AT HOFMANN WE MAKE EVERY CELEBRATION A UNIQUE AND UNFORGETTABLE EXPERIENCE
At Hofmann we offer fully customized caterings with the highest standards of quality and service. We take care of everything, from the proposal of the menu to the smallest detail through flower arrangements, table linen, crockery, etc. We take the catering and everything necessary for a correct and efficient execution to your house or any other place you want. But if you prefer us to provide it, we have unique spaces that we put at your disposal whatever the event. We respond to your wishes making each event an unforgettable experience.
The Hostelry Course is the most complete and highest level course taught by the Hofmann School. You Will become a professional and you will practise at Hofmann Restaurant (1* Michelin). If you are creative, have capacity for work and motivation, we guarantee you a unique experience that will be with you all your life.
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.
Do you like to cook but you feel at the same time that you lack the knowledge to achieve your desired level? If you are a professional or amateur with this course you can make a leap forward, through practical training, to the world of professional cooking.
If you are either a professional or an amateur and want to continue learning in the world of cooking we offer you this complete and compact course to help you achieve your goals through a proven methodology. A 100% training course with the standards and the requirements that define the quality of the Hofmann.
In this course you will learn to identify the qualities of the most common and we will make a gastronomic menu based on this marvellous product.
Techniques to make delicious cakes that do not need cold preservation. To take them wherever you want.
In this course we will combine the products offered by the mountain with rice, the king of cereals, to obtain delicious recipes.
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.
This course will bring you to a sweet and warm pastry, ideal to welcome the winter.
The Hofmann Pastry Course prepares you to enjoy the pleasure of making exquisite sweets and desserts. We will teach you the most relevant, popular and successful traditional and international pastry formulas
The Advanced Course of Pastry is specifically designed for students who after passing the Pastry Course wish to continue learning and growing as professionals of the sweet cuisine.
La cocina vegana es variada, suficiente y apta para los gastrónomos más exigentes.
En este curso aprenderás a tratar y a disfrutar los alimentos como lo hacen los japoneses.
Through this Hofmann Specialization course, you will expand your knowledge of this ancestral product, typical of our gastronomy. We will teach you the most appropriate cooking techniques for each type of rice and the best way to use each variety based on its characteristics and particularities.
A través de este curso de Especialización, ampliarás tus conocimientos sobre este producto ancestral propio de nuestra gastronomía. Te enseñaremos las técnicas de cocción más adecuadas para cada tipo de arroz y el mejor modo de utilización de cada variedad en base a sus características y particularidades.
On a recent visit to Barcelona, the editors of CGA magazine have recommended in their travel pages the visit to the city of Barcelona and some of its most beautiful and emblematic places.
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.
The gastronomic and travel blog Devour Tours, has recommended the Hofmann restaurant as one of the 3 best options, with a Michelin star, to eat in Barcelona.
La Vanguardia offers an in-depth interview with Silvia Hofmann, the woman and entrepreneur at the helm of the Hofmann Group, who has brought modernity, innovation and entrepreneurial strength to the brand, as well as printing her personal and charismatic stamp.
Silvia Hofmann today has presented the Mey Hofmann Foundation, a project born with the aim of helping women cope with breast cancer with a transformative attitude to overcome it. A project that is also a tribute to his mother, Mey Hofmann.
As every year Hofmann offers his particular interpretation of the "Cocas de San Juan". Original creations to celebrate the most magical night of the year.
The La Seca Hofmann tasting space, located in the Espai Brossa Theatre, opens the menu with a selection of very, very healthy dishes, ranging from toast to creams to the most appetizing salads.
Yesterday began the gastronomic event Tast de la Rambla where Hofmann participates with a delicious Baba Bubble.
Yesterday was held the grand Gala of the Pastisseria in the foundation Joan Miró of Barcelona. In the course of the evening, Hofmann was awarded a prize for the best social networking presence. Prize they collected on behalf of all the team Hofmann, Silvia Hofmann and Miquel Guarro.
This year Hofmann participates in the gastronomic meeting TAST a LA RAMBLA with a creation of master pastry Miquel Guarro.
Today the festivity of Santa Rita is celebrated in Casa Vicens with free visit and sale of candles and Hofmann chocolates in the shape of a rose in favor of the NGO Cultivalia Senegal.
In the Hofmann restaurant, we offer a new menu proposal at night, Monday to Thursday, for €58
After the success of the last May 2 in our first Open Day, on May 16th we will celebrate a new edition. A Open Day in which you will be able to know the facilities, the professors and the Hofmann school training offers.
Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.
Silvia Hofmann gives the great Mona of the showcase to Thais Sánchez, representative of the Casal d´Infants.
Sant Jordi is an exciting day, where books and roses flood the city, synonymous with love and friendship.
Farm Animals, is the theme that has inspired the new collection of Figures Easter Hofmann this year. From premium chocolate and no added colorants, 100% natural.
From March 20 to 24, The Hofmann School participates with a stand in the Saló de l'Ensenyament, which is held in Fira de Barcelona.
Yesterday, the Spanish edition of the "Talent" of baking and pastry "Bake Off" began in Cuatro. In this contest, 12 amateur pastry chefs will test their skills and their mettle under the pressure of a professional jury, of which Miquel Guarro, Pastry Chef at Hofmann is part.
Hofmann was present at the Science and Cooking World Congress Barcelona 2019, offering a sample of the excellent results obtained by mixing science, technique, innovation and creativity, ingredients that are part of the gastronomic DNA in our school.
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
Congratulations to our champion! Ángela Torres Corchado, a student of the Hofmann Pastry School, has obtained the 2nd prize in the National Championship of Hospitality Schools held in Intersicop from 23 to 26 February.
La incorporación del ganador del Trofeo Lluís Santapau más joven de la historia coincide con la apertura del nuevo obrador y nueva aula de pastelería en Via Laietana.
La escuela firma un acuerdo con la Universidad Ramón Llull para proponer a sus alumnos un curso de extensión universitaria.
La Escuela de Hostelería Hofmann y la Facultad de Ciencias de la Salud Blanquerna-URL han firmado un convenio de colaboración, desde sus respectivos ámbitos de actuación, en actividades formativas entre otras.
La Escuela de Hostelería Hofmann se convierte en el catering preferente de la primera obra de Antoni Gaudí, pudiendo alojar cenas en su recinto con el sello del restaurante.
Hofmann gestiona también la cafetería del recinto, donde ofrece su propuesta dulce y salada a los visitantes de la casa.