Hofmann was established in 1983, out of a dream to be combined with top professionalism.
Mey Hofmann intended to create a school where everyone interested in gastronomy, cooking or pastry found a way for training and development. And she got it absolutely right.
Today Hofmann is a group that comprises the prestigious School of Hostelry, the Hofmann Restaurant (1 Michelin star and at the same time a training centre where students learn to perfect their techniques), Taverna Hofmann (traditional cuisine reinterpreted by our chefs) and the emblematic Hofmann Pastry Shop, next to the annex space of La Seca, that cake lovers have as a destination in Barcelona.
We share your passion for gastronomy. Welcome to Hofmann.
With her vast experience, Mey felt the need to share her knowledge and passion for the culinary world and in 1983 she created her own school of gastronomy in Barcelona. TheHofmann School of Hostelry is internationally recognized for its high standards, quality of teaching and its own know-how.
The Hofmann Restaurant started its activity in 1992 and was awarded a Michelin Star in 2004. It is in that kitchen where students put to practice their techniques, learning the real running of a restaurant kitchen and always following the demands of an establishment of such a standard and quality that is the Hofmann Restaurant.
Pastry cooking, the other great passion of Mey, led to the opening in 2008 of the Hofmann Pastry Shop: an emblematic place that has become the main and indisputable reference in the world of pastry in Barcelona. Located in the neighborhood of Born-La Ribera, it bakes on a daily basis cakes, biscuits, cookies and its classic and famous croissants. Perhaps the most amazing of all of them, its croissant of mascarpone, was unanimously chosen in 2010 as the Best Croissant in Spain. In 2016 the Hofmann Pastry Shop was also awarded the recognition for the Best Tea Biscuit in Spain.
In 2012, and also in the Born district, theHofmann La Seca tasting room was opened, located in Espai Brossa. It is a cozy and perfect place for breakfast, brunch, a snack or simply for a good coffee. Two years later, in 2014, ElRacó Hofmann was opened. A space within the Gastronomic Restaurant where lunch and dinner is served under a new concept. Ideal for those who do not have much time for a meal, but do not want to give up on good gastronomy.
The expansion of Hofmann continued that same year 2014 with the Hofmann Taverna, a restaurant with a relaxed atmosphere in which traditional cooking is reinterpreted. With our magnificent charcoal grills it is the ideal place to share and enjoy our dishes, offering our guests a whole new gastronomic experience.
Welcome to the Hofmann Universe.
The Hofmann Hostelry Course is the most comprehensive and highest level training course given in our School. You will train as a professional chef through a combination of comprehensive theoretical training combined with practical training in a restaurant with a Michelin star.
A 1 year intensive training course which will allow you, combining theory and training hours, to acquire the technical knowledge and necessary skills to become a professional chef.
The Advanced Cooking Course is specifically created for those students who, after completing the Intensive Cooking Course, the Complete Cooking Course or the Integral Cooking Course, wish to continue progressing in the world of cooking.
The level I pastry course is aimed at people who want to start in the pastry world and learn the solid foundations and the necessary knowledge to develop their career as a professionals.
100% practical course.
The Intensive course of Pastry Level II is specifically designed for those that desire to continue learning as amateurs or professionals in the world of pastry.
100% practical course.
Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course in 1 day in which you will achieve your goals through an effective and 100% practical methodology with the Hofmann standards and quality seal.
Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course divided into two days in which you will achieve your goals with an effective methodology and 100% practical with the standards and the Hofmann seal.
Following a brief technical introduction on contemporary nougat and the explanation of the reason for those recipes, our pastry chef Miquel Guarro and the Hofmann School pastry team will prepare six different nougat specialities that will allow you to approach a wide range of techniques.
As important as an exquisitely laid out table for Christmas, with all its little details, is a menu that will surprise and captivate your guests.
In this course you will learn how to combine flavours, textures and the final touches that will show us from the classic Christmas cakes to the most modern ones.
Even if you don't know anything about pastry, in this course you will prepare with your own hands a cute Easter with quality and creativity characteristic of Hofmann. A monkey that you can take home and that will undoubtedly surprise and excite young and old.
Would you like to get started in pastry world? In this course, 100% practical and dynamic, you will learn the notions and solid foundations of baking so that you can apply them at home or in a professional level.
In this course will you will practice into the world of restaurant desserts in the gastronomic high level taught by Rafa Delgado, pastry chef at 2Cocina Hermanos Torres", a two Michelin star restaurant.
