Cofounder and Director of Innovation, I+Desserts

David Gil

What's included?

  • 2h HD video
  • 14 recipes 
  • 16 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    English, Spanish, Italian, French, German, Portuguese


Online cooking course with the most innovative and creative textures at your fingertips

In this online course, learn cooking techniques and recipes to achieve unique textures. The groundbreaking chef, David Gil, is head of desserts and creativity for the elBarri restaurant group owned by Albert Adriá. He brings you the innovative techniques developed over recent years by the Adriá brothers themselves which are revolutionising haute cuisine. From mastering techniques for the popular foams and airs, to achieving unique textures with a Paco Jet. 

The course also introduces you to techniques developed during 2017 by the elBarri group using inulin, an innovative ingredient with properties that are still being discovered.

Creams Foams Davidd
What you'll learn

You'll learn to make creams, foams and airs

Creams: How to make excellent creams using inulin (innovative ingredient made from agave, a sugar substitute with spectacular properties, researched during the past months by the R&D team of Albert Adrià's elBarri group), along with freeze-dried elements and dried fruit pastes.

Foams: How to perfect the foam technique to create them perfectly in different and varied applications whilst giving them intense flavours.

Emulsifiers: Get stable airs with the highest intensity of flavour. Learn all the theoretical and practical bases necessary to understand how emulsifiers work, what the process consists of, the various phases (aqueous and fat), and its uses in cooking.

Paco Jet: Its origin, its uses, the way it acts and the results that you can obtain using this device.

Who is it for?

This online Creative Textures course is aimed at both professional chefs and fans of haute cuisine who seek to keep up-to-date on the latest gastronomic trends in order to apply them in their own kitchen. The latest discoveries and investigations by gastronomic groups such as elBarri, fruit of extensive experimentation, are explained in a comprehensive way so that you can include them in your recipes.

Material required

  • Food processor
  • Piping bag 
  • Paco Jet
Course's Textures and ingredients


Cofounder and Director of Innovation, I+Desserts

David Gil

David Gil was born in Vic (Barcelona) in 1990. At the age of 14 he began to show interest in cooking, and at the weekends he worked in his local restaurant. David decided to study hospitality at the prestigious Hofmann School of Hospitality. At the age of 16, he had already started working with Chef Nandu Jubany. He also completed stages at Le Calendre (3 * Michelin), Michel Bras (3 * Michelin) and Mugaritz (2 * Michelin), among others.

In 2012, having previously left his resume at Tickets restaurant (Barcelona), they called him to work as an assistant in the dessert section. David Gil soon surprised Albert Adrià with his curiosity and creativity and was quickly promoted to Head of Creative Pastry within the elBarri Group. He also helped to conceptualize commercial products, such as the Natura range by Turrones Vicens.

He worked on the development of the dessert menu for the Adrià Brothers collaboration with Cirque du Soleil at Heart Ibiza restaurant, as well as London based Cakes and Bubbles, and the New York based Little Spain project by José Andrés.
In 2015 he won the Luís Santpau trophy, an award that gave him recognition as the Best Chocolatier in Spain, and in 2019 he was awarded the National Gastronomy Pastry Prize.
He is currently Co-founder and Director of Innovation at I+Desserts, a gastronomic study centered around the sweet world. There he advises the restaurant and food industry sectors as well as developing his own projects.

His career path has allowed him to discover French and Italian confectionery, acquiring an overflowing sensitivity and knowledge for his young age. His work with the elBarri Group has brought him closer to mastering the techniques that were developed and used at elBulli. Precisely, thanks to all this accumulated knowledge, David Gil offers us at Scoolinary the most current and exciting knowledge that defines haute cuisine today.

This Course is included in the Scoolinary Subscription

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Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several video lessons and downloadable recipes.

  • When do the courses start and when do they finish?

    The courses are 100% online, they start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

  • Are course completion certificates available?

    We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.

  • What's is the refund policy?

    If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.