Mickael Weiss, Head Chef at Coq d’Argent talks to

                                                      Christine Kahmann of Action Against Hunger...

    Mickael, could you tell us a little bit about your recent trip to Action Against Hunger's programmes in Kenya?

I went to visit Action Against Hunger’s programmes in Garissa, which is a city in North Eastern Province in Kenya. This gave me the opportunity to see firsthand the life-saving work Action Against Hunger is doing in the field.  Visiting the programmes in Garissa clearly showed me the difference we in the restaurant industry can make by raising funds for Action Against Hunger.

    How does Action Against Hunger's work make a difference?

Action Against Hunger makes a difference by listening to the needs of the community and involving them in every step of the project, for example local communities were employed by Action Against Hunger to assist in the building of a well in their local area.

     You're head chef at Coq D'Argent; what is the connection between your work and Action Against Hunger?

I started to get involved about eight years ago and have since supported Action Against Hunger by taking part in various activities such as organising a gala dinner at Coq d’Argent, running a few races and taking every possible step to help on a personal and professional level.

    Having seen the work of Action Against Hunger, why is it important for your restaurant to take part in the

    Restaurants Against Hunger campaign this October?

With just a little input from all of us in the restaurant industry we can make a huge difference, helping Action Against Hunger to continue to save lives by raising vital funds.  Having seen their work I know for a fact that Action Against Hunger does not waste any money. It is a very tightly run ship and the volunteers working in the field are dedicated individuals, their own purpose being to improve someone else's life.