COOKING SCHOOLS IN THE FACE OF PANDEMIC
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.
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THE HOFMANN TEAM, LED BY SILVIA HOFMANN, BRINGS ITS GASTRONOMIC OFFER TO THE HOMES OF BARCELONA
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.
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“MY EXPERIENCE AT HOFMANN HAS BEEN VERY COMPLETE AND POSITIVE. I'VE GOT GREAT FRIENDSHIPS, SUCH A GOOD MEMORIES AND A TRAINING THAT HAS OPENED GREAT DOORS FOR ME”.
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.
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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.
" 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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“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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“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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"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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""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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