parents helped secure a three-year apprenticeship with a well-known local chef at Le Grand Hotel de l\u2019Europe in Lyon."
   ]
  },
  {
   "url": "https://clclt.com/food-2/the-kitchen-apprentice-2354238",
   "title": "The Kitchen Apprentice",
   "trainee": "Jacques P\u00e9pin",
   "mentor": "Pierre Franey",
   "kitchen": "Le Pavillion",
   "city_country": "New York City, United States",
   "relationship": "worked",
   "period": "1959",
   "trainee_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "mentor_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "kitchen_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "city_country_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "relationship_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ],
   "period_evidence": [
    "The Kitchen Apprentice",
    "In 1959 P\u00e9pin moved to New York City and worked for Pierre Franey in Le Pavillion with a salary significantly higher than what he had been paid in Paris."
   ]
  },
  {
   "url": "https://phnompenhpost.com/lifestyle/japanese-chef-makes-history-he-joins-michelin-elite",
   "title": "Japanese chef makes history as he joins Michelin elite",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Kei Kobayashi became the first Japanese chef ever to win the maximum three Michelin stars in France on Monday.",
    "He moved to France in 1998 after training in French restaurants in Japan, working under the legendary chef Gilles Goujon at the Auberge du Vieux Puits on the Swiss border and Alain Ducasse at the Plaza Athenee in Paris before going out on his own."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/2023_michelin_seoul_mentor_chef-award",
   "title": "2023 MICHELIN Seoul Mentor Chef Award Goes To Park Kyung-jae of Kojima",
   "trainee": "Park Kyung-jae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 2023 MICHELIN Seoul Mentor Chef Award Goes To Park Kyung-jae of Kojima",
    "Of course.",
    "There is CEO Ahn Hyo-joo who helped me to join the Shilla Hotel, and I learned a lot from Ariake's Morita-san as a sushi chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/kr/en/article/people/2023_michelin_seoul_mentor_chef-award",
   "title": "2023 MICHELIN Seoul Mentor Chef Award Goes To Park Kyung-jae of Kojima",
   "trainee": "Park Kyung-jae",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 2023 MICHELIN Seoul Mentor Chef Award Goes To Park Kyung-jae of Kojima",
    "Of course.",
    "There is another person, Kimura-san, whom I met when I went to Sushi Kiyoda for training."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Hailing from a modest family of farmers in the Landes region of southwestern France, it is in this environment that Alain Ducasse would develop his love of quality products, taste, and French gastronomy.",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Hailing from a modest family of farmers in the Landes region of southwestern France, it is in this environment that Alain Ducasse would develop his love of quality products, taste, and French gastronomy.",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Hailing from a modest family of farmers in the Landes region of southwestern France, it is in this environment that Alain Ducasse would develop his love of quality products, taste, and French gastronomy.",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1975",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Hailing from a modest family of farmers in the Landes region of southwestern France, it is in this environment that Alain Ducasse would develop his love of quality products, taste, and French gastronomy.",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ]
  },
  {
   "url": "https://nytimes.com/1982/03/03/garden/in-england-chef-brothers-get-3d-star.html",
   "title": "IN ENGLAND, CHEF BROTHERS GET 3D STAR",
   "trainee": "Michael Hutchins",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from March 3, 1982,Section C, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Michael Hutchins, an American whom Albert Roux describes as ''the best all-rounder we have ever had,'' and who also worked in France at the restaurants of Alain Chapel and the Troisgros brothers, is planning a restaurant in Los Angeles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1982/03/03/garden/in-england-chef-brothers-get-3d-star.html",
   "title": "IN ENGLAND, CHEF BROTHERS GET 3D STAR",
   "trainee": "Michael Hutchins",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from March 3, 1982,Section C, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Michael Hutchins, an American whom Albert Roux describes as ''the best all-rounder we have ever had,'' and who also worked in France at the restaurants of Alain Chapel and the Troisgros brothers, is planning a restaurant in Los Angeles."
   ],
   "mentor_evidence": [
    "See the article in its original context from March 3, 1982,Section C, Page1Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Michael Hutchins, an American whom Albert Roux describes as ''the best all-rounder we have ever had,'' and who also worked in France at the restaurants of Alain Chapel and the Troisgros brothers, is planning a restaurant in Los Angeles."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 4. Mario Batali \u2013 American Chef",
    "| Early Career | Sous chef at Four Seasons Baltimore, worked with chef Jeremiah Tower at Stars restaurant in San Francisco |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 22. Marco Pierre White \u2013 British Celebrity Chef",
    "[Marco Pierre White](https://en.wikipedia.org/wiki/Marco_Pierre_White) was born in 1961. He is a British celebrity chef, restaurant owner, and television personality. His net worth is $40 million from his career as a celebrity chef and restaurateur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 22. Marco Pierre White \u2013 British Celebrity Chef",
    "[Marco Pierre White](https://en.wikipedia.org/wiki/Marco_Pierre_White) was born in 1961. He is a British celebrity chef, restaurant owner, and television personality. His net worth is $40 million from his career as a celebrity chef and restaurateur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 22. Marco Pierre White \u2013 British Celebrity Chef",
    "[Marco Pierre White](https://en.wikipedia.org/wiki/Marco_Pierre_White) was born in 1961. He is a British celebrity chef, restaurant owner, and television personality. His net worth is $40 million from his career as a celebrity chef and restaurateur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 22. Marco Pierre White \u2013 British Celebrity Chef",
    "[Marco Pierre White](https://en.wikipedia.org/wiki/Marco_Pierre_White) was born in 1961. He is a British celebrity chef, restaurant owner, and television personality. His net worth is $40 million from his career as a celebrity chef and restaurateur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hoodmwr.com/richest-celebrity-chefs",
   "title": "27 Richest Celebrity Chefs in The World",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 27 Richest Celebrity Chefs in The World",
    "## 22. Marco Pierre White \u2013 British Celebrity Chef",
    "[Marco Pierre White](https://en.wikipedia.org/wiki/Marco_Pierre_White) was born in 1961. He is a British celebrity chef, restaurant owner, and television personality. His net worth is $40 million from his career as a celebrity chef and restaurateur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://hrc-international.com/the-world-top-michelin-stars-chefs",
   "title": "Glimpse into the World of Top Michelin Stars Chefs - HRC International",
   "trainee": "Jo\u00ebl Robuchon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "at just 15 years old",
   "trainee_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Chef Jo\u00ebl Robuchon",
    "Europe's Finest: A Glimpse into the World of Top Michelin Star Chefs",
    "Robuchon\u2019s culinary journey began at just 15 years old as an apprentice pastry chef."
   ]
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-north-america/the-list/dogon.html",
   "title": "D\u014dgon | North America's 50 Best Restaurants 2026 | North America's 50 Best Restaurants",
   "trainee": "Martel Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# D\u014dgon by Kwame Onwuachi",
    "### Boundary-pushing Afro-Caribbean cuisine",
    "*Chopped Next Gen* viewers will recognise winner Martel Stone, D\u014dgon's chef de cuisine, who previously cooked alongside Onwuachi at his now-closed restaurant, Kith/Kin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/book/1585679615/ma-gastronomie",
   "title": "Ma Gastronomie by Fernand Point",
   "trainee": "Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Ma Gastronomie",
    "He trained some of the greatest chefs: Bocuse, Troisgros, Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/book/1585679615/ma-gastronomie",
   "title": "Ma Gastronomie by Fernand Point",
   "trainee": "Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Ma Gastronomie",
    "He trained some of the greatest chefs: Bocuse, Troisgros, Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/book/1585679615/ma-gastronomie",
   "title": "Ma Gastronomie by Fernand Point",
   "trainee": "Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Ma Gastronomie",
    "He trained some of the greatest chefs: Bocuse, Troisgros, Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "doi://10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "doi://10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "doi://10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "doi://10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "And Alexandre Dumaine's famed Hostellerie de la C\u00f4te d'or was revived by one-time Troisgros apprentice Bernard Loiseau, who renamed it after himself, won back three stars in 1991, and paid homage to history in its Salle Dumaine, featuring his predecessor's portrait.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://studio-idan.fr/idan_fine_art_store/alain-ducasse",
   "title": "Alain Ducasse | Idan Wizen Gallery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1975, Alain Ducasse began working under the aegis of Landes chef Michel Gu\u00e9rard.",
    "Alain Ducasse is a naturalized Monegasque chef born on September 13, 1956 in the Pyr\u00e9n\u00e9es-Atlantiques region of France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cityam.com/ramsay-ruffles-few-rival-feathers",
   "title": "RAMSAY RUFFLES A FEW RIVAL FEATHERS",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Both celebrity chefs have fed many a wealthy City mouth at the likes of Maze and Restaurant Gordon Ramsay and White\u2019s Marco at Stamford Bridge and the recently-overhauled MPW Steakhouse and Grill, a stone\u2019s throw from Liverpool Street Station.",
    "But their relationship, which began when White used to mentor Ramsay at Harveys in Wandsworth, has long since turned sour."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cityam.com/ramsay-ruffles-few-rival-feathers",
   "title": "RAMSAY RUFFLES A FEW RIVAL FEATHERS",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Both celebrity chefs have fed many a wealthy City mouth at the likes of Maze and Restaurant Gordon Ramsay and White\u2019s Marco at Stamford Bridge and the recently-overhauled MPW Steakhouse and Grill, a stone\u2019s throw from Liverpool Street Station.",
    "But their relationship, which began when White used to mentor Ramsay at Harveys in Wandsworth, has long since turned sour."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cityam.com/ramsay-ruffles-few-rival-feathers",
   "title": "RAMSAY RUFFLES A FEW RIVAL FEATHERS",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Both celebrity chefs have fed many a wealthy City mouth at the likes of Maze and Restaurant Gordon Ramsay and White\u2019s Marco at Stamford Bridge and the recently-overhauled MPW Steakhouse and Grill, a stone\u2019s throw from Liverpool Street Station.",
    "But their relationship, which began when White used to mentor Ramsay at Harveys in Wandsworth, has long since turned sour."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cityam.com/ramsay-ruffles-few-rival-feathers",
   "title": "RAMSAY RUFFLES A FEW RIVAL FEATHERS",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Both celebrity chefs have fed many a wealthy City mouth at the likes of Maze and Restaurant Gordon Ramsay and White\u2019s Marco at Stamford Bridge and the recently-overhauled MPW Steakhouse and Grill, a stone\u2019s throw from Liverpool Street Station.",
    "But their relationship, which began when White used to mentor Ramsay at Harveys in Wandsworth, has long since turned sour."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cityam.com/ramsay-ruffles-few-rival-feathers",
   "title": "RAMSAY RUFFLES A FEW RIVAL FEATHERS",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "mentor",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Both celebrity chefs have fed many a wealthy City mouth at the likes of Maze and Restaurant Gordon Ramsay and White\u2019s Marco at Stamford Bridge and the recently-overhauled MPW Steakhouse and Grill, a stone\u2019s throw from Liverpool Street Station.",
    "But their relationship, which began when White used to mentor Ramsay at Harveys in Wandsworth, has long since turned sour."
   ],
   "period_evidence": null
  },
  {
   "url": "https://cn.nytimes.com/food-wine/20130925/c25chef/dual",
   "title": "\u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
   "trainee": "Marc Forgione",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony.",
    "# \u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
    "Inheriting the Family Apron"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cn.nytimes.com/food-wine/20130925/c25chef/dual",
   "title": "\u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony.",
    "# \u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
    "Inheriting the Family Apron"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cn.nytimes.com/food-wine/20130925/c25chef/dual",
   "title": "\u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Gascony",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony.",
    "# \u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
    "Inheriting the Family Apron"
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cn.nytimes.com/food-wine/20130925/c25chef/dual",
   "title": "\u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony.",
    "# \u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
    "Inheriting the Family Apron"
   ],
   "period_evidence": null
  },
  {
   "url": "https://cn.nytimes.com/food-wine/20130925/c25chef/dual",
   "title": "\u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2004",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "In 2004, partly to escape the phrase \u201cLarry Forgione\u2019s son,\u201d he went to live and work with the influential French chef Michel Gu\u00e9rard, at his restaurant in a remote corner of Gascony.",
    "# \u201c\u53a8\u4e8c\u4ee3\u201d\u6b63\u6210\u4e3a\u70f9\u996a\u754c\u4e2d\u6d41\u7825\u67f1",
    "Inheriting the Family Apron"
   ]
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "After spending over a decade honing his craft at European restaurants Quique Dacosta and Mirazur, the 33 year-old chef finds himself breathing new life into South American culinary culture in Hong Kong."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "I used to work with a now famous chef called Luis Martinez in Venezuela."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": "Luis Martinez",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "I used to work with a now famous chef called Luis Martinez in Venezuela."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Venezuela",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "I used to work with a now famous chef called Luis Martinez in Venezuela."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "I used to work with a now famous chef called Luis Martinez in Venezuela."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "Which restaurant has the most influence on you?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": "Quique Dacosta",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "Which restaurant has the most influence on you?"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": "Quique Dacosta",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "Which restaurant has the most influence on you?"
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "intern",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "Which restaurant has the most influence on you?",
    "I started as an intern dish washing at the restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "Which restaurant has the most influence on you?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": "Mauro Colagreco",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": "Mirazur",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.",
    "But if people ask me \u201cHow many restaurants have you worked at in your career?\u201d There\u2019s only one\u2014[Mirazur](https://guide.michelin.com/en/provence-alpes-cote-dazur/menton/restaurant/mirazur)."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de partie",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
    "The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.",
    "I started as chef de partie, and was in charge of the kitchen and garden."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/meet-mingoo-kang-expanding-the-possibilities-of-korean-cuisine.html",
   "title": "Meet Mingoo Kang the chef expanding the possibilities of Korean cuisine",
   "trainee": "Mingoo Kang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Since opening celebrated restaurant [Mingles](http://www.restaurant-mingles.com/v3/) in Seoul, South Korea, in 2014, Mingoo Kang has become one of the most respected chefs in the region.",
    "Counting mentors like the godmother of Korean cookery, Cho Hee-sook (last year\u2019s [winner](https://www.theworlds50best.com/stories/News/cho-hee-sook-asias-best-female-chef-reinventing-korean-cuisine.html) of Asia\u2019s Best Female Chef), and Buddhist monk Jeongkwan \u2013 celebrated for her mastery of Korean temple cuisine \u2013 Kang admits that despite their influence on the food he\u2019s serving today, earlier in his career he was lured abroad to the US and Spain to cook at Nobu and Mart\u00edn Berasategui."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fine-dining-guide.com/0909editorial_past_present_future_gastronomy",
   "title": "The Past, Present and Future of Gastronomy?",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We discuss the history of gastronomy; the leading lights of the past, review the current state of play and assess the possibilities for the future.",
    "Point mentored many great chefs \u2013 Alain Chapel, Paul Bocuse, The Troisgros brothers, Louis Outhier and Georges Perrier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fine-dining-guide.com/0909editorial_past_present_future_gastronomy",
   "title": "The Past, Present and Future of Gastronomy?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We discuss the history of gastronomy; the leading lights of the past, review the current state of play and assess the possibilities for the future.",
    "Point mentored many great chefs \u2013 Alain Chapel, Paul Bocuse, The Troisgros brothers, Louis Outhier and Georges Perrier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fine-dining-guide.com/0909editorial_past_present_future_gastronomy",
   "title": "The Past, Present and Future of Gastronomy?",
   "trainee": "The Troisgros brothers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We discuss the history of gastronomy; the leading lights of the past, review the current state of play and assess the possibilities for the future.",
    "Point mentored many great chefs \u2013 Alain Chapel, Paul Bocuse, The Troisgros brothers, Louis Outhier and Georges Perrier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fine-dining-guide.com/0909editorial_past_present_future_gastronomy",
   "title": "The Past, Present and Future of Gastronomy?",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We discuss the history of gastronomy; the leading lights of the past, review the current state of play and assess the possibilities for the future.",
    "Point mentored many great chefs \u2013 Alain Chapel, Paul Bocuse, The Troisgros brothers, Louis Outhier and Georges Perrier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fine-dining-guide.com/0909editorial_past_present_future_gastronomy",
   "title": "The Past, Present and Future of Gastronomy?",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We discuss the history of gastronomy; the leading lights of the past, review the current state of play and assess the possibilities for the future.",
    "Point mentored many great chefs \u2013 Alain Chapel, Paul Bocuse, The Troisgros brothers, Louis Outhier and Georges Perrier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/historical-milestone-dates-.html",
   "title": "World Class Restaurants - Historical Milestone Dates",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "Fernand Pointe at La Pyramid in Vienne begins to create 'nouvelle' cuisine (see Chapter 3) and becomes the elder statesman for this style.",
    "He trained a collective of the most new significant chef's than anyone in history, which included Paul Bocuse, Jean and Pierre Troigros, Fran\u00e7ois Bise, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/historical-milestone-dates-.html",
   "title": "World Class Restaurants - Historical Milestone Dates",
   "trainee": "Jean Troigros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "Fernand Pointe at La Pyramid in Vienne begins to create 'nouvelle' cuisine (see Chapter 3) and becomes the elder statesman for this style.",
    "He trained a collective of the most new significant chef's than anyone in history, which included Paul Bocuse, Jean and Pierre Troigros, Fran\u00e7ois Bise, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/historical-milestone-dates-.html",
   "title": "World Class Restaurants - Historical Milestone Dates",
   "trainee": "Pierre Troigros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "Fernand Pointe at La Pyramid in Vienne begins to create 'nouvelle' cuisine (see Chapter 3) and becomes the elder statesman for this style.",
    "He trained a collective of the most new significant chef's than anyone in history, which included Paul Bocuse, Jean and Pierre Troigros, Fran\u00e7ois Bise, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/historical-milestone-dates-.html",
   "title": "World Class Restaurants - Historical Milestone Dates",
   "trainee": "Fran\u00e7ois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "Fernand Pointe at La Pyramid in Vienne begins to create 'nouvelle' cuisine (see Chapter 3) and becomes the elder statesman for this style.",
    "He trained a collective of the most new significant chef's than anyone in history, which included Paul Bocuse, Jean and Pierre Troigros, Fran\u00e7ois Bise, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://worldclassrestaurants.net/historical-milestone-dates-.html",
   "title": "World Class Restaurants - Historical Milestone Dates",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "World Class Restaurants",
    "Fernand Pointe at La Pyramid in Vienne begins to create 'nouvelle' cuisine (see Chapter 3) and becomes the elder statesman for this style.",
    "He trained a collective of the most new significant chef's than anyone in history, which included Paul Bocuse, Jean and Pierre Troigros, Fran\u00e7ois Bise, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://became.info/profiles/P/paul-bocuse.php",
   "title": "Paul Bocuse - Chef, Ninety-Seven, Biography and Facts",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": "Pollionnay, France",
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse",
    "## Personal Facts, Age, Height and Biography of Paul Bocuse",
    "Following the war, he embarked on a culinary apprenticeship in Pollionnay under the esteemed chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": [
    "Paul Bocuse",
    "## Personal Facts, Age, Height and Biography of Paul Bocuse",
    "Following the war, he embarked on a culinary apprenticeship in Pollionnay under the esteemed chef Eug\u00e9nie Brazier."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Paul Bocuse",
    "## Personal Facts, Age, Height and Biography of Paul Bocuse",
    "Following the war, he embarked on a culinary apprenticeship in Pollionnay under the esteemed chef Eug\u00e9nie Brazier."
