Granadilla de Abona Launches Culinary Training Program to Elevate Local Goat Meat

The Granadilla de Abona City Council is making it a priority to modernize the local agricultural sector by connecting it more closely with high-end dining. The municipality’s Local Employment and Development Agency (AEDL) has launched a new training program focused on the versatile use of goat meat—a product that is both nutritious and a key part of the region's cultural heritage.

Led by Carmen Delia Cabrera Mesa’s department, the program provides local restaurant owners with advanced skills for preparing and cooking goat meat. Chef Juan Carlos Clemente is directing the sessions, teaching professionals how to use modern culinary techniques to transform this traditional ingredient, giving them more creative options for their menus.

The project is based at the El Secreto de Chimiche restaurant, with sessions running throughout June. The training covers everything from butchery techniques to experimenting with new textures, helping chefs create unique dishes that appeal to today’s diners.

Beyond improving culinary standards, this initiative is part of a broader plan to boost the local economy. By helping chefs specialize, the AEDL hopes to encourage them to champion local produce, strengthening businesses across the coast and mountain areas. The program will wrap up with a practical demonstration, showcasing how these new techniques can elevate traditional recipes and help establish Granadilla de Abona as a top gastronomic destination in Tenerife.