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 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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The #Hofmann team, led by Silvia Hofmann, brings its gastronomic offer and its most emblematic sweets to the homes of Barcelona.
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”.
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
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.
Marc Sánchez Figueras, Badalona and former Hofmann student, works leading the chefs of the famous Little Spain Market in New York.
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.
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.
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.
The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.
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
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."
Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.
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.
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.