With training in the culinary disciplines becoming increasingly relevant to the recruitment of skills to fill the gaps in what has become a high visitor demand for the local culinary culture, the hundred-odd year old Carnegie School of Home Economics (CSHE) is ideally positioned to reinvent itself in a society where visitors to the country are beginning to discover the high standards associated with Guyanese cuisine. For several decades the CSHE has carried the banner as the home of tutoring in the culinary skills, positioning its students to either gravitate towards the creation of culinary enterprises of their own or to ‘land’ jobs in local hotels and in some instances with the international cruise liner industry.