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
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.
A 1 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.
The Advanced Cooking Course is specifically created for those students who, after completing the Intensive Cooking Course, the Complete Cooking Course or the Integral Cooking Course, wish to continue progressing in the world of cooking.
The level I pastry course is aimed at people who want to start in the pastry world and learn the solid foundations and the necessary knowledge to develop their career as a professionals.
100% practical course.
The Intensive course of Pastry Level II is specifically designed for those that desire to continue learning as amateurs or professionals in the world of pastry.
100% practical course.
Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course in 1 day in which you will achieve your goals through an effective and 100% practical methodology with the Hofmann standards and quality seal.
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.
Following a brief technical introduction on contemporary nougat and the explanation of the reason for those recipes, our pastry chef Miquel Guarro and the Hofmann School pastry team will prepare six different nougat specialities that will allow you to approach a wide range of techniques.
As important as an exquisitely laid out table for Christmas, with all its little details, is a menu that will surprise and captivate your guests.
In this course you will learn how to combine flavours, textures and the final touches that will show us from the classic Christmas cakes to the most modern ones.
Even if you don't know anything about pastry, in this course you will prepare with your own hands a cute Easter with quality and creativity characteristic of Hofmann. A monkey that you can take home and that will undoubtedly surprise and excite young and old.
Would you like to get started in pastry world? In this course, 100% practical and dynamic, you will learn the notions and solid foundations of baking so that you can apply them at home or in a professional level.
In this course will you will practice into the world of restaurant desserts in the gastronomic high level taught by Rafa Delgado, pastry chef at 2Cocina Hermanos Torres", a two Michelin star restaurant.
100% practical course.
Welcome to a trip around the world through original and tasty vegetarian and vegan recipes.
In this practical course you will learn how to treat and enjoy food as the Japanese do, directed by Mutsuo Kowaki, a Japanese chef with a solid culinary career of more than 20 years in Japanese cuisine.
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.
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.
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.
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.
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.
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.
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.
Today, Miquel and David tell us about the next pastry courses, which they plan to start this October.
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.
The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.
Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.
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.
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.
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.
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.
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
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.
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.
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.
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.
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.