Thanksgiving came early for folks at the Salvation Army in St. Paul. They put out the traditional turkey and stuffing spread with a fine dining feel, complete with a wait staff and white table cloths. To top it off, their special meal was cooked-up by a chef with a five-star background.
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.