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5FEBRUARY2020


JEAN PAUL MARAT, SMALL GASTRONOMIC REVOLUTIONS

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.

The Hofmann School of Hospitality is special. From the management of Silvia Hofmann, through the same students and leading to the staff, it has been achieved that a gastronomic training center reaps the much appreciated Michelin Guide Star. And one of the people who have made this deed possible and to whom we want to show our admiration is the training chef Jean Paul Marat.

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. His is the pride of seeing that the team works in the same direction and results are achieved that give them distinctions and awards only available to a select minority.

Jean Paul Marat emphasizes that the work of the teaching chef requires him to work in an environment as real as possible for students but also requires him to know how to listen to his pupils, as well as having a lot of psychology with them. A task that may go unnoticed in the media because it is not media but instead is highly valued in the gastronomic sector.

Although it is difficult to find information about him online in Spanish, his career is as extensive as it is interesting. Trained in a hospitality school where he started with 15 years, Jean Paul worked as head of departure at the hotel du Palais in Biarritz, the only Palace in the Atlantic part of France, with Jean-Marie Gautier, MOF and Coach del Bocuse d'or 2009. Years later I would work as a second kitchen at Le Grand Hotel du Lion d'Or located in the French municipality of Romorantin-Lanthenay that had two Michelin Stars.

 Upon his arrival in Barcelona he began working at the Hofmann Hospitality School, where Mey Hofmann gave him the opportunity and confidence to start his career as a chef (3 years), then he was as Chef in the restaurant Ca L 'Isidre for 2 years. In 2001 he would return to the Hofmann Hospitality School where he has been a total of 22 years.

De Mey, Jean Paul Marat remembers with special affection his visionary and entrepreneurial spirit that led him to have a conception of training in non-existent gastronomy in Spain. It also highlights the confidence he placed in him and the freedom with which he was allowed to work at all times. Working with Silvia, her daughter, for Marat is also a pleasure since, according to the French chef, she maintains her mother's values ​​and brings a very current vision and new sensibilities to the project.

"The most important thing for us, as trainers, is that our students are able to enter to work in any kitchen with or without Michelin Star" Marat emphasizes and abounds "we attach great importance to being humble, respectful of classmates and people who They will have to give them orders. “And it is that in the training period you can polish the details that can then highlight the chefs who are now in Hofmann and the job of a trainer is to minimize the vices and maximize the virtues of the students.

The good thing about being a teacher at such a special place as the Hofmann School of Hospitality is that it forces you to keep up with culinary trends and makes you an adaptive and sensitive chef with tradition and sophistication at the same time.

"Traditional cuisine represents the essence of a people and is something that we must value because it is the basis to build a proper gastronomic discourse" explains Marat while acknowledging that "the students themselves increasingly demand to know the basis of cooking traditional".

In this sense, Jean Paul Marat highlights the importance of Catalan gastronomy at an international level whose progression in the last 20 years has caused many chefs to bet on the city of Barcelona and that many young people bet on going to be trained in Catalan territory indicates the meteoric boom of its quality Marat highlights at this point the importance of Ferran Adrià and his molecular proposal as a promoter of the Catalan style that has allowed Catalonia to be located on a map beyond the Olympic Games.

And with the know-how of Hofmann, its chefs and its students, Catalonia has another reason to take pride and get closer to the zenith of gastronomic creativity.

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Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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