FOR CLEAN VERSION SEE STORY NUMBER: apus001696
(VOICE OVER)
NO ONE WILL BE MAKING RESERVATIONS AT THIS SOUP KITCHEN FOR THANKSGIVING
... BUT IT MIGHT NOT BE A BAD IDEA.
(SOUNDBITE: Capt. John Joyner - Salvation Army:)
"It's not your old-fashioned soup kitchen where you get a bowl of soup and a piece of bread and are sent on your way. He makes phenomenal meals that you would pay quite a bit of money to go to a restaurant and have."
(VOICE OVER)
SEVERAL YEARS AGO JEFF ANSORGE WAS LOOKING TO MAKE A CHANGE.
HE'D BEEN EXECUTIVE CHEF AT THIS FIVE STAR RESTAURANT IN DOWNTOWN MINNEAPOLIS.
BUT SOMEHOW, THAT WASN'T ENOUGH.
(UPSOUND: "Welcome")
HE WAS EXPERIENCING SEVERE DEPRESSION AND IN THE MIDST OF A DIVORCE.
(SOUNDBITE: JEFF ANSORGE, Soup Kitchen Chef:)
"I was just under 80,000 dollar base salary, plus bonus quarterly and stock options. So, I left a very lucrative, high-paying job and I took a huge, massive pay cut"
(VOICE OVER)
SEEKING FULFILLMENT AS A PERSON, HE TOOK A JOB WITH THE SALVATION ARMY COOKING MEALS FOR LOW INCOME CLIENTS AND THE HOMELESS.
WITH HIS EDUCATION AS AN EXECUTIVE CHEF, ANSORGE CREATES A MORE ROBUST MENU WITH LIMITED FOOD OPTIONS.
REGARDLESS OF THE CLIENTELE, THERE IS ONE ELEMENT IN ALL HIS COOKING.
(SOUNDBITE: JEFF ANSORGE, Soup Kitchen Chef)
"I think, through just showing, you know, putting time, effort and love into food, and the work that I do, I think it spills over into the dining room to the clients that come here."
(VOICE OVER)
USING FEWER PROCESSED FOODS ALSO MEANS THE KITCHEN IS SAVING MONEY.
BY BRINGING A CHEF'S CREATIVITY TO DONATED AND REDUCED PRICE FOOD, THE MAN WHO ONCE CRAFTED $45 ENTREES HAS REDUCED THE SALVATION ARMY'S LUNCH COST TO 38 CENTS A PLATE.
(SOUNDBITE: DONNIE RICHARDSON, Guest):
"On one 1 to 10, I give him an 8 and a half, yep."
ANSORGE CREDITS HIS FAITH AS A MAIN INGREDIENT IN EVERYTHING HE DOES.
TOM RITCHIE, ASSOCIATED PRESS.
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