David Gil

November 7, 2024

David Gil

XOK, beyond nougat 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

August 22, 2019

David Gil

Nine examples of putting basil to good use in pastry

August 6, 2018

David Gil

Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery

August 29, 2017

David Gil

Strawberry aspic by David Gil

August 10, 2015

David Gil

Albert Adrià. La dolça, ticket’s sweetest ring