In 1996 I came to know Krishna consciousness. This encounter was not just a religious journey, but also an introduction to a spiritual culture with a 5000-year-old history, and the role of food is prominent among its important teachings. Krishna-conscious believers offer all food to God before eating it, so that it becomes purified, sanctified food. Throughout my years in the community, I have been involved in the preparation and distribution of food. It is therefore with great pleasure that I have accepted the honour of becoming the director and staff member of the Meals for Life Foundation, helping those in need to live a spiritually purer life every day. As a believer, I feel good knowing that through my daily work I can bring joy to hundreds of people while receiving God's blessing. In this way, this food means much more than just meeting physical needs. My aim is to ensure that in the future even more people in need will have access to the fresh and tasty „spiritual food” prepared by our Foundation, which, as well as nourishing the body, also satisfies the soul.
I've been a vegetarian for 32 years and have been learning the art of cooking since then.Since 2011, I live in Somogyvámos with my family. For 10 years I was the cook and manager of the Krishna Valley restaurant and later I worked as a member of the Krishna Valley canning factory. I became a member and responsible for the Somogyvámos office of the Food for Life Foundation in January 2024. This new ministry for me is not only a physical and organisational challenge, but also a practical implementation of the ancient Eastern tradition of practising piety and selflessness. I am sure that the many experiences I have gained in my previous ministries will now be put to the best possible use.
Olivér Nyolcas, who is the president of the restaurant and the Foundation's office in Eger, and the restaurant's staff are Krishna-minded and therefore consider it particularly important to help the needy. In addition to the rituals, religion is also part of their everyday activities: they use their opportunities to help people in need and try to live an environmentally conscious life. They believe that faith is best expressed in practical action and service. Oliver returned to the restaurant in 2017, after a gap of several years, when he took over its management. He is a worldly man who has lived with his family in the United States and India. In the latter, he experienced what it is like to make giving back an integral part of the culture. There, the priests and holy men have no income of their own, living entirely on donations, and society feels obliged to help them. In addition, there is a fine tradition of alms-giving in India. The wealthy classes often invite the poor to their table, their homes always open to the destitute. Even today, temples often distribute food to the needy in addition to the rituals.
All my life I've been interested in the human spirit - how we live, how we are broken, and how one gesture can bring someone back to the door of hope.
I worked as a police officer for nearly twenty years. I have seen all that a man can do to himself and to others. I've also seen when someone is just lost - because there's no handhold, there's no community, there's no place to say, „Come on in, we're not going to let you go here.”
It was this experience that confirmed to me that there should be a shelter. Something that is not only a quick help but also a spiritual support.
That's why I'm here.
This community for me a healthy, pulsating space, where goodness is not a theory but a daily practice. Here we don't just give food - we give something that goes beyond food. food offered to God, which we pass on to those in great need and who we cannot let go.
I feel like it's part of something purer, something kinder. And I can finally be in it wholeheartedly:
do for others
10 years ago, I first came across the Bhagavad-gita through a monk, and through this I was introduced to the philosophy and principles of Krishna consciousness. I was very attracted to the self-development part of Vedic philosophy and also to the idea of living beyond oneself to help others. In addition to my job at the time, I would get up at 2am to attend morning spiritual programs and try to help the mission on weekends or holidays. Then in 2014, I was given the opportunity to participate in daily food distributions, so in addition to the preparation work, I could personally help those in need throughout the year. Of all the food distributions, “The Island”, the City League People's Kitchen, is the one closest to my heart because it is where I get to meet the most vulnerable people, the most deprived and the most harrowing stories. These disadvantaged people are very good and very valuable people, I know almost everyone personally who comes to the distribution point even for a week. It is quite moving to me that most of the people we care for want to reciprocate the care they receive from us in some way. Anyone can get into big trouble at any time, but if we turn to them with care and attention, then a kind of reciprocity develops and we can pull each other up and help each other.
Since 2002 I have been working in the world of cookware and of course large cauldrons. Initially, I started with small kitchen tasks, doing the grilling and learning the difference between small and large batch cooking. Over time, we acquired larger sized kettles to cook even more, and now we cook 1,900 meals a day with my colleagues. I myself have been working on the food distribution since November 2011. I love trying out new recipes, learning new things in gastronomy and of course, delighting our guests with a delicious meal. In autumn 2017, I prepared the 500,000th meal for our guests.
I am a painter by profession, and I also have a degree in Labour Relations from the University of Szeged.
In September 2023, I received the wonderful task from my spiritual director to organize a food distribution based on the Budapest model, and to form an enthusiastic food distribution team in Szeged as well.
It was with great joy and dedication that I started to organise the mission, because it is an uplifting and unique feeling to help people in need. Secretly, I have always been amazed by the volunteers of the Foundation and I have always admired their daily work.
Since 2002 I have been working in the world of cookware and of course large cauldrons. Initially, I started with small kitchen tasks, doing the grilling and learning the difference between small and large batch cooking. Over time, we acquired larger sized kettles to cook even more, and now we cook 1,900 meals a day with my colleagues. I myself have been working on the food distribution since November 2011. I love trying out new recipes, learning new things in gastronomy and of course, delighting our guests with a delicious meal. In autumn 2017, I prepared the 500,000th meal for our guests.
