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) and the emblematic Hofmann Pastry Shop, that cake lovers have as a destination in Barcelona.
We share your passion for gastronomy. Welcome to 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.
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.
The Hofmann School Professional Cooking Course offers intensive training aimed at acquiring the knowledge and necessary skills to become a true professional in the world of cooking.
The 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.
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.
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.
The 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.
If you are a professional in the restaurant sector, you need the basic training to successfully manage the business and acquire the connections quickly and in a practical way. This is the course!
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.
Rice 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.
In the Japanese cooking course presented by the Hofmann School, you will learn the basics 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.
In the evening cooking course you will enter the world of contemporary and intuitive market cuisine. Recommended for those who want to learn to cook with basic techniques and an entertaining and 100% practical learning.
Seasonal cuisine, with local products, a fun-gastronomic experience from the professional chefs of the Hofmann School is waiting for you. If you want to learn how to prepare seasonal menus, taste the dishes and share experience with a small group of attendees, we recommend this course.
Vegan 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.
In the course of basic culinary techniques you will learn in a practical way the most characteristic techniques and methods of the kitchen, always with the quality standards of Hofmann.
Course to learn and enjoy the best sweet and savory brunches. Throughout 8 sessions of three hours each, you will prepare sweet and savory recipes accompanied by a variety of drinks to prepare a brunch in the purest traditional style.
In the eyes of Silvia Hofmann, a challenge can shape an opportunity. Having established herself as a successful interior designer and having raised a family in Milan, the Barcelona native was at a transformative juncture calling her back to her home city at one time in her life.
We talked to Lluís Manel Barba, professor of Oenology at the Hofmann School and in charge of teaching the Wine Tasting course.
Both grew up between stoves, fulfilled their dreams in parallel, and with the arrival of the pandemic, their paths rejoined at the Hofmann School.
Today we share the experience of Arnau Oró. Hofmann's former student and member of the kitchen team of the Thailand starters service at DiverXo restaurant tells us how he experienced training at the School and the first feelings in the professional world.
Irene Borra discovered in the properties of ice cream the perfect way to remember stories and create unforgettable moments. Irene Vidal fell in love with the project and joined her team to continue learning and growing professionally.
The pop-up will be installed throughout Saturday, July 17 at the Hofmann pastry shop.
Jesús began his career as a cook at just 18 years old and it was at Hofmann that he discovered his passion for pastry. He continued to train internationally until he returned to Hofmann to add all his knowledge and expertise, revolutionizing the bakery sector.
Located in El Born since 2008, Hofmann has won over the most demanding palates and, before winning the “Fava d'Or” for having the best cakes in the area of Barcelona and regions, it was already awarded for having the best artisan croissants of butter and the best tea pastries.
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.
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.
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.
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.
Seven unique pieces inspired by the most renowned desserts from Hofmann pastry.
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.