In a heart-warming celebration filled with aroma, flavour, and decades of culinary heritage, culinary expert Mallika Joseph’s cookery school marked another milestone anniversary this year on July 16. The event saw the union of generations of food lovers, students, and loyal fans of one of Sri Lanka’s most beloved culinary specialists and her institution, the ‘Mallika School of Home Science’.
This milestone of 56 years paid tribute to a woman whose dedication to Sri Lankan cuisine has educated and inspired thousands. It marked the fact that more than half a century had passed when students, housewives, home cooks, and even family members had once walked through the school’s doors, eager to master the delicate balance of spices and techniques that Joseph had so generously imparted. For many, school is not just a place to learn how to cook – it is also a place to learn how to live. It is a cultural cornerstone where food becomes memory, tradition, and identity.
Food as an art form
Established in 1969, The Mallika School of Home Science was one of the first of its kind in Sri Lanka, offering structured classes in both local and international cuisine at a time when culinary education was still a novelty for many households. What began as modest lessons in her own kitchen blossomed into a full-fledged institution that today holds legendary status among both amateur cooks and those who have made a career out of this knowledge.
Over the years, the school has taught thousands of students, not only how to cook but how to appreciate food as an art form. Many of its alumni have gone on to become successful culinary experts, caterers, and housewives whose talents for preparing mouth-watering meals have outshone many others. What was instilled was the lesson that every dish has a story, every spice has a reason, and every meal has the power to bring people together.
Joseph enrols around ten ladies per class and has a variety of courses which she offers daily, such as gourmet cooking, pastry making, baking and sugar art, modern cake decorations, cake mixtures, and many more.
“During those days, I conducted courses which ran for around one and a half years. However, today, many who call request a course to be cut down to around a month. I think this is not appropriate as what you teach for nearly a year cannot be covered in one or two classes. I do three-month courses and sometimes those which offer eight lessons that will be covered in two months. Sometimes girls who visit the island from countries abroad take part in a one-month course,” she said.
Social etiquette
Her lessons are structured in a way that not only do they transform the person in the kitchen, but also beyond that. She not only teaches them how to make mouth-watering meals and snacks, but also advises on how to enhance their value as a housewife and mother. This priceless information is not taught at companies or any other organisation.
“The fact is that the younger generation wishes to go to hotel school today. This has become almost like a trend, and soon they join hotels as chefs. I do not call myself a chef. I am a demonstrator. I have created my own recipes with my knowledge. I have my own YouTube channel, and I have also penned my book on culinary arts. You can indeed glean some ideas for the videos, but nothing can beat the expertise you receive from a class, as you can witness the process happening before your eyes, and you can also get your questions answered,” she said, adding that what is truly different about her is that she is quite particular about social etiquette.
“Many ladies cannot become successful in life because they lack these. I teach them how to interact with people, behave at social gatherings, perform natural actions like sit or stand, bring up children and many more life skills that are useful for their future,” she said.
Born into a family that valued the richness of Sri Lankan cooking, Joseph’s love for the subject was inspired by her mother, Mary Margret.
“She was taught by foreign nuns, and she knew how to cook, sew, paint, sing and dance. She believed that every girl should be accomplished. She nurtured my finer points and gave useful tips, which brought me so far in this field. Due to her efforts, I became a good housewife,” she said.
Joseph had been more interested in music, dancing and painting during her initial years. However, the thought that she can do a better job when she witnesses cake decorations done by others motivated her to try her hand at that sector.
Taking to culinary arts during a time when few women in Sri Lanka pursued such professional paths, she not only defied norms but also raised the bar for generations to come. She aimed to do her bit for the country through her courses.
Inventing dishes
Throughout the years, Joseph had developed a deep respect for traditional Sri Lankan recipes and her intuitive ability to innovate without losing authenticity. Her cookery book, ‘Cooking Like Mum’, is a timeless guide that details everything from preparing perfectly simple local curries to spreads like festive rice and stuffed chicken that would grace many festive occasions.
Despite her stature and acclaim, Mallika was known for her humility, warmth, and approachability. She did not just teach her students how to cook, she taught them how to live with grace, discipline, and pride in the local cultural tapestry.
According to her opinion, what makes a good cook?
“Learn the proper art of cooking. If you understand the basics properly, you will be able to invent many dishes. You also need to embody a joyful mood when you prepare your meals. Then only will your family be able to feel that aura and be able to experience the joys of a lovingly prepared meal,” she said.
She adds that of late, in 2025, she has had more students in their 50s, 60s and even 70s coming to take part in her classes. This is because their children have migrated, and they cannot find helpers to attend to their needs. Therefore, they are now thinking of managing their own work by themselves.
“It is best to go abroad before your 40s. Otherwise, life can be difficult. I prefer to stay in my country, though my daughter is based in Canada. This is where I am happy, and that is what matters at this stage of life,” she added with a smile.
