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.
Today Víctor tells us about his experience at Hofmann.
How did your passion for gastronomy come about?
The passion didn’t came from the beginning. It was a mix of being lost and trying something new.
Hofmann was always a priority in my case. My stepfather is also in this world and I decided to just try it.
If I have to define Hofmann in three words they would be: professionalism, dedication and improvement.
How was your experience during the training at the School?
My experience was endless ups and downs until I realized that what I wanted was to be a real chef. An experience that I wouldn’t change for anything in the world.
What do you value most about the training?
What I value the most is that at school, they never treated us as students, but as professionals from the very beginning; and that was very useful to see the reality of this profession.
How has your training at the Hofmann Hospitality School influenced your professional experience?
From the first day it influenced; When you leave Hofmann, one is already marked for life. You come out very well prepared.
What have been the most important challenges you have had to face in your current position?
The biggest challenge has been being a chef at the age of 24 and having to defend a Michelin star.
What message would you give to the current students?
I will tell them to not being conformist. To use every moment to learn and it’s very important also to have eager for anything.
What would you say to a person who wants to start in this world?
If you really like it, do it. Give yourself 100% and, above all... enjoy this world!