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Yigit Uzuncarsili, a former student of Hofmann and private chef shares his experience during his training at the School.

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

Everything comes from the culture and tradition of gastronomy that I have in my family. I grew up in a very old house in Istanbul right in front of the sea where my whole family lives. My grandmother, my mother, my aunt ... they were all very good cooks. My grandfather, my father and I took care of the fishing. We went to catch fish like tuna or spores with the little boat that we had in front of our house.

As you can see, I grew up in a culture of knowing how to appreciate the product very well and how to cook learning the basics of it.


Why Hofmann?

For me Hofmann is home. It is the only school that has a Michelin star restaurant where the cooks are the students. The great reputation of chef Mey Hofmann and the location, Barcelona.


How was your experience during the training at the School?

For me it was an unforgettable learning experience.


What do you value most about the training?

I must open a parenthesis to Jean Paul Marat who is the most important professional there is at the educational level of the Hofmann school. It was a privilege to learn from him as a teacher and a chef for two years. Not only as a great kitchen professional but also as a great person as he taught me all his wisdom and paved the way for me to be a cook. Thanks for everything Chef!


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

It is always a privilege to be a student of the Hofmann Hospitality School, it is very noticeable in the professional world of Hospitality.


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

I have overcome many challenges so far and learned a lot more when I could not overcome a challenge as that made me experience great experiences. A chef always has to have challenges to develop and go further day by day.


What message would you give to the current students?

Enjoy your time at school and appreciate the time you are going to spend at Hofmann School as time passes so quickly. I would love to be able to relive the moments we spent at school.


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

Being a professional takes a lot of dedication and sacrifice. That is why it is very important if you really want to be a hospitality professional. As I say: "do the job you like and you never will work again in your life"


Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona


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