"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.
El sonido de una cucharita que golpea suavemente las paredes de una humeante taza anuncia su inicio; un ritmo continuo removiendo un azúcar que lentamente se funde con la aromática agua caliente que emana de una tetera repleta de exóticas hojas de té.
This Hofmann Specialization Course is specifically created for those interested in the ancient and present gastronomy of Catalonia. Through this course, you will know the essence of traditional Catalan gastronomy and its most relevant and delicious preparations.
La cocina vegana es variada, suficiente y apta para los gastrónomos más exigentes.
“Los placeres de la mesa radican en la mente, no en la boca.
” Charles Spence, Catedrático de Psicología Experimental de la Universidad de Oxford.
En este curso aprenderás a tratar y a disfrutar los alimentos como lo hacen los japoneses.
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.
Today we have received the visit of the students of the Teresian School of Tortosa. Accompanied by their teachers have traveled the school and have discovered the world of haute cuisine.
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.
Come back to our Hotel School DUCASSE Education, the school of chef Alain Ducasse, a benchmark of the best cuisine worldwide, through the course STARTERS AND MAIN DISHES 3 STARS
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.