The young chef won the final with a dish called El chivo loco, which fuses goat meat from Canillas de Aceituno with ingredients from the sea and the local orchards of Malaga. The recipe featured elements such as golden thistle, sardines, goat cheese, and a muscatel wine reduction, impressing a jury of local officials and industry professionals.
The podium was completed by two other notable entries: a goat meat maki and a slow-cooked kid goat shoulder presented as a family tribute. The participants demonstrated high technical skills, using low-temperature cooking methods and local products from the Axarquía region.
“"The competition aimed at hospitality schools is another step in our strategy. We continue to work with the product, but now we do so looking towards the future and young talent, without losing sight of gastronomic excellence."
The winner received a cash prize, local products, and a training internship at a Michelin-starred restaurant in Malaga, under the mentorship of a renowned chef. This initiative is part of the Gastronomía de Canillas project, which has been working since 2022 to position the municipality's gourmet products and promote tourism in the rural area.
