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5OCTOBER2020


“AT HOFMANN, THEY PREPARE YOU TO A LEVEL EQUAL TO OR HIGHER THAN MANY OTHER GASTRONOMIC SCHOOLS AND YOU LEAVE WITH A KNOWLEDGE AND BASES THAT YOU WOULD NEVER HAVE IMAGINED BEFORE.”

Today we share the experience of our former student, David Morillas, who just finished his training at Hofmann started as a creativity assistant at the prestigious restaurant Disfrutar, with two Michelin stars.

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

My passion for gastronomy started when I was little. I have always liked going to restaurants, trying new foods and the combination of these. One summer, I went on a trip and they told me about Hofmann. I went to know the school in Barcelona and it was at that moment when I made the decision that what I wanted was to train as a cook.

 

Three words that define the school:

For me Hofmann represents excellence, professionalism and passion.

 

How was your experience during the training at the School?

At first it was very hard, since in my case it coincided with the moment when I left home for the first time, from my comfort zone, from the place where I was born and raised (Mallorca) to arrive in a city as dynamic as Barcelona. , and to start in this world that has always fascinated me but that nevertheless was a challenge for me.

Then, little by little you are creating and making your way, you are entering that "routine" and you begin to truly enjoy absolutely everything.

 

What do you value most about the training?

The high level of preparation for this fascinating world. At least here, within the school, they prepare you to a level equal to or higher than many other gastronomic schools and you leave with a knowledge and bases that you would never have imagined before.

 

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

I finished my training at Hofmann in December 2019 and in January 2020 I already started at the prestigious 2 Michelin star restaurant, Disfrutar. I was there as a creative helper. It was quite a shock because being able to work with professionals of that high level taught me a lot and now it has been an incredible learning process.

 

What message would you give to the current students?

Take advantage of the time, that this happens quickly, faster than you think. Be responsible with the professionalism and work you are doing, think that we not only do it for ourselves but that it is a service for the public, have a passion for what you do and enjoy it, please!

 

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

If you really want to do it, do it, worse if you do, go for it. Do not stay halfway.

 

Where do you see yourself in the next five years?

For my young age, training. I consider that I have many years of training left, I do not know if in Barcelona or surroundings. But keep learning as much as I can.

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Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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