David Gil & I+Desserts #PR63 (ebook)

At 16, David began working at Can Jubany and, shortly after, he knew it was time to train. He studied cooking and pastry at the Hofmann school and completed his internships at a temple like Mugaritz. That 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 of Tickets and grew within the team until he became responsible for managing all the sweet dimensions 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. The excessive desire to conquer the world gradually tamed his appetite.

Year 2020, pandemic. It was not the easiest time to start a business, but David was at the best moment of his life. 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 themselves again. Since then, they have defined themselves as a center for gastronomic studies, led by the flag of innovation.

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