Guyana has opened a new culinary training centre to turn local food traditions into business opportunities, jobs, and a stronger tourism product.
The Roots and Flavours Culinary Arts Centre was officially opened at the Guyana Women’s Leadership Institute at Cove and John, East Coast Demerara (ECD), by the Ministry of Human Services and Social Security. The facility is expected to support culinary training, entrepreneurship, employment and financial independence.
The centre was commissioned on Friday and is expected to provide participants with practical culinary skills while placing Guyana’s diverse food heritage at the centre of its training programme.
Minister of Human Services and Social Security, Dr. Vindhya Persaud, described the facility as more than another training centre, saying it was opened with a clear purpose.
“The Roots and Flavour Culinary Arts Centre is not just another centre. We have excellent centres across Guyana; it’s the newest kid on the block, but it’s the newest kid on the block with a purpose,” Persaud said.
The facility was constructed by the Ministry with support from partners including the Chinese Embassy in Guyana, the United Nations and the World University Service of Canada Caribbean.
According to the Ministry, the centre’s vision is to preserve and develop authentic Guyanese cuisine while creating opportunities for participants to turn their culinary skills into sustainable livelihoods, including starting their own businesses and becoming financially independent.
Persaud said the name “Roots and Flavours” reflects Guyana’s rich heritage and the blend of cultures that have shaped the country’s food identity.
“Roots speak to the rich heritage of Guyana, bringing together cultures that span continents, and with those cultures, we would have become the melting pot for some of the best food in this part of the world,” she said.
The Minister said Guyanese cuisine has strong potential to become a larger part of the country’s tourism product, especially as the tourism and hospitality sectors continue to expand.
“Guyanese food is known everywhere. Once people have a taste of our food, they come back for it, and they take it with them overseas,” Persaud said. She said the vision is to take the flavours of Guyana’s heritage and culture beyond the country’s borders while also developing a thriving street food industry.
The centre will work with leading Guyanese chefs and cooks, while ensuring that authentic flavours traditionally found in Guyanese homes are preserved and included in the training.
Training will also go beyond food preparation. The Ministry said plans include beverage preparation and partnerships that will expose participants to international cuisine.
Persaud said the opening marks the beginning of what she believes can grow into a lasting industry for Guyana.
The Roots and Flavours Culinary Arts Centre forms part of the Ministry’s wider investment in skills development and economic empowerment, particularly for women through the Women’s Innovation and Investment Network programme.