   ],
   "relationship_evidence": [
    "Paul Bocuse",
    "## Personal Facts, Age, Height and Biography of Paul Bocuse",
    "Following the war, he embarked on a culinary apprenticeship in Pollionnay under the esteemed chef Eug\u00e9nie Brazier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://arabnews.pk/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born to a family of farmers in the southwestern Landes region, Ducasse talks of being strongly influenced by his grandmother\u2019s home cooking.",
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon in Paris",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2006",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jo\u00ebl Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Restaurant Ryuzu",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Chef: Yoshiaki Shindo",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Nabeno-Ism",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Nabeno-Ism",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Nabeno-Ism",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Nabeno-Ism",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "12 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "Nabeno-Ism",
    "Chef: Yuichiro Watanabe",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "ASAHINA Gastronome",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "ASAHINA Gastronome",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon group",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "ASAHINA Gastronome",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "ASAHINA Gastronome",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "ASAHINA Gastronome",
    "Chef: Satoru Asahina",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "SUGALABO",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "SUGALABO",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "SUGALABO",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, Las Vegas",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "SUGALABO",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=IDR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Sister Restaurants of L\u2019Atelier de Jo\u00ebl Robuchon",
    "SUGALABO",
    "Chef: Yosuke Suga",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffman",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Marco Pierre White",
   "mentor": "Raymond Blanc",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Marco Pierre White",
   "mentor": "Nico Ladenis",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Marco Pierre White",
   "mentor": "Albert Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "In 1981, he went to London with \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "In 1981, he went to London with \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Marco Pierre White",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "In 1981, he went to London with \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "mentor_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "In 1981, he went to London with \"\u00a37.36, a box of books, and a bag of clothes\", and began his classical training as a commis with Albert and Michel Roux at Le Gavroche."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry, and \u00c9ric Chavot."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Phil Howard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry, and \u00c9ric Chavot."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "Stephen Terry",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry, and \u00c9ric Chavot."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://engineeringlopi.weebly.com/blog/rails-steakhouse-dinner-served-at-thirty3",
   "title": "Rails steakhouse dinner served at thirty3",
   "trainee": "\u00c9ric Chavot",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality.",
    "White's notable prot\u00e9g\u00e9s who worked at Harveys include Gordon Ramsay, Phil Howard, Stephen Terry, and \u00c9ric Chavot."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/macau-region/macau/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We sat down with Chaneton at Mono, where he chronicles his culinary career, and explains the South American ingredients that he incorporates in his cuisine.",
    "\u201cYou have the potential to do something that doesn\u2019t exist in Hong Kong that belongs to you,\u201d said Yenn Wong, restaurateur and CEO of JIA Group, to Ricardo Chaneton about the concept of a new venture\u2014now MICHELIN Plate restaurant Mono\u2014that they decided to open together."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/macau-region/macau/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We sat down with Chaneton at Mono, where he chronicles his culinary career, and explains the South American ingredients that he incorporates in his cuisine.",
    "Which restaurant has the most influence on you?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/macau-region/macau/article/people/ricardo-chaneton-on-his-destiny-to-open-mono-in-hong-kong",
   "title": "Ricardo Chaneton On His \"Destiny\" To Open Mono In Hong Kong",
   "trainee": "Ricardo Chaneton",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We sat down with Chaneton at Mono, where he chronicles his culinary career, and explains the South American ingredients that he incorporates in his cuisine.",
    "But if people ask me \u201cHow many restaurants have you worked at in your career?\u201d There\u2019s only one\u2014Mirazur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://spearswms.com/luxury/food-drink/alain-ducasse-dorchester-interview",
   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "*Good Taste* tells the story of Ducasse\u2019s life through food and cooking, from the \u2018unspoken\u2019 culinary education he gained growing up on a farm in the Landes in France, to the meticulous approach he cultivated while working under chefs including Roger Verg\u00e9 and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://spearswms.com/luxury/food-drink/alain-ducasse-dorchester-interview",
   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "*Good Taste* tells the story of Ducasse\u2019s life through food and cooking, from the \u2018unspoken\u2019 culinary education he gained growing up on a farm in the Landes in France, to the meticulous approach he cultivated while working under chefs including Roger Verg\u00e9 and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://spearswms.com/luxury/food-drink/alain-ducasse-dorchester-interview",
   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "I was working with [Alain Chapel](https://spearswms.com/luxury/michelin-star-guide-2023-best-restaurants-uk-ireland-announced/) at the time, and it was going to be closing for the winter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/scott-hessel",
   "title": "Winners | Scott Hessel | The Roux Scholarship",
   "trainee": "Scott Hessel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/scott-hessel",
   "title": "Winners | Scott Hessel | The Roux Scholarship",
   "trainee": "Scott Hessel",
   "mentor": "Eckart Witzigmann",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "mentor_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rouxscholarship.co.uk/winner/scott-hessel",
   "title": "Winners | Scott Hessel | The Roux Scholarship",
   "trainee": "Scott Hessel",
   "mentor": "Eckart Witzigmann",
   "kitchen": "Aubergine",
   "city_country": "Munich",
   "relationship": "staged",
   "period": null,
   "trainee_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "mentor_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "kitchen_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "city_country_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "relationship_evidence": [
    "# Scott Hessel",
    "Scott Hessel won the Roux Scholarship in 1990, at the age of 19. He staged with Eckart Witzigmann at Aubergine in Munich and most recently he was Group Executive Chef of the [Crieff Hydro](https://www.crieffhydro.com/) group of hotels."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Michael_Voltaggio",
   "title": "Michael Voltaggio",
   "trainee": "Michael Voltaggio",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Michael Voltaggio (born September 29, 1978) is an American chef, restaurateur, and author.",
    "Michael completed his Greenbrier apprenticeship under Certified Master Chef Peter Timmins at the age of 21."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Bernard Loiseau: apprentice from 1968 to 1971"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Jean Michel Lorain",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Jean Michel Lorain: apprentice in 1977"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Gualtiero Marchesi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Gualtiero Marchesi: trainee in 1966"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Martin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Guy Martin: kitchen clerk in 1985"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- G\u00e9rald Pass\u00e9dat: kitchen clerk in 1980"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Judy Rodgers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Judy Rodgers: student in 1973"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Guy Savoy: apprentice in 1976"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "mentor_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon.",
    "Like its twin in Lyon, it was owned by the legendary Eug\u00e9nie Brazier and had achieved three Michelin stars by serving impeccable renditions of regional classics."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": "La M\u00e8re Brazier",
   "city_country": "Le Col de la Lu\u00e8re, France",
   "relationship": "apprentice",
   "period": "after the war",
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "mentor_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon.",
    "Like its twin in Lyon, it was owned by the legendary Eug\u00e9nie Brazier and had achieved three Michelin stars by serving impeccable renditions of regional classics."
   ],
   "kitchen_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "city_country_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "relationship_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ],
   "period_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After the war, he resumed his apprenticeship at the restaurant, La M\u00e8re Brazier in Le Col de la Lu\u00e8re, outside Lyon."
   ]
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Lucas Carton",
   "city_country": "Paris, France",
   "relationship": "worked",
   "period": "brief stint",
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "city_country_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "relationship_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "period_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ]
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": "Vienne, France",
   "relationship": "worked",
   "period": "eight years",
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "mentor_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the restaurant that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "kitchen_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "city_country_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "relationship_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ],
   "period_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "After a brief stint at the three-star Lucas Carton in Paris, where he worked alongside the brothers Pierre and Jean Troisgros, Mr. Bocuse spent eight years under Point at La Pyramide in Vienne, near Lyon."
   ]
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Jean-Georges Vongerichten",
   "mentor": "Paul Bocuse",
   "kitchen": "Auberge du Pont de Collonges",
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "mentor_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "kitchen_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2018/01/20/obituaries/paul-bocuse-dead.html",
   "title": "Paul Bocuse, Celebrated French Chef, Dies at 91",
   "trainee": "Daniel Boulud",
   "mentor": "Paul Bocuse",
   "kitchen": "Auberge du Pont de Collonges",
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "mentor_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "kitchen_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse Dies at 91; Remade French Cooking Into Nouvelle Cuisine.",
    "An apprenticeship at his restaurant became a rite of passage for ambitious chefs, including Jean-Georges Vongerichten and Daniel Boulud."
   ],
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/article/watch-legendary-roger-verge-prepare-provencal-feast",
   "title": "Insights & News",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Here\u2019s some great footage of the legendary Roger Verg\u00e9, who, with the likes of the Troisgros brothers, Paul Bocuse and Michel Gu\u00e9rard helped define French nouvelle cuisine back in the mid-20th century.",
    "Verg\u00e9\u2019s restaurant Moulin de Mougins, close to Cannes, opened in 1969, and by 1974, had three Michelin stars, and was also where Alain Ducasse completed part of his culinary training."
   ],
   "mentor_evidence": [
    "Here\u2019s some great footage of the legendary Roger Verg\u00e9, who, with the likes of the Troisgros brothers, Paul Bocuse and Michel Gu\u00e9rard helped define French nouvelle cuisine back in the mid-20th century.",
    "Verg\u00e9\u2019s restaurant Moulin de Mougins, close to Cannes, opened in 1969, and by 1974, had three Michelin stars, and was also where Alain Ducasse completed part of his culinary training."
   ],
   "kitchen_evidence": [
    "Here\u2019s some great footage of the legendary Roger Verg\u00e9, who, with the likes of the Troisgros brothers, Paul Bocuse and Michel Gu\u00e9rard helped define French nouvelle cuisine back in the mid-20th century.",
    "Verg\u00e9\u2019s restaurant Moulin de Mougins, close to Cannes, opened in 1969, and by 1974, had three Michelin stars, and was also where Alain Ducasse completed part of his culinary training."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Here\u2019s some great footage of the legendary Roger Verg\u00e9, who, with the likes of the Troisgros brothers, Paul Bocuse and Michel Gu\u00e9rard helped define French nouvelle cuisine back in the mid-20th century.",
    "Verg\u00e9\u2019s restaurant Moulin de Mougins, close to Cannes, opened in 1969, and by 1974, had three Michelin stars, and was also where Alain Ducasse completed part of his culinary training."
   ],
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/joel-robuchon-chef-obituary-restaurant-death-20180810-p4zwrh.html",
   "title": "Joel Robuchon: Demanding chef rose to top faster than anyone before",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Joel Robuchon: Demanding chef rose to top faster than anyone before",
    "In his biography, *Humble Pie*, Gordon Ramsay described his time working for the great man in Paris as like working for the SAS, adding that, by comparison, the famously volcanic Marco Pierre White was a \u201cf---ing pussycat\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/joel-robuchon-chef-obituary-restaurant-death-20180810-p4zwrh.html",
   "title": "Joel Robuchon: Demanding chef rose to top faster than anyone before",
   "trainee": null,
   "mentor": "Joel Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Joel Robuchon: Demanding chef rose to top faster than anyone before",
    "In his biography, *Humble Pie*, Gordon Ramsay described his time working for the great man in Paris as like working for the SAS, adding that, by comparison, the famously volcanic Marco Pierre White was a \u201cf---ing pussycat\u201d."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/joel-robuchon-chef-obituary-restaurant-death-20180810-p4zwrh.html",
   "title": "Joel Robuchon: Demanding chef rose to top faster than anyone before",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Joel Robuchon: Demanding chef rose to top faster than anyone before",
    "In his biography, *Humble Pie*, Gordon Ramsay described his time working for the great man in Paris as like working for the SAS, adding that, by comparison, the famously volcanic Marco Pierre White was a \u201cf---ing pussycat\u201d."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://smh.com.au/national/joel-robuchon-chef-obituary-restaurant-death-20180810-p4zwrh.html",
   "title": "Joel Robuchon: Demanding chef rose to top faster than anyone before",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Joel Robuchon: Demanding chef rose to top faster than anyone before",
    "In his biography, *Humble Pie*, Gordon Ramsay described his time working for the great man in Paris as like working for the SAS, adding that, by comparison, the famously volcanic Marco Pierre White was a \u201cf---ing pussycat\u201d."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bookshop.org/a/18956/9781913547677",
   "title": "Good Taste: A Life of Food and Passion",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About the Author",
    "Alain Ducasse is one of the world's most\ncelebrated chefs.",
    "Born in\n1956 on a farm in Les Landes, France, he went on to train with great chefs including\nMichel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bookshop.org/a/18956/9781913547677",
   "title": "Good Taste: A Life of Food and Passion",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About the Author",
    "Clare Smyth MBE is the first and only British female chef to hold three Michelin stars.",
    "Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse's the Louis XV in Monaco and with Gordon Ramsay for thirteen years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/bulletin/culture/marco-pierre-white-gordon-ramsay-show-b3018842.html",
   "title": "Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/bulletin/culture/marco-pierre-white-gordon-ramsay-show-b3018842.html",
   "title": "Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-independent.com/bulletin/culture/marco-pierre-white-gordon-ramsay-show-b3018842.html",
   "title": "Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Gordon Ramsay and Marco Pierre White are set to reunite \u2013 here\u2019s why"
   ],
   "period_evidence": null
  },
  {
   "url": "https://daily.jstor.org/first-celebrity-chef",
   "title": "The First Celebrity Chef",
   "trainee": "Alexis Soyer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His older brother, a Paris chef, helped secure an apprenticeship for Alexis with the highly regarded Georg Rignon, for whom he began working at the tender age of 11.",
    "Although he achieved almost unthinkable fame for the Victorian era, the life of chef Alexis Soyer is now considered a fairly obscure topic, infrequently discussed outside culinary circles."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In our regular series, we ask famous chefs and personalities to tell us all about 'their London'.",
    "The daughter of legendary London chef Michel Roux, Emily began her career at Le Gavroche, where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": "Michel Roux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In our regular series, we ask famous chefs and personalities to tell us all about 'their London'.",
    "The daughter of legendary London chef Michel Roux, Emily began her career at Le Gavroche, where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": [
    "In our regular series, we ask famous chefs and personalities to tell us all about 'their London'.",
    "The daughter of legendary London chef Michel Roux, Emily began her career at Le Gavroche, where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/emily-roux-london-knife-edge",
   "title": "Emily Roux\u2019s London: The \u2018Knife Edge\u2019 Star Represents Her City",
   "trainee": "Emily Roux",
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In our regular series, we ask famous chefs and personalities to tell us all about 'their London'.",
    "The daughter of legendary London chef Michel Roux, Emily began her career at Le Gavroche, where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "In our regular series, we ask famous chefs and personalities to tell us all about 'their London'.",
    "The daughter of legendary London chef Michel Roux, Emily began her career at Le Gavroche, where she met Diego, before the pair set up their own elegant operation in Notting Hill."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/celele-jaime-rodriguez-interview-sustainable-restaurant-award-2025.html",
   "title": "\u201cWe\u2019ve started a bit of a trend throughout Central America\u201d",
   "trainee": "Jaime Rodr\u00edguez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in central Colombia, Jaime Rodr\u00edguez found a home \u2013 and a whole new approach to cooking \u2013 in the country's Caribbean region.",
    "After receiving a qualification in cooking, he honed his skills working with chef Luis Forero from La Fontana in Bogot\u00e1."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/celele-jaime-rodriguez-interview-sustainable-restaurant-award-2025.html",
   "title": "\u201cWe\u2019ve started a bit of a trend throughout Central America\u201d",
   "trainee": "Jaime Rodr\u00edguez",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in central Colombia, Jaime Rodr\u00edguez found a home \u2013 and a whole new approach to cooking \u2013 in the country's Caribbean region.",
    "Later, he joined famed Colombian chef Jorge Rausch's team, first in Panama and then in Cartagena, which marked his arrival in Colombia's Caribbean region."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://sasknow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://sasknow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://sasknow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": "eight years",
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16.",
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16.",
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16.",
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "period_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16.",
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ]
  },
  {
   "url": "https://bookshop.org/p/books/good-taste-a-life-of-food-and-passion-alain-ducasse/b57647ba80a58f5d",
   "title": "Good Taste: A Life of Food and Passion",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Description",
    "**A memoir and manifesto from the world\u2019s most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth.**",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gayot.com/restaurants/features/joelrobuchon_atthemansion.html",
   "title": "Joel Robuchon Restaurant Review Las Vegas MGM Grand LAS VEGAS Area",
   "trainee": "Claude le Tohic",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon",
    "Indeed, this is the perfect showcase for Robuchon\u2019s feast, prepared by executive chef Claude le Tohic, who worked with Robuchon at Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://academic.oup.com/illinois-scholarship-online/book/42512",
   "title": "Cheffes de Cuisine: Women and Work in the Professional French Kitchen",
   "trainee": "Eug\u00e9nie Brazier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La m\u00e8re Brazier: The Woman, the Chef",
    "An observant study, Eug\u00e9nie learned Fillioux\u2019s techniques and recipes.",
    "Eventually, she introduced Eug\u00e9nie Brazier to la m\u00e8re Fillioux, who ran a small restaurant at 73 rue Duquesne in Lyon\u2019s Sixth Arrondissement."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://academic.oup.com/illinois-scholarship-online/book/42512",
   "title": "Cheffes de Cuisine: Women and Work in the Professional French Kitchen",
   "trainee": null,
   "mentor": "Fran\u00e7oise Fillioux",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "La m\u00e8re Brazier: The Woman, the Chef",
    "An observant study, Eug\u00e9nie learned Fillioux\u2019s techniques and recipes.",
    "Eventually, she introduced Eug\u00e9nie Brazier to la m\u00e8re Fillioux, who ran a small restaurant at 73 rue Duquesne in Lyon\u2019s Sixth Arrondissement."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://academic.oup.com/illinois-scholarship-online/book/42512",
   "title": "Cheffes de Cuisine: Women and Work in the Professional French Kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": "la m\u00e8re Fillioux",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "La m\u00e8re Brazier: The Woman, the Chef",
    "An observant study, Eug\u00e9nie learned Fillioux\u2019s techniques and recipes.",
    "Eventually, she introduced Eug\u00e9nie Brazier to la m\u00e8re Fillioux, who ran a small restaurant at 73 rue Duquesne in Lyon\u2019s Sixth Arrondissement."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://academic.oup.com/illinois-scholarship-online/book/42512",
   "title": "Cheffes de Cuisine: Women and Work in the Professional French Kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "La m\u00e8re Brazier: The Woman, the Chef",
    "An observant study, Eug\u00e9nie learned Fillioux\u2019s techniques and recipes.",
    "Eventually, she introduced Eug\u00e9nie Brazier to la m\u00e8re Fillioux, who ran a small restaurant at 73 rue Duquesne in Lyon\u2019s Sixth Arrondissement."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://academic.oup.com/illinois-scholarship-online/book/42512",
   "title": "Cheffes de Cuisine: Women and Work in the Professional French Kitchen",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "La m\u00e8re Brazier: The Woman, the Chef",
    "An observant study, Eug\u00e9nie learned Fillioux\u2019s techniques and recipes.",
    "Eventually, she introduced Eug\u00e9nie Brazier to la m\u00e8re Fillioux, who ran a small restaurant at 73 rue Duquesne in Lyon\u2019s Sixth Arrondissement."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thetakeout.com/1727253/what-chef-most-michelin-stars",
   "title": "How Many Michelin Stars Did Joel Robuchon Have?",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# This Legendary Chef Had The Most Ever Michelin Stars",
    "## Robuchon pursued perfection in all things",
    "Eric Ripert, the Michelin-starred chef who learned under the French master at Jamin, described Robuchon as a man who could find fault at a glance and who punished his cooks if a dish came back with even a single bite left uneaten; Gordon Ramsay, another chef mentored by Robuchon, recalled an incident where his arrogant attitude prompted Robuchon to hurl a plate of ravioli at his head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thetakeout.com/1727253/what-chef-most-michelin-stars",
   "title": "How Many Michelin Stars Did Joel Robuchon Have?",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# This Legendary Chef Had The Most Ever Michelin Stars",
    "## Robuchon pursued perfection in all things",
    "Eric Ripert, the Michelin-starred chef who learned under the French master at Jamin, described Robuchon as a man who could find fault at a glance and who punished his cooks if a dish came back with even a single bite left uneaten; Gordon Ramsay, another chef mentored by Robuchon, recalled an incident where his arrogant attitude prompted Robuchon to hurl a plate of ravioli at his head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": "Jean-Georges",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": "Jean-Georges",
   "kitchen": "Jean-Georges",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "kitchen_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": "Jean-Georges",
   "kitchen": "Jean-Georges",
   "city_country": "New York",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "kitchen_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "city_country_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Pichaya \u201cPam\u201d Soontornyanakij",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She later learned her culinary skills at the Culinary Institute of America, then trained at the two-MICHELIN-Starred Jean-Georges in New York before returning home and becoming a well-known television personality."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": "Ren\u00e9 Redzepi",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": "Gaggan Anand",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/people/female-chefs-michelin-starred-restaurants-asia-china-japan-korea-taiwan-hongkong-thailand",
   "title": "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
   "trainee": "Garima Arora",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia",
    "She has worked with Ren\u00e9 Redzepi, Gordon Ramsay as well as Gaggan Anand before starting her own establishment."
   ],
   "period_evidence": null
  },
  {
   "url": "https://panow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://panow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://panow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": "Eugenie Brazier",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables.",
    "\u201c(At La Mere Brazier) you had to wake up early and milk the cows, feed the pigs, do the laundry and cook \u2026. It was a very tough school of hard knocks.\u201d"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://panow.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "eight years",
   "trainee_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ]
  },
  {
   "url": "https://esquire.com/food-drink/a60747343/alain-ducasse-profile",
   "title": "The Frenchest Chef in the World",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Frenchest Chef in the World",
    "Has he been creative in the same way since he was 14, working at a roadside cafe in Mont-de-Marsan, or later with Michel Gu\u00e9rard and Alain Chapel?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://esquire.com/food-drink/a60747343/alain-ducasse-profile",
   "title": "The Frenchest Chef in the World",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Frenchest Chef in the World",
    "Has he been creative in the same way since he was 14, working at a roadside cafe in Mont-de-Marsan, or later with Michel Gu\u00e9rard and Alain Chapel?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://news.ssbcrack.com/bbc-series-to-reunite-culinary-titans-ramsay-pierre-white-and-blumenthal-after-over-a-decade",
   "title": "BBC Series to Reunite Culinary Titans Ramsay, Pierre White, and Blumenthal After Over a Decade - SSBCrack News",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A highly anticipated new BBC series titled \"The Rise Of The Rockstar Chef\" is set to bring together culinary legends Gordon Ramsay, Marco Pierre White, and Heston Blumenthal for their first reunion in over a decade.",
    "Ramsay, 59, has a storied history with Pierre White, having once worked at Harvey's, Pierre White\u2019s renowned restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://news.ssbcrack.com/bbc-series-to-reunite-culinary-titans-ramsay-pierre-white-and-blumenthal-after-over-a-decade",
   "title": "BBC Series to Reunite Culinary Titans Ramsay, Pierre White, and Blumenthal After Over a Decade - SSBCrack News",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "A highly anticipated new BBC series titled \"The Rise Of The Rockstar Chef\" is set to bring together culinary legends Gordon Ramsay, Marco Pierre White, and Heston Blumenthal for their first reunion in over a decade.",
    "Ramsay, 59, has a storied history with Pierre White, having once worked at Harvey's, Pierre White\u2019s renowned restaurant in Wandsworth, south-west London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://news.ssbcrack.com/bbc-series-to-reunite-culinary-titans-ramsay-pierre-white-and-blumenthal-after-over-a-decade",
   "title": "BBC Series to Reunite Culinary Titans Ramsay, Pierre White, and Blumenthal After Over a Decade - SSBCrack News",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "A highly anticipated new BBC series titled \"The Rise Of The Rockstar Chef\" is set to bring together culinary legends Gordon Ramsay, Marco Pierre White, and Heston Blumenthal for their first reunion in over a decade.",
    "Ramsay, 59, has a storied history with Pierre White, having once worked at Harvey's, Pierre White\u2019s renowned restaurant in Wandsworth, south-west London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://news.ssbcrack.com/bbc-series-to-reunite-culinary-titans-ramsay-pierre-white-and-blumenthal-after-over-a-decade",
   "title": "BBC Series to Reunite Culinary Titans Ramsay, Pierre White, and Blumenthal After Over a Decade - SSBCrack News",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south-west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "A highly anticipated new BBC series titled \"The Rise Of The Rockstar Chef\" is set to bring together culinary legends Gordon Ramsay, Marco Pierre White, and Heston Blumenthal for their first reunion in over a decade.",
    "Ramsay, 59, has a storied history with Pierre White, having once worked at Harvey's, Pierre White\u2019s renowned restaurant in Wandsworth, south-west London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://news.ssbcrack.com/bbc-series-to-reunite-culinary-titans-ramsay-pierre-white-and-blumenthal-after-over-a-decade",
   "title": "BBC Series to Reunite Culinary Titans Ramsay, Pierre White, and Blumenthal After Over a Decade - SSBCrack News",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "A highly anticipated new BBC series titled \"The Rise Of The Rockstar Chef\" is set to bring together culinary legends Gordon Ramsay, Marco Pierre White, and Heston Blumenthal for their first reunion in over a decade.",
    "Ramsay, 59, has a storied history with Pierre White, having once worked at Harvey's, Pierre White\u2019s renowned restaurant in Wandsworth, south-west London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/top-italian-chefs",
   "title": "List of Top 25 Italian Chefs in the World. - Famous Chefs",
   "trainee": "Massimiliano Alajmo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today, on deck, we will be talking about Italian chefs\u2019 right below: Table of Contents Andrea Accordi.",
    "Massimiliano Alajmo.",
    "He started his professional culinary career in 1992, working for Le Calandre along with his mother, chef Rita Chimento."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/top-italian-chefs",
   "title": "List of Top 25 Italian Chefs in the World. - Famous Chefs",
   "trainee": null,
   "mentor": "Rita Chimento",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Today, on deck, we will be talking about Italian chefs\u2019 right below: Table of Contents Andrea Accordi.",
    "Massimiliano Alajmo.",
    "He started his professional culinary career in 1992, working for Le Calandre along with his mother, chef Rita Chimento."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/top-italian-chefs",
   "title": "List of Top 25 Italian Chefs in the World. - Famous Chefs",
   "trainee": null,
   "mentor": null,
   "kitchen": "Le Calandre",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Today, on deck, we will be talking about Italian chefs\u2019 right below: Table of Contents Andrea Accordi.",
    "Massimiliano Alajmo.",
    "He started his professional culinary career in 1992, working for Le Calandre along with his mother, chef Rita Chimento."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/top-italian-chefs",
   "title": "List of Top 25 Italian Chefs in the World. - Famous Chefs",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Today, on deck, we will be talking about Italian chefs\u2019 right below: Table of Contents Andrea Accordi.",
    "Massimiliano Alajmo.",
    "He started his professional culinary career in 1992, working for Le Calandre along with his mother, chef Rita Chimento."
   ],
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/top-italian-chefs",
   "title": "List of Top 25 Italian Chefs in the World. - Famous Chefs",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1992",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Today, on deck, we will be talking about Italian chefs\u2019 right below: Table of Contents Andrea Accordi.",
    "Massimiliano Alajmo.",
    "He started his professional culinary career in 1992, working for Le Calandre along with his mother, chef Rita Chimento."
   ]
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_L%C3%A9veill%C3%A9",
   "title": "Philippe L\u00e9veill\u00e9",
   "trainee": "Philippe L\u00e9veill\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe L\u00e9veill\u00e9 (born 27 July 1963) is a French-born chef and television personality based in Italy.",
    "L\u00e9veill\u00e9 apprenticed in Nantes under chef Bery."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_L%C3%A9veill%C3%A9",
   "title": "Philippe L\u00e9veill\u00e9",
   "trainee": "Philippe L\u00e9veill\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe L\u00e9veill\u00e9 (born 27 July 1963) is a French-born chef and television personality based in Italy.",
    "After completing his studies, he moved to Paris, where he worked as a commis at Lucas Carton, then a three-Michelin-starred restaurant led by Alain Senderens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_L%C3%A9veill%C3%A9",
   "title": "Philippe L\u00e9veill\u00e9",
   "trainee": "Philippe L\u00e9veill\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe L\u00e9veill\u00e9 (born 27 July 1963) is a French-born chef and television personality based in Italy.",
    "He later worked with Georges Blanc in Vonnas."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_L%C3%A9veill%C3%A9",
   "title": "Philippe L\u00e9veill\u00e9",
   "trainee": "Philippe L\u00e9veill\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe L\u00e9veill\u00e9 (born 27 July 1963) is a French-born chef and television personality based in Italy.",
    "He first worked with chef Vittorio Fusari at Le Maschere in Iseo, which received a Michelin star during that period."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/5-questions-with-yosuke-suga",
   "title": "5 Questions with Yosuke Suga",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Yosuke Suga joined the Joel Robuchon Group in at the age of 25 as a personal assistant to Joel Robuchon, helping the latter on his television shows, in his food laboratory, and accompanying him to Germany, Bangkok, Singapore and Chicago for private events."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/interview-with-andre-chiang,-singapore.html",
   "title": "Interview with Andre Chiang, Singapore",
   "trainee": "Andre Chiang",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Taiwan-born Andre Chiang first arrived in Singapore three years ago to take the helm at Jaan par Andre, Swissotel, a restaurant that after just 18 months made the World\u2019s 50 Best Restaurants list at number 39.",
    "Last year Chiang swapped the five-star hotel for a 1920s, three-storey townhouse in Singapore\u2019s relatively quiet Bukit Pasoh area."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/interview-with-andre-chiang,-singapore.html",
   "title": "Interview with Andre Chiang, Singapore",
   "trainee": "Andre Chiang",
   "mentor": "Jacques and Laurent Pourcel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "last month I had Jacques and Laurent Pourcel from Maison Blanchein Paris where I started my career \u2013 I worked nine years with them."
   ],
   "mentor_evidence": [
    "last month I had Jacques and Laurent Pourcel from Maison Blanchein Paris where I started my career \u2013 I worked nine years with them."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ardentx.com/FR/studocu/==AUUFjQWZlVHV2axE2UrJFbSdUU4V1akdkYspFMS1GcXFWMwZlVqZ1cidkVI9kVWVFZIJkRVtWNXJmRSdXTWZ1VZdFayZFbJhnVGFUP",
   "title": "Paul Bocuse Recipes .pdf - app.ardentx.com",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "WHO WAS PAUL\n\n\n2\n\n2\nPaul Bocuse Recipes\n2023-02-27\n\nBOCUSE? THE MAN\nBEHIND THE\nMOULES",
    "He\ntrained under some of\nthe  greatest  chefs  of\nthe  20th  century,\nincluding\n Fernand\nPoint,  who  is  often\ncredited as the father\nof  modern  French\nc u i s i n e .\n B o c u s e\nbecame the figurehead\nof the Nouvelle Cuisine"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ardentx.com/FR/studocu/==AUUFjQWZlVHV2axE2UrJFbSdUU4V1akdkYspFMS1GcXFWMwZlVqZ1cidkVI9kVWVFZIJkRVtWNXJmRSdXTWZ1VZdFayZFbJhnVGFUP",
   "title": "Paul Bocuse Recipes .pdf - app.ardentx.com",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "WHO WAS PAUL\n\n\n2\n\n2\nPaul Bocuse Recipes\n2023-02-27\n\nBOCUSE? THE MAN\nBEHIND THE\nMOULES",
    "He\ntrained under some of\nthe  greatest  chefs  of\nthe  20th  century,\nincluding\n Fernand\nPoint,  who  is  often\ncredited as the father\nof  modern  French\nc u i s i n e .\n B o c u s e\nbecame the figurehead\nof the Nouvelle Cuisine"
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://uppercrustindia.com/oldsite/7crust/seven/people2.htm",
   "title": "India's food, wine and style magazine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "So he joined one of France\ufffds most renowned chefs, Michel Guerard, to peel carrots and potatoes, clean chicken, cut up lamb and do any of the dirty work thrown at him.",
    "Gulati](people2a.jpg)**The Chef D'Enterprise ** **ALAIN DUCASSE**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=MYR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://four-magazine.com/tasting-notes/masters-of-their-trade",
   "title": "Masters of their trade",
   "trainee": "Michel Roux Jnr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Named after a character from Victor Hugo\u2019s *Les Mis\u00e9rables,* the restaurant has notoriously survived recessions, depressions and IRA bombings, as well as featuring alumni such as Marco Pierre White, Gordon Ramsay, Marcus Wareing, Pierre Koffman, Phil Howard and Rowley Leigh during the last half-century.",
    "After deciding to follow in his father\u2019s footsteps, he left school at 16 for the first of several challenging apprenticeships at Ma\u00eetre Patissier, Hellegouarche in Paris from 1976 to 1979."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://four-magazine.com/tasting-notes/masters-of-their-trade",
   "title": "Masters of their trade",
   "trainee": "Michel Roux Jnr",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Named after a character from Victor Hugo\u2019s *Les Mis\u00e9rables,* the restaurant has notoriously survived recessions, depressions and IRA bombings, as well as featuring alumni such as Marco Pierre White, Gordon Ramsay, Marcus Wareing, Pierre Koffman, Phil Howard and Rowley Leigh during the last half-century.",
    "He then went on to become commis de cuisine at Alain Chapel\u2019s signature restaurant at Mionay, near Lyon."
   ],
   "mentor_evidence": [
    "Named after a character from Victor Hugo\u2019s *Les Mis\u00e9rables,* the restaurant has notoriously survived recessions, depressions and IRA bombings, as well as featuring alumni such as Marco Pierre White, Gordon Ramsay, Marcus Wareing, Pierre Koffman, Phil Howard and Rowley Leigh during the last half-century.",
    "He then went on to become commis de cuisine at Alain Chapel\u2019s signature restaurant at Mionay, near Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/sg/lifestyle/wine-plus-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Paul Eschbach",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 1. Paul Eschbach",
    "A Culinary Institute of America graduate, Paul Eschbach worked in butchering and catering before joining 66, Jean-Georges Vongerichten\u2019s nouveau-Chinese establishment, in 2002, and has helmed Jean-Georges Shanghai since September 2013."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/sg/lifestyle/wine-plus-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Park Suk Hwan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/sg/lifestyle/wine-plus-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Philip Leong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/sg/lifestyle/wine-plus-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Sabrina Stillhart",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 7. Sabrina Stillhart",
    "Starting out at the age of 17 as a kitchen apprentice in Switzerland, Sabrina Stillhart has spent the last decade with the Gordon Ramsay group, from Savoy Grill to Boxwood Cafe."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Shingo Sakamoto",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "- Started at Nihonryori RyuGin in December 2007",
    "Having trained side by side at *Nihonryori* [RyuGin](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Ryosuke Ito",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "- Started at Nihonryori RyuGin in October 2010",
    "Having trained side by side at *Nihonryori* [RyuGin](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232), Ryosuke Ito of Ensui and Shingo Sakamoto of Hakuun take a moment to trace the paths that led them here."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Ryohei Hieda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "Among them were Ryohei Hieda of [Eika](https://guide.michelin.com/en/taipei-region/taipei/restaurant/eika) in Taipei, Hideaki Sato of [Ta Vie](https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie) in Hong Kong and Tomoya Kawada of [Sazenka](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka) in Tokyo, each of whom regards time spent under RyuGin\u2019s Chef-owner Seiji Yamamoto as an enduring asset."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Hideaki Sato",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "Among them were Ryohei Hieda of [Eika](https://guide.michelin.com/en/taipei-region/taipei/restaurant/eika) in Taipei, Hideaki Sato of [Ta Vie](https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie) in Hong Kong and Tomoya Kawada of [Sazenka](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka) in Tokyo, each of whom regards time spent under RyuGin\u2019s Chef-owner Seiji Yamamoto as an enduring asset."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/travel/ensui-hakuun-two-michelin-stars-tokyo",
   "title": "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
   "trainee": "Tomoya Kawada",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Two Chefs, Two Stars: The Chefs of Ensui and Hakuun on Their Shared Success",
    "Among them were Ryohei Hieda of [Eika](https://guide.michelin.com/en/taipei-region/taipei/restaurant/eika) in Taipei, Hideaki Sato of [Ta Vie](https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie) in Hong Kong and Tomoya Kawada of [Sazenka](https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka) in Tokyo, each of whom regards time spent under RyuGin\u2019s Chef-owner Seiji Yamamoto as an enduring asset."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.sg/alain-ducasse-rech-intercontinental-hong-kong",
   "title": "Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong | Robb Report Singapore",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.sg/alain-ducasse-rech-intercontinental-hong-kong",
   "title": "Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong | Robb Report Singapore",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "mentor_evidence": [
    "# Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.sg/alain-ducasse-rech-intercontinental-hong-kong",
   "title": "Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong | Robb Report Singapore",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse aims for yet another Michelin star with Rech at InterContinental Hong Kong",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "### Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Chef: Ryuta Iizuka",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "**Chef: Yoshiaki Shindo**",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "**Chef: Yuichiro Watanabe**",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "**Chef: Satoru Asahina**",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-cn",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "**Chef: Yosuke Suga**",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/celebrity/ramsay-white-blumenthal-reunite-for-bbc-series.html",
   "title": "Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for new BBC series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for new BBC series",
    "## Key figures in modern British cuisine",
    "Ramsay trained under legendary chefs like Marco Pierre White and Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britbrief.co.uk/entertainment/celebrity/ramsay-white-blumenthal-reunite-for-bbc-series.html",
   "title": "Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for new BBC series",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White, Gordon Ramsay, Heston Blumenthal reunite for new BBC series",
    "## Key figures in modern British cuisine",
    "Ramsay trained under legendary chefs like Marco Pierre White and Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theknife.online/post/the-french-renaissance-from-roux-and-koffmann-to-the-modern-bistro-revival",
   "title": "The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "And then there was Marco Pierre White."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theknife.online/post/the-french-renaissance-from-roux-and-koffmann-to-the-modern-bistro-revival",
   "title": "The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
   "trainee": "Marco Pierre White",
   "mentor": "Pierre Koffmann",
   "kitchen": null,
   "city_country": null,
   "relationship": "Trained",
   "period": null,
   "trainee_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "And then there was Marco Pierre White."
   ],
   "mentor_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "Trained under both Koffmann and the Roux brothers, he embodied the intensity of the era."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "Trained under both Koffmann and the Roux brothers, he embodied the intensity of the era."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theknife.online/post/the-french-renaissance-from-roux-and-koffmann-to-the-modern-bistro-revival",
   "title": "The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
   "trainee": "Marco Pierre White",
   "mentor": "Roux brothers",
   "kitchen": null,
   "city_country": null,
   "relationship": "Trained",
   "period": null,
   "trainee_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "And then there was Marco Pierre White."
   ],
   "mentor_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "Trained under both Koffmann and the Roux brothers, he embodied the intensity of the era."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**When France Ruled the Pass**",
    "Trained under both Koffmann and the Roux brothers, he embodied the intensity of the era."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theknife.online/post/the-french-renaissance-from-roux-and-koffmann-to-the-modern-bistro-revival",
   "title": "The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
   "trainee": "Pascal Wiedemann",
   "mentor": "Henry Harris",
   "kitchen": "Racine",
   "city_country": "London, United Kingdom",
   "relationship": "working",
   "period": null,
   "trainee_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "mentor_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "kitchen_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "city_country_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "relationship_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theknife.online/post/the-french-renaissance-from-roux-and-koffmann-to-the-modern-bistro-revival",
   "title": "The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
   "trainee": "Pascal Wiedemann",
   "mentor": "Ed Wilson",
   "kitchen": "Terroirs",
   "city_country": null,
   "relationship": "opening",
   "period": null,
   "trainee_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "mentor_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "kitchen_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "# The French Renaissance: From Roux and Koffmann to the Modern Bistro Revival",
    "**Summertown, Oxford**",
    "Pascal\u2019s pedigree is serious \u2013 his career in London includes formative years working with Henry Harris at Racine, opening Terroirs with Ed Wilson, and later [Six Portland Road](https://www.sixportlandroad.com/) \u2013 but the cooking at Pompette wears its skill lightly."
   ],
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/worlds-best-chefs",
   "title": "20 Best Chefs in the World with the Most Michelin Stars",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 20 Best Chefs in the World with the Most Michelin Stars",
    "## Joel Robuchon",
    "Joel is also the mentor of the world-famous chef **Gordon Ramsay**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://famous-chefs.com/worlds-best-chefs",
   "title": "20 Best Chefs in the World with the Most Michelin Stars",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 20 Best Chefs in the World with the Most Michelin Stars",
    "Heston Blumenthal, a holder of Michelin stars, studied culinary works under Yoshihiro and considered him an inspiration for his cooking style."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sweet-childhood-memories-maribel-aldaco-best-pastry-chef.html",
   "title": "The taste of sweet childhood memories with Chef Maribel Aldaco",
   "trainee": "Maribel Aldaco",
   "mentor": "Jair T\u00e9llez",
   "kitchen": "Merotoro",
   "city_country": null,
   "relationship": "intern",
   "period": null,
   "trainee_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "After deciding to become a pastry chef, she soon embarked on a new adventure at Merotoro restaurant alongside chef Jair T\u00e9llez."
   ],
   "mentor_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "After deciding to become a pastry chef, she soon embarked on a new adventure at Merotoro restaurant alongside chef Jair T\u00e9llez."
   ],
   "kitchen_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "After deciding to become a pastry chef, she soon embarked on a new adventure at Merotoro restaurant alongside chef Jair T\u00e9llez."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "After finishing her internship at Merotoro in Mexico City, under chef Jair T\u00e9llez, Aldaco returned to school - but only briefly."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/sweet-childhood-memories-maribel-aldaco-best-pastry-chef.html",
   "title": "The taste of sweet childhood memories with Chef Maribel Aldaco",
   "trainee": "Maribel Aldaco",
   "mentor": "Mart\u00edn Berasategui",
   "kitchen": "Mart\u00edn Berasategui",
   "city_country": "Spain",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "Filled with an even bigger hunger for more practical knowledge, she paused her studies again to go to Spain and train at the prestigious Mart\u00edn Berasategui restaurant."
   ],
   "mentor_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "Filled with an even bigger hunger for more practical knowledge, she paused her studies again to go to Spain and train at the prestigious Mart\u00edn Berasategui restaurant."
   ],
   "kitchen_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "Filled with an even bigger hunger for more practical knowledge, she paused her studies again to go to Spain and train at the prestigious Mart\u00edn Berasategui restaurant."
   ],
   "city_country_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "Filled with an even bigger hunger for more practical knowledge, she paused her studies again to go to Spain and train at the prestigious Mart\u00edn Berasategui restaurant."
   ],
   "relationship_evidence": [
    "Creative and determined, Maribel Aldaco weaves nostalgic notes into her pastries and desserts at her restaurant, Fauna.",
    "Filled with an even bigger hunger for more practical knowledge, she paused her studies again to go to Spain and train at the prestigious Mart\u00edn Berasategui restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://aws-a.medias-ccifi.org/fileadmin/cru-1778517121/thailande/user_upload/Bocuse_d_Or_Dinner_Chefs__Bios.pdf",
   "title": "Bocuse d\u2019Or Dinner Chefs' Bios",
   "trainee": "Panuvit Khaokaew",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "PANUVIT \nKHAOKAEW",
    "He decided to go to\nthe Institut Paul Bocuse in Lyon, and during\nthat time he was introduced to Chef Tetedoie,\nwho offered his support and hired him as sous \nchef for his gastronomic restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aws-a.medias-ccifi.org/fileadmin/cru-1778517121/thailande/user_upload/Bocuse_d_Or_Dinner_Chefs__Bios.pdf",
   "title": "Bocuse d\u2019Or Dinner Chefs' Bios",
   "trainee": "Christian T\u00eatedoie",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "CHRISTIAN\nT\u00caTEDOIE",
    "In 1975,\nhe began an apprenticeship at Joseph Delphin's \ntwo-Michelin-starred restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nymag.com/news/features/42588",
   "title": "L\u2019Obsession",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": "Eug\u00e9nie-les-Bains, France",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "mentor_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "relationship_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://nymag.com/news/features/42588",
   "title": "L\u2019Obsession",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": "Cannes, France",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "mentor_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "relationship_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://nymag.com/news/features/42588",
   "title": "L\u2019Obsession",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": "Lyon, France",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "mentor_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "relationship_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://limelightmanagement.com/client/Chris-Tanner",
   "title": "Limelight Management",
   "trainee": "Chris Tanner",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "Chris Tanner"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://limelightmanagement.com/client/Chris-Tanner",
   "title": "Limelight Management",
   "trainee": "Chris Tanner",
   "mentor": "Roux Brothers",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "Chris Tanner"
   ],
   "mentor_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He worked at the Brands Hatch hotel in Kent for a year before a chance introduction to the Roux Brothers brought him to Le Gavroche as Commis Chef in 1989."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://limelightmanagement.com/client/Chris-Tanner",
   "title": "Limelight Management",
   "trainee": "Chris Tanner",
   "mentor": null,
   "kitchen": "Le Gavroche",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "Chris Tanner"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He worked at the Brands Hatch hotel in Kent for a year before a chance introduction to the Roux Brothers brought him to Le Gavroche as Commis Chef in 1989."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://limelightmanagement.com/client/Chris-Tanner",
   "title": "Limelight Management",
   "trainee": "Chris Tanner",
   "mentor": "Roux brothers",
   "kitchen": "Le Poulbot",
   "city_country": null,
   "relationship": "Commis Chef",
   "period": "1989",
   "trainee_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "Chris Tanner"
   ],
   "mentor_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He spent five years working for the Roux brothers in various establishments throughout the world, including The Point resort, Hotel Diva in France, finally becoming Sous Chef at Le Poulbot in London."
   ],
   "kitchen_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He spent five years working for the Roux brothers in various establishments throughout the world, including The Point resort, Hotel Diva in France, finally becoming Sous Chef at Le Poulbot in London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He worked at the Brands Hatch hotel in Kent for a year before a chance introduction to the Roux Brothers brought him to Le Gavroche as Commis Chef in 1989."
   ],
   "period_evidence": [
    "Download\nBiography\n\n News\n\n Books\n\nChris Tanner began his career in food at the tender age of twelve, by working in the kitchen of a local restaurant.",
    "He worked at the Brands Hatch hotel in Kent for a year before a chance introduction to the Roux Brothers brought him to Le Gavroche as Commis Chef in 1989."
   ]
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-nick-kim-jimmy-lau-shuko",
   "title": "Chef Spotlight: Nick Kim and Jimmy Lau",
   "trainee": "Nick Kim",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Nick Kim and Jimmy Lau",
    "He applied for a position, first working as a *stagi\u00e9re* before working his way up to head chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-nick-kim-jimmy-lau-shuko",
   "title": "Chef Spotlight: Nick Kim and Jimmy Lau",
   "trainee": null,
   "mentor": "Masa Takayama",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Chef Spotlight: Nick Kim and Jimmy Lau",
    "He applied for a position, first working as a *stagi\u00e9re* before working his way up to head chef."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-nick-kim-jimmy-lau-shuko",
   "title": "Chef Spotlight: Nick Kim and Jimmy Lau",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ginza Sushi-Ko",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Chef Spotlight: Nick Kim and Jimmy Lau",
    "Enamored, Kim shifted gears."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-nick-kim-jimmy-lau-shuko",
   "title": "Chef Spotlight: Nick Kim and Jimmy Lau",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "stagi\u00e9re",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Chef Spotlight: Nick Kim and Jimmy Lau",
    "He applied for a position, first working as a *stagi\u00e9re* before working his way up to head chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/best-of-the-best-mirazur-twentieth-anniversary.html",
   "title": "Mauro Colagreco has been innovating for 20 years and hes not stopping now",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The legendary chef behind Mirazur on the tragedy that shaped him, the restaurant's milestone anniversary and the cultural change rocking kitchens.",
    "The first few lines on Colagreco's CV read like a who's who of French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/best-of-the-best-mirazur-twentieth-anniversary.html",
   "title": "Mauro Colagreco has been innovating for 20 years and hes not stopping now",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The legendary chef behind Mirazur on the tragedy that shaped him, the restaurant's milestone anniversary and the cultural change rocking kitchens.",
    "The first few lines on Colagreco's CV read like a who's who of French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/best-of-the-best-mirazur-twentieth-anniversary.html",
   "title": "Mauro Colagreco has been innovating for 20 years and hes not stopping now",
   "trainee": "Mauro Colagreco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The legendary chef behind Mirazur on the tragedy that shaped him, the restaurant's milestone anniversary and the cultural change rocking kitchens.",
    "The first few lines on Colagreco's CV read like a who's who of French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideserve.com/salena/paul-bocuse",
   "title": "Paul Bocuse - SlideServe",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://slideserve.com/salena/paul-bocuse",
   "title": "Paul Bocuse - SlideServe",
   "trainee": "Paul Bocuse",
   "mentor": "Claude Maret",
   "kitchen": "Claude Maret\u2019s Restaurant",
   "city_country": "Lyon",
   "relationship": "apprentice",
   "period": "1942",
   "trainee_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "mentor_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "kitchen_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "city_country_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "relationship_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ],
   "period_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1942- Paul Bocuse was an apprentice at Claude Maret\u2019s Restaurant in Lyon and found out how to pick out produce at the market."
   ]
  },
  {
   "url": "https://slideserve.com/salena/paul-bocuse",
   "title": "Paul Bocuse - SlideServe",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": "1950",
   "trainee_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1950-Paul completed his apprenticeship with Fernand Point."
   ],
   "mentor_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1950-Paul completed his apprenticeship with Fernand Point."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1950-Paul completed his apprenticeship with Fernand Point."
   ],
   "period_evidence": [
    "Paul Bocuse . Chef \u00c9xtraordinaire. History. Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is \u201cLion of Lyon\u201d Prepared his first meal at the age of ten. Learning as he goes.",
    "\u2022 1950-Paul completed his apprenticeship with Fernand Point."
   ]
  },
  {
   "url": "https://afalula.com/en/afalula-welcomes-the-return-of-the-pop-up-restaurant-ducasse-in-alula",
   "title": "AFALULA welcomes the return of the pop-up restaurant Ducasse in AlUla",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# AFALULA welcomes the return of the pop-up restaurant Ducasse in AlUla",
    "An icon in the culinary world, Alain Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and legendary chef Roger Verg\u00e9\u2019s Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/johnmariani/2018/08/06/joel-robuchon-master-french-chef-dies-at-73",
   "title": "Jo\u00ebl Robuchon, Master French Chef, Dies at 73",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon, who many of his colleagues believed was the greatest French master chef of his era, has died at the age of 73 in Geneva, Switzerland.",
    "Chefs Eric Ripert of New York\u2019s Le Bernardin and Gordon Ramsay were among his students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/johnmariani/2018/08/06/joel-robuchon-master-french-chef-dies-at-73",
   "title": "Jo\u00ebl Robuchon, Master French Chef, Dies at 73",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon, who many of his colleagues believed was the greatest French master chef of his era, has died at the age of 73 in Geneva, Switzerland.",
    "Chefs Eric Ripert of New York\u2019s Le Bernardin and Gordon Ramsay were among his students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://saturdaykitchenrecipes.com/chef/michel-roux-jr",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://saturdaykitchenrecipes.com/chef/michel-roux-jr",
   "title": "Michel Roux Jr",
   "trainee": "Michel Roux Jr",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Michel Roux Jr",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "mentor_evidence": [
    "# Michel Roux Jr",
    "He was then Commis de Cuisine at Alain Chapel\u2019s signature restaurant at Mionay near Lyon, Michel\u2019s biggest influence."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
    "At 14, he already had his first experience working in two-Michelin-starred restaurant Nandron in Lyon, where he apprenticed with chef G\u00e9rard Nandron."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
    "He then moved on to work in three-Michelin-starred restaurants around the country, first with Georges Blanc at La M\u00e8re Blanc in Vonnas, then Le Moulin de Mougins in Mougins and finally with Michel Gu\u00e9rard as the chef de partie at Les Pr\u00e9s d\u2019Eug\u00e9nie in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
    "By 1979, he was working as chef de cuisine in Les \u00c9toiles, Copenhagen, under chef-owner Jan Hurtigkarl."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
    "One of the chefs who was working with him in the kitchen was Thomas Keller, who would go on to set up The French Laundry."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/9-nouvelle-cuisine-recipes-helped-145600480.html",
   "title": "9 Nouvelle Cuisine Recipes That Helped Change the Way We Cook",
   "trainee": "Robert Wiedmaier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Read the original article on Food & Wine",
    " Michelin-starred chef and restauranteur Robert Wiedmaier got his start working at Le Pavillon, the first restaurant in Washington, D.C., to serve nouvelle cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/9-nouvelle-cuisine-recipes-helped-145600480.html",
   "title": "9 Nouvelle Cuisine Recipes That Helped Change the Way We Cook",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Read the original article on Food & Wine",
    " Prolific French chef and restaurateur Daniel Boulud got his start cooking in Lyon with nouvelle cuisine pioneer Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/9-nouvelle-cuisine-recipes-helped-145600480.html",
   "title": "9 Nouvelle Cuisine Recipes That Helped Change the Way We Cook",
   "trainee": "David Bouley",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "mentor_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/9-nouvelle-cuisine-recipes-helped-145600480.html",
   "title": "9 Nouvelle Cuisine Recipes That Helped Change the Way We Cook",
   "trainee": "David Bouley",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "mentor_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.com/articles/9-nouvelle-cuisine-recipes-helped-145600480.html",
   "title": "9 Nouvelle Cuisine Recipes That Helped Change the Way We Cook",
   "trainee": "David Bouley",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "mentor_evidence": [
    "Read the original article on Food & Wine",
    " Before opening his own restaurant in New York, he worked in those of Paul Bocuse, Roger Verg\u00e9, and Jo\u00ebl Robuchon in France."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/conversation-cookies-highlights-50besttalks-life-cycle.html",
   "title": "Conversation to cookies all the highlights from 50BestTalks Life Cycle",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***The Basque Culinary Center was host to the latest edition of [#50BestTalks, presented by Miele](https://www.theworlds50best.com/stories/News/pasture-pastry-seven-best-cooks-50besttalks-san-sebastian.html), part of [The World's 50 Best Restaurants 2018](https://www.theworlds50best.com/list/1-50-winners) events programme.",
    "Clare Smyth",
    "The 2018 [elit Vodka World's Best Female Chef](https://www.theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html), Clare Smyth from Core by Clare Smyth in London's Notting Hill, talked about the challenges of opening her own restaurant and going it alone after 13 years working with Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/style/la-fo-gastronomie12-2008nov12-story.html",
   "title": "New edition of 'Ma Gastronomie' with a Thomas Keller introduction",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "At one point, nearly half of the Michelin three-star chefs in France had trained in his kitchen."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/style/la-fo-gastronomie12-2008nov12-story.html",
   "title": "New edition of 'Ma Gastronomie' with a Thomas Keller introduction",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/style/la-fo-gastronomie12-2008nov12-story.html",
   "title": "New edition of 'Ma Gastronomie' with a Thomas Keller introduction",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/style/la-fo-gastronomie12-2008nov12-story.html",
   "title": "New edition of 'Ma Gastronomie' with a Thomas Keller introduction",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://latimes.com/style/la-fo-gastronomie12-2008nov12-story.html",
   "title": "New edition of 'Ma Gastronomie' with a Thomas Keller introduction",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples -- Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rachel-dube/2025/09/16/genevas-only-two-michelin-starred-restaurant-aims-to-create-connections-beyond-food",
   "title": "Geneva\u2019s Only Two-Michelin-Starred Restaurant Aims To Create Connections Beyond Food",
   "trainee": "Olivier Jean",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Helmed by Executive Chef Olivier Jean, L\u2019Atelier Robuchon at [The Woodward Auberge](https://aubergeresorts.com/the-woodward/?gad_source=1&gad_campaignid=22124206038&gbraid=0AAAAADnID7MNf_EoHb_4kTe7mOXfDQKc3&gclid=Cj0KCQjw267GBhCSARIsAOjVJ4HZSc7iiPxJbeFptMcsQznFMNgp-Hp_DpqATzrgpbyy3rpmQUMhrEgaApPrEALw_wcB), part of ultra luxury hospitality brand [Auberge Collection](https://aubergeresorts.com/) and owned by [The Bastion Collection](https://www.thebastioncollection.com/), one of the global leaders in Michelin accolades, is Geneva\u2019s only two Michelin-starred restaurant.",
    "After beginning his career in Monte Carlo, Jean was hired by Robuchon at the age of 22."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rachel-dube/2025/09/16/genevas-only-two-michelin-starred-restaurant-aims-to-create-connections-beyond-food",
   "title": "Geneva\u2019s Only Two-Michelin-Starred Restaurant Aims To Create Connections Beyond Food",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Helmed by Executive Chef Olivier Jean, L\u2019Atelier Robuchon at [The Woodward Auberge](https://aubergeresorts.com/the-woodward/?gad_source=1&gad_campaignid=22124206038&gbraid=0AAAAADnID7MNf_EoHb_4kTe7mOXfDQKc3&gclid=Cj0KCQjw267GBhCSARIsAOjVJ4HZSc7iiPxJbeFptMcsQznFMNgp-Hp_DpqATzrgpbyy3rpmQUMhrEgaApPrEALw_wcB), part of ultra luxury hospitality brand [Auberge Collection](https://aubergeresorts.com/) and owned by [The Bastion Collection](https://www.thebastioncollection.com/), one of the global leaders in Michelin accolades, is Geneva\u2019s only two Michelin-starred restaurant.",
    "Blending French, Spanish, and Japanese influences, [L\u2019Atelier Robuchon](https://aubergeresorts.com/the-woodward/dine/latelier-robuchon/) was originally developed by Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rachel-dube/2025/09/16/genevas-only-two-michelin-starred-restaurant-aims-to-create-connections-beyond-food",
   "title": "Geneva\u2019s Only Two-Michelin-Starred Restaurant Aims To Create Connections Beyond Food",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Helmed by Executive Chef Olivier Jean, L\u2019Atelier Robuchon at [The Woodward Auberge](https://aubergeresorts.com/the-woodward/?gad_source=1&gad_campaignid=22124206038&gbraid=0AAAAADnID7MNf_EoHb_4kTe7mOXfDQKc3&gclid=Cj0KCQjw267GBhCSARIsAOjVJ4HZSc7iiPxJbeFptMcsQznFMNgp-Hp_DpqATzrgpbyy3rpmQUMhrEgaApPrEALw_wcB), part of ultra luxury hospitality brand [Auberge Collection](https://aubergeresorts.com/) and owned by [The Bastion Collection](https://www.thebastioncollection.com/), one of the global leaders in Michelin accolades, is Geneva\u2019s only two Michelin-starred restaurant.",
    "Blending French, Spanish, and Japanese influences, [L\u2019Atelier Robuchon](https://aubergeresorts.com/the-woodward/dine/latelier-robuchon/) was originally developed by Jo\u00ebl Robuchon."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rachel-dube/2025/09/16/genevas-only-two-michelin-starred-restaurant-aims-to-create-connections-beyond-food",
   "title": "Geneva\u2019s Only Two-Michelin-Starred Restaurant Aims To Create Connections Beyond Food",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Helmed by Executive Chef Olivier Jean, L\u2019Atelier Robuchon at [The Woodward Auberge](https://aubergeresorts.com/the-woodward/?gad_source=1&gad_campaignid=22124206038&gbraid=0AAAAADnID7MNf_EoHb_4kTe7mOXfDQKc3&gclid=Cj0KCQjw267GBhCSARIsAOjVJ4HZSc7iiPxJbeFptMcsQznFMNgp-Hp_DpqATzrgpbyy3rpmQUMhrEgaApPrEALw_wcB), part of ultra luxury hospitality brand [Auberge Collection](https://aubergeresorts.com/) and owned by [The Bastion Collection](https://www.thebastioncollection.com/), one of the global leaders in Michelin accolades, is Geneva\u2019s only two Michelin-starred restaurant.",
    "He\u2019s been with the brand ever since, working in Paris as a chef de cuisine at the age of 27 (one of the youngest executive chefs in Robuchon\u2019s group), and assisting with openings in Taipei, Quebec, New York and Miami."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/alfonso-zhicay-casa-del-chef-school-cafeteria",
   "title": "Chef Alfonso Zhicay Leads a Double Life",
   "trainee": "Alfonso Zhicay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Alfonso Zhicay Leads a Double Life",
    "It was in that talent-filled kitchen where Zhicay met Dan Barber, whom he would eventually work with at La Cigale and Blue Hill for 15 years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/alfonso-zhicay-casa-del-chef-school-cafeteria",
   "title": "Chef Alfonso Zhicay Leads a Double Life",
   "trainee": null,
   "mentor": "Dan Barber",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Chef Alfonso Zhicay Leads a Double Life",
    "It was in that talent-filled kitchen where Zhicay met Dan Barber, whom he would eventually work with at La Cigale and Blue Hill for 15 years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/alfonso-zhicay-casa-del-chef-school-cafeteria",
   "title": "Chef Alfonso Zhicay Leads a Double Life",
   "trainee": null,
   "mentor": null,
   "kitchen": "Blue Hill",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Chef Alfonso Zhicay Leads a Double Life",
    "It was in that talent-filled kitchen where Zhicay met Dan Barber, whom he would eventually work with at La Cigale and Blue Hill for 15 years."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/alfonso-zhicay-casa-del-chef-school-cafeteria",
   "title": "Chef Alfonso Zhicay Leads a Double Life",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Chef Alfonso Zhicay Leads a Double Life",
    "It was in that talent-filled kitchen where Zhicay met Dan Barber, whom he would eventually work with at La Cigale and Blue Hill for 15 years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/alfonso-zhicay-casa-del-chef-school-cafeteria",
   "title": "Chef Alfonso Zhicay Leads a Double Life",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "15 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Chef Alfonso Zhicay Leads a Double Life",
    "It was in that talent-filled kitchen where Zhicay met Dan Barber, whom he would eventually work with at La Cigale and Blue Hill for 15 years."
   ]
  },
  {
   "url": "https://abebooks.com/9780895080257/Gastronomie-Fernand-Point-0895080257/plp",
   "title": "Ma Gastronomie - Fernand Point: 9780895080257",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9780895080257/Gastronomie-Fernand-Point-0895080257/plp",
   "title": "Ma Gastronomie - Fernand Point: 9780895080257",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9780895080257/Gastronomie-Fernand-Point-0895080257/plp",
   "title": "Ma Gastronomie - Fernand Point: 9780895080257",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9780895080257/Gastronomie-Fernand-Point-0895080257/plp",
   "title": "Ma Gastronomie - Fernand Point: 9780895080257",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9780895080257/Gastronomie-Fernand-Point-0895080257/plp",
   "title": "Ma Gastronomie - Fernand Point: 9780895080257",
   "trainee": "Francois Bise",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "As one of his three-star disciples, Francois Bise, said, 'Point was an artist. It's difficult to say enough about him'."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/more-lifestyle/chefs-in-japan-mourn-legendary-french-chef-paul-bocuse-as-a-god-father-figure/story-vRzL8W8MeKUtbU1TImx68O.html",
   "title": "Chefs in Japan mourn legendary French chef Paul Bocuse as \u2018a god, father figure\u2019 | Lifestyle News",
   "trainee": "Kazunori Nakatani",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "When Japanese cook Kazunori Nakatani talks about his mentor Paul Bocuse, the legendary French chef who died last week, he still uses the present tense: \u201cFor us he is a god!\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hindustantimes.com/more-lifestyle/chefs-in-japan-mourn-legendary-french-chef-paul-bocuse-as-a-god-father-figure/story-vRzL8W8MeKUtbU1TImx68O.html",
   "title": "Chefs in Japan mourn legendary French chef Paul Bocuse as \u2018a god, father figure\u2019 | Lifestyle News",
   "trainee": "Jun Ueda",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jun Ueda, 42, has worked at the brasserie since it opened, and can hardly believe its founder is gone."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Independent UK",
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "The Independent UK",
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey\u2019s",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "The Independent UK",
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south-west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "The Independent UK",
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/new-bbc-series-to-see-gordon-ramsay-and-marco-pierre-white-reunite-after-infamous-feud",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "The Independent UK",
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey\u2019s restaurant in Wandsworth, south-west London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://routeforless.com/transport/dubai-chefs-bring-new-fine-dining-scene",
   "title": "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
   "trainee": "Ali Al-Mansoori",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
    "From Hospitality Apprentices to Michelin-Recognized Visionaries",
    "Among its first cohort was Ali Al-Mansoori, now executive chef at *Talabat Al-Nakhil* \u2014 a 42-seat restaurant in Jumeirah Fishing Harbour that earned two Michelin stars in the inaugural 2023 Dubai Guide."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://routeforless.com/transport/dubai-chefs-bring-new-fine-dining-scene",
   "title": "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
   "trainee": null,
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
    "From Hospitality Apprentices to Michelin-Recognized Visionaries",
    "Al-Mansoori trained under Chef Thomas Keller at The French Laundry before returning to Dubai in 2016."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://routeforless.com/transport/dubai-chefs-bring-new-fine-dining-scene",
   "title": "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
   "trainee": null,
   "mentor": null,
   "kitchen": "The French Laundry",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
    "From Hospitality Apprentices to Michelin-Recognized Visionaries",
    "Al-Mansoori trained under Chef Thomas Keller at The French Laundry before returning to Dubai in 2016."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://routeforless.com/transport/dubai-chefs-bring-new-fine-dining-scene",
   "title": "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Dubai Chefs Bring New Fine Dining Scene: Local Talent, Global Standards, and Culinary Innovation",
    "From Hospitality Apprentices to Michelin-Recognized Visionaries",
    "Al-Mansoori trained under Chef Thomas Keller at The French Laundry before returning to Dubai in 2016."
   ],
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/videos/in-conversation-with-chef-alain-ducasse",
   "title": "In Conversation with Chef Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# In Conversation with Chef Alain Ducasse",
    "Born in 1956 on a farm in Les Landes, France, Chef Ducasse went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harveys",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ],
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/tvshowbiz/article-15600563/Gordon-Ramsay-Marco-Pierre-White-hatchet-Jamie-Oliver-ALISON-BOSHOFF.html",
   "title": "How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1980s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# How Gordon Ramsay and Marco Pierre White buried the hatchet... in Jamie Oliver's back: ALISON BOSHOFF",
    "It\u2019s true that Gordon owes much to Marco: he got his first big break in his restaurant, Harveys, in Wandsworth, south west London, in the 1980s."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Elena_Arzak",
   "title": "Elena Arzak",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Elena Arzak",
    "### Apprenticeships Abroad",
    "In the late 1980s, shortly after completing her initial studies, Elena Arzak embarked on a six-month [internship](/page/Internship) at the renowned [Le Gavroche](/page/Le_Gavroche) in [London](/page/London), where she trained under the Roux brothers, Albert and [Michel Roux](/page/Michel_Roux), gaining hands-on experience in classical French techniques within a high-pressure, Michelin-starred environment.[10]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Elena_Arzak",
   "title": "Elena Arzak",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Elena Arzak",
    "### Apprenticeships Abroad",
    "In the late 1980s, shortly after completing her initial studies, Elena Arzak embarked on a six-month [internship](/page/Internship) at the renowned [Le Gavroche](/page/Le_Gavroche) in [London](/page/London), where she trained under the Roux brothers, Albert and [Michel Roux](/page/Michel_Roux), gaining hands-on experience in classical French techniques within a high-pressure, Michelin-starred environment.[10]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Elena_Arzak",
   "title": "Elena Arzak",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Elena Arzak",
    "### Apprenticeships Abroad",
    "In the late 1980s, shortly after completing her initial studies, Elena Arzak embarked on a six-month [internship](/page/Internship) at the renowned [Le Gavroche](/page/Le_Gavroche) in [London](/page/London), where she trained under the Roux brothers, Albert and [Michel Roux](/page/Michel_Roux), gaining hands-on experience in classical French techniques within a high-pressure, Michelin-starred environment.[10]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Elena_Arzak",
   "title": "Elena Arzak",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Elena Arzak",
    "### Apprenticeships Abroad",
    "Following her time in [London](/page/London), Arzak pursued further training in France, including stints at prestigious establishments such as [La Maison Troisgros](/page/La_Maison_Troisgros) in [Roanne](/page/Roanne), where she honed classic French culinary methods under the [Troisgros family](/page/Troisgros_family), and other notable kitchens like [Pierre Gagnaire](/page/Pierre_Gagnaire) in [Paris](/page/Paris) and Carr\u00e9 des Feuillants.[2]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Elena_Arzak",
   "title": "Elena Arzak",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Elena Arzak",
    "### Apprenticeships Abroad"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://citizen.co.za/lifestyle/food-and-drink/2234307/japanese-chef-makes-history-as-he-joins-frances-michelin-elite",
   "title": "Japanese chef makes history as he joins France\u2019s Michelin elite",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Japanese chef makes history as he joins France\u2019s Michelin elite",
    "He moved to France in 1998 after training in French restaurants in Japan, working under the legendary chef Gilles Goujon at the Auberge du Vieux Puits on the Swiss border and Alain Ducasse at the Plaza Athenee in Paris before going out on his own."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://citizen.co.za/lifestyle/food-and-drink/2234307/japanese-chef-makes-history-as-he-joins-frances-michelin-elite",
   "title": "Japanese chef makes history as he joins France\u2019s Michelin elite",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Japanese chef makes history as he joins France\u2019s Michelin elite",
    "He moved to France in 1998 after training in French restaurants in Japan, working under the legendary chef Gilles Goujon at the Auberge du Vieux Puits on the Swiss border and Alain Ducasse at the Plaza Athenee in Paris before going out on his own."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/eneko-atxa-azurmendi-westholme-highest-climber-sustainability-humility-philanthropy.html",
   "title": "Eneko Atxa of Azurmendi winner of the Westholme Highest Climber Award talks sustainability humility and philanthropy",
   "trainee": "Eneko Atxa",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Committed to innovation and the search for excellence while simultaneously taking care of the environment, chef [Eneko Atxa](https://www.theworlds50best.com/stories/News/eneko-atxa-azurmendi-chefs-can-cook-better-future-sustainability.html) \u2013 whose restaurant [Azurmendi](https://www.theworlds50best.com/The-List-2019/11-20/Azurmendi.html) picked up the [Westholme Highest Climber Award](https://www.theworlds50best.com/awards/highest-climber) at [The World\u2019s 50 Best Restaurants 2019](https://youtu.be/HwjFanJSU6Y) \u2013 explains his cooking philosophy and reveals his latest projects",
    "*What did you learn from your mentor Mart\u00edn Berasategui?*"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/eneko-atxa-azurmendi-westholme-highest-climber-sustainability-humility-philanthropy.html",
   "title": "Eneko Atxa of Azurmendi winner of the Westholme Highest Climber Award talks sustainability humility and philanthropy",
   "trainee": "Eneko Atxa",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***Committed to innovation and the search for excellence while simultaneously taking care of the environment, chef [Eneko Atxa](https://www.theworlds50best.com/stories/News/eneko-atxa-azurmendi-chefs-can-cook-better-future-sustainability.html) \u2013 whose restaurant [Azurmendi](https://www.theworlds50best.com/The-List-2019/11-20/Azurmendi.html) picked up the [Westholme Highest Climber Award](https://www.theworlds50best.com/awards/highest-climber) at [The World\u2019s 50 Best Restaurants 2019](https://youtu.be/HwjFanJSU6Y) \u2013 explains his cooking philosophy and reveals his latest projects",
    "*What did you learn from your mentor Mart\u00edn Berasategui?*"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://athenaeum-deipnon.com/chefs",
   "title": "Athenaeum Deipnon \u2014 A Personal Cookbook Library",
   "trainee": "Pierre Herm\u00e9",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Reference",
    "# Chefs",
    "60 chefs",
    "Pierre Herm\u00e9 is a French pastry chef and chocolatier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://athenaeum-deipnon.com/chefs",
   "title": "Athenaeum Deipnon \u2014 A Personal Cookbook Library",
   "trainee": null,
   "mentor": "Gaston Len\u00f4tre",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Reference",
    "# Chefs",
    "60 chefs",
    "He began his career at the age of 14 as an apprentice to Gaston Len\u00f4tre."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://athenaeum-deipnon.com/chefs",
   "title": "Athenaeum Deipnon \u2014 A Personal Cookbook Library",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Reference",
    "# Chefs",
    "60 chefs",
    "He began his career at the age of 14 as an apprentice to Gaston Len\u00f4tre."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wordpatch.co.uk/blog/marco-pierre-white-biography-michelin-stars",
   "title": "Marco Pierre White: Biography, Michelin Stars & Gordon Ramsay",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White: Biography, Michelin Stars & Gordon Ramsay",
    "He trained under Albert Roux and Michel Roux at Le Gavroche, and later under Pierre Koffmann. (Marco Pierre White official site)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/four-women-in-food-who-inspire-me-every-day-by-garima-arora.html",
   "title": "Four women in food who inspire me every day by Garima Arora",
   "trainee": "Karena Armstrong",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She introduces you to four of the women who help motivate her to work harder and are fast establishing themselves as game changers in their respective fields",
    "Having worked her way up through some of Australia\u2019s top restaurants \u2013 [Bondi Icebergs](https://www.theworlds50best.com/discovery/Establishments/Australia/Sydney/Icebergs-Dining-Room-and-Bar.html), The Melbourne Wine Room and Kylie Kwong\u2019s restaurant Billy Kwong \u2013 Armstrong has found the perfect home for her fresh, seasonal cooking at Salopian Inn in Adelaide\u2019s Maclaren Vale."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inquirer.com/philly/food/restaurants/20081204_Book_about_a_beloved_French_chef_is_reissued_in_English.html",
   "title": "Book about a beloved French chef is reissued in English",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Book about a beloved French chef is reissued in English",
    "\"There was almost nothing said in the French edition about Point's disciples - Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\" Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inquirer.com/philly/food/restaurants/20081204_Book_about_a_beloved_French_chef_is_reissued_in_English.html",
   "title": "Book about a beloved French chef is reissued in English",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Book about a beloved French chef is reissued in English",
    "\"There was almost nothing said in the French edition about Point's disciples - Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\" Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inquirer.com/philly/food/restaurants/20081204_Book_about_a_beloved_French_chef_is_reissued_in_English.html",
   "title": "Book about a beloved French chef is reissued in English",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Book about a beloved French chef is reissued in English",
    "\"There was almost nothing said in the French edition about Point's disciples - Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\" Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inquirer.com/philly/food/restaurants/20081204_Book_about_a_beloved_French_chef_is_reissued_in_English.html",
   "title": "Book about a beloved French chef is reissued in English",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Book about a beloved French chef is reissued in English",
    "\"There was almost nothing said in the French edition about Point's disciples - Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\" Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Alain Ducasse is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Alain Ducasse is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Alain Ducasse is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Alain Ducasse is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Clare Smyth MBE is the first and only British female chef to hold three Michelin stars.",
    "Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse\u2019s the Louis XV in Monaco and with Gordon Ramsay for thirteen years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "Clare Smyth MBE is the first and only British female chef to hold three Michelin stars.",
    "Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse\u2019s the Louis XV in Monaco and with Gordon Ramsay for thirteen years."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "After working at a truck stop restaurant in nearby Mont-de-Marsan he had a brief stint at the Lyc\u00e9e H\u00f4telier de Bordeaux-Talence before talking his way into some of the best kitchens in France, including Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains and Roger Verg\u00e9\u2019s Le Moulin de Mougins, where he fell in love with the Mediterranean landscape and cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "After working at a truck stop restaurant in nearby Mont-de-Marsan he had a brief stint at the Lyc\u00e9e H\u00f4telier de Bordeaux-Talence before talking his way into some of the best kitchens in France, including Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains and Roger Verg\u00e9\u2019s Le Moulin de Mougins, where he fell in love with the Mediterranean landscape and cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "The apprenticeship he describes as the most influential took place at Alain Chapel\u2019s restaurant outside Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://legimi.de/e-book-good-taste-alain-ducasse,b4592884.html",
   "title": "Good Taste - Alain Ducasse - E-Book",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Leseprobe",
    "After two years with Chapel he returned to the south, working first as head chef at La Terrasse in Juan-les-Pins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Ever-Evolving Cuisine",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?currency=EUR",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "## SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-blasts-fake-105303000.html",
   "title": "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
    "But his classical training as a commis chef with Albert and Michel Roux at the two-Michelin starred La Gavroche made him a champion."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-blasts-fake-105303000.html",
   "title": "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
    "Freely admitting he learned from the best - with mentors also including Raymond Blanc, Pierre Koffmann and the late chef Nico Ladenis, before becoming an assistant at the Six Bells pub on Chelsea\u2019s famous King\u2019s Road, under American chef Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://aol.co.uk/articles/marco-pierre-white-blasts-fake-105303000.html",
   "title": "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White blasts 'fake' MasterChef over cold food and reveals how stock cubes changed his life",
    "Set against the \u2018Cool Britannia\u2019 backdrop of the nineties, it will chart his colourful career, also featuring [Gordon Ramsay](https://www.mirror.co.uk/all-about/gordon-ramsay), his apprentice, and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Lorna_McNee",
   "title": "Lorna McNee",
   "trainee": "Lorna McNee",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lorna McNee"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/joan-roca-el-celler-can-roca-best-beyond.html",
   "title": "Joan Roca They say Im the leader but sharing decisions is the key to our lasting relationship",
   "trainee": "Joan Roca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**In the third of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we profile Joan Roca, chef-owner of [El Celler de Can Roca](http://www.theworlds50best.com/The-List-2017/1-10/El-Celler-de-Can-Roca.html) in Girona, Spain, voted No.1 in [The World\u2019s 50 Best Restaurants](http://www.theworlds50best.com/list/1-50-winners) in 2013 and 2015.**",
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/joan-roca-el-celler-can-roca-best-beyond.html",
   "title": "Joan Roca They say Im the leader but sharing decisions is the key to our lasting relationship",
   "trainee": "Joan Roca",
   "mentor": "Santi Santamaria",
   "kitchen": null,
   "city_country": null,
   "relationship": "learnt",
   "period": "1988",
   "trainee_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "mentor_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "period_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/joan-roca-el-celler-can-roca-best-beyond.html",
   "title": "Joan Roca They say Im the leader but sharing decisions is the key to our lasting relationship",
   "trainee": "Joan Roca",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": "El Bulli",
   "city_country": null,
   "relationship": "spent a season",
   "period": "following year",
   "trainee_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "mentor_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "kitchen_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ],
   "period_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "Although he ran the restaurant with little outside training, he learnt from avant-garde Spanish cook Santi Santamaria in 1988 and the following year he spent a season with Ferran Adri\u00e0 at El Bulli, later to become The World\u2019s Best Restaurant a record five times."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/joan-roca-el-celler-can-roca-best-beyond.html",
   "title": "Joan Roca They say Im the leader but sharing decisions is the key to our lasting relationship",
   "trainee": "Joan Roca",
   "mentor": "Georges Blanc",
   "kitchen": null,
   "city_country": "Vonnas, France",
   "relationship": "worked",
   "period": "The following year",
   "trainee_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "The following year, Joan worked with Georges Blanc in Vonnas, France, where he discovered sous vide techniques and began to experiment with temperature control and cooking duration."
   ],
   "mentor_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "The following year, Joan worked with Georges Blanc in Vonnas, France, where he discovered sous vide techniques and began to experiment with temperature control and cooking duration."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "The following year, Joan worked with Georges Blanc in Vonnas, France, where he discovered sous vide techniques and began to experiment with temperature control and cooking duration."
   ],
   "relationship_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "The following year, Joan worked with Georges Blanc in Vonnas, France, where he discovered sous vide techniques and began to experiment with temperature control and cooking duration."
   ],
   "period_evidence": [
    "Although almost all his career has been spent in Girona at his own family restaurant, Roca has also been influenced by some of the world\u2019s greatest cooks.",
    "The following year, Joan worked with Georges Blanc in Vonnas, France, where he discovered sous vide techniques and began to experiment with temperature control and cooking duration."
   ]
  },
  {
   "url": "https://everythinggp.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everythinggp.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": "Eugenie Brazier",
   "kitchen": "La Mere Brazier",
   "city_country": "Lyon, France",
   "relationship": "apprentice",
   "period": null,
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "mentor_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "kitchen_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "city_country_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "relationship_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16."
   ],
   "period_evidence": null
  },
  {
   "url": "https://everythinggp.com/2018/01/20/paul-bocuse-globe-trotting-master-of-french-cuisine-dies",
   "title": "Paul Bocuse, globe-trotting master of French cuisine, dies",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": "eight years",
   "trainee_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16. He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "mentor_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16. He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16. He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ],
   "period_evidence": [
    "Born on Feb. 11, 1926, Bocuse entered his first apprenticeship at 16. He worked at the famed La Mere Brazier in Lyon, then spent eight years with one of his culinary idols, Fernand Point, whose cooking was a precursor to France\u2019s nouvelle cuisine movement, with lighter sauces and lightly cooked fresh vegetables."
   ]
  },
  {
   "url": "https://openers.jp/en/lounge/lounge_eat/15720",
   "title": "EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo - Web Magazine OPENERS",
   "trainee": "Kei Kojima",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "LOUNGE / EAT",
    "# EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo",
    "Kojima, on the other hand, is acclaimed for his culinary style that respects ingredients and is deeply trusted by Alain Ducasse, who calls him \"the Japanese chef who most understands my culinary philosophy.\"",
    "After training under Michel Gu\u00e9rard, Alain Chapel, and Pierre Gagnaire, and serving as deputy chef for three years at \"Le Louis XV Alain Ducasse,\" he has been the Executive Chef since 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://openers.jp/en/lounge/lounge_eat/15720",
   "title": "EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo - Web Magazine OPENERS",
   "trainee": "Kei Kojima",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "LOUNGE / EAT",
    "# EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo",
    "Kojima, on the other hand, is acclaimed for his culinary style that respects ingredients and is deeply trusted by Alain Ducasse, who calls him \"the Japanese chef who most understands my culinary philosophy.\"",
    "After training under Michel Gu\u00e9rard, Alain Chapel, and Pierre Gagnaire, and serving as deputy chef for three years at \"Le Louis XV Alain Ducasse,\" he has been the Executive Chef since 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://openers.jp/en/lounge/lounge_eat/15720",
   "title": "EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo - Web Magazine OPENERS",
   "trainee": "Kei Kojima",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "LOUNGE / EAT",
    "# EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo",
    "Kojima, on the other hand, is acclaimed for his culinary style that respects ingredients and is deeply trusted by Alain Ducasse, who calls him \"the Japanese chef who most understands my culinary philosophy.\"",
    "After training under Michel Gu\u00e9rard, Alain Chapel, and Pierre Gagnaire, and serving as deputy chef for three years at \"Le Louis XV Alain Ducasse,\" he has been the Executive Chef since 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://openers.jp/en/lounge/lounge_eat/15720",
   "title": "EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo - Web Magazine OPENERS",
   "trainee": "Kei Kojima",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "LOUNGE / EAT",
    "# EAT | A feast of French and Japanese cuisine at Beige Alain Ducasse Tokyo",
    "Kojima, on the other hand, is acclaimed for his culinary style that respects ingredients and is deeply trusted by Alain Ducasse, who calls him \"the Japanese chef who most understands my culinary philosophy.\"",
    "After training under Michel Gu\u00e9rard, Alain Chapel, and Pierre Gagnaire, and serving as deputy chef for three years at \"Le Louis XV Alain Ducasse,\" he has been the Executive Chef since 2010."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://vegas.eater.com/2018/8/6/17655948/joel-robuchon-obituary",
   "title": "French Chef Jo\u00ebl Robuchon Dead at Age 73",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Robuchon really made his name at [Jamin](https://bradspurgeon.com/brads-rejected-writings/a-dinner-at-robuchons-jamin/) in Paris, the restaurant where Gordon Ramsay began his professional career) his first independent restaurant opened in 1981."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://dailymail.co.uk/femail/food/article-9423151/Marco-Pierre-White-says-fine-dining-feel-like-taking-beautiful-girl-bed.html",
   "title": "Marco Pierre White accuses Michelin of only giving three stars to restaurants to 'make headlines'",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White says fine dining should feel like 'taking a beautiful girl to bed' and slams Michelin for only giving three stars so it can make headlines when it 'takes them away'"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikidata.org/wiki/Q1396289",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Statements",
    "- student: Paul Bocuse; Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikidata.org/wiki/Q1396289",
   "title": "Fernand Point",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "## Statements",
    "- student: Paul Bocuse; Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://whiskandquill.com/adour-restaurant-in-the-st-regis-hotel",
   "title": "Adour Restaurant in the St. Regis: A Peerless Marriage of Food, Wine and Luxury - Whisk + Quill",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "By Jordan Wright",
    "Published: The Georgetowner/Downtowner, October 2009",
    "Famed chef, Alain Ducasse, writer of 18 cookbooks, chef at the legendary Jules Verne in the Eiffel Tower, owner of 22 restaurants (at one point his restaurants totaled 13 Michelin stars), who toiled in the kitchens of Gaston Lenotre, Roger Verge and Alain Chapel and Michel Guerard, founders of \u201cla cuisine minceur\u201d, the nouvelle cuisine that revolutionized the French culinary world with lighter, more delicate dishes, yes, that Alain Ducasse, is the creator of Adour."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lvbmag.wpcomstaging.com/tag/roux-brothers",
   "title": "Lavender's Blue: Wherever there's design there's Lavender's Blue",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Dulse Vita",
    "\u201cThe last 10 years I spent heading up [Gordon Ramsay\u2019s flagship restaurant](https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/) \u2013 I was a partner with him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lvbmag.wpcomstaging.com/tag/roux-brothers",
   "title": "Lavender's Blue: Wherever there's design there's Lavender's Blue",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Dulse Vita",
    "Previous experience included working for [Alain Ducasse](https://www.amazon.co.uk/Alain-Ducasse/e/B001K7DJDC), [Heston Blumenthal](https://www.amazon.co.uk/Heston-Blumenthal/e/B001KIGSKW) and the [Roux Brothers](https://www.amazon.co.uk/Roux-Brothers-Patisserie-Albert/dp/0316905593)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://plainpaper.blog/where-did-gordon-ramsay-learn-to-cook",
   "title": "Where Did Gordon Ramsay Learn to Cook? [The Brutal Truth]",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Where Did Gordon Ramsay Learn to Cook? [The Brutal Truth]",
    "Gordon Ramsay learned to cook through a series of grueling apprenticeships under culinary legends like **Marco Pierre White** in London and **Guy Savoy** and **Jo\u00ebl Robuchon** in France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://plainpaper.blog/where-did-gordon-ramsay-learn-to-cook",
   "title": "Where Did Gordon Ramsay Learn to Cook? [The Brutal Truth]",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## The London Foundation: White and Roux",
    "Gordon Ramsay\u2019s professional career began at Harvey\u2019s under Marco Pierre White and continued at Le Gavroche under Albert Roux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://plainpaper.blog/where-did-gordon-ramsay-learn-to-cook",
   "title": "Where Did Gordon Ramsay Learn to Cook? [The Brutal Truth]",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Mastering French Fine Dining in Paris",
    "Ramsay spent three years in France training under culinary legends Guy Savoy and Jo\u00ebl Robuchon to master the art of Michelin-level precision and discipline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://colombiaone.com/2026/07/25/colombian-chef-becomes-the-first-foreigner-to-earn-a-michelin-star-in-argentina",
   "title": "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
   "trainee": "Aris Pabon",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
    "He studied at the Gato Dumas Institute and trained under Pedro Bargero at the renowned Buenos Aires restaurant Chila."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://colombiaone.com/2026/07/25/colombian-chef-becomes-the-first-foreigner-to-earn-a-michelin-star-in-argentina",
   "title": "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
   "trainee": null,
   "mentor": "Pedro Bargero",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
    "He studied at the Gato Dumas Institute and trained under Pedro Bargero at the renowned Buenos Aires restaurant Chila."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://colombiaone.com/2026/07/25/colombian-chef-becomes-the-first-foreigner-to-earn-a-michelin-star-in-argentina",
   "title": "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
   "trainee": null,
   "mentor": null,
   "kitchen": "Chila",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
    "He studied at the Gato Dumas Institute and trained under Pedro Bargero at the renowned Buenos Aires restaurant Chila."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://colombiaone.com/2026/07/25/colombian-chef-becomes-the-first-foreigner-to-earn-a-michelin-star-in-argentina",
   "title": "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Buenos Aires, Argentina",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
    "He studied at the Gato Dumas Institute and trained under Pedro Bargero at the renowned Buenos Aires restaurant Chila."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://colombiaone.com/2026/07/25/colombian-chef-becomes-the-first-foreigner-to-earn-a-michelin-star-in-argentina",
   "title": "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Colombian Chef Becomes the First Foreigner to Earn a Michelin Star in Argentina",
    "He studied at the Gato Dumas Institute and trained under Pedro Bargero at the renowned Buenos Aires restaurant Chila."
