Silvia Hofmann

Welcome to Hofmann

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

The History of 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.

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News Hofmann

Upcoming Courses

HOSTELRY
Start dateSep 13, 2021Finish dateDec 21, 2023

HOSTELRY

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.

€28,200.00
28 months


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 PROFESSIONAL CHEF
Start dateApr 12, 2021
9:00 AMh.

PROFESSIONAL CHEF

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.

€9,900.00
12 months


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ADVANCED COOKING
Start dateJan 12, 2021Finish dateJun 29, 2021
9:00 AMh. - 2:00 PMh.

ADVANCED COOKING

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.

€3,300.00
6 months


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PASTRY LEVEL I
Start dateJan 14, 2021Finish dateDec 16, 2021
4:30 PMh. - 8:00 PMh.

PASTRY LEVEL I

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.

€3,850.00
11 months


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INTENSIVE PASTRY LEVEL II
Start dateJan 9, 2021Finish dateJul 24, 2021
9:00 AMh. - 2:00 PMh.

INTENSIVE PASTRY LEVEL II

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.

€3,395.00
7 months


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COMPLETE CHEF TRAINING PROGRAM - 1 DAY
Start dateFeb 3, 2021Finish dateDec 22, 2021
9:00 AMh. - 2:00 PMh.

COMPLETE CHEF TRAINING PROGRAM - 1 DAY

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.

€5,300.00
10 months


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COMPLETE CHEF TRAINING PROGRAM - 2 DAYS
Start dateOct 4, 2021Finish dateJul 25, 2022
4:30 PMh. - 7:30 PMh.

COMPLETE CHEF TRAINING PROGRAM - 2 DAYS

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.

€5,300.00
10 months


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HOFMANN NOUGAT
Start dateNov 24, 2020Finish dateNov 25, 2020
5:00 PMh. - 8:00 PMh.

HOFMANN NOUGAT

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.

€160.00


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CHRISTMAS MENU
Start dateDec 1, 2020Finish dateDec 2, 2020
5:00 PMh. - 8:00 PMh.

CHRISTMAS MENU

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.

€160.00


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CHRISTMAS CAKES
Start dateDec 15, 2020Finish dateDec 16, 2020
5:00 PMh. - 8:00 PMh.

CHRISTMAS CAKES

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.

€160.00


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MAKE YOUR OWN EASTER “MONA” CAKE: PRACTICAL COURSE
Start dateMar 23, 2021Finish dateMar 24, 2021
5:00 PMh. - 8:00 PMh.

MAKE YOUR OWN EASTER “MONA” CAKE: PRACTICAL COURSE

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.

€220.00


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INTRODUCTION TO PASTRY
Start dateJan 11, 2021Finish dateMar 1, 2021
10:00 AMh. - 1:30 PMh.

INTRODUCTION TO PASTRY

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.

€620.00
2 months


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RESTAURANT DESSERTS
Start dateJan 23, 2021Finish dateMar 8, 2021
4:30 PMh. - 8:00 PMh.

RESTAURANT DESSERTS

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.

€870.00
2 months


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VEGAN COOKING - FULL COURSE
Start dateJan 18, 2021Finish dateMar 8, 2021
4:30 PMh. - 8:30 PMh.

VEGAN COOKING - FULL COURSE

Welcome to a trip around the world through original and tasty vegetarian and vegan recipes.

€800.00
2 months


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JAPANESE COOKING
Start dateFeb 3, 2021Finish dateMar 24, 2021
4:30 PMh. - 8:30 PMh.

JAPANESE COOKING

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.

€870.00
2 months


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News, events and press

11NOVEMBER2020

COOKING SCHOOLS IN THE FACE OF PANDEMIC

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.


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28OCTOBER2020

THE HOFMANN TEAM, LED BY SILVIA HOFMANN, BRINGS ITS GASTRONOMIC OFFER TO THE HOMES OF BARCELONA

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.


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28OCTOBER2020

“MY EXPERIENCE AT HOFMANN HAS BEEN VERY COMPLETE AND POSITIVE. I'VE GOT GREAT FRIENDSHIPS, SUCH A GOOD MEMORIES AND A TRAINING THAT HAS OPENED GREAT DOORS FOR ME”.

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.


