The Hindu : Opinion / Open Page : MBAs, you can learn from Mani Mama, the master chef

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OPINION » OPEN PAGE Published: February 27, 2011 00:19 IST | Updated:
February 27, 2011 00:19 IST

MBAs, you can learn from Mani Mama, the master chef
Ved Sarvotham

In Indian marriages, a common factor which determines the performance

rating is food, its varieties and taste. With my experience of having attended
more than 800 marriages, I always wonder how caterers manage to make
hundreds of guests happy. My curiosity made me venture on a project to
study the challenges involved in the management of mega marriages where
thousands are fed high quality food.
My professional guru, a veteran from Thanjavur, always emphasised that
management is nothing but a lot of common sense, the ability to anticipate
crises and be ready with an action plan and solutions. He defined some
other qualities needed to be a good manager — the ability to tolerate
nonsense, a good listening power and receptiveness to a lot of free advice
coming from fellow employees and unconcerned people too. His best
example of exemplary management skill is “Mani Mama, the chief cook of
Tamil marriage,” who demonstrates all aspects of management functions
and copes with challenges, both expected and unexpected. He is expected to

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provide a variety of high quality food — fresh, tasty and in the right quantity
— for three days at a stretch with no scope for rehearsal, stock return or
chance to change the item served on the banana leaf.
On analysis, I found out how difficult it is to cook 28 varieties of tasty items
in a span of five hours and the challenge is always to work on
guessestimates, that too handling perishable items and managing team
members trained in a variety of cooking skills. I decided to observe a
reputed chef, who had more than 25 years of experience in cooking for
marriages and catering in Chennai. He reluctantly agreed on condition that I
would not ask any question; nor would I talk to any of his team -members. I
should always remain in the kitchen, keep taking notes and my questions
would be answered after the third day. But as time slipped by and I became
absorbed, he started telling me his management secrets at every stage.
Mani Mama gave me the list of pre-decided menu for three days, consisting
of nine sessions of eating spree with a fluctuating number of guests. The
total number of items was around 145 made with 85 ingredients, including
25 varieties of vegetables and fruits. There is risk involved in handling milk
(with no storage technology) and hot oils and sensitive cooking processes —
you cannot afford over-frying or uneven cooking.
There is a great risk involved in serving food manually to more than 1,000
guests on time with very less time left for taking care of cleaning and
garbage management. Mani Mama said the success of marriage and the
strong bond of relationship between two families depended to a great extent
on the high quality food served.
He narrated many incidents, fracas that arose between the families of brides
and bridegrooms over the quality of food; sometimes, the complaints were
talked about for generations.
It was a marvel to see Mani Mama at work. With his commanding
personality, he was giving rapid-fire instructions, with a wave of his hand
and his keen eyes which never missed any detail. His expert nose is his
barometer to evaluate the quality of the food being prepared.
He told me that he was not aware of the terminologies of management
science. “We have our own terminologies, but I guarantee you that we cover
all aspects of management. Our management success is purely dependent
on the mutual trust between fellow workers and the respect for their
individual skills, transparency and delegation of work based on individual
experience and capability. I have dedicated persons to handle the
preparation of sweets, and to add salt in right proportions and to cut
vegetables.” Vendor management, stores management, serving the guests,
cleaning, dining-table seating, waste management and guest relationship
are handled by skilled hands.
“I have a person whose only job is sit in front of the oil pan and handle all
items pertaining to frying right from vada to appalam. Deep frying is taboo

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The Hindu : Opinion / Open Page : MBAs, you can learn from Mani Mama, the master chef Page 3 of 4
and he should ensure against any accident. One guy handles all customer
and hospitality relationship pertaining to the bridegroom, who is the most
important VIP for three days. There you see, Kuttappa — he is dedicated to
handling milk. Nobody else is allowed to do that work. I myself keep an eye
when salt is added to any item which needs to be fried. Our sweet master
has been working with me for years. He is an expert in preparing all kinds of
sweets. You know our Ambi Kuttan, an assistant with us, who is an expert in
headcount. His job is to be alert to avoid thefts, pilferage and also keep a
watch on the guest inflow. He will give us the best estimate of guest arrivals
since we don't have an electronic gadget or the RSVP system.
“We have a core team which manages any crisis or shortage of items; we can
cook certain items at short notice, say in 15-25 minutes, with the right taste
and quality. You know guests never speak of anything except the food and it
is our duty to ensure that they remember our clients for the best fare served.
The appraisal is usually over the taste of coffee, sambar, mysore-pak, a
sweet the preparation of which needs a knowledge of physics, and avial (a
dish made of multiple vegetables and curd).
“We also have a system of serving certain items in a certain format on the
banana leaf. We have to maintain the sequence of serving food in the right
quantity, watching the eating efficiency of the guests, in terms of serving the
delicacies. We can't afford to ignore any guest or bypass the sequences, ”
Mani Mama concluded.
I was wondering why I had not studied anything about perishables/
manufacturing techniques and waste management lessons or solutions in
food management.
My MBA degree and experience went for a toss before Mani Mama's
management skills. He met all the challenges which aplomb. He had
solutions even for spoilt milk; it will be converted into a particular sweet. He
was a leader with hands-on expertise in every aspect of food management,
right from materials management to packing solutions. He knows the
traditions, rituals and marriage procedures and what to serve at what time.
He has not gone to any school, and just graduated from a helper to the chief
chef by dint of hard work, rich experience and the willingness to take risks.
He is an institution by himself in his industry with people working 24X7 for
years; he does not know the latest HR fundas, but knows how to retain his
team-members for years.
He is handling the most sensitive event of his client which is not just about
money but concerned with the prestige of his life involving human relations.
One false step, and the damage will be permanent.
His profession is purely dependent on time and quality performance with no
second chance available. His business survives on the concept of the taste of
the pudding is in the eating. I made it a point to direct all my students to do
the project for their MBA in a Tamil marriage kitchen. You do get to know
all aspects of management that are not taught in Harvard and IIMs. Mani
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The Hindu : Opinion / Open Page : MBAs, you can learn from Mani Mama, the master chef Page 4 of 4
Mama walked in graciously with a white towel on his shoulder asking me,
‘do you have any tips for me to improve my efficiency?' I bowed to him in
reverence to the wonderful management skills demonstrated before me.
(The writer's email is kashyapved@hotmail.com)
Keywords: Open page, education issues

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