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19AUGUST2020


Elena Perez Carrasco, ex alumni at Hofmann and head pastry chef at the gastronomic Preludio, in Singapore

Elena Perez Carasco is part of the H-19 promotion. Today we know a little bit more about her experience at Hofmann and her professional career.

Tell us, how did your passion for gastronomy come about?

The truth is that it started when I was very little, in my house my mother cooked a lot and I remember always asking her to let me help.

 

Why Hofmann?

In Vitoria-Gasteiz I was lucky enough to be able to do an internship at the Ikea restaurant, and Ramón Berriozabal, who was one of the owners at that time, encouraged me to continue training before starting to work directly in a kitchen, since he knew how important which was having a good foundation. And it was Ramón and Iñaki Moya (chef) who advised me and encouraged me to go to Hofmann.

 

Three words that define the school:

Demanding, professional, humane.

 

How was your experience during the training at the School?

It was very beautiful and stressful at the same time, I'm not going to fool you. There was a lot of healthy competition between all the students. It was two years to which I keep a very nice memory.

 

What do you value most about the training?

Undoubtedly the discipline you acquire, that really train you to be at the height of great kitchens.

And above all the teachers; I was lucky to learn from great professionals, whom I admire very much.

 

How has your training at the Hofmann Hospitality School influenced your professional experience?

To have more confidence in myself, and to be more prepared when facing changes.

 

What have been the most important challenges you have had to face in your current position?

I guess having to be responsible for leading a team. Everything changes a lot when you are the one who takes the directions and has to control and set the guidelines.

 

What message would you give to the current students?

Make the most of this opportunity. Let them move, ask questions, absorb all the necessary knowledge, that although at times they think they already know everything, they do not. And that, little by little, with all the tools that the school gives them, they try to define their style, because that is something that will differentiate them in the professional world.

 

What would you say to a person who wants to start in this world?

Which is hard, yes ... but that will surely have been told by many people. But it is also a super enriching job, in which you will meet wonderful people and in which you will be able to express yourself by doing what you like the most.

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Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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