David Gil
Albert Adrià’s right hand in the desserts of the restauration group elBarri of Barcelona
David Gil Recipes
David Gil Articles
The great enzyme revolution in pastry
Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.
Melissa Coppel’s school promotes Online Live training in 2021
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
I + Desserts. David Gil’s sweet challenges
A creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.
Pastry and ice cream, an alliance on the rise through 11 current examples
In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplines
The Melissa Coppel School prepares 23 exclusive courses for 2020
Chocolate will be the star of the class calendar of the center located in Las Vegas.
Nine examples of putting basil to good use in pastry
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery
In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
Albert Adrià. La dolça, ticket’s sweetest ring
Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background... La Dolça prolongs and tops the fantastic walk through the world of Tickets...
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