This dessert was completed in Contemporary Cakes where we learned the basic principles of constructing a traditional entremet. An entremet is a French mousse cake that is served around 4:30 in the afternoon. It's intention is to feed 4-8 people between lunch and dinner. Chef Weber, a Frenchman himself, was extremely strict in organization and sameness. He was the teacher in school that would make us mop over and over until the floor was a shiny as the glazed cakes. Though I've had several chefs preach the importance of these things, Chef Weber is the guy who pops into my head whenever I know I'm bending the rules just a bit whether it be a slightly soiled side towel or a crumby station top. Thanks to him, you can count on me for a clean uniform and station whatever the case may be.
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