"Hofmann was born in 1983, full of enthusiasm and professionalism.
Mey Hofmann wanted to create a school where everyone interested in hospitality, cooking or pastry could find training and development opportunities. And he did it.
Today, Hofmann is a group formed by the prestigious Culinary School, the Hofmann Restaurant (application center, where the students perfect their learning), Taverna Hofmann (traditional cuisine, where an excellent product prevails), Arroz Hofmann (new proposal Hofmann, essence of Mediterranean Gastronomy) and the inevitable Hofmann Pastry Shop (meeting point fow sweet lovers) next to the annexe La Seca
We share your passion. Welcome to Hofmann."
With the experience acquired, Mey felt the need to share his knowledge and, in 1983, created his own Culinary School in Barcelona, Hofmann School is internationally recognized for his own know-how.
Renowned chefs such as David Gil, Josep Mª Rodríguez or Fran López has passed through it and is the only Culinary School that owns a restaurant with Michelin Star.
The Hofmann Restaurant began its activity in 1992 and is the place where our students carry out their practices, learning the real operation of a restaurant, under the Hofmann seal of quality.
Pastry, Mey's other great passion, led to the opening of the Hofmann Pastry Shop in 2008. A French air corner located in the emblematic Born neighborhood of Barcelona. It is where you can bake cakes, biscuits and the classic croissants of the house every day.
A little later, in 2012, and also in the Born district, the tasting space of Hofmann was opened in the theatre of La Seca. A perfect place for breakfast, brunch, snack or just having a good coffee.
Two years later, in 2014, el Racó Hofmann was created. A space within the Restaurant itself in which lunch and dinner are served with a new concept.
Hofmann's expansion continued that same year with the Hofmann Tavern. A restaurant with a relaxed atmosphere where classic recipes, snacks and grilled are interpreted to offer a new gastronomic experience.
Welcome to Hofmann Universe.
The Hostelry Course is the most complete and highest level course taught by the Hofmann School. If you are creative, dynamic and have capacity for work and motivation then the Hofmann School guarantees a unique educational experience that will be with you throughout 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 that you lack knowledge to reach the level you want? If you are professional or amateur with this course you can take the leap, through a practical training, to the world of professional cooking.
If you are an amateur or professional kitchen we offer you this complete and compact course with which you will achieve your goals through an effective and 100% practical methodology.
The Advanced Cooking Course is specifically created for those students who, after completing the Intensive cookery course, the Complete cookery course or the Integral cookery course wish to continue growing in the gastronomic world.
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.
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.
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.