ACF International Network
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Action Against Hunger has developed its water and sanitation expertise over nearly three decades of field work, advancing a number of solutions for populations at risk from water insecurity.
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Central to the targeting of malnutrition, Action Against Hunger extends water and sanitation improvements to communities with little or no access to proper sources.
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Though strategies may vary, our food security interventions all share a common goal: to fight hunger by preserving and strengthening livelihoods in a sustainable and contextual manner.
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Action Against Hunger’s innovative food security programs offer a broad range of solutions for generating income, boosting food production, and strengthening livelihoods.
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Our comprehensive approach to hunger involves extending water and sanitation services to communities faced with water scarcity, unsafe drinking water, and inadequate sanitation.
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We have developed an effective method to treat acute malnutrition that includes field-tested protocols and nutritional products backed by an international scientific advisory committee.
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Action Against Hunger helps rehabilitate and restock public health infrastructure, fields mobile health clinics, and trains local medical personnel on preventative and diagnostic care.
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Our comprehensive programs address the linkages between disease and malnutrition by coordinating with local expertise and strengthening existing public health systems.
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Action Against Hunger's World Food Day Gala Celebrity Chefs

Andrew Gold — Director of Student Affairs, The Institute of Culinary Education

 

In 1998, Andrew joined the Institute of Culinary Education (ICE) as a Chef Instructor and now holds the position of Director of Student Affairs. He executes his craft, providing guidance and instruction for the chefs of tomorrow. Andrew’s extensive culinary experience includes the following positions: Corporate Chef for the Union Bank of Switzerland; Chef Consultant at the Russian Tea Room; Chef at the Wine Spectator Grand Award of Excellence-winning Restaurant 301 at the Hotel Carter; Executive Chef at the Omni Berkshire Place Hotel and Executive Chef and Food and Beverage Director at The Omni Georgetown Hotel; NYC Restaurant Consultant and Garde Manger and Saucier at The Waldorf-Astoria Hotel.

 

 François Payard - Pastry Chef, Payard

 

François Payard is a third generation French Pastry Chef born in Nice, who grew up surrounded by classic traditions in his grandfather’s shop, Au Nid des Friandises on the Riviera. His skill, dedication and passion earned him pastry chef positions in several of France’s finest kitchens, such as at La Tour d’Argent in Paris and in the kitchen of Alain Senderens at Lucas Carton.

François’ desire to travel and discover a new culture brought him to New York in 1990 as Pastry Chef at Le Bernardin, and in 1993 with Daniel Boulud for the opening of Restaurant Daniel. In 1995 The James Beard Association named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design. He has received various other acknowledgements such as “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards, and in 2004 the prestigious “Ordre du Mérite Agricole,” Medal of Honor by the French Government. He was also selected by Relais Desserts 2006-2007 as one of the 85 Best Pastry Chefs in the World.

There are Payard locations in New York, Las Vegas at Caesars Palace, Brazil, Japan and Korea. 

Suvir Saran - Author; Executive Chef, Dévi



Suvir Saran is the author of two widely acclaimed cookbooks, American Masala: 125 New Classics From My Home Kitchen and Indian Home Cooking. Saran established new standards for Indian food in America when he teamed up with tandoor master Hemant Mathur to create the authentic flavors of Indian home cooking at Dévi restaurant in New York City. Most recently, Saran introduced his American Masala Collection of porcelain kitchenware and dinnerware by Wade Ceramics Ltd. He serves as Chairman, Asian Culinary Studies for The Culinary Institute of America’s World Cuisines Council. With a focus on health and wellness, he works side-by-side with the chefs of Sodexo to bring Indian flavors and cooking techniques into their kitchens across America. He teaches all over the U.S. and beyond, but when he is not traveling, Saran enjoys working on his 68-acre farm in upstate New York.