Once a Rising Star, Chef Now Feeds Hungry

Madurai, India (CNN) -- Narayanan Krishnan was a bright, young, award-winning chef with a five-star hotel group, short-listed for an elite job in Switzerland. But a quick family visit home before heading to Europe changed everything.

"I saw a very old man eating his own human waste for food," Krishnan said. "It really hurt me so much. I was literally shocked for a second. After that, I started feeding that man and decided this is what I should do the rest of my lifetime."

Krishnan was visiting a temple in the south Indian city of Madurai in 2002 when he saw the man under a bridge. Haunted by the image, Krishnan quit his job within the week and returned home for good, convinced of his new destiny.

"That spark and that inspiration is a driving force still inside me as a flame -- to serve all the mentally ill destitutes and people who cannot take care of themselves," Krishnan said.

Krishnan founded his nonprofit Akshaya Trust in 2003. Now 29, he has served more than 1.2 million meals -- breakfast, lunch and dinner -- to India's homeless and destitute, mostly elderly people abandoned by their families and often abused.

Because of the poverty India faces, so many mentally ill people have been ... left uncared [for] on the roadside of the city," he said.

Krishnan said the name Akshaya is Sanskrit for "undecaying" or "imperishable," and was chosen "to signify [that] human compassion should never decay or perish. ... The spirit of helping others must prevail for ever." Also, in Hindu mythology, Goddess Annapoorani's "Akshaya bowl" fed the hungry endlessly, never depleting its resources.

Krishnan's day begins at 4 a.m. He and his team cover nearly 125 miles in a donated van, routinely working in temperatures topping 100 degrees Fahrenheit.

He seeks out the homeless under bridges and in the nooks and crannies between the city's temples. The hot meals he delivers are simple, tasty vegetarian fare he personally prepares, packs and often hand-feeds to nearly 400 clients each day.

Read the rest of the chef's inspiring story here.