100% practical course.
Welcome to a trip around the world through original and tasty vegetarian and vegan recipes.
In this practical course you will learn how to treat and enjoy food as the Japanese do, directed by Mutsuo Kowaki, a Japanese chef with a solid culinary career of more than 20 years in Japanese cuisine.
How are cooking and hospitality schools living the effects of the pandemic? Let's find out firsthand by talking to three renowned cooking schools: Le Cordon Bleu (Madrid), the Hofmann Hospitality School (Barcelona) and the Aiala Hospitality School (Zarautz), as well as the Association.
The classic cod and Iberian ham croquettes, the seasonal mushrooms with butifarra del perol or the meatball casserole with squid are some of the suggestions presented in its gastronomic proposal.
Guillem Bach was graduated in December 2019 and he is currently working as a kitchen assistant at the French restaurant, Bras - Michael et Sébastien. Today he tells us about his experience at the Hofmann School.
The Hofmann School of Hospitality will occupy the new 500m2 facilities with a macro I+D space equipped with the most innovative technologies in the sector. The new expanded offer of academic training will include different course proposals
especially focused on the field of Pastry.
Maria Alejandra Riba is part of the H-26 generation. After finishing his studies, he went to France to apply all his knowledge and to learn the most refined cuisine.
Today we share the experience of our former student, David Morillas, who just finished his training at Hofmann started as a creativity assistant at the prestigious restaurant Disfrutar, with two Michelin stars.
He makes his own cheeses, yogurts, his own beer and grows his own vegetables to supply his restaurant located in one of the most beautiful towns in Spain: Tejeda. The young chef and owner of his own restaurant, Texeda, shares with us his beginnings and his experience at Hofmann.
Xavier Alvarez had it clear since childhood. Today the former alumni and head of the restaurant Les Petits Prés shares his experience and his best advice for everyone who wants to get started in this world.
Víctor Torres Muñoz, a former student of Hofmann, is the youngest chef in Spain. In fact, at only 24 years old, he is in charge of the kitchen of the restaurant Las Magnolias de Arbúcies (Girona), a restaurant that has had a Michelin star since 2012.
Elena Perez Carasco is part of the H-19 promotion. Today we know a little bit more about her experience at Hofmann and her professional career.
Ivan Ralston is part of the H-18 generation. His restaurant, Tuju in Sao Paulo is one of the best in Latin America and has two Michelin stars. We spoke with him about his beginnings at Hofmann and what his journey has been like since then.
"For all students, my advice is to make the most of your time at school, to learn a lot and to enjoy the honor of being in a great house such as the Hofmann School of Hospitality."
Today, Miquel and David tell us about the next pastry courses, which they plan to start this October.
Today we had the pleasure of sharing and remembering the experience of Nacho Baucells, a former Hofmann student and current Chef de cuisine at Celler de Can Roca.
The Casal dels Infants and representatives of 63 restaurants in Barcelona celebrated this Thursday the closing of the 9th edition of the Solidarity Cap in the Hofmann Space, an initiative that this year has allowed them to raise more than 21,600 euros thanks to the sale of 40,500 " solidarity tapas
Jean Paul could be defined as an allegation to collective work. The French chef emphasizes always recognizing the work of his companions, his students as well as that of Silvia Hofmann, or that of his mother Mey Hofmann, promoter of the creation of the hospitality school.
Marc Sánchez Figueras, Badalona and former Hofmann student, works leading the chefs of the famous Little Spain Market in New York.
Alfredo Machado Díaz is 29 years old and was born in Maldonado, but for several years he lives in Spain, where he began and forged his career in the kitchen.
Yesterday we celebrated the graduation of the H27 promotion.
In total, 28 young people completed the complete hospitality and pastry studies where they were recognized with an official Hofmann diploma and special recognition to the three most outstanding students of this promotion.
The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.
On Tuesday, November 26 at 6:00 pm, the official presentation of the book "Haikulinario" written by Marta Lopez Cuartero with a prologue by Silvia Hofmann
Alexandru Chitic, a former Hofmann student, has just received the award for best praline in "The World Trophy of Pastry Ice Cream and Chocolate FIPGC."
Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.
In the award of the "50 Best Restaurants in Latin America," Venezuelan chef Carlos García has been chosen as the best in his class among a group of 50 Latin Americans.
Yesterday the TVE news in Catalonia devoted a few minutes to the presentation of the Mey Hofmann Foundation and its activity to support women with breast cancer.