<strong>Hofmann</strong> Consultancy

Hofmann Consulting

Hofmann has a long history of training and advising professionals and companies linked to the world of gastronomy. Our consultants, professors and chefs, with their extensive experience, will study and provide solutions in all areas of your business (gastronomy, facilities, management, image, R&D, etc) whatever the size and scope of your business.

Our experience and professionalism allow us to advise your business from a top down perspective, working side by side with your management to propose and implement the tools to enhance your success.

At Hofmann, the improvement of your company's processes is paramount, aiming at the most important of the objectives: QUALITY

We are already trusted by very well respected companies such as

 

 

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Upcoming Courses

HOSTELRY
Start dateSep 13, 2021Finish dateDec 21, 2023

HOSTELRY

The Hofmann Hostelry Course is the most comprehensive and highest level training course given in our School. You will train as a professional chef through a combination of comprehensive theoretical training combined with practical training in a restaurant with a Michelin star.

€29,400.00
28 months


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 PROFESSIONAL CHEF
Start dateSep 13, 2021
9:00 AMh. - 2:00 PMh.

PROFESSIONAL CHEF

A one year intensive training course which will allow you, combining theory and training hours, to acquire the technical knowledge and necessary skills to become a professional chef.

€9,900.00
12 months


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COMPLETE CHEF TRAINING PROGRAM 1 DAY (Morning o Afternoon)
Start dateOct 5, 2021Finish dateJul 19, 2022
9:00 AMh. - 2:00 PMh.

COMPLETE CHEF TRAINING PROGRAM 1 DAY (Morning o Afternoon)

The complete cook training course is aimed at cooking professionals or amateurs who want to deepen and acquire new culinary knowledge and skills. Training with an effective methodology and 100% practical with the standards and the Hofmann seal.

€5,300.00
10 months


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COMPLETE CHEF TRAINING PROGRAM 2 DAYS
Start dateOct 4, 2021Finish dateJul 19, 2022
4:30 PMh. - 7:30 PMh.

COMPLETE CHEF TRAINING PROGRAM 2 DAYS

Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course divided into two days in which you will achieve your goals with an effective methodology and 100% practical with the standards and the Hofmann seal.

€5,300.00
10 months


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 PASTRY LEVEL II
Start dateOct 28, 2021Finish dateJul 21, 2022
4:30 PMh. - 8:00 PMh.

PASTRY LEVEL II

The Level II Pastry course is specifically designed for those who wish to continue expanding their knowledge and growing as amateurs or professionals in the world of pastry.

€3,500.00
10 months


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VEGAN COOKING WITH THE CHEF ALEX PIRLA
Start dateSep 20, 2021Finish dateNov 22, 2021
4:30 PMh. - 8:30 PMh.

VEGAN COOKING WITH THE CHEF ALEX PIRLA

Vegan food responds to a lifestyle committed to nature and respect for all living beings and the environment. If you share this vital philosophy or are simply interested in learning about the best of vegan cuisine from the hand of a professional chef, we recommend this course.

€870.00
2 months


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JAPANESE COOKING
Start dateOct 6, 2021Finish dateNov 24, 2021
4:30 PMh. - 8:30 PMh.

JAPANESE COOKING

In this 100% practical course, you will learn the basis of traditional Japanese cuisine from the hand of Mutsuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years of experience.

€870.00
2 months


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RICE DISHES
Start dateOct 7, 2021Finish dateNov 25, 2021
10:00 AMh. - 2:00 PMh.

RICE DISHES

Rice is a staple food in many culinary cultures and our local rice is also present as one of the best known ingredients in our cuisine.
In this course we will teach you how to cook different types of rice as well as how to improve your technique and cooking under the Hofmann supervision.

€870.00
2 months


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HOFMANN COOKING. EVENING COURSE
Start dateOct 7, 2021Finish dateNov 25, 2021
7:00 PMh. - 10:30 PMh.

