Cofounder and Director of Innovation, I+Desserts

David Gil

What's included?

  • 2h 30min HD video
  • 15 recipes 
  • 18 lessons
  • Recipe Book (English, Spasnish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese


Presentation

The talented David Gil will introduce you to spectacular textures that will astound your senses

In this online course, the young prodigy chef David Gil will teach you how to create different textures, both sweet and salty, using techniques such as spherification and nitrogen as well as surprising textures such as marshmallows and clouds that will revolutionize your starters, main dishes or desserts. 

The young chef, a former pupil of the Adriá brothers, will explain different techniques for spherifications and explain which one to use depending on your goal. He will also demonstrate extensions to the basic spherifications by mixing them with other techniques such as foams or dehydrates among others, with spectacular results. 

In the course you will also learn how to use liquid nitrogen and learn about its infinite uses in gastronomy. Last but not least, you will experiment with techniques involving marshmallows and clouds - light and soft textures that melt on the palate. David will provide clear explanations as to the versatility of each elaboration so that everyone can develop their own creativity.

Nitrogen creative textures David Gil

Course curriculum

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What you'll learn

To use spherification, nitrogen and cloud techniques

Spherifications: the theory behind the concept of spherification, so that you understand the whole process from start to finish and apply the technique with complete control. You will learn about the 3 types of spherification that exist (direct, inverse and mechanical) and the best one to use for each type of recipe. David Gil will build on this knowledge, teaching you how to use spherification together with other techniques such as foams, curing or dehydrates for incredible results. 

Nitrogen: learn how to use nitrogen in your kitchen and discover its enormous potential for your creations. Discover how to create unique shapes or make a risotto using orange segments. Experience the effect of nitrogen on foams and develop the basic technique for making shots. 

Marshmallows and clouds: discover techniques for making marshmallows and clouds, a surprising texture between jelly and foam that will enable you to enhance flavours by presenting them with the lightness and softness worthy of a cloud.

Who is it for?

This course is aimed at both professional chefs and fans of haute cuisine who want to exploit texture in order to turn their recipes into a sensory experience. Anybody who wishes to master the texture techniques as developed and perfected in the kitchens of the famous Spanish restaurant, El Bulli, will find in this course all the knowledge to turn any dish into a unique experience for the diner.

Necessary material

  • Measuring spoons for spheres
  • Stainless steel material and Pyrex for working with nitrogen
  • Dehydrator
  • Food processor
  • Piping bag
Different dishes made through the course

Instructor

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.

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