Thangam Philip

Error creating thumbnail:

FAO CERES Philip Silver Obverse

Thangam Philip (1921–2000) was a pioneering figure in the field of Indian cuisine and hospitality industry education in India. She is best known for her contributions to the professionalization of home science and culinary arts in the country, particularly through her long association with the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHMCTAN) in Mumbai, where she served as Principal for several years.

Early Life and Education

Thangam Philip was born in 1921 in Kerala, India. She pursued her higher education in the field of home science at the Women's Christian College in Chennai and later went on to study at the University of Leeds in the United Kingdom, where she specialized in bakery science and confectionery.

Career

Upon her return to India, Thangam Philip embarked on a career dedicated to the education and training of students in the hospitality sector. Her tenure at IHMCTAN, Mumbai, was marked by significant contributions to curriculum development and the establishment of high standards for hotel management education in India. She played a crucial role in introducing modern culinary techniques and hospitality management practices to the Indian context, blending them with traditional Indian culinary arts.

Philip was instrumental in setting up several other hotel management institutes across India, thereby expanding the reach of professional hospitality education. Her efforts were pivotal in shaping the careers of countless chefs and hospitality professionals in the country.

Contributions and Legacy

Thangam Philip's contributions to the field of hospitality education in India are manifold. She authored several books on cookery, bakery, and confectionery, which are considered seminal works in the field. Her book, "Modern Cookery for Teaching and the Trade," is particularly renowned and has been a staple textbook for culinary students in India.

Her work extended beyond education, as she was actively involved in various government committees and organizations related to the food and hospitality industry. Philip's expertise was sought in the planning and execution of food services for major events, including the Asian Games held in New Delhi in 1982.

For her outstanding contributions to the field of hospitality and culinary arts, Thangam Philip was honored with several awards, including the Padma Shri by the Government of India in 1976.

Death and Legacy

Thangam Philip passed away in 2000, leaving behind a legacy that continues to influence the hospitality industry in India. Her vision and dedication to the field have inspired generations of chefs and hospitality professionals. The Thangam Philip Award for Excellence in Hospitality Education is awarded annually in her memory, recognizing outstanding contributions to hospitality education in India.

See Also

• Culinary arts
• Hospitality industry in India
• Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai