1994. Courses at Cala Montjoi.
In the winter of 1993-1994, we began organising a series of gastronomic courses in elBulli, spread over three
days and aimed at professionals in the sector. These courses were held every year until 1999. At first, they were one of the solutions aimed at
occupying the annual six-month period that the restaurant was closed, but now we see that they were very important for our evolution because,
for example, it was not until 1994 that we had ever had a meal in the restaurant, and this gave us a completely new perspective which helped us
to think about the menu and its evolution. This information became increasingly broader and useful, since although at the beginning those attending
were mostly other chefs, as time went by they were joined by gastronomy enthusiasts. Running these courses also meant that we had to plan theory
and practical classes. Organising these sessions unquestionably called for an effort we were not accustomed to, and they forced us to analyse our
cuisine for the first time.