cacao xocolata Pordamsa Miquel Guarro

Porcelain cocoa pod by Pordamsa

Hoffman, the prestigious pastry-making school in Barcelona, has inaugurated a new pastry-making workshop and classroom. Also new is the recruitment of young, talented pastry chef Miquel Guarro into its workforce as head pastry chef. On top of this, the school has signed an agreement with the Ramon Llull University to offer a university extension course.

Miquel Guarro, a skilled dessert-maker

Miquel Guarro (1989, Piera, Barcelona) was the youngest chef in history to win the Lluís Santapau Trophy when he was 24. Despite his young age, he already has extensive professional experience working alongside great chefs and pastry chefs like Fresson (Metz) and the Torres brothers (Dos Cielos) performing important tasks.

miquel guarro hofamnn


The young pastry chef also has teaching experience as a teacher at the renowned Chocolate Academy alongside famous pastry chefs like Josep Maria Ribé and Ramon Morató. It is with these two pastry chefs and chocolatier Raúl Bernal that Miquel Guarro wrote the book “Four In One“, a publication on pastry-making, chocolate-making, desserts and art. In the words of Silvia Hoffman (daughter of Mey Hoffman), “my mother was respect and tradition. Now, with these premises and the idea that to create, you need to know the basics, we will bring the school up to modern times, introducing innovation and modernity, and Miquel represents this new phase”.

New double qualification for students

The agreement signed with the Ramon Llull University will allow a six month university extension with 800 hours of practical studies in food hygiene and safety, giving Hoffman students a double qualification: Chef/Pastry Chef/Professional Chef Hoffman Diploma and University Extension Certificate in Kitchen Management and Techniques, issued by the Ramon Llull University.



Images’ souce:

Porcelain cocoa pod by Pordamsa – Miquel Guarro Facebook page

Miquel Guarro – Miquel Guarro Facebook page

Video – Miquel Guarro Facebook page

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