News HofmannNews, events and press

3AUGUST2021


MAMA HELADERA: A VERY SPECIAL STORY THAT ONCE AGAIN LINKED THE PATHS OF TWO FORMER STUDENTS OF THE HOFMANN SCHOOL.

Irene Borra discovered in the properties of ice cream the perfect way to remember stories and create unforgettable moments. Irene Vidal fell in love with the project and joined her team to continue learning and growing professionally.

 

  • How did your passion for gastronomy come about?

Irene Iborra:

I am the fifth generation of a family dedicated to horchata and ice cream; my childhood smells of cinnamon and lemon. My grandfather made butter cookies for all the granddaughters and we always put our hands in the dough while he prepared them, it was a super fun experience. My mother made us a yogurt with lemon cake that I loved and when I learned how to do it I liked the happiness that was created around that snack.

 

Irene Vidal:

Since she was a child, she always said that when she grew up she wanted to be a pizza maker. Also, my maternal grandfather was the baker from the city of Rocha (Uruguay), so I think he comes from there.

 

  • What motivated you to study at the Hofmann School?

Irene Iborra:

In 2012 I joined the “El Tío Che” workshop, our family business, to contribute new things to the nougat campaign. I was looking at formations and I loved Hofmann's proposal: high quality cakes, desserts and pastries, easy to prepare, following a technique and with an excellent presentation… apart from the best croissant.

 

Irene Vidal:

I have always liked sweets and after having studied hostelry at Sant Ignasi Sarriá, I decided to expand my training. At that point in my working life I felt like I needed more pastry training and Hofmann crossed my path.

 

  • How was your experience during the training at the School?

Irene Iborra:

It was a beautiful experience for me. Every day we made a cake, I would take it tied to the back of the bike and when I got to the store my niece, who was two years old at the time, would come and go directly to the tupperware to see what she was bringing. Later she would do them again at home or in the workshop to practice and she would share them with my family and clients. It was very nice because that year I met my husband Raúl Ruiz, now my partner at “Mamá Heladera” and I loved to impress him with the things he had learned. To this day we are still making some of the recipes that we shared that year to relive precious stories that happened to us. I also met Irene Vidal when I first came to class. Irene flew around the workshop, had total control and already felt a lot of admiration for her.

 

Irene Vidal:

It was a very good experience. I have very good memories of all the teachers, both the theory and the practical classes.

 

  • How has the training at the Hofmann Hostelry School influenced your current project of “Mamá Heladera”?

Irene Iborra:

Hofmann gave me the basics of pastry making and knowing the techniques to use in each case allowed me great freedom of creation. I loved the classes with Montse Saperas, who made us a game with cinnamon (which we currently teach in the ice cream parlor) to understand the power that aromas have to awaken images. I loved Vanessa Wiehoff's organization and her way of making even the most complicated preparations easy. Gabi Martín taught us tricks that made a preparation masterful, he is a well of knowledge and also a great teacher. Each of them has marked a piece of the project "Mamá Heladera", because in each preparation we make we continue to use all of his advice to create incredible ice creams.

 

Irene Vidal:

For me it is a pleasure that Irene Iborra and Raúl Ruiz (her partner and associate) have given me the opportunity to work with them and be part of this project that they have undertaken together. They are helping me a lot to grow as a professional and to be able to create my personal brand.

 

  • When and how did the idea of ​​starting your own business come about?

Irene Iborra:

The initial idea of ​​"Mamá Heladera" was to share the knowledge of the ice cream parlor in an easy way and, while the project was born, the possibility arose of setting up the physical ice cream parlor in the current premises. So, we tried to think about how we could involve the people of the neighborhood, our knowledge and at the same time differentiate ourselves in a harmonious way with the family business of “El Tío Che”. And that's when we went back to the origins, sharing, why we like things. At that point I came up with the idea that if we like something because of the history we have had, with that flavor and that memory we can create an incredible ice cream that will transport us to that unforgettable moment.

 

Irene Vidal:

In my case, I am in search of my personal brand and Irene has given me the opportunity to join the project to learn the keys and tricks to undertake and grow as a professional.

 

  • Why in Poblenou?

Irene Iborra:

Because this project has been possible thanks to the trust and integration we have in the neighborhood. They have shared precious stories with us and we have treated them with the greatest possible respect, because behind each memory there is a very important part of that person.

 

Irene Vidal:

There the family business of “El Tío Che” was born and it has been open since 1912. In addition, I consider that it is one of the neighborhoods of Barcelona that still retains that magic of being a neighborhood where all the people know each other and are a great family.

 

  • What have been the most important challenges you have had to face to start the project?

