ST. PAUL, Minn. — Jeff Ansorge once commanded a staff of 17 and made around $80,000 a year as executive chef at a posh downtown Minneapolis restaurant where a 24-ounce dry aged Porterhouse steak goes for $48. But he gave it all up to become the head cook of a Salvation Army soup kitchen, where the meals are free.
Now he brings his culinary skills to bear making salmon, ribs and stews for the poor and homeless who come to The Salvation Army Eastside Corps Community Center in St. Paul. For the Thanksgiving meal that was served Wednesday, Ansorge planned a traditional feast of turkey with stuffing, mashed potatoes and gravy, cranberry sauce and rolls, served on tables covered with white tablecloths.
You must login to view the full content on this page.
Or, use your linked account: