1. How did you end up as a Guest Mentor on The Taste?

We got the call from Anthony Bourdain and we’ll do anything for him.

2. The contestants were challenged with working with animal from nose to tail.  When you cook, do you incorporate all parts of the animal into a dish?

Absolutely - a good cook can cook all parts in a delicious manner!

3. The Taste is both a team challenge show and an individual challenge show, much like a restaurant.  How did you and David first meet and tell me about how you work together as a team?

Fred and I met 20 years ago and have the same ideas about classic French food, interior design, wine, outdoor life and parenthood. We aspire to cook masculine French food in a classic Quebec appropriate cottage style.

4. What was the inspiration behind one of Montreal’s most popular restaurants, Joe Beef?

Joe Beef exists because of time and place. It is the restaurant appropriate to the neighborhood that we are in near Atwater market - we just gave the neighborhood what it needed.

5. Do you think this episode’s theme was a difficult challenge for the contestants?

Yes. Whole animal cooking is testimony to a chef’s experience level, and sometimes young chefs are still intimidated by eating and cooking the rougher cuts such as actual nose or tail.

6. Moving forward what advice would you offer the contestants?

Our advice is to be courteous and self effacing, never take yourself seriously and always work hard at maintaining professional relationships with your colleagues -- they are there for you as you should for them. Spend time at being a well-rounded whole person, not just a good chef.