Dr. Damodharan, the celebrated Indian chef and television personality widely known as Chef Damu, passed away on Sunday at the age of 72. His death, which follows a prolonged period of ill health, has been mourned by fans and the culinary community, where he was highly regarded for his contributions to Indian cooking and his role in popularizing Tamil cuisine.
Born on September 3, 1954, in Tamil Nadu, Damodharan built a career defined by both academic rigour and deep practical experience. His professional journey began in 1977 as a management trainee with the Tamil Nadu Tourism Development Corporation. Reflecting on his humble beginnings, he often shared how he started in professional hotel kitchens performing fundamental tasks, including washing dishes and chopping vegetables, before observing and mastering the intricacies of culinary arts.
His academic credentials included a diploma in Hotel Management and Catering Technology from the Institute of Hotel Management in Chennai, a bachelor’s degree in Commerce from Madurai Kamaraj University, and an MBA from Madras University. He furthered his expertise with certifications from the American Hotel and Motel Association’s Educational Institute and studies in Conference Centre Management at Cornell University in the United States. He notably became the first Indian chef to receive a PhD in Hotel Management and Catering Technology.
Over his decades-long career, Damodharan transitioned from the kitchen to the classroom, leading several prominent institutions in Chennai, including the Asan Institute of Hotel Management and the Empee Institute of Hotel Management and Catering Technology. His expertise made him a household name through television programmes on networks such as Jaya TV and Star Vijay. He gained widespread recognition as a judge on the popular show 'Cooku with Comali,' where he earned the affectionate nickname 'Damu Appa' from viewers.
Beyond television, Damodharan’s legacy is marked by significant service to social welfare programmes. Between 2008 and 2011, he contributed to Tamil Nadu’s midday-meal scheme, where he helped introduce a variety of rice and egg-based dishes for 1.68 crore schoolchildren. Furthermore, he trained 1.4 lakh midday-meal workers across 32 districts and provided similar training to cooks working in girls' hostels under the state's school education department. His commitment to service was also evident during his tenure as President of the Rotary Club, Tambaram, where he oversaw initiatives including mass polio vaccination drives and cataract surgeries for senior citizens.
Damodharan’s impact on the culinary world was further solidified by his three Guinness World Records. In December 2010, he set a record for the longest individual cooking marathon by preparing 617 dishes in just over 24 hours. He followed this with a record for the world's longest dosa in 2012 and the world's largest curry, prepared in Singapore in 2014. Additionally, he authored numerous cookbooks, including 'Damu’s Home Free Style Cook,' intended for both home enthusiasts and catering students.
In recognition of his distinguished contributions to the field of culinary arts, he was awarded the Padma Shri. His passing marks the end of a career that saw him traverse the professional landscape from a kitchen trainee to a respected educator and a familiar face on national television, leaving behind a profound impact on the culinary identity of Tamil Nadu.
Comments