Guillem Bach was graduated in December 2019 and he is currently working as a kitchen assistant at the French restaurant, Bras - Michael et Sébastien. Today he tells us about his experience at the Hofmann School.
Tell us, how did your passion for gastronomy come about?
As a child, thanks to my family, I enjoyed eating and trying everything, so one day I asked myself if I would like to make the food as well as eating it, and it was at that moment when I decided why not to try it as a profession.
Professionalism, discipline and trajectory.
How was your experience during the training at the School?
It has been a very complete and positive experience, and I got very special friendships, very good moments and a training that has opened great and big doors for me.
What do you value most about the training?
It is a very complete training, of which I highly value the practical part and the level of the chefs and teachers.
How has your training at The Hofmann Hospitality School influenced your experience?
It has had a great influence, since you enter in the professional world with two years of experience in a kitchen of a high level, in which I have learned the great complexity of the profession and the desire to not stop learning.
What have been the most important challenges you have had to face in your current position?
Coming to France without a good level of the language has been my biggest challenge so far, but thanks to the training I have acquired at Hofmann I have been able to progress in and out of the kitchen despite the great difficulty.
What message would you give to the current students?
Get advantage of anything and enjoy every moment of your time at Hofmann and give the maximum of your potential.
What would you say to a person who wants to start in this world?
It is a world that requires passion and sacrifice, but at the same time fills you with gratitude and satisfaction.