Irene Iborra:

Being a pioneering project, at the beginning Raúl and I had a hard time simplifying the idea so that it could be understood and shared. We have broken with the previous line of business of sandwiches and vermouths that were in that store, and for that reason we have had detractors and defenders ... But the people who try it, fall in love with the project in most cases. In addition, investment in machinery was another great challenge that we faced with our own capital, many sacrifices and a part of renting.

 

Irene Vidal:

One of the most important challenges that I have had to face in my career, during the pandemic that we have suffered, has been to rethink for a long time the change of sector in the hostelry industry. It really has been a tough time.

 

  • How did customers receive such an innovative proposal?

Irene Iborra:

For the most part, those who come repeat and return with more people. We currently have loyal customers who share this unique corner with their loved ones. It is a special place that few people still know, because it is hidden by the eclipse of the main store. The good reception it had from the beginning has allowed us to grow with the project in terms of production and quality, in order to establish the foundations of our proposal well. In addition, from the first month we comply with the budget that we set for ourselves and we are gradually improving ourselves.

 

Irene Vidal:

We have very different opinions, but the vast majority come out super happy with the experience. Seeing how their faces light up when they taste the ice cream and where they are transported to, is wonderful. Raúl is the one who is usually more in front of the public and has very good anecdotes about the reaction of the clients. I dedicate myself more to the production of ice cream and learning to formulate.

 

  • What does it mean for you to work together on a project like “Mamá Heladera”?

Irene Iborra:

For me it is a gift to have the great team that we have at “Mamá Heladera”. Raúl is a born storyteller and makes each story take on a life of its own. In addition, I have had all the support of him in the project from minute zero. Irene Vidal is the person who allows us to develop other projects and most of her ice cream creation is done by her. In a month she learned to do them perfectly and now she is learning to formulate. It's amazing to have her, I already admired her in class and now working with her even more. She has a total command of pastry and cooking techniques, which allows us to create all kinds of preparations. I'm sure she has a great career ahead of her in the ice cream parlor.

 

Irene Vidal:

In my case it has meant a radical change in my life, I have never been so happy in a job. I am very well wrapped up and I feel that I can empower myself and overcome all the challenges that are yet to come.

 

  • What does each ice cream creation hide?

Irene Iborra:

It does not hide anything, on the contrary, it shows everything. It's all about simplifying on top notes and sharing. The simplest details can be the main notes in our ice creams. In the ice cream "La iaia t'envia al cirerer a berenar", for example, where the memory of the lavender of the grandmothers' perfume (predominant note) together with the sour cherry reminds us of happy times with grandparents climbing trees to collect fruit.

 

Irene Vidal:

It hides a lot of dedication, care and pampering, since we are working with a personal memory, trying to reach the maximum exponent of flavor.

 

  • Did you imagine having this success when the project was born?

Irene Iborra:

We did it as a gift to clients, an extension of our expertise and a way to get closer to people's daily lives by creating special moments. We wanted to create ice creams that would excite and we already managed it even before opening, with the tests of the béchamel ice cream, plasticine, “el postre de la tía Ester”. This is our purpose and our success.

 

Irene Vidal:

It is being incredible how little by little we are becoming known and people come to see us to live the experience and they leave very happy. The media are also contacting us.

 

  • Do you have other projects related to “Mamá Heladera” in mind for the near future?

Irene Iborra:

Yes, we want to offer easy and creative ice cream training, finding the essence of each one and offering unforgettable experiences to the people who participate.

 

Irene Vidal:

Irene Iborra is launching courses to explain her project and help professionals start their own businesses. In addition, going forward, we plan to create experiences so that customers can create their own ice cream.

 

  • What message would you give to the students who are currently training at the School?

Irene Iborra:

That they look for their essence, their differentiating agent and that they work hard to teach the world what only they can create. When you dare to be yourself, to step out of line, to take risks ... that's when incredible things start to happen. But, above all, that they learn to live comfortably with failure: it is the most important part of reaching success.

 

Irene Vidal:

My message for the students in training is that they never stop believing in themselves, that despite adversities these moments help us learn and grow as people. And also, that they do not stop training, it is important to always learn new things.

Return

Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

Total: €0.00

Loading...
Wait a moment please.

cookies HOFMANN usa COOKIES para mejorar su experiencia de navegación y mostrarles contenido personalizado a sus intereses. Si desea deshabilitar cookies en su dispositivo, revise nuestra información. Tenga en cuenta que algunas partes de nuestro website no funcionarán de forma correcta si deshabilita las cookies. Al aceptar este mensaje, usted acepta el uso de cookies en este dispositivo, de acuerdo con nuestra política de cookies, a menos que usted las haya desactivado.

Solo cookies técnicasConfigurarAcepto todas las cookies