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.
Tell us Nacho, how did your passion for gastronomy start?
My passion started when I was little as I watched my mother or grandmother while they cooked and often tried to help them.
Because it seemed to me like a school that not only taught you how to cook and improve your technique, but also trained you as a cook. Rigor, passion, fellowship. So it was.
How was your experience during the training at school?
My experience during the training was very good since I understood such important values as teamwork, love for what you do, and so many more good things.
What do you value most about the training?
What I value the most is that when you finish the course you have the ability to start in a restaurant, and you are ready and prepared for it because you had such a hard but very profitable training at Hofmann's Restaurant with one Michelin star.
How has your training at The Hofmann School of Hospitality influenced your professional experience?
It has influenced me a lot. I have been able to value all the advice and learning from the scratch. And, since today, I continue implementing in my day to day all the habilites that I learned at Hofmann.
What have been the most important challenges you have had to face in your current position?
I have had many important challenges and not only at Celler de Can Roca. But one of them that I remember in a very special way was when we went for three years in a row to go around the world cooking with the restaurant, facing all the difficulties and also enjoying every single moment.
What message would you give to current students?
I advise you to fight for your dreams, to love all the moments that you spend in the kitchens of the school and above all to know how to value all the learning that is in it.
What would you say to a person who wants to start in this world?
My recommendation is that they are completely sure that they like cooking, a mean, this profession forever. It is a very nice profession but also very hard. You better have a lot of passion to get what you want and to enjoy everyday.