The documentairy Chill, the road to David’s Gelato
Press here for the Dutch translation.
David, a 26-year-old cook, has pursued additional training to manufacture artisanal ice cream in Italy. Now he wants to put this training to use to become self-employed. Chill follows his journey from the Greek island of Mykonos to the Dutch city of Gouda, with David adapting and refining his business plans along the way. The filmmaker observes David during his dealings with his customers, who consist mainly of tourists. David is her nephew.
David starts out on Mykonos. Despite not having his own company yet, he already manufactures ice cream. Under difficult conditions – long working hours with a space of only 40 by 40 centimetres at his disposal – he produces 120 kilo’s of ice cream a day to the best of his abilities.
Back in the Netherlands, together with his childhood friend Tjeerd, David starts up his own company: David’s Gelato. Preparations take place in their birthplace Moordrecht; they experiment with ways to make a truly artisanal ice cream and search for sales employees. In Turin they even purchase a genuine Piaggio for vending. During their preparation time in Moordrecht they already begin selling their own ice cream. Two years after travelling to Mykonos, David opens up his first independent shop in Gouda. It is an immediate hit, so David directly starts making new plans.