Hofmann Hostelry School, founded in 1983 by Mey Hofmann is a benchmark in Culinary Education in Europe. The School's pedagogical project goes far beyond mere learning. Passion, creativity, experimentation and constant innovation are concepts that are strengthened in this complete and exclusive pedagogical program. The faculty of Professors and Chefs, the international agreements with the most prestigious Institutions and the possibility of practicing in the Restaurants of the group, make of Hofmann Culinary School, a unique place where to develop the passion for the Gastronomy and Pastry.
The Hofmann Hostelry School is the only school in Spain and the first in Europe to be awarded with a Michelin star, thanks to its innovative cuisine at the Hofmann Restaurant.
The Hofmann methodology, based on cooking training from day one and learning at the same time traditional techniques and skills, and always respecting fresh produce, are the starting points to experiment, grow and develop all the student’s creative potential. This important aspect is always present in each one of our courses.
Our courses are aimed at anyone interested in learning in person the world of professional hostelry, individuals who have an interest and enthusiasm to enter and progress in the world of gastronomy and who also wish to receive cooking training at the highest level to develop their professional as Chefs.
The Hofmann Hostelry School is located in an emblematic building on Argenteria street in Barcelona, in the historic center of the city, just a few meters away from the medieval Basilica of Santa María del Mar, in an area with many museums and a huge diversity of cultural proositions. A place that Mey Hofmann wanted to restore so that it was the center of her educational and gastronomic project, and to which she dedicated her life> Her efforts brought an important renovating impulse for the neighborhood of Born-La Ribera.
Hofmann courses are designed to cover all culinary training needs. Hofmann's specific programs are aimed at those who want to make the hospitality industry their profession, cuisine professionals and gastronomy enthusiasts.
Our courses are organized by labels, select one of the main ones below or go to the courses.
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 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.
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.
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.
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.
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.
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.
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.
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.
We present you a very original course where the protagonist is the pastry designed to take away.
A magical night deserves a menu to match. Create a Christmas menu that will surprise and captivate your guests!
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.
Yigit Uzuncarsili, a former student of Hofmann and private chef shares his experience during his training at the School.
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.
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.