Carnegie re-opens Hibiscus Training Restaurant

The Carnegie School of Home Economics, established in Georgetown in 1933, has made significant contributions to the field of home economics and hospitality in the region. Among its many initiatives, its Hibiscus Training Restaurant equips students with the comprehensive skills necessary to be successful in the culinary and hospitality industry.

Due to the COVID-19 pandemic, the restaurant, located in Carnegie, at High Street, Georgetown had closed its doors, but re-opened last September 19. It is open to the public from 12 to 14:30 hours, Tuesday to Friday.

The Principal, Dr Sharmaine Marshall, told the News Room on Tuesday that this represents the school’s commitment to providing students with real-world experiences, thereby bridging the gap between theoretical knowledge and practical application.

“We have labs where students apply the techniques and food preparation presentation skills that were leant in the classroom. This hands-on experience is invaluable for students for fostering the confidence they need in a professional kitchen environment,” Marshall said.

The school is funded by the Ministry of Education even as revenue is generated from sales. Menus are focused on developing the skills that the students learnt in the classroom so that whatever techniques are in the curriculum are emphasised through production.

“What we focus on is a wide base of dishes that incorporate those techniques or even integrate new ones so when the students go out there, they are well equipped for the culinary or hospitality industry.”

Another critical objective of the restaurant is to promote the appreciation and incorporation of local cuisine and ingredients, thereby supporting local farmers and producers. This not only contributes to the local economy but also encourages students to explore and innovate within the realm of Guyanese and Caribbean cuisine, preserving culinary heritage.

The training restaurant aims to instil a deep understanding of restaurant management, including operational aspects such as inventory management, customer service, and financial management. By managing the day-to-day operations of the restaurant, students gain a first-hand understanding of what it takes to run a successful food service establishment.

“When you support our restaurant, you are supporting local skill development. You are supporting a worthy cause. So come down to Carnegie, where you’re sure to enjoy a delectable array of meals that are locally prepared and of a wide variety of skills showcased in our culinary arts,” Marshall appealed.