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Hofmann was present at the Science and Cooking World Congress Barcelona 2019, offering a sample of the excellent results obtained by mixing science, technique, innovation and creativity, ingredients that are part of the gastronomic DNA in our school.


Gastronomy has experienced a true creative revolution in recent years. Based on innovation and the development of culinary knowledge, Catalonia's international projection is consolidated. Outstanding figures in haute cuisine have opted for technology and science as the engine of innovation within the gastronomic field. Thanks to this interrelation, this sector has also become an economic and development engine for the economy of our country. 

In this context, the Science and Cooking World Congress Barcelona 2019, held during the 3rd Catalan Kitchen Congress, takes place in the Aula Magna of the Historic Edicion of the University of Barcelona, ​​from 4 to 6 of this month. This congress has the presence of such important figures as Ferran Adrià, Herve This, Joan Roca, Nandu Jubany, Dave Weitz or Harold McGee. 

Some of the theses that were defended in the Congress were: 

  • Apply scientific knowledge to culinary practice
  • Use science as a means of culinary innovation
  • Use the kitchen as a means of scientific innovation
  • Use culinary practice as a didactic tool to explain science

Hofmann participated in the congress within the section called Brunch Science & Cooking, offering a tasting of small chocolate cakes with a nuts pecan, made especially for the occasion by his pastry chef, Miquel Guarro.




Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona


Total: €0.00

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