HOFMANN COOKING. EVENING COURSE

Market cuisine, current and intuitive for those who want to learn to cook with basic techniques and an entertaining and 100% practical learning. If you want to enjoy a fun-gastronomic experience with top-level chefs and in a small group, we recommend this course.

€870.00
2 months


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TAKE AWAY PASTRY
Start dateJul 13, 2020Finish dateJul 14, 2020
5:00 PMh. - 8:00 PMh.

TAKE AWAY PASTRY

We present you a very original course where the protagonist is the pastry designed to take away.

€150.00


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CHRISTMAS MENU
Start dateNov 2, 2021Finish dateNov 3, 2021
5:00 PMh. - 8:00 PMh.

CHRISTMAS MENU

A magical night deserves a menu to match. Create a Christmas menu that will surprise and captivate your guests!

€150.00


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News, events and press

9MAY2021

“STUDYING AT THE HOFMANN SCHOOL IS THE BEST DECISION I HAVE MADE IN RECENT YEARS”

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.


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10DECEMBER2020

"FOR ME HOFMANN IS HOME. IT IS AN UNFORGETTABLE EXPERIENCE FULL OF EDUCATION"

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


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10DECEMBER2020

HOFMANN AND Bean to Bar By MXBCN CREATES A "LIMITED EDITION" PANETTONE

The Hofmann School of Hospitality and the "Bean to Bar by MXBCN" present their first "limited edition" panettone made from top quality ingredients and with a mixture of organic cocoa and toasted vanilla for this Christmas sweet of Italian origin and internationally renowned.


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28OCTOBER2020

“MY EXPERIENCE AT HOFMANN HAS BEEN VERY COMPLETE AND POSITIVE. I'VE GOT GREAT FRIENDSHIPS, SUCH A GOOD MEMORIES AND A TRAINING THAT HAS OPENED GREAT DOORS FOR ME”.

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.


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9OCTOBER2020

" I WOULD DEFINITELY GO BACK TO STUDYING COOKING AND PASTRY AT HOFMANN SCHOOL".

Maria Alejandra Riba is part of the H-26 generation. After finishing his studies, he went to France to apply all his knowledge and to learn the most refined cuisine.


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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.


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7SEPTEMBER2020

“HOFMANN HAS GIVEN ME A VERY MARKED AND ACCURATE TRAINING AND METHODOLOGY”.

He makes his own cheeses, yogurts, his own beer and grows his own vegetables to supply his restaurant located in one of the most beautiful towns in Spain: Tejeda. The young chef and owner of his own restaurant, Texeda, shares with us his beginnings and his experience at Hofmann.


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4SEPTEMBER2020

"MY EXPERIENCE AT HOFMANN WAS COMPLETELY ROUND. I GROWED AS A PERSON, PROFESSIONAL, FRIEND AND STUDENT."

Xavier Alvarez had it clear since childhood. Today the former alumni and head of the restaurant Les Petits Prés shares his experience and his best advice for everyone who wants to get started in this world.


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28AUGUST2020

""WHEN YOU FINISH YOUR EXPERIENCE AT HOFMANN, ONE IS ALREADY MARKED FOR LIFE. YOU ARE VERY WELL PREPARED."

Víctor Torres Muñoz, a former student of Hofmann, is the youngest chef in Spain. In fact, at only 24 years old, he is in charge of the kitchen of the restaurant Las Magnolias de Arbúcies (Girona), a restaurant that has had a Michelin star since 2012.


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19AUGUST2020

"WHAT I VALUE MOST ABOUT HOFMANN IS THE DISCIPLINE YOU ACQUIRE, TO BE IN THE BEST KITCHENS".

Elena Perez Carasco is part of the H-19 promotion. Today we know a little bit more about her experience at Hofmann and her professional career.


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4AUGUST2020

WHAT'S BEHIND THE HOFMANN PASTRY TEAM

Today, Miquel and David tell us about the next pastry courses, which they plan to start this October.


