Maria did her first internship at Celler de Can Roca, after that she wanted to try her experience at the Cinc Sentits restaurant and later, in the pastry sector of the Estimar restaurant.
After passing through the Hotel Vilamarí, she has returned to her origins and currently works in the Casa Cacao Girona chocolate shop in Can Roca.
How did your passion for gastronomy come about?
In my house, she has always liked cooking a lot and, since I was a little girl, I have been passionate about it. Together with my brothers, we spent whole days in the kitchen.
When I finished my compulsory studies, I visited several cooking schools, but with none I had the connection that I felt with Hofmann. I am completely sure that it is the best choice I have made in recent years.
How was your experience during your training at the School?
The experience is a constant, daily learning and 360º training. In addition, they prepare you mentally and give you the confidence and drive necessary to enter the sector as soon as you finish your studies.
What do you value most about the training at Hofmann?
For me the most important thing was the training of the profession from scratch, going through the foundations of the culinary world. When you leave the School, you are already professionally prepared to lead a game from a restaurant or know how the work works in a kitchen.
Would you recommend living the Hofmann experience?
I would recommend Hofmann to all those people who want to learn this profession under a unique methodology, which gives great importance to the theoretical part, but also to the fact of practicing, living and experiencing each process every day. Hofmann is not only a pioneering school in the hospitality sector, but doing an internship in a Michelin-starred restaurant gives you a background and experience available to very few schools.
How would you define Hofmann in 3 words?
Excellence, rigor and learning.
What have been the most important challenges you have had to face in your current position?
The biggest challenge I have had in here has been learning to work with several people, with different ways of doing things and with a character of my own. Although on some occasions it has been quite difficult, it is something that I am very grateful for having learned and that thanks to the School I have been able to manage much better.
What messages would you give to current students?
My advice is that they learn from everyone around them, that they know how to listen and, above all, that they do not close doors to anything.
What are your professional plans for the near future?
Today, my goal is to continue learning in all areas of cooking, especially pastry and in the future I would very much like to create my business with an identity of my own.