David Gil

April 23, 2025

David Gil

Ten International Books to Take Your Creativity Further in Desserts and Doughs

December 16, 2024

David Gil

Signature turrón evolve with XOK

December 4, 2024

David Gil

Twelve thematic books in Books For Chefs to become an expert in panettone or vegan pastries

December 2, 2024

David Gil

David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”

November 7, 2024

David Gil

XOK, beyond turrón and chocolate bars / Review

April 10, 2024

David Gil

Six techniques for the most avant-garde ice cream making

November 23, 2023

David Gil

So cool..magazine is born, the new international avant-garde ice cream magazine

July 20, 2022

David Gil

The great enzyme revolution in pastry

January 12, 2021

David Gil

Melissa Coppel’s school promotes Online Live training in 2021

December 16, 2020

David Gil

I + Desserts. David Gil’s sweet challenges

June 15, 2020

David Gil

Pastry and ice cream, an alliance on the rise through 11 current examples

January 10, 2020

David Gil

The Melissa Coppel School prepares 23 exclusive courses for 2020