AT HOFMANN WE MAKE EVERY CELEBRATION A UNIQUE AND UNFORGETTABLE EXPERIENCE

At Hofmann we offer fully customized caterings with the highest standards of quality and service. We take care of everything, from the proposal of the menu to the smallest detail through flower arrangements, table linen, crockery, etc. We take the catering and everything necessary for a correct and efficient execution to your house or any other place you want. But if you prefer us to provide it, we have unique spaces that we put at your disposal whatever the event. We respond to your wishes making each event an unforgettable experience.

 

 

News Hofmann

Upcoming Courses

PASTRY LEVEL I
Start dateOct 5, 2020Finish dateJul 28, 2021
4:30 PMh. - 7:30 PMh.

PASTRY LEVEL I

The 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

€3,100.00
10 months


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 PASTRY LEVEL II
Start dateOct 8, 2020Finish dateJul 29, 2021
4:30 PMh. - 7:30 PMh.

PASTRY LEVEL II

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.

€3,300.00
10 months


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HOSTELRY
Start dateOct 13, 2020Finish dateDec 20, 2022

HOSTELRY

The 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


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COMPLETE CHEF TRAINING PROGRAM - 2 DAYS
Start dateNov 2, 2020Finish dateJul 28, 2021
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.

€4,770.00
9 months


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COMPLETE CHEF TRAINING PROGRAM - 1 DAY
Start dateNov 5, 2020Finish dateJul 30, 2021
4:30 PMh. - 9:30 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.

€4,770.00
9 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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 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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CHOCOLATE INITIATION
Start dateOct 27, 2020Finish dateOct 28, 2020
4:00 PMh. - 8:00 PMh.

CHOCOLATE INITIATION

In this pastry course about chocolate you will learn, from our head pastry chef Miquel Guarro and his team, all the basics, techniques and creations to enjoy chocolate.

€250.00


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HAUTE CUISINE FAMOUS DISHES
Start dateNov 10, 2020Finish dateNov 11, 2020
5:00 PMh. - 8:00 PMh.

HAUTE CUISINE FAMOUS DISHES

In this course we will cook famous signature recipes. We will learn the preparation, step by step, of very emblematic dishes of international high end cuisine such as the Bouillabaisse, the Wellington beef sirloin or the Lacquered Duck.

€160.00


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

COURSE VEGAN COOKING - COMPLETE COURSE

A trip around the world through original and tasty vegetarian and vegan recipes.
We will learn and refresh the knowledge in the world of vegan food and create amazing recipes that will combine different preparations, cooking and presentations with the products that mother earth offers us.

€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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HOFMANN COOKING. EVENING COURSE
Start dateFeb 4, 2021Finish dateMar 25, 2020
8:00 PMh. - 11:30 PMh.

HOFMANN COOKING. EVENING COURSE

Fresh market cuisine, avant-garde and intuitive for those who wish to learn to how to cook using easy techniques via a 100% practical learning method. In this course, various menu proposals will be made so that you can use them both in a professional and private environment.

€800.00
2 months


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News, events and press

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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4JUNE2020

HOFMANN GROUP STARTS WITH ITS NEW BUSINESS MODEL: DELIVERY AND TAKE AWAY.

The #Hofmann team, led by Silvia Hofmann, brings its gastronomic offer and its most emblematic sweets to the homes of Barcelona.


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11FEBRUARY2020

HOFMANN PARTICIPATES IN THE 7TH EDITION OF THE GRAN CANARIA FAIR “ME GUSTA”

Hofmann has collaborated in the seventh edition of the Gran Canaria Me Gusta fair with a gastronomic exhibition on “the flavor of the avant-garde”.


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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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16DECEMBER2019

THE "BEST SELLERS" OF HOFMANN BECOME TURRONES

For the first time in its history, the Hofmann pastry team, led by Miquel Guarro, creates a range of nougat inspired by desserts that the public likes the most.


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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 restaurant

+34 932 187 165

C/ La Granada del Penedés, 14-16
08006 Barcelona

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