   ],
   "period_evidence": null
  },
  {
   "url": "https://slideshare.net/slideshow/fusion-cuisine/23843754",
   "title": "FUSION CUISINE",
   "trainee": "Wolfgang Puck",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "FUSION CUISINE",
    "[BIOGRAPHY: WOLFGANG JOHANNES](/slideshow/fusion-cuisine/23843754#6)PUCK \u201cPIONEER OF FUSION COOKING\u201d",
    "He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumaniere in Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the U.S.A, in 1973 at age 25."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/celebrity-chefs-it-all-began-with-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Falstaff looks at the phenomenon of celebrity chefs \u2013 from the French masters to the current avantgarde.",
    "However, he had a disciple who proved to be an even better communicator: [Ren\u00e9 Redzepi.](https://noma.dk/)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/celebrity-chefs-it-all-began-with-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": "Ferran Adri\u00e0",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Falstaff looks at the phenomenon of celebrity chefs \u2013 from the French masters to the current avantgarde.",
    "After years with Adri\u00e0 and the three-Michelin-starred****[Thomas Keller ](https://www.thomaskeller.com/)in the United States, Redzepi founded a restaurant in Copenhagen that presented **Scandinavia\u2019s natural produce** with both wit and technical skill."
   ],
   "mentor_evidence": [
    "Falstaff looks at the phenomenon of celebrity chefs \u2013 from the French masters to the current avantgarde.",
    "After years with Adri\u00e0 and the three-Michelin-starred****[Thomas Keller ](https://www.thomaskeller.com/)in the United States, Redzepi founded a restaurant in Copenhagen that presented **Scandinavia\u2019s natural produce** with both wit and technical skill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/celebrity-chefs-it-all-began-with-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse",
   "trainee": "Ren\u00e9 Redzepi",
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Falstaff looks at the phenomenon of celebrity chefs \u2013 from the French masters to the current avantgarde.",
    "After years with Adri\u00e0 and the three-Michelin-starred****[Thomas Keller ](https://www.thomaskeller.com/)in the United States, Redzepi founded a restaurant in Copenhagen that presented **Scandinavia\u2019s natural produce** with both wit and technical skill."
   ],
   "mentor_evidence": [
    "Falstaff looks at the phenomenon of celebrity chefs \u2013 from the French masters to the current avantgarde.",
    "After years with Adri\u00e0 and the three-Michelin-starred****[Thomas Keller ](https://www.thomaskeller.com/)in the United States, Redzepi founded a restaurant in Copenhagen that presented **Scandinavia\u2019s natural produce** with both wit and technical skill."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ruthreichl.substack.com/p/merci-julia",
   "title": "Merci Julia!",
   "trainee": "Jean Joho",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A collaboration between Jean Joho, of Chicago\u2019s Everest and Marc Haeberlin of Auberge de L\u2019Ill in Alsace (Joho worked there for 13 years before coming to America), this is an absolutely classic dish."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theglobeandmail.com/life/food-and-wine/article-french-master-chef-joel-robuchon-rewrote-the-rules-of-fine-dining",
   "title": "French master chef Joel Robuchon rewrote the rules of fine dining",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French cook Joel Robuchon poses on Dec. 6, 2014 in Bordeaux, France, in the kitchen of La Grande Maison.NICOLAS TUCAT/Getty Images",
    "The chef Eric Ripert, who was one of them, has said that he still has nightmares about covering plates with the precisely sized and spaced dots of sauce that were a Jamin signature."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theglobeandmail.com/life/food-and-wine/article-french-master-chef-joel-robuchon-rewrote-the-rules-of-fine-dining",
   "title": "French master chef Joel Robuchon rewrote the rules of fine dining",
   "trainee": null,
   "mentor": "Joel Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "French cook Joel Robuchon poses on Dec. 6, 2014 in Bordeaux, France, in the kitchen of La Grande Maison.NICOLAS TUCAT/Getty Images",
    "The chef Eric Ripert, who was one of them, has said that he still has nightmares about covering plates with the precisely sized and spaced dots of sauce that were a Jamin signature."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theglobeandmail.com/life/food-and-wine/article-french-master-chef-joel-robuchon-rewrote-the-rules-of-fine-dining",
   "title": "French master chef Joel Robuchon rewrote the rules of fine dining",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "French cook Joel Robuchon poses on Dec. 6, 2014 in Bordeaux, France, in the kitchen of La Grande Maison.NICOLAS TUCAT/Getty Images",
    "The chef Eric Ripert, who was one of them, has said that he still has nightmares about covering plates with the precisely sized and spaced dots of sauce that were a Jamin signature."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theglobeandmail.com/life/food-and-wine/article-french-master-chef-joel-robuchon-rewrote-the-rules-of-fine-dining",
   "title": "French master chef Joel Robuchon rewrote the rules of fine dining",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "French cook Joel Robuchon poses on Dec. 6, 2014 in Bordeaux, France, in the kitchen of La Grande Maison.NICOLAS TUCAT/Getty Images",
    "The chef Eric Ripert, who was one of them, has said that he still has nightmares about covering plates with the precisely sized and spaced dots of sauce that were a Jamin signature."
   ],
   "period_evidence": null
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harvey\u2019s",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "mentor_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "city_country_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "relationship_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "period_evidence": null
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Oak Room",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "mentor_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "kitchen_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "city_country_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "relationship_evidence": [
    "# Marco Pierre White: Gordon Ramsay\u2019s Mentor and Inspiration",
    "Ramsay first worked for White at Harvey\u2019s in London, and later followed him to the Oak Room at the Le M\u00e9ridien Piccadilly hotel."
   ],
   "period_evidence": null
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Albert Roux",
   "kitchen": "Le Gavroche",
   "city_country": "London, United Kingdom",
   "relationship": "trained",
   "period": "late 1980s",
   "trainee_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ],
   "mentor_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ],
   "kitchen_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ],
   "city_country_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ],
   "relationship_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ],
   "period_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "Ramsay began his culinary training in the late 1980s at the prestigious Le Gavroche restaurant in London, where he worked under the tutelage of Albert Roux."
   ]
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Guy Savoy",
   "kitchen": "Guy Savoy",
   "city_country": "Paris, France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "After his time at Le Gavroche, Ramsay went to work for Guy Savoy at his eponymous restaurant in Paris."
   ],
   "mentor_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "After his time at Le Gavroche, Ramsay went to work for Guy Savoy at his eponymous restaurant in Paris."
   ],
   "kitchen_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "After his time at Le Gavroche, Ramsay went to work for Guy Savoy at his eponymous restaurant in Paris."
   ],
   "city_country_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "After his time at Le Gavroche, Ramsay went to work for Guy Savoy at his eponymous restaurant in Paris."
   ],
   "relationship_evidence": [
    "## Gordon Ramsay\u2019s Trainer",
    "After his time at Le Gavroche, Ramsay went to work for Guy Savoy at his eponymous restaurant in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "London, United Kingdom",
   "relationship": "worked",
   "period": "late 1980s",
   "trainee_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ],
   "mentor_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ],
   "kitchen_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ],
   "city_country_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ],
   "relationship_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ],
   "period_evidence": [
    "## Did Marco Pierre White Mentor Gordon Ramsay?",
    "Ramsay started working under White at Harveys in London in the late 1980s and quickly rose through the ranks to become White\u2019s head chef."
   ]
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Guy Savoy",
   "kitchen": null,
   "city_country": "France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "mentor_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "relationship_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "https://h-o-m-e.org/gordon-ramsay-mentor",
   "title": "Marco Pierre White: Gordon Ramsay's Mentor and Inspiration",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": "France",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "mentor_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "relationship_evidence": [
    "## Is Gordon Ramsay a Self-Taught Chef?",
    "He then moved to France to work with Michelin-starred chefs, such as Guy Savoy and Jo\u00ebl Robuchon, where he honed his skills in French cuisine."
   ],
   "period_evidence": null
  },
  {
   "url": "https://signaldesk.uk/blog/marco-pierre-white-gave-up-stars",
   "title": "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://signaldesk.uk/blog/marco-pierre-white-gave-up-stars",
   "title": "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": "Harveys",
   "city_country": "London, England",
   "relationship": "worked",
   "period": "early 1990s",
   "trainee_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "mentor_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "kitchen_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "city_country_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "relationship_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ],
   "period_evidence": [
    "Marco Pierre White: Gave Up Stars, Mentored Ramsay",
    "White met Ramsay in the early 1990s when Ramsay worked as a chef at Harveys, White\u2019s flagship restaurant in London."
   ]
  },
  {
   "url": "https://luxe-infinity.com/en/gastronomie/ceremonie-dinauguration-decole-ducasse-nai-lert-bangkok-studio",
   "title": "ECOLE DUCASSE \u2013 NAI LERT BANGKOK STUDIO Opening Ceremony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He began his apprenticeship at the age of 16 at the Pavillon Landais restaurant in Soustons, Landes.",
    "## **About Alain Ducasse**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://luxe-infinity.com/en/gastronomie/ceremonie-dinauguration-decole-ducasse-nai-lert-bangkok-studio",
   "title": "ECOLE DUCASSE \u2013 NAI LERT BANGKOK STUDIO Opening Ceremony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He went on to work with renowned chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel, and Roger Verg\u00e9.",
    "## **About Alain Ducasse**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishstar.com/culture/food-drink/gordon-ramsays-mentor-marco-pierre-35389530",
   "title": "Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
    "The chef has proven experience as an exceptional mentor, with his apprentices blossoming into some of the biggest stars currently ruling the roost in the industry \u2013 think Gordon Ramsay and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishstar.com/culture/food-drink/gordon-ramsays-mentor-marco-pierre-35389530",
   "title": "Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
    "The chef has proven experience as an exceptional mentor, with his apprentices blossoming into some of the biggest stars currently ruling the roost in the industry \u2013 think Gordon Ramsay and Heston Blumenthal."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://irishstar.com/culture/food-drink/gordon-ramsays-mentor-marco-pierre-35389530",
   "title": "Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Gordon Ramsay's mentor Marco Pierre White shares secret to perfect seasoning",
    "He himself was schooled by the best, honing his craft at the renowned Le Gavroche under the tutelage of Albert and Michel Roux Snr, and also spending time under Raymond Blanc at Le Manoir."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blackbirdcookbooks.com/products/the-roux-brothers-on-patisserie",
   "title": "The Roux Brothers on Patisserie - Blackbird Cookbooks",
   "trainee": "Pierre Koffman",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Roux Brothers on Patisserie",
    "**About the Authors:**",
    "The Roux brothers, Albert and Michel, were the first chefs to win three Michelin stars in the UK, at London's *Le Gavroche*, and trained some of the biggest names in the business, including Pierre Koffman, Marco Pierre White, and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blackbirdcookbooks.com/products/the-roux-brothers-on-patisserie",
   "title": "The Roux Brothers on Patisserie - Blackbird Cookbooks",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Roux Brothers on Patisserie",
    "**About the Authors:**",
    "The Roux brothers, Albert and Michel, were the first chefs to win three Michelin stars in the UK, at London's *Le Gavroche*, and trained some of the biggest names in the business, including Pierre Koffman, Marco Pierre White, and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://blackbirdcookbooks.com/products/the-roux-brothers-on-patisserie",
   "title": "The Roux Brothers on Patisserie - Blackbird Cookbooks",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Roux Brothers on Patisserie",
    "**About the Authors:**",
    "The Roux brothers, Albert and Michel, were the first chefs to win three Michelin stars in the UK, at London's *Le Gavroche*, and trained some of the biggest names in the business, including Pierre Koffman, Marco Pierre White, and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Michel <br> Troisgros | 3*/19 | Maison Troisgros | Influenced by his famous father and uncle, the <br> Troisgros brothers, he was mainly apprenticed to Alain Chapel, Roger Verg\u00e9, Fr\u00e9dy Girardet, Michel Gu\u00e9rard and Pierre Wynants |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "S\u00e9bastien Bras",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| S\u00e9bastien Bras | 3*/19 | Bras | Was primarily apprenticed to his father Michel Bras |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Andoni Luis",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Andoni Luis | 2*/NA | Mugaritz | Was primarily apprenticed to Juan Maria Arzak, Pedro Subijana, Ferran Adri\u00e0 and Mart\u00edn Berasategui |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Joan Roca",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Joan Roca | 2*/NA | El Celler de Can Roca | Was primarily apprenticed to Ferran Adri\u00e0 and influenced by the work of Fr\u00e9dy Girardet and Jo\u00ebl Robuchon |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Reitbauer",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Reitbauer | 2*/19 | Steirereck | Was primarily apprenticed to Karl and Rudi |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Roland Trettl",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Roland Trettl | \\|*/18 | Ikarus im Hangar-7 | Was primarily apprenticed to Eckart Witzigmann |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Harald Wohlfahrt",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Harald Wohlfahrt | 3*/19 | Schwarzwaldstube | Was primarily apprenticed to Eckart Witzigmann and Alain Chapel |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Dieter M\u00fcller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Dieter M\u00fcller | 3*/19 | Dieter M\u00fcller | Was primarily apprenticed to Ernesto Schlegel |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Nils Henkel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Nils Henkel | 3*/19 | Gourmetrestaurant Lerbach | Was primarily apprenticed to Dieter M\u00fcller |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Heinz",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Heinz | 3*/19 | Venezianisches | Was primarily apprenticed to Paul Bocuse |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Hans Haas",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Hans Haas | 2*/18 | Tantris | Was primarily apprenticed to Paul Haeberlin and Eckart Witzigmann |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://journals.sagepub.com/doi/10.1177/1350507614560302",
   "title": "Developing creativity in practice: Explorations with world-renowned chefs",
   "trainee": "Juan Amador",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Table l. List of informants.",
    "| Juan Amador | 3*/17 | Amador | Was primarily apprenticed to Albert Bouley |"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-middle-east-and-north-africa/awards/chefs-choice-award.html",
   "title": "Estrella Damm 0.0% Chefs' Choice Award 2026 | Middle East & North Africa's 50 Best Restaurants 2026",
   "trainee": "Himanshu Saini",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Estrella Damm 0.0% Chefs' Choice Award 2026",
    "## Himanshu Saini",
    "Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-middle-east-and-north-africa/awards/chefs-choice-award.html",
   "title": "Estrella Damm 0.0% Chefs' Choice Award 2026 | Middle East & North Africa's 50 Best Restaurants 2026",
   "trainee": null,
   "mentor": "Manish Mehrotra",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Estrella Damm 0.0% Chefs' Choice Award 2026",
    "## Himanshu Saini",
    "Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-middle-east-and-north-africa/awards/chefs-choice-award.html",
   "title": "Estrella Damm 0.0% Chefs' Choice Award 2026 | Middle East & North Africa's 50 Best Restaurants 2026",
   "trainee": null,
   "mentor": null,
   "kitchen": "Indian Accent",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Estrella Damm 0.0% Chefs' Choice Award 2026",
    "## Himanshu Saini",
    "Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-middle-east-and-north-africa/awards/chefs-choice-award.html",
   "title": "Estrella Damm 0.0% Chefs' Choice Award 2026 | Middle East & North Africa's 50 Best Restaurants 2026",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "New Delhi, India",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "# Estrella Damm 0.0% Chefs' Choice Award 2026",
    "## Himanshu Saini",
    "Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/restaurants/best-in-middle-east-and-north-africa/awards/chefs-choice-award.html",
   "title": "Estrella Damm 0.0% Chefs' Choice Award 2026 | Middle East & North Africa's 50 Best Restaurants 2026",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Estrella Damm 0.0% Chefs' Choice Award 2026",
    "## Himanshu Saini",
    "Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe."
   ],
   "period_evidence": null
  },
  {
   "url": "https://topchefs.blogspot.com/2007/11/paris-group.html",
   "title": "Paris Group",
   "trainee": "Alian Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top 10 Restaurants in Paris France",
    "Alian Ducasse",
    "Ducasse started working as an assistant at Moulin de Mougins in 1977 under legendary chef Roger Verge, creator of Cuisine du Soleil."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefs.blogspot.com/2007/11/paris-group.html",
   "title": "Paris Group",
   "trainee": "Alian Ducasse",
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top 10 Restaurants in Paris France",
    "Alian Ducasse",
    "Ducasse started working as an assistant at Moulin de Mougins in 1977 under legendary chef Roger Verge, creator of Cuisine du Soleil."
   ],
   "mentor_evidence": [
    "Top 10 Restaurants in Paris France",
    "Alian Ducasse",
    "Ducasse started working as an assistant at Moulin de Mougins in 1977 under legendary chef Roger Verge, creator of Cuisine du Soleil."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefs.blogspot.com/2007/11/paris-group.html",
   "title": "Paris Group",
   "trainee": "Pascal Barbot",
   "mentor": "Alain Passard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Top 10 Restaurants in Paris France",
    "Chef Pascal Babot",
    "He then worked with mentor Chef Alain Passard at L\u2019Arpege, who above all taught him to respect even the most basic of products."
