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.
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.
A one 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.
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.
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.
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 this 100% practical course, you will learn the basis 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.
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.
Market cuisine, current and intuitive for those who want to learn to cook with basic techniques and an entertaining and 100% practical learning. If you want to enjoy a fun-gastronomic experience with top-level chefs and in a small group, we recommend this course.
We present you a very original course where the protagonist is the pastry designed to take away.
If you are a professional in the field of pastry and want to provide a plus of quality and innovation to the production of pastries and introduce creations of the highest level with one of the most outstanding pastry chefs at an international level, this is your course!
A magical night deserves a menu to match. Create a Christmas menu that will surprise and captivate your guests!
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.
Maria did her first internship at Celler de Can Roca, after that she wanted to try her experience at the Cinc Sentits restaurant and later, in the pastry sector of the Estimar restaurant.
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.
After the celebration of the second edition of the "Fava de Cacau awards", held in Sant Vicenç dels Horts, the Hofmann pastry shop has been recognized and awarded as the best pastry shop in Barcelona.
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.
Yigit Uzuncarsili, a former student of Hofmann and private chef shares his experience during his training at the School.
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.
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.
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.
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.
"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."
Today, Miquel and David tell us about the next pastry courses, which they plan to start this October.