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22OCTOBER2020

HOFMANN LAUNCHES ITS NEW I+D SPACE IN VIA LAIETANA

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.


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9OCTOBER2020

" I WOULD DEFINITELY GO BACK TO STUDYING COOKING AND PASTRY AT HOFMANN SCHOOL".

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.


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5OCTOBER2020

“AT HOFMANN, THEY PREPARE YOU TO A LEVEL EQUAL TO OR HIGHER THAN MANY OTHER GASTRONOMIC SCHOOLS AND YOU LEAVE WITH A KNOWLEDGE AND BASES THAT YOU WOULD NEVER HAVE IMAGINED BEFORE.”

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.


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7SEPTEMBER2020

“HOFMANN HAS GIVEN ME A VERY MARKED AND ACCURATE TRAINING AND METHODOLOGY”.

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.


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4SEPTEMBER2020

"MY EXPERIENCE AT HOFMANN WAS COMPLETELY ROUND. I GROWED AS A PERSON, PROFESSIONAL, FRIEND AND STUDENT."

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.


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28AUGUST2020

""WHEN YOU FINISH YOUR EXPERIENCE AT HOFMANN, ONE IS ALREADY MARKED FOR LIFE. YOU ARE VERY WELL PREPARED."

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.


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19AUGUST2020

"WHAT I VALUE MOST ABOUT HOFMANN IS THE DISCIPLINE YOU ACQUIRE, TO BE IN THE BEST KITCHENS".

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.


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13AUGUST2020

"SEIZE YOUR OPPORTUNITY, THE TRAIN ONLY PASSES ONCE." IVAN RALSTON, FORMER ALUMN OF HOFMANN AND ONE OF THE MOST RECOGNIZED CURRENT CHEFS IN LATIN AMERICA.

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.


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11AUGUST2020

"FOR MY HOFMANN IT'S FAMILY, IT'S EXCELLENCE, IT'S LEARNING".

"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."


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4AUGUST2020

WHAT'S BEHIND THE HOFMANN PASTRY TEAM

Today, Miquel and David tell us about the next pastry courses, which they plan to start this October.


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28JULY2020

"MY EXPERIENCE AT HOFMANN WAS THE BEGINNING OF MY PASSIÓN FOR COOKING".

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.


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10FEBRUARY2020

ONE MORE YEAR, HOFMANN PARTICIPATES IN THE SOLITARY PROJECT: "TAPA SOLIDARIA" ORGANIZED BY THE CHILDREN'S HOUSE.

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


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5FEBRUARY2020

JEAN PAUL MARAT, SMALL GASTRONOMIC REVOLUTIONS

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.


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4FEBRUARY2020

MARC SÁNCHEZ, A FORMER HOFMANN STUDENT, LEADING THE LITTLE SPAIN MARKET IN NEW YORK.

Marc Sánchez Figueras, Badalona and former Hofmann student, works leading the chefs of the famous Little Spain Market in New York.


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22JANUARY2020

ALFREDO MACHADO, THE URUGUAYO AND EX-STUDENT OF HOFMANN WHO HAS BEEN RECOGNIZED AS THE "PASTRY REVELATION 2020" IN SPAIN

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.


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17JANUARY2020

GRADUATION: H27 HOSPITALITY PROMOTION

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.


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3DECEMBER2019

CHEF ÁLVARO CLAVIJO, A FORMER HOFMANN STUDENT, IN 21ST PLACE IN THE LATIN AMERICA´S 50 BEST RESTAURANTS

The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.


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20NOVEMBER2019

HAIKULINARIO

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


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18NOVEMBER2019

ALEXANDRU CHITIC, HOFMANN'S EX-STUDENT, RECEIVES THE AWARD FOR THE BEST PRALINÉ AT THE FIPGC

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."


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11NOVEMBER2019

WE CELEBRATE TWO YEARS OF THE OPENING OF CASA VICENS GAUDÍ

Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.


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10OCTOBER2019

CARLOS GARCÍA, A FORMER HOFMANN SCHOOL STUDENT, RECOGNIZED AS THE BEST CHEF IN LATAM

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.


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8JULY2019

L'INFORMATIU MIGDIA DE TVE PRESENTS THE BIRTH OF THE MEY HOFMANN FOUNDATION

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.


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Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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