   ],
   "mentor_evidence": [
    "Top 10 Restaurants in Paris France",
    "Chef Pascal Babot",
    "He then worked with mentor Chef Alain Passard at L\u2019Arpege, who above all taught him to respect even the most basic of products."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theculturetrip.com/europe/france/articles/joel-robuchon-the-legacy-of-the-most-michelin-starred-chef",
   "title": "Jo\u00ebl Robuchon: The Legacy of the Most Michelin-Starred Chef",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Legendary French chef Jo\u00ebl Robuchon was awarded the most Michelin stars in the world.",
    "During the 30 years he spent in top restaurants, his most infamous moment was when he hurled a plate at a young and \u2018difficult\u2019 chef that he was training \u2013 this chef was Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/tan-cuisine-secrets-by-chef-liu-guo-zhu-golden-flower.html",
   "title": "The secrets of aristocratic Tan cuisine by chef Liu Guo Zhu of Golden Flower",
   "trainee": "Liu Guo Zhu",
   "mentor": null,
   "kitchen": "Beijing Hotel",
   "city_country": "Beijing, China",
   "relationship": "apprentice",
   "period": "1960",
   "trainee_evidence": [
    "When Liu Guo Zhu was picked at 16 years old as one of 15 talented kitchen apprentices at the Beijing Hotel, his master \u2013 a descendant of the aristocratic Tan family \u2013 chose him to continue a centuries-old legacy of secret Chinese cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "When Liu Guo Zhu was picked at 16 years old as one of 15 talented kitchen apprentices at the Beijing Hotel, his master \u2013 a descendant of the aristocratic Tan family \u2013 chose him to continue a centuries-old legacy of secret Chinese cuisine."
   ],
   "city_country_evidence": [
    "When Liu Guo Zhu was picked at 16 years old as one of 15 talented kitchen apprentices at the Beijing Hotel, his master \u2013 a descendant of the aristocratic Tan family \u2013 chose him to continue a centuries-old legacy of secret Chinese cuisine."
   ],
   "relationship_evidence": [
    "When Liu Guo Zhu was picked at 16 years old as one of 15 talented kitchen apprentices at the Beijing Hotel, his master \u2013 a descendant of the aristocratic Tan family \u2013 chose him to continue a centuries-old legacy of secret Chinese cuisine."
   ],
   "period_evidence": [
    "\u201cI joined the Beijing Hotel Restaurant in 1960 as an apprentice,\u201d says the chef, who was 16 at the time."
   ]
  },
  {
   "url": "https://malaysia.news.yahoo.com/bbc-series-see-gordon-ramsay-132523593.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey's restaurant in Wandsworth, south-west London."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://malaysia.news.yahoo.com/bbc-series-see-gordon-ramsay-132523593.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey's restaurant in Wandsworth, south-west London."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://malaysia.news.yahoo.com/bbc-series-see-gordon-ramsay-132523593.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": "Harvey's",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey's restaurant in Wandsworth, south-west London."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://malaysia.news.yahoo.com/bbc-series-see-gordon-ramsay-132523593.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Wandsworth, south-west London",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey's restaurant in Wandsworth, south-west London."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://malaysia.news.yahoo.com/bbc-series-see-gordon-ramsay-132523593.html",
   "title": "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "New BBC series to see Gordon Ramsay and Marco Pierre White reunite after infamous feud",
    "Ramsay, 59, once worked for Pierre White at Harvey's restaurant in Wandsworth, south-west London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/news/marco-pierre-whites-top-10-dishes",
   "title": "Marco Pierre White's top 10 dishes",
   "trainee": "Chris",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "*Caterer*. Michael Raffael reports",
    "Jeff Galvin on cooking Marco's top 10",
    "He was given it as a memento from a stage he did there some 10 years ago [Chris would often do stages while on his summer holidays in France]."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecaterer.com/news/marco-pierre-whites-top-10-dishes",
   "title": "Marco Pierre White's top 10 dishes",
   "trainee": null,
   "mentor": "Troisgros",
   "kitchen": null,
   "city_country": null,
   "relationship": "stage",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "*Caterer*. Michael Raffael reports",
    "Jeff Galvin on cooking Marco's top 10",
    "He was given it as a memento from a stage he did there some 10 years ago [Chris would often do stages while on his summer holidays in France]."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "*Caterer*. Michael Raffael reports",
    "Jeff Galvin on cooking Marco's top 10",
    "He was given it as a memento from a stage he did there some 10 years ago [Chris would often do stages while on his summer holidays in France]."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bravotv.com/top-chef/season-6/blogs/tom-colicchio/la-petit-chef-superieur-bocuse-dor",
   "title": "La Petit Chef Sup\u00e9rieur Bocuse d\u2019Or",
   "trainee": "Tom Colicchio",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bravotv.com/top-chef/season-6/blogs/tom-colicchio/la-petit-chef-superieur-bocuse-dor",
   "title": "La Petit Chef Sup\u00e9rieur Bocuse d\u2019Or",
   "trainee": "Tom Colicchio",
   "mentor": "Thomas Keller",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "mentor_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bravotv.com/top-chef/season-6/blogs/tom-colicchio/la-petit-chef-superieur-bocuse-dor",
   "title": "La Petit Chef Sup\u00e9rieur Bocuse d\u2019Or",
   "trainee": "Tom Colicchio",
   "mentor": "Thomas Keller",
   "kitchen": "Rakel",
   "city_country": null,
   "relationship": "sous-chef",
   "period": "mid-80s",
   "trainee_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "mentor_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "kitchen_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ],
   "period_evidence": [
    "Tom Colicchio provides insight into the culinary competition.",
    "I worked with Thomas back in the mid-80s at Rakel, where I was his sous-chef, and so I know that this decision comports with his spirit, generally."
   ]
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "The *White Heat* author will discuss everything live on stage \u2013 from arriving in London from the north of England with \u201c\u00a37.36, a box of books and a bag of clothes\u201d to his classical training as a commis chef with Albert and Michael Roux at Le Gavroche."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Curtis Stone",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "Curtis Stone and Shannon Bennett both trained with him, as did Heston Blumenthal, Gordon Ramsay and Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Shannon Bennett",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "Curtis Stone and Shannon Bennett both trained with him, as did Heston Blumenthal, Gordon Ramsay and Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "Curtis Stone and Shannon Bennett both trained with him, as did Heston Blumenthal, Gordon Ramsay and Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "Curtis Stone and Shannon Bennett both trained with him, as did Heston Blumenthal, Gordon Ramsay and Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/marco-pierre-white-is-out-of-the-kitchen-and-heading-down-under",
   "title": "Marco Pierre White is Out of the Kitchen and heading Down Under",
   "trainee": "Mario Batali",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Marco Pierre White is Out of the Kitchen and heading Down Under",
    "Curtis Stone and Shannon Bennett both trained with him, as did Heston Blumenthal, Gordon Ramsay and Mario Batali."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://telegraph.co.uk/food-and-drink/features/father-nouvelle-cuisine-pierre-troisgros-helped-build-world",
   "title": "Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
    "With the irreverence of youth, possibly developed while working at Fernand Point\u2019s famed [La Pyramide](https://www.lapyramide.com/en/) restaurant in Vienne in the early 1950s, the Troisgros brothers started to serve a lighter style of dishes, using better ingredients and reduced cooking times, plating them up with wit and flair."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://telegraph.co.uk/food-and-drink/features/father-nouvelle-cuisine-pierre-troisgros-helped-build-world",
   "title": "Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
    "With the irreverence of youth, possibly developed while working at Fernand Point\u2019s famed [La Pyramide](https://www.lapyramide.com/en/) restaurant in Vienne in the early 1950s, the Troisgros brothers started to serve a lighter style of dishes, using better ingredients and reduced cooking times, plating them up with wit and flair."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intlbm.com/2024/01/22/alula-partners-with-chef-alain-ducasse",
   "title": "AlUla partners with Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "AlUla partners with Chef Alain Ducasse",
    "Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and legendary chef Roger Verg\u00e9\u2019s Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intlbm.com/2024/01/22/alula-partners-with-chef-alain-ducasse",
   "title": "AlUla partners with Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "AlUla partners with Chef Alain Ducasse",
    "Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and legendary chef Roger Verg\u00e9\u2019s Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intlbm.com/2024/01/22/alula-partners-with-chef-alain-ducasse",
   "title": "AlUla partners with Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "AlUla partners with Chef Alain Ducasse",
    "Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and legendary chef Roger Verg\u00e9\u2019s Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://intlbm.com/2024/01/22/alula-partners-with-chef-alain-ducasse",
   "title": "AlUla partners with Chef Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "AlUla partners with Chef Alain Ducasse",
    "Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and legendary chef Roger Verg\u00e9\u2019s Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Kenichiro Sekiya",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Atelier de Jo\u00ebl Robuchon in Paris",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "2006",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Cuisine by Executive Chef Kenichiro Sekiya \u2014 The First Non-French Recipient of the MOF",
    "Chef Kenichiro Sekiya began his career with L\u2019Atelier de Jo\u00ebl Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L\u2019Atelier de Jo\u00ebl Robuchon Roppongi."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Ryuta Iizuka",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jo\u00ebl Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant Ryuzu",
    "After spending over a decade at various Jo\u00ebl Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yoshiaki Shindo",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "sous-chef",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Restaurant L\u2019Allium",
    "Chef Shindo trained as sous-chef at the prestigious Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, where he mastered Robuchon\u2019s philosophy and refined techniques."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yuichiro Watanabe",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Ch\u00e2teau Restaurant Jo\u00ebl Robuchon",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "12 years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "Nabeno-Ism",
    "As the first Executive Chef of Ch\u00e2teau Restaurant Jo\u00ebl Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Satoru Asahina",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon group",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ],
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "over a decade",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "ASAHINA Gastronome",
    "Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant."
   ]
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": "Yosuke Suga",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": "Robuchon restaurants",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": "Paris, Las Vegas",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://omakaseje.com/articles/or540372?article_locale=zh-tw",
   "title": "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "How to Reserve at L\u2019Atelier de Jo\u00ebl Robuchon & A Look at Its Culinary Lineage",
    "SUGALABO",
    "Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/briton-food-experts.php",
   "title": "The Greatest Briton Food Experts Every Geek Will Recognize",
   "trainee": "Mario Batali",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/briton-food-experts.php",
   "title": "The Greatest Briton Food Experts Every Geek Will Recognize",
   "trainee": "Gordon Ramsay",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/briton-food-experts.php",
   "title": "The Greatest Briton Food Experts Every Geek Will Recognize",
   "trainee": "Curtis Stone",
   "mentor": "Marco Pierre White",
   "kitchen": null,
   "city_country": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "mentor_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Throughout his career, he has mentored and trained numerous successful chefs, including the likes of Mario Batali, Gordon Ramsay, and Curtis Stone."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/briton-food-experts.php",
   "title": "The Greatest Briton Food Experts Every Geek Will Recognize",
   "trainee": "Angela Hartnett",
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": "London, England",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Angela Maria Hartnett is an acclaimed English Michelin-starred chef, mentored by Gordon Ramsay, known for her TV appearances."
   ],
   "mentor_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Angela Maria Hartnett is an acclaimed English Michelin-starred chef, mentored by Gordon Ramsay, known for her TV appearances."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Angela Maria Hartnett is an acclaimed English Michelin-starred chef, mentored by Gordon Ramsay, known for her TV appearances."
   ],
   "relationship_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Angela Maria Hartnett is an acclaimed English Michelin-starred chef, mentored by Gordon Ramsay, known for her TV appearances."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thefamouspeople.com/briton-food-experts.php",
   "title": "The Greatest Briton Food Experts Every Geek Will Recognize",
   "trainee": "Jason Atherton",
   "mentor": "Gordon Ramsay",
   "kitchen": "Maze",
   "city_country": "London, England",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Prior to this, he served as the Executive Chef at Gordon Ramsay's Michelin starred Maze in London."
   ],
   "mentor_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Prior to this, he served as the Executive Chef at Gordon Ramsay's Michelin starred Maze in London."
   ],
   "kitchen_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Prior to this, he served as the Executive Chef at Gordon Ramsay's Michelin starred Maze in London."
   ],
   "city_country_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Prior to this, he served as the Executive Chef at Gordon Ramsay's Michelin starred Maze in London."
   ],
   "relationship_evidence": [
    "*Right Icon*This ranking is based on an algorithm that combines various factors, including the votes of our users and search trends on the internet.",
    "Prior to this, he served as the Executive Chef at Gordon Ramsay's Michelin starred Maze in London."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thetimes.com/travel/destinations/uk-travel/england/london-travel/fifteen-star-kerryann-dunlop-back-in-the-kitchen-gk38g2p7r5k",
   "title": "Fifteen star Kerryann Dunlop back in the kitchen",
   "trainee": "Kerryann Dunlop",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "If you do, you\u2019ll remember Kerryann Dunlop, who famously greeted Oliver across a crowded room of diners with the words: \u201cOi, bitch.\u201d",
    "Remember* Jamie\u2019s Kitchen*?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://breadfurst.com/2025/12/17/ignorance-is-strength",
   "title": "Ignorance is Strength | breadfurst.com",
   "trainee": "Michel Richard",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Ignorance is Strength",
    "Soon he was discovered by **Gaston Len\u00f4tre**, one of France\u2019s most celebrated pastry chefs, who made Michel his apprentice and quickly came to rely on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://doi.org/10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://doi.org/10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://doi.org/10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, the most influential French culinarian of the mid-twentieth century, was the revered chef-proprietor of the Restaurant de la Pyramide in Vienne, south of Lyon.",
    "Fernand Point was also a physically imposing character with a larger than life personality, who trained key figures of later twentieth-century cuisine like Paul Bocuse, or Jean and Pierre Troisgros.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://doi.org/10.3828/cfc.2017.21",
   "title": "Bocuse and beyond",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "And Alexandre Dumaine's famed Hostellerie de la C\u00f4te d'or was revived by one-time Troisgros apprentice Bernard Loiseau, who renamed it after himself, won back three stars in 1991, and paid homage to history in its Salle Dumaine, featuring his predecessor's portrait.",
    "Restaurant monuments"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.my/savour/alain-ducasse-replaces-one-michelin-starred-spoon-intercontinental-hong-kong-one-promises-earn-star",
   "title": "Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.my/savour/alain-ducasse-replaces-one-michelin-starred-spoon-intercontinental-hong-kong-one-promises-earn-star",
   "title": "Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
   "trainee": null,
   "mentor": "Roger Verge",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.my/savour/alain-ducasse-replaces-one-michelin-starred-spoon-intercontinental-hong-kong-one-promises-earn-star",
   "title": "Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com.my/savour/alain-ducasse-replaces-one-michelin-starred-spoon-intercontinental-hong-kong-one-promises-earn-star",
   "title": "Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse goes for another Michelin star at Rech, Intercontinental HK",
    "It was through Verge, at the renowned Moulin de Mougins, that Ducasse encountered the flavours of Provencal cuisine that were to become an integral part of his own cooking."
   ],
   "period_evidence": null
  },
  {
   "url": "https://cnalifestyle.channelnewsasia.com/lifestyle/singapore-remembers-joel-robuchon-mee-goreng-217696",
   "title": "Singapore remembers the late Joel Robuchon \u2013 and how he loved homemade mee goreng",
   "trainee": "Jason Tan",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Singapore remembers the late Joel Robuchon \u2013 and how he loved homemade mee goreng",
    "Tan spent a year working at Robuchon\u2019s now defunct Robuchon Au Galleria in Macau as a commis chef between 2006 and 2007, and remembers him as a polite, friendly man who would greet everyone in the kitchen with a handshake and a smile whenever he came to visit."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topnotchponch.wordpress.com/tag/blumenthal",
   "title": "Blumenthal \u2013 topnotchponch",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## [Marco Pierre White](https://topnotchponch.wordpress.com/2011/03/02/marco-pierre-white/)",
    "Marco left high school in 1977 with no qualifications in the search of culinary training."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topnotchponch.wordpress.com/tag/blumenthal",
   "title": "Blumenthal \u2013 topnotchponch",
   "trainee": "Heston Blumenthal",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Tag Archives: Blumenthal",
    "While working all of these years, Marco had mentored a large number of chefs, many of whom have begun building restaurant empires of their own, most notably Heston Blumenthal and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topnotchponch.wordpress.com/tag/blumenthal",
   "title": "Blumenthal \u2013 topnotchponch",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Tag Archives: Blumenthal",
    "While working all of these years, Marco had mentored a large number of chefs, many of whom have begun building restaurant empires of their own, most notably Heston Blumenthal and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Paul Eschbach",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 1. Paul Eschbach",
    "A Culinary Institute of America graduate, Paul Eschbach worked in butchering and catering before joining 66, Jean-Georges Vongerichten\u2019s nouveau-Chinese establishment, in 2002, and has helmed Jean-Georges Shanghai since September 2013."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Park Suk Hwan",
   "mentor": "Akira Back",
   "kitchen": "Yellowtail and Kumi",
   "city_country": "Las Vegas",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "kitchen_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "city_country_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 2. **Park Suk Hwan**",
    "Originally a sports major, Park Suk Hwan worked with Korean-American snowboarder-turned-chef Akira Back (Baek Seung Wook) at the latter\u2019s Yellowtail and Kumi in Las Vegas before joining Dosa in Seoul in 2016, and led the team to a Michelin star late last year."
   ],
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "St\u00e9phane Gortina",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": "more than a decade",
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 3. St\u00e9phane Gortina",
    "He\u2019s spent more than a decade working in Alain Ducasse restaurants across France, Russia, Qatar, UK, Mauritius and Hong Kong."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 3. St\u00e9phane Gortina",
    "He\u2019s spent more than a decade working in Alain Ducasse restaurants across France, Russia, Qatar, UK, Mauritius and Hong Kong."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 3. St\u00e9phane Gortina",
    "He\u2019s spent more than a decade working in Alain Ducasse restaurants across France, Russia, Qatar, UK, Mauritius and Hong Kong."
   ],
   "period_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 3. St\u00e9phane Gortina",
    "He\u2019s spent more than a decade working in Alain Ducasse restaurants across France, Russia, Qatar, UK, Mauritius and Hong Kong."
   ]
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Davide Bizzarri",
   "mentor": "Enrico and Roberto Cerea",
   "kitchen": null,
   "city_country": null,
   "relationship": "chef de cuisine",
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 4. **Davide Bizzarri**",
    "Davide Bizzarri was chef de cuisine at Resorts World Sentosa\u2019s Hotel Michael and now-defunct Palio before taking charge of Fratelli, under the direction of Enrico and Roberto Cerea of the three-Michelin-star Da Vittorio."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 4. **Davide Bizzarri**",
    "Davide Bizzarri was chef de cuisine at Resorts World Sentosa\u2019s Hotel Michael and now-defunct Palio before taking charge of Fratelli, under the direction of Enrico and Roberto Cerea of the three-Michelin-star Da Vittorio."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 4. **Davide Bizzarri**",
    "Davide Bizzarri was chef de cuisine at Resorts World Sentosa\u2019s Hotel Michael and now-defunct Palio before taking charge of Fratelli, under the direction of Enrico and Roberto Cerea of the three-Michelin-star Da Vittorio."
   ],
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Philip Leong",
   "mentor": "Nobuyuki Matsuhisa",
   "kitchen": "Nobu Berkeley Street",
   "city_country": "London, UK",
   "relationship": "training",
   "period": "nine years",
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "kitchen_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "city_country_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ],
   "period_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 5. Philip Leong",
    "The Ipoh native, who started out pursuing interior architecture in Dublin, spent nine years training under Chef Nobuyuki Matsuhisa at Nobu Berkeley Street in London before returning to Malaysia."
   ]
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Olivier Jean",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 6. Olivier Jean",
    "Olivier Jean earned his stripes through Jo\u00ebl Robuchon restaurants in Paris and Monte Carlo before landing in Taipei, where he has worked and lived for four-and-a-half years."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 6. Olivier Jean",
    "Olivier Jean earned his stripes through Jo\u00ebl Robuchon restaurants in Paris and Monte Carlo before landing in Taipei, where he has worked and lived for four-and-a-half years."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 6. Olivier Jean",
    "Olivier Jean earned his stripes through Jo\u00ebl Robuchon restaurants in Paris and Monte Carlo before landing in Taipei, where he has worked and lived for four-and-a-half years."
   ],
   "period_evidence": null
  },
  {
   "url": "https://prestigeonline.com/id/wine-dine/celebrity-chef-surrogates-7-unsung-heroes-acclaimed-restaurants-asia",
   "title": "7 unsung heroes of celebrity chef restaurants in Asia",
   "trainee": "Sabrina Stillhart",
   "mentor": "Gordon Ramsay",
   "kitchen": null,
   "city_country": null,
   "relationship": "apprentice",
   "period": "the last decade",
   "trainee_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 7. Sabrina Stillhart",
    "Starting out at the age of 17 as a kitchen apprentice in Switzerland, Sabrina Stillhart has spent the last decade with the Gordon Ramsay group, from Savoy Grill to Boxwood Cafe."
   ],
   "mentor_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 7. Sabrina Stillhart",
    "Starting out at the age of 17 as a kitchen apprentice in Switzerland, Sabrina Stillhart has spent the last decade with the Gordon Ramsay group, from Savoy Grill to Boxwood Cafe."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 7. Sabrina Stillhart",
    "Starting out at the age of 17 as a kitchen apprentice in Switzerland, Sabrina Stillhart has spent the last decade with the Gordon Ramsay group, from Savoy Grill to Boxwood Cafe."
