David Gil & I+Desserts #PR63

At 16, David began working at Can Jubany and, shortly after, he realized it was time to get some training. He studied cooking and pastry at the Hofmann school and did his internship at a temple like Mugaritz. This experience was followed by his time in Michel Bras' kitchen in France and many others around the world. In 2011, the pastry chef began working with Albert Adrià. He joined the dessert section at Tickets and grew within the team until he became responsible for managing the entire sweet dimension of the elBarri group. During this period, his training in cooking allowed him to apply all his technical and product knowledge to the sweet world, combining it with mastery of formulas and precision. His immense desire to conquer the world gradually tamed his appetite.

Year 2020, pandemic. It wasn't the easiest time to start a business, but David was at the best moment of his life. Hand in hand with his brother Adrià and with Ferran Pastor and Ingrid Serra as star signings, I+Desserts was born; a masterful formula to escape the routine and be able to find each other again. Since then, they have defined themselves as a gastronomic study center, led by the flag of innovation.

Throughout this Notebook, the 65 creations from 10 national and international gastronomic projects are detailed. These cover both research with his work with enzymes applied in gastronomy; as well as the development of sweet proposals for restaurants or patisseries. All of them conceived, conceptualized, and exclusively developed under the project's prism. Restaurants such as Aponiente with its sweet sea or desserts inspired and designed with Alberto Chicote's characteristic fusion cuisine at Omeraki are presented. International projects are also presented, such as David Beckham's The Londoner Macao hotel, which proposes to transport the client to England itself from the Chinese city, or Queic, the proposal designed for a store dedicated exclusively to cheese.