The Recipe for Success: Insights on Guyana’s Food Sector

Food is a principal aspect of Guyanese Culture. It is an illustration of our country’s thrilling story of many people settling in one place and building new lives alongside each other. Food is not only how we nourish ourselves, it is how we connect with our loved ones, create new memories, and share knowledge across generations. Gastronomy is the art and science of good eating. It is the study of food, culinary techniques and their relationship to culture, history and the environment. Gastronomy celebrates creativity and diversity through cuisine, while also considering the nutritional value of food. In observance of the United Nations’ Sustainable Gastronomy Day on June 18, Chef Sarafina “Cupcake Queen” Edgill and owner of NutritionCrave restaurant Renecia John joined the Lunch Break crew to reflect on their journeys in Guyana’s flourishing food industry.

The Journey

“Value your work. Your price is your price.”
Chef Sarafina “Cupcake Queen” Edghill

Sarafina Edghill first burst onto the social media scene in 2016 as the Cupcake Queen after many years of perfecting her craft, first in high school and later on at Carnegie School of Home Economics (CSHE). Her friends recognised her talent for making cupcakes and they encouraged her to make that her main product. As Edghill’s popularity grew, her business expanded. Then, on completing her studies at CSHE, she was selected to work at the prestigious Marriott Hotel. After five transformative years with the Marriott, Sarafina launched her own catering business, which she notes is another step towards achieving her ultimate goal of opening a fine-dining restaurant.

“Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.” III John 1:2
Renecia John- Owner of Nutrition Crave 592

Renecia John, on the other hand, was led to open Nutrition Crave after her battle with Stomach Cancer. After some time of experiencing symptoms like persistent nausea, dizziness, pain, inflammation and gas, she was eventually diagnosed with stomach cancer. John then embarked on her journey to recovery using prescription medication as well as healthy foods. Once she made a full recovery, she decided to share her newfound passion for healthy eating and holistic wellness with others through Guyana’s first health bar, Nutrition Crave, in 2021. Unlike Edghill, who studied Food & Nutrition and Hospitality, John, a first-generation business owner, says she had to learn everything on her own.

For both Edghill and John, their initial love for food began at home, long before they even had a clue that they would take this career path. Edghill recalls having food in abundance while growing up and sharing meals like Cook-up and Soup on Sundays with her family. Food was a highlight of her formative years since eating was a central part of how her family bonded with each other. “We didn’t have a special occasion to eat certain things”, Edghill remembered. “We just cooked birthday food on a regular day.”

John, on the other hand, reflected on her experimental phase growing up. She found joy in creating unconventional food combinations and healthy alternatives to traditional Guyanese meals, despite her family’s objections. “When I cooked, they used to laugh”, John chuckled. “If I do soup, my soup is with a whole bunch of stuff: Quinoa, black beans, mushrooms. The whole full works. They didn’t really understand it,” she continued. Additionally, John credits her multi-ethnic ancestry for the variety of meals she enjoyed while growing up. She stated, “We dabbled in a little bit of everything. Sundays, we did a lot of soups, and chow mein, and some kind of rice and chicken. But during the week, it was always vegetables.” Additionally, thanks to her Amerindian grandmother’s teaching, John regards herself as “the best Pepper Pot maker in the world”.

Challenges in the Food Industry

Chef Sarafina “Cupcake Queen” Edghill (Left) and Renecia John (Right)

While both women have seen success in Guyana’s food sector, they do still face several challenges. As a caterer, Edghill cites fluctuating prices as a continuous challenge. “The other day, I’d been baking cheesecake non-stop. Passion fruit was in season, at that time, and I got like ten for a thousand”, she recounted, “I ran out of sauce, went back to bu,y and I realised that [I didn’t] get the amount that I paid for the other day. I was like well, that’s how the markets go.” Edghill reminded customers that as the cost price of ingredients changes, she will need to adjust the pricing of her products. Furthermore, she lamented that some customers question her prices and try to beat her down. While she is not opposed to offering discounts, she reminds them that they cannot negotiate the prices at the supermarket or any other establishment. Therefore, they should not try to haggle with her simply because she is a small business and they have direct contact with her as the owner. As a caterer, she works with individual budgets and gives concessions where possible. However, she maintains that like any other business, she must be able to not only clear her overhead expenses, but also make a profit. One way Edghill gets around this issue is by using ingredients that are in season and readily available as they typically cost less, and by communicating clearly and thoroughly with her customers.

John experiences similar pricing challenges with her restaurant, but she is able to keep her prices consistent by cutting out the middle man. “There is no more middle man”, she says, “I get straight to the source”.

For example, “The other night I was on the market parked up until midnight waiting on a truck to come from Brazil, so I can buy tomatoes [for my salads] for $300 a pound. Nice good quality imported tomatoes that are going to last me from Monday all the way to Friday.”

Both women agree that running a food business is tedious and expensive. As a restaurant owner, John’s expenses include rent, salaries, purchasing and maintaining equipment, decor, utilities, groceries and other maintenance. Edghill, on the other hand, is able to avoid some of these costs because she caters from home. Her primary expenses are ingredients and equipment and utilities.

Further, although the food business is lucrative because we all must eat, it is widely known that many restaurants and caterers come and go. So there are the added challenges of maintaining high standards for products, protecting your brand’s reputation, and remaining relevant so that your customer base remains loyal and continues to grow.

Advice to Foodpreneurs

During their insightful conversation on Wednesday’s edition of The Lunch Break, John and Edghill shared several pieces of timely advice to those who desire to join the industry.

– Practice proper hygiene. Clean as you go. Wash your hands often. If you need to wear gloves, change them frequently; do not wash them. Use food-friendly products to keep your kitchen clean.

– Keep your overheads low. However, John strongly advises that you invest in good quality equipment and ingredients.

– Listen to customer feedback. Treat them with respect.

– Be open to learning and always strive to improve your craft.

– Value your work. Your price is your price. As the Cupcake Queen puts it “my standard isn’t based on your budget”.

– Believe in yourself. Trust in God.

As the culinary industry in Guyana continues to evolve, women like Sarafina Edghill and Renecia John are carving out successful paths for themselves and inspiring others. Whether through delightful cupcakes or healthy green salads, they are both serving up knowledge, culture, faith, and good food!

By: Carlene Samuel