INITIATION TO COCKTAIL, NEW COURSE GIVEN BY DAMIÀ MULÀ
Cocktails as such began to become popular in the United States in the late 19th century and have survived to this day with great ages of ingenuity. If something is true, it is that mixology and the world of cocktails changes every second and is imposed with more force.
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HOFMANN GROUP DIRECTOR SILVIA HOFMANN ON LEADING A CULINARY EMPIRE WITH INTEGRITY
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.
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WINE TASTING, NEW COURSE BY LLUÍS MANEL BARBA
We talked to Lluís Manel Barba, professor of Oenology at the Hofmann School and in charge of teaching the Wine Tasting course.
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SALVADOR AND MARTA: FATHER AND DAUGHTER SHARE PASSION AND PROFESSION AT HOFMANN SCHOOL.
Both grew up between stoves, fulfilled their dreams in parallel, and with the arrival of the pandemic, their paths rejoined at the Hofmann School.
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"THE RYTHM AND VOLUM OF WORK IN A PROFESSIONAL KITCHEN REQUIRE YOU TO BE AT 100% THROUGHOUT THE DAY AND THE SERVICE".
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.
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MAMA HELADERA: A VERY SPECIAL STORY THAT ONCE AGAIN LINKED THE PATHS OF TWO FORMER STUDENTS OF THE HOFMANN SCHOOL.
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 HOFMANN PASTRY WELCOMES THREE OF THE MOST ICONIC PIECES OF ANTONIO BACHOUR
The pop-up will be installed throughout Saturday, July 17 at the Hofmann pastry shop.
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JESÚS FUENTES, HEAD OF THE PASTRY DEPARTMENT AT HOFMANN TALKS US ABOUT THIS YEAR'S COCAS DE SAN JUAN PROPOSAL
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.
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PASTELERÍA HOFMANN, IN THE RANKING OF THE 10 BEST PASTRY STORES IN BARCELONA
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.
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MIQUEL SABORIT WILL TEACH THE NEXT MONOGRAPH COURSE: BREAD AND DOUGH
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.
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