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 5, 2019The 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.
€28,200.00
28 months
Sep 9, 2019
Aug 31, 2020A 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.
€9,600.00
12 months
Sep 16, 2019Jul 27, 2020Do 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.
€5,720.00
11 months
Sep 26, 2019If 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.
€5,720.00
11 months
Oct 8, 2019Oct 9, 2019In 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.
€140.00
Oct 15, 2019Oct 16, 2019Techniques to make delicious cakes that do not need cold preservation. To take them wherever you want.
€160.00
Oct 22, 2019Oct 23, 2019In this course we will combine the products offered by the mountain with rice, the king of cereals, to obtain delicious recipes.
€140.00
Jan 14, 2020Jun 16, 2020The 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
Oct 29, 2019Oct 30, 2019This course will bring you to a sweet and warm pastry, ideal to welcome the winter.
€160.00
Sep 16, 2019Jul 27, 2020The 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
€3,300.00
11 months
Sep 19, 2019Mar 12, 2020The 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.
€1,950.00
6 months
Oct 1, 2019Dec 3, 2019La cocina vegana es variada, suficiente y apta para los gastrónomos más exigentes.
€800.00
2 months
Oct 2, 2019Nov 20, 2019En este curso aprenderás a tratar y a disfrutar los alimentos como lo hacen los japoneses.
€870.00
2 months
Oct 8, 2019Nov 26, 2019Through 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.
€870.00
2 months
Oct 10, 2019Nov 28, 2019A 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.
€870.00
2 months
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.
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