   ],
   "period_evidence": [
    "Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia",
    "## 7. Sabrina Stillhart",
    "Starting out at the age of 17 as a kitchen apprentice in Switzerland, Sabrina Stillhart has spent the last decade with the Gordon Ramsay group, from Savoy Grill to Boxwood Cafe."
   ]
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "At 14, he already had his first experience working in two-Michelin-starred restaurant Nandron in Lyon, where he apprenticed with chef G\u00e9rard Nandron.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then moved on to work in three-Michelin-starred restaurants around the country, first with Georges Blanc at La M\u00e8re Blanc in Vonnas, then Le Moulin de Mougins in Mougins and finally with Michel Gu\u00e9rard as the chef de partie at Les Pr\u00e9s d\u2019Eug\u00e9nie in Eug\u00e9nie-les-Bains.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then moved on to work in three-Michelin-starred restaurants around the country, first with Georges Blanc at La M\u00e8re Blanc in Vonnas, then Le Moulin de Mougins in Mougins and finally with Michel Gu\u00e9rard as the chef de partie at Les Pr\u00e9s d\u2019Eug\u00e9nie in Eug\u00e9nie-les-Bains.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then moved on to work in three-Michelin-starred restaurants around the country, first with Georges Blanc at La M\u00e8re Blanc in Vonnas, then Le Moulin de Mougins in Mougins and finally with Michel Gu\u00e9rard as the chef de partie at Les Pr\u00e9s d\u2019Eug\u00e9nie in Eug\u00e9nie-les-Bains.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "By 1979, he was working as chef de cuisine in Les \u00c9toiles, Copenhagen, under chef-owner Jan Hurtigkarl.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/people/chef-spotlight-daniel-boulud-looks-for-happiness-in-the-kitchen",
   "title": "Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen",
   "trainee": "Thomas Keller",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One of the chefs who was working with him in the kitchen was Thomas Keller, who would go on to set up The French Laundry.",
    "More than collecting stars or amassing a fortune, what acclaimed chef Daniel Boulud looks for is to be happy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Bernard Loiseau](../Bernard_Loiseau/) : apprentice from 1968 to 1971"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Jean Michel Lorain",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Jean Michel Lorain](../Jean-Michel_Lorain/) : apprentice in 1977"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Gualtiero Marchesi",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Gualtiero Marchesi](../Gualtiero_Marchesi/) : trainee in 1966"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Guy Martin",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Guy Martin](../Guy_Martin_(chef)/) : kitchen clerk in 1985"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [G\u00e9rald Pass\u00e9dat](../G%c3%a9rald_Pass%c3%a9dat/) : kitchen clerk in 1980"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Judy Rodgers",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Judy Rodgers](../Judy_Rodgers/) : student in 1973"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Troisgros_family",
   "title": "Troisgros family explained",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Troisgros family explained",
    "Chefs who learned at Troisgros",
    "- [Guy Savoy](../Guy_Savoy/) : apprentice in 1976"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tablefortwo.co/2023/03/27/michel-roux-jr-and-emily-roux-dedicating-their-lives-to-food-and-culinary-excellence",
   "title": "Michel Roux Jr and Emily Roux Dedicating Their Lives To Food And Culinary Excellence",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MICHEL ROUX JR",
    "Michel Roux Jr is a famous chef who was raised in Kent, where his father worked as a private chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tablefortwo.co/2023/03/27/michel-roux-jr-and-emily-roux-dedicating-their-lives-to-food-and-culinary-excellence",
   "title": "Michel Roux Jr and Emily Roux Dedicating Their Lives To Food And Culinary Excellence",
   "trainee": "Michel Roux Jr",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MICHEL ROUX JR",
    "Michel Roux Jr is a famous chef who was raised in Kent, where his father worked as a private chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ikon.tv/dvd/MASTERCHEF_S3E5_Michel_Roth_Restaurant_THE_RITZ_Paris.html",
   "title": "MASTERCHEF : Michel Roth, The Ritz Restaurant, paris",
   "trainee": "Michel Roth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Masterchef S03 ep5 : Michel Roth, The Ritz Restaurant, [paris]",
    "Interview with Michel Roth",
    "My apprenticeship master was Mr. Charles Hermann, he really looked after me because\n the formative years are so important, then in Paris it was Mr. Guy Le Guay, who became\n the head Chef at the Ritz, he taught me about diversity, creativity, sense of detail, he\n passed on his passion to me really!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ikon.tv/dvd/MASTERCHEF_S3E5_Michel_Roth_Restaurant_THE_RITZ_Paris.html",
   "title": "MASTERCHEF : Michel Roth, The Ritz Restaurant, paris",
   "trainee": "Michel Roth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Masterchef S03 ep5 : Michel Roth, The Ritz Restaurant, [paris]",
    "Interview with Michel Roth",
    "My apprenticeship master was Mr. Charles Hermann, he really looked after me because\n the formative years are so important, then in Paris it was Mr. Guy Le Guay, who became\n the head Chef at the Ritz, he taught me about diversity, creativity, sense of detail, he\n passed on his passion to me really!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ikon.tv/dvd/MASTERCHEF_S3E5_Michel_Roth_Restaurant_THE_RITZ_Paris.html",
   "title": "MASTERCHEF : Michel Roth, The Ritz Restaurant, paris",
   "trainee": "Michel Roth",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Masterchef S03 ep5 : Michel Roth, The Ritz Restaurant, [paris]",
    "Interview with Michel Roth",
    "I started here as a cook at the age of 22, then I rose through the rankings at the Ritz,\n became sous chef of Mr. le Gay in 1999, then I was head Chef at Lasserre for 2 years, and\n came back as executive chef in 2001,"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Yannick All\u00e9no",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Yannick All\u00e9no**: Born on December 16th, 1968, in Puteaux, just outside Paris, Yannick All\u00e9no began his career at the Royal Monceau, working with Gabriel Biscay before entering the Sofitel S\u00e8vres Hotel and working closely with chefs Roland Durand and Martial Henguehardm."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Yannick All\u00e9no",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Yannick All\u00e9no**: Born on December 16th, 1968, in Puteaux, just outside Paris, Yannick All\u00e9no began his career at the Royal Monceau, working with Gabriel Biscay before entering the Sofitel S\u00e8vres Hotel and working closely with chefs Roland Durand and Martial Henguehardm."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Yannick All\u00e9no",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Yannick All\u00e9no**: Born on December 16th, 1968, in Puteaux, just outside Paris, Yannick All\u00e9no began his career at the Royal Monceau, working with Gabriel Biscay before entering the Sofitel S\u00e8vres Hotel and working closely with chefs Roland Durand and Martial Henguehardm."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Yannick All\u00e9no",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Yannick All\u00e9no**: Born on December 16th, 1968, in Puteaux, just outside Paris, Yannick All\u00e9no began his career at the Royal Monceau, working with Gabriel Biscay before entering the Sofitel S\u00e8vres Hotel and working closely with chefs Roland Durand and Martial Henguehardm."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Mart\u00edn Berasategui",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Martin Berasategui**: born in 1960 in San Sebasti\u00e1n, Berasategui is a Spanish chef with the most Michelin stars in Spain."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Gordon Ramsay**: An active 7-star Michelin cook, television personality, entrepreneur, and British writer, Gordon Ramsay was a youth player for the Ranger Football Club."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Enrico Bartolini",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Enrico Bartolini**: originally from Castelmartini, Tuscany, in his biography we read that Bartolini is \u201cthe only chef in the history of the Michelin Guide to have won four Stars in one fell swoop, two of them at the restaurant that bears his name inside the MUDEC-Museo delle Culture in Milan\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Enrico Bartolini",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Enrico Bartolini**: originally from Castelmartini, Tuscany, in his biography we read that Bartolini is \u201cthe only chef in the history of the Michelin Guide to have won four Stars in one fell swoop, two of them at the restaurant that bears his name inside the MUDEC-Museo delle Culture in Milan\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Enrico Bartolini",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Enrico Bartolini**: originally from Castelmartini, Tuscany, in his biography we read that Bartolini is \u201cthe only chef in the history of the Michelin Guide to have won four Stars in one fell swoop, two of them at the restaurant that bears his name inside the MUDEC-Museo delle Culture in Milan\u201d."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Seiji Yamamoto",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Seiji Yamamoto**: considered the most important exponent of Japanese avant-garde cuisine, chef Yamamoto is inspired by the principle of Wa harmony and offers bold and creative dishes that look to tradition and demonstrate his homeland."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Umberto Bombana",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Umberto Bombana**: nicknamed \u201cthe king of the white truffle\u201d and owner of the restaurant 8 \u00bd Eight and a half in Hong Kong, Bonara was the first Italian to conquer three stars outside Italy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Umberto Bombana",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Umberto Bombana**: nicknamed \u201cthe king of the white truffle\u201d and owner of the restaurant 8 \u00bd Eight and a half in Hong Kong, Bonara was the first Italian to conquer three stars outside Italy."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- [**Carlo Cracco**](https://www.fortevillagemag.com/haute-cuisine-en/carlo-cracco-the-most-adored-chef-on-television-at-forte-village/?lang=en): the career of the most beloved chef in Italian television begins his career in the year 1986, in which he began to collaborate with the famous Gualtiero Marchesi in Milan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- [**Carlo Cracco**](https://www.fortevillagemag.com/haute-cuisine-en/carlo-cracco-the-most-adored-chef-on-television-at-forte-village/?lang=en): the career of the most beloved chef in Italian television begins his career in the year 1986, in which he began to collaborate with the famous Gualtiero Marchesi in Milan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- [**Carlo Cracco**](https://www.fortevillagemag.com/haute-cuisine-en/carlo-cracco-the-most-adored-chef-on-television-at-forte-village/?lang=en): the career of the most beloved chef in Italian television begins his career in the year 1986, in which he began to collaborate with the famous Gualtiero Marchesi in Milan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_Chevrier",
   "title": "Philippe Chevrier",
   "trainee": "Philippe Chevrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe Chevrier (born 17 December 1960 in Geneva) is a Swiss chef.",
    "In 1984, he spent the year as a chef with Fr\u00e9dy Girardet in Crissier before joining Le Patio restaurant where he was sous-chef de cuisine from  1985 to 1986."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Philippe_Chevrier",
   "title": "Philippe Chevrier",
   "trainee": "Philippe Chevrier",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Philippe Chevrier (born 17 December 1960 in Geneva) is a Swiss chef.",
    "In 1984, he spent the year as a chef with Fr\u00e9dy Girardet in Crissier before joining Le Patio restaurant where he was sous-chef de cuisine from  1985 to 1986."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ljworld.com/news/2008/nov/19/ma-gastronomie-new-edition-classic-cookbook",
   "title": "\u2018Ma Gastronomie\u2019 new edition of classic cookbook",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Ma Gastronomie\u2019 new edition of classic cookbook",
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples \u2014 Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ljworld.com/news/2008/nov/19/ma-gastronomie-new-edition-classic-cookbook",
   "title": "\u2018Ma Gastronomie\u2019 new edition of classic cookbook",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Ma Gastronomie\u2019 new edition of classic cookbook",
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples \u2014 Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ljworld.com/news/2008/nov/19/ma-gastronomie-new-edition-classic-cookbook",
   "title": "\u2018Ma Gastronomie\u2019 new edition of classic cookbook",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Ma Gastronomie\u2019 new edition of classic cookbook",
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples \u2014 Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://ljworld.com/news/2008/nov/19/ma-gastronomie-new-edition-classic-cookbook",
   "title": "\u2018Ma Gastronomie\u2019 new edition of classic cookbook",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Ma Gastronomie\u2019 new edition of classic cookbook",
    "\u201cThere was almost nothing said in the French edition about Point\u2019s disciples \u2014 Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel,\u201d Kulla says."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/goodfood/eating-out/paul-bocuse-french-chef-who-became-cultural-star-dies-at-91-20180121-h0llut.html",
   "title": "Paul Bocuse, French chef who became cultural star, dies at 91",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, French chef who became cultural star, dies at 91",
    "In 1948, he began work under chef Fernand Point, whose reliance on the freshest products available each day shaped Bocuse's views."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/goodfood/eating-out/paul-bocuse-french-chef-who-became-cultural-star-dies-at-91-20180121-h0llut.html",
   "title": "Paul Bocuse, French chef who became cultural star, dies at 91",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Paul Bocuse, French chef who became cultural star, dies at 91",
    "In 1948, he began work under chef Fernand Point, whose reliance on the freshest products available each day shaped Bocuse's views."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/goodfood/eating-out/paul-bocuse-french-chef-who-became-cultural-star-dies-at-91-20180121-h0llut.html",
   "title": "Paul Bocuse, French chef who became cultural star, dies at 91",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "Paul Bocuse, French chef who became cultural star, dies at 91",
    "In 1948, he began work under chef Fernand Point, whose reliance on the freshest products available each day shaped Bocuse's views."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theage.com.au/goodfood/eating-out/paul-bocuse-french-chef-who-became-cultural-star-dies-at-91-20180121-h0llut.html",
   "title": "Paul Bocuse, French chef who became cultural star, dies at 91",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1948",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "Paul Bocuse, French chef who became cultural star, dies at 91",
    "In 1948, he began work under chef Fernand Point, whose reliance on the freshest products available each day shaped Bocuse's views."
   ]
  },
  {
   "url": "https://thefamousbirthdays.com/people/alain-ducasse",
   "title": "Alain Ducasse - Celebrity biography, zodiac sign and famous quotes",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## About Alain Ducasse",
    "### Personal Life",
    "His education began on a farm, then before his teenage years, he received training as an apprentice at Pavillon Landais restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamousbirthdays.com/people/alain-ducasse",
   "title": "Alain Ducasse - Celebrity biography, zodiac sign and famous quotes",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## About Alain Ducasse",
    "### Career",
    "He started working at a restaurant owned by Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefamousbirthdays.com/people/alain-ducasse",
   "title": "Alain Ducasse - Celebrity biography, zodiac sign and famous quotes",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## About Alain Ducasse",
    "### Career",
    "Not long after, he got a job to assist Roger Verg\u00e9 at Moulin De Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Juna_Rorimpandey",
   "title": "Juna Rorimpandey",
   "trainee": "Juna Rorimpandey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Juna Rorimpandey",
    "Junior John Rorimpandey (born July 20, 1975; age 50), commonly known as Chef Juna or Juna Rorimpandey, is an Indonesian celebrity chef, television personality, and actor born in [Jakarta](/page/Jakarta).[1][2]",
    "There, he worked as a waiter and [sushi](/page/Sushi) chef in a Japanese restaurant in [Houston](/page/Houston) before advancing to roles at acclaimed establishments, including [The French Laundry](/page/The_French_Laundry) in Napa Valley under chef [Thomas Keller](/page/Thomas_Keller) and Lola in [Cleveland](/page/Cleveland) under [Michael Symon](/page/Michael_Symon).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Juna_Rorimpandey",
   "title": "Juna Rorimpandey",
   "trainee": "Juna Rorimpandey",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Juna Rorimpandey",
    "Junior John Rorimpandey (born July 20, 1975; age 50), commonly known as Chef Juna or Juna Rorimpandey, is an Indonesian celebrity chef, television personality, and actor born in [Jakarta](/page/Jakarta).[1][2]",
    "There, he worked as a waiter and [sushi](/page/Sushi) chef in a Japanese restaurant in [Houston](/page/Houston) before advancing to roles at acclaimed establishments, including [The French Laundry](/page/The_French_Laundry) in Napa Valley under chef [Thomas Keller](/page/Thomas_Keller) and Lola in [Cleveland](/page/Cleveland) under [Michael Symon](/page/Michael_Symon).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "disciples",
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "mentor_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "kitchen_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "disciples",
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "mentor_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "kitchen_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Jean and Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "city_country": null,
   "relationship": "disciples",
   "period": null,
   "trainee_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "mentor_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "kitchen_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "city_country_evidence": null,
   "relationship_evidence": [
    "Synopsis",
    "Since its first publication in France in 1969, *Ma Gastronomie* has taken its place among the classics of French gastronomy.",
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://palmbeachpost.com/story/lifestyle/travel/2014/04/22/bon-appetit-disney-fans-chef/7410156007",
   "title": "Bon appetit, Disney fans: Chef Jerome Bocuse takes Epcot on a French food adventure",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "TRAVEL Bon appetit, Disney fans: Chef Jerome Bocuse takes Epcot on a French food adventure Jan Tuckwood jtuckwood@pbpost.com",
    "He met Paul Bocuse when he was 14 and just a week into a cooking apprenticeship with one of Bocuse\u2019s friends."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "Alain Ducasse, born in 1956 and raised in Castel-Sarrazin, Southwest France \u2013 country of *confits* and *cassoulets*, *c\u00e8pes* and *foie gras* \u2013 commenced his career at eighteen, earning his \u2018first fifty francs\u2019 at the H\u00f4tel du Palais in neighbouring Biarritz (where he recently romantically returned to be wed), before apprenticing at Le Pavillon Landais, Soustons, and attending hotel school in Bordeaux."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "For two years after this, he worked at Michel Gu\u00e9rard\u2019s Eug\u00e9nie-les-Bains whilst spending the winter months with Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "For two years after this, he worked at Michel Gu\u00e9rard\u2019s Eug\u00e9nie-les-Bains whilst spending the winter months with Gaston Len\u00f4tre."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": "Eug\u00e9nie-les-Bains",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "For two years after this, he worked at Michel Gu\u00e9rard\u2019s Eug\u00e9nie-les-Bains whilst spending the winter months with Gaston Len\u00f4tre."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "For two years after this, he worked at Michel Gu\u00e9rard\u2019s Eug\u00e9nie-les-Bains whilst spending the winter months with Gaston Len\u00f4tre."
   ],
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "For two years after this",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "For two years after this, he worked at Michel Gu\u00e9rard\u2019s Eug\u00e9nie-les-Bains whilst spending the winter months with Gaston Len\u00f4tre."
   ]
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "1977 was life-changing for him as he moved to Moulin de Mougins to learn under Roger Verg\u00e9, creator of *Cuisine du Soleil* and from whom Ducasse learned the *Proven\u00e7al* cooking methods that later became the bedrock of his own signature style."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "1977 was life-changing for him as he moved to Moulin de Mougins to learn under Roger Verg\u00e9, creator of *Cuisine du Soleil* and from whom Ducasse learned the *Proven\u00e7al* cooking methods that later became the bedrock of his own signature style."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "1977 was life-changing for him as he moved to Moulin de Mougins to learn under Roger Verg\u00e9, creator of *Cuisine du Soleil* and from whom Ducasse learned the *Proven\u00e7al* cooking methods that later became the bedrock of his own signature style."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": "learn under",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "1977 was life-changing for him as he moved to Moulin de Mougins to learn under Roger Verg\u00e9, creator of *Cuisine du Soleil* and from whom Ducasse learned the *Proven\u00e7al* cooking methods that later became the bedrock of his own signature style."
   ],
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "1977 was life-changing for him as he moved to Moulin de Mougins to learn under Roger Verg\u00e9, creator of *Cuisine du Soleil* and from whom Ducasse learned the *Proven\u00e7al* cooking methods that later became the bedrock of his own signature style."
   ]
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "His development continued with whom he describes as his spiritual mentor and master, Alain Chapel, during two years at Mionnay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": "Alain Chapel",
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "His development continued with whom he describes as his spiritual mentor and master, Alain Chapel, during two years at Mionnay."
   ],
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": "Mionnay",
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "His development continued with whom he describes as his spiritual mentor and master, Alain Chapel, during two years at Mionnay."
   ],
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://foodsnobblog.wordpress.com/2008/12/05/alain-ducasse-at-the-dorchester-london",
   "title": "Alain Ducasse at the Dorchester, London",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": "two years",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "**I** will start with the Executive Chef\u2019s story, since his name sits above the door.",
    "His development continued with whom he describes as his spiritual mentor and master, Alain Chapel, during two years at Mionnay."
   ]
  },
  {
   "url": "https://hmi-online.com/analysis/hmi-michel-roux-jr-fine-dining-le-gavroche-landau",
   "title": "Michel Roux Jr: a family affair - Hotel Management International",
   "trainee": "Marco Pierre White",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Among the most high profile, Marco Pierre White and Gordon Ramsay served stints at Le Gavroche, and both went on to open three-star restaurants, spawning yet more chefs who have garnered even more stars.",
    "The Roux generation"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://hmi-online.com/analysis/hmi-michel-roux-jr-fine-dining-le-gavroche-landau",
   "title": "Michel Roux Jr: a family affair - Hotel Management International",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "city_country": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Among the most high profile, Marco Pierre White and Gordon Ramsay served stints at Le Gavroche, and both went on to open three-star restaurants, spawning yet more chefs who have garnered even more stars.",
    "The Roux generation"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "city_country_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  }
 ],
 "notes": [
  "Merged 10 queries (1978 total) \u2192 1854 unique results",
  "Search result set: r4cecddd9bda (1854 rows), reference it as FROM r4cecddd9bda in follow-up queries"
 ]
}