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.
Silvia 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.
Sep 13, 2021
Dec 21, 2023The 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.
€29,400.00
28 months
Sep 13, 2021A one 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.
€9,900.00
12 months
Oct 5, 2021Jul 19, 2022The complete cook training course is aimed at cooking professionals or amateurs who want to deepen and acquire new culinary knowledge and skills. Training with an effective methodology and 100% practical with the standards and the Hofmann seal.
€5,300.00
10 months
Oct 4, 2021Jul 19, 2022Aimed 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.
€5,300.00
10 months
Oct 28, 2021Jul 21, 2022The Level II Pastry course is specifically designed for those who wish to continue expanding their knowledge and growing as amateurs or professionals in the world of pastry.
€3,500.00
10 months
Sep 20, 2021Nov 22, 2021Vegan food responds to a lifestyle committed to nature and respect for all living beings and the environment. If you share this vital philosophy or are simply interested in learning about the best of vegan cuisine from the hand of a professional chef, we recommend this course.
€870.00
2 months
Oct 6, 2021Nov 24, 2021In this 100% practical course, you will learn the basis of traditional Japanese cuisine from the hand of Mutsuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years of experience.
€870.00
2 months
Oct 7, 2021Nov 25, 2021Rice is a staple food in many culinary cultures and our local rice is also present as one of the best known ingredients in our cuisine.
In this course we will teach you how to cook different types of rice as well as how to improve your technique and cooking under the Hofmann supervision.
€870.00
2 months
Oct 7, 2021Nov 25, 2021Market cuisine, current and intuitive for those who want to learn to cook with basic techniques and an entertaining and 100% practical learning. If you want to enjoy a fun-gastronomic experience with top-level chefs and in a small group, we recommend this course.
€870.00
2 months
Jul 13, 2020Jul 14, 2020We present you a very original course where the protagonist is the pastry designed to take away.
€150.00
Jul 19, 2021Jul 20, 2021If you are a professional in the field of pastry and want to provide a plus of quality and innovation to the production of pastries and introduce creations of the highest level with one of the most outstanding pastry chefs at an international level, this is your course!
€750.00
Nov 2, 2021Nov 3, 2021A magical night deserves a menu to match. Create a Christmas menu that will surprise and captivate your guests!
€150.00
Miguel Saborit is a member of the third generation of Panaderías Saborit de Torelló and started with only 20 years in the baker's trade. He studied at the Barcelona Gremio bakers school and was recognized with the award for the best young innovative food artisan 2016.
Maria did her first internship at Celler de Can Roca, after that she wanted to try her experience at the Cinc Sentits restaurant and later, in the pastry sector of the Estimar restaurant.
The Hofmann School is planning this year an exclusive Master Class in cooking and pastry with two international and renowned chefs: Alain Ducasse and Antonio Bachour.
The Indian, the cowboy, the Viking, the pirate and the princess of Hofmann will be the protagonists of this Easter 2021.
An advertisement for a well-known beer brand has brought together the 40 best chefs in the country to sign a manifesto for gastronomy. Only these five renowned cooks appear.
Arnau Oró and Luis Sanchez, special honor award to the best students of the H-28 Hospitality promotion.
After the celebration of the second edition of the "Fava de Cacau awards", held in Sant Vicenç dels Horts, the Hofmann pastry shop has been recognized and awarded as the best pastry shop in Barcelona.
Tomás Mateu, is the co-owner together with his parents of the Ébano restaurant in Bellaterra. It stands out for its honest cuisine and quality products.
A two-months training designed for you to learn the techniques of making desserts and a unique work methodology by Rafa Delgado.
Yigit Uzuncarsili, a former student of Hofmann and private chef shares his experience during his training at the School.
The Hofmann School of Hospitality and the "Bean to Bar by MXBCN" present their first "limited edition" panettone made from top quality ingredients and with a mixture of organic cocoa and toasted vanilla for this Christmas sweet of Italian origin and internationally renowned.
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.
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