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28JULY2020

"MY EXPERIENCE AT HOFMANN WAS THE BEGINNING OF MY PASSIÓN FOR COOKING".

Today we had the pleasure of sharing and remembering the experience of Nacho Baucells, a former Hofmann student and current Chef de cuisine at Celler de Can Roca.


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3DECEMBER2019

CHEF ÁLVARO CLAVIJO, A FORMER HOFMANN STUDENT, IN 21ST PLACE IN THE LATIN AMERICA´S 50 BEST RESTAURANTS

The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.


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11NOVEMBER2019

WE CELEBRATE TWO YEARS OF THE OPENING OF CASA VICENS GAUDÍ

Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.


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8JULY2019

L'INFORMATIU MIGDIA DE TVE PRESENTS THE BIRTH OF THE MEY HOFMANN FOUNDATION

Yesterday the TVE news in Catalonia devoted a few minutes to the presentation of the Mey Hofmann Foundation and its activity to support women with breast cancer.


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25JUNE2019

THE VANGUARDIA INTERVIEW SILVIA HOFMANN

La Vanguardia offers an in-depth interview with Silvia Hofmann, the woman and entrepreneur at the helm of the Hofmann Group, who has brought modernity, innovation and entrepreneurial strength to the brand, as well as printing her personal and charismatic stamp.


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19JUNE2019

MEY HOFMANN FUNDATION HAS BEEN PRESENTED TODAY

Silvia Hofmann today has presented the Mey Hofmann Foundation, a project born with the aim of helping women cope with breast cancer with a transformative attitude to overcome it. A project that is also a tribute to his mother, Mey Hofmann.


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3JUNE2019

HOFMANN RECEIVES A PRIZE FOR HIS PRESENCE IN SOCIAL NETWORKS

Yesterday was held the grand Gala of the Pastisseria in the foundation Joan Miró of Barcelona. In the course of the evening, Hofmann was awarded a prize for the best social networking presence. Prize they collected on behalf of all the team Hofmann, Silvia Hofmann and Miquel Guarro.


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4MARCH2019

NTERVIEW WITH SILVIA HOFMANN AT VIAEMPRESA.CAT

In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.


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21JANUARY2019

Miquel Guarro, nuevo jefe pastelero de Hofmann

La incorporación del ganador del Trofeo Lluís Santapau más joven de la historia coincide con la apertura del nuevo obrador y nueva aula de pastelería en Via Laietana.
La escuela firma un acuerdo con la Universidad Ramón Llull para proponer a sus alumnos un curso de extensión universitaria.


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19OCTOBER2018

HOFMANN Y BLANQUERNA SALUD FIRMAN UN CONVENIO DE COLABORACIÓN

La Escuela de Hostelería Hofmann y la Facultad de Ciencias de la Salud Blanquerna-URL han firmado un convenio de colaboración, desde sus respectivos ámbitos de actuación, en actividades formativas entre otras.


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14MARCH2018

Excelente acogida de la MasterClass de Ducasse Education

El 19 y 20 de junio se celebrará una nueva convocatoria que lleva por título "FRENCH BISTROT: BETWEEN TRADITION AND INNOVATION, las inscripciones se realizan a través de la web de Hofmann Barcelona y las plazas son limitadas.


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13FEBRUARY2018

HOFMANN Y CASAGRAND LUXURY SUITES

Dedicación, magnificencia y tradición se dan la mano para crear un binomio de excelencia, la unión de Casagrand Luxury Suites y Hofmann. Un proyecto que suma potenciales de ambas casas para ofrecer un servicio de rigor basado en dos puntos en común, la implicación en calidad y alma de cada detalle.


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7MARCH2017

HOFMANN CULINARY SCHOOL SIGNS A COLLABORATION AGREEMENT WITH DUCASSE EDUCATION

Hofmann Culinary School signed a collaboration agreement with the prestigious French Chef to bring to Barcelona the highest gastronomy through various Master Classes; the first of them the next 6 and 7 of march.


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Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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