In mid-April, the Academy of Skills – Inspiration became a meeting place for passion, creativity and a modern approach to restaurant pastry. Over two intensive days, participants in the ‘Plated Desserts’ training course had the opportunity to work under the guidance of a very special guest – David Vidal, a world-class pastry chef and renowned trainer, who conducted a training course in Poland for the first time.
This event was much more than a pastry course. It was a space for exchanging experiences, finding inspiration and viewing dessert as a fully-fledged form of culinary art.
David Vidal – a modern approach to restaurant desserts
David Vidal is a pastry chef whose style is recognised worldwide. Born in Canada, raised in Malta and professionally associated with Sweden, he has spent years developing his expertise by combining classical craftsmanship with modern aesthetics and his own distinctive approach to desserts.
Although he began his career in savoury cuisine, he quickly discovered that pastry offered him the greatest opportunity to express his creativity and attention to detail. Today, his desserts delight with their balance of flavours, textures and colours, while remaining practical and suitable for restaurant service.
He has also gained immense popularity through social media. His profile, [at]vidal31, is followed by hundreds of thousands of people worldwide, who draw inspiration from his approach to plated desserts, modern presentation and chocolate decoration work.
During the training, participants were able to observe not only his exceptional technical skills, but also David Vidal’s philosophy of work, based on authenticity, continuous development and a genuine love for the profession.
Two days of intensive work and creative practice
The training programme was primarily hands-on. Participants prepared the recipes themselves under David Vidal’s guidance, following the entire dessert creation process – from concept development and flavour composition to final decoration and presentation on the plate.
Throughout the two days, participants focused on:
- creating modern plated desserts,
- balancing flavours and textures,
- presentation aesthetics,
- working with chocolate decorations,
- developing functional restaurant dessert concepts,
- consciously composing desserts from both visual and flavour perspectives.
The final creations were particularly impressive – light, modern compositions full of contrasts, colours and meticulously refined details.
During the training, participants prepared David Vidal’s signature creations based on bold flavour combinations and a modern approach to restaurant desserts.
The desserts presented included:
- Aperol Spritz, strawberry and herbs – a composition combining citrus freshness, strawberry notes and aromatic herbal accents.
- Dark chocolate, hazelnut and coffee – an intense combination of rich chocolate, roasted nuts and expressive espresso.
- Gin and tonic, cucumber and yuzu – a light, refreshing dessert built around the citrus acidity of yuzu, the freshness of cucumber and the distinctive notes of gin and tonic.
- Apple, peanut butter, cardamom and oats – a comfort-food-inspired composition combining fruity freshness with spicy and creamy accents.
- Raspberry, sudachi, liquorice and caramel – a dessert built on the contrast between fruit acidity, caramel sweetness and the characteristic flavour of liquorice.
- Matcha, lemongrass, coconut and ginger – a harmonious combination of Asian inspirations where freshness and exotic aromas create a perfectly balanced whole.
- Banoffee Tartlet – a modern interpretation of the classic dessert based on the combination of banana, caramel and chocolate.
- Strawberry, elderflower and vanilla – an elegant composition built on delicate floral notes, creamy vanilla and the intense flavour of strawberry.
Each composition was based on the deliberate creation of contrasts between sweetness, acidity, freshness and texture, resulting in flavour experiences full of emotion. Similar concepts for modern plated desserts can be found in our chocolate inspiration gallery.
The power of detail and decoration
One of the strongest elements of the training was working with chocolate decorations and deliberately using them as an integral part of the dessert. In his creations, David Vidal chose elegant, modern forms and carefully selected decorations from the Barbara Decor range. Among the elements he selected were:
Each decoration enhanced the character of the desserts and contributed to their final visual effect.
It was the details that created the final impact – delicate chocolate elements, subtle structures, lightness of form and thoughtful visual compositions transformed every dessert into a small work of art.
Support from our pastry chefs
David Vidal was also supported during the training by our pastry chefs – Ana Florencia Davila and Michał Świerad.
Ana Florencia Davila, originally from Argentina, has been involved in modern pastry and premium dessert creation for many years. She also specialises in vegan pastry, successfully combining creativity with modern technologies and a considered approach to ingredients. In her work, she combines technical precision with a strong sense of aesthetics and contemporary trends. Her experience and professionalism provided invaluable support to participants during the practical sessions.
Michał Świerad is a specialist in modern plated desserts and a trainer responsible for pastry chef development within the OSSKIC project. In his work, he combines technical precision, restaurant experience and a practical approach to creating modern dessert compositions. His knowledge and ability to share expertise provided valuable support both for David Vidal and for the training participants.
Inspiration that stays with you
The ‘Plated Desserts’ training demonstrated how dynamically modern restaurant pastry is evolving. Today, it is not only flavour that matters, but also the visual experience, deliberate composition and the ability to evoke emotions through dessert.
We would like to thank David Vidal for sharing his world-class knowledge and experience, our pastry chefs for their tremendous organisational and technical support, and all participants for their commitment, energy and the outstanding atmosphere. These were two days full of inspiration that will remain in our memories for a long time.
The Academy of Skills – Inspiration, a meeting place for the best
The Academy of Skills – Inspiration was created by Barbara Luijckx for professionals in the pastry, bakery and gastronomy industries. It is a place for sharing knowledge, practice and inspiration, where leading specialists from Poland and around the world pass on their expertise.
We are delighted that the training with David Vidal could become part of this mission. We can already reveal that David Vidal will return to the Academy of Skills – Inspiration in February 2027. Details regarding the training and registration will be announced soon. We encourage you to follow our communication channels and the Academy’s training calendar, so you do not miss another opportunity to learn from one of the most inspiring pastry chefs on today’s pastry scene.
