{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Chef swaps exclusive restaurant for soup kitchen' data-url='/boclips/videos/5c54c561d8eafeecae16fc65' data-video-url='/boclips/videos/5c54c561d8eafeecae16fc65' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nChef swaps exclusive restaurant for soup kitchen\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eChef Jeff Ansorge prepares the chicken for lunch.Jeff, who is 40, used to work at one of the top restaurants in Minneapolis, the Capital Grille.He led a staff of 17 and earned a minimum of USD $80,000 a year. A meal at the Capital Grille...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eChef Jeff Ansorge prepares the chicken for lunch.\u003cbr/\u003eJeff, who is 40, used to work at one of the top restaurants in Minneapolis, the Capital Grille.\u003cbr/\u003eHe led a staff of 17 and earned a minimum of USD $80,000 a year. \u003cbr/\u003eA meal at the Capital Grille costs an average of USD $70 a head, with main courses around USD $40.\u003cbr/\u003eBut Jeff's clients today won't be paying a cent. \u003cbr/\u003eHe is now head chef at The Salvation Army Community Centre in Minneapolis and his diners are the homeless and poor of the city.\u003cbr/\u003e\"My priorities were backwards,\" says Jeff Ansorge. \"I had a big mortgage, I had car payments, I had credit card debts. And now I have none of that.\" \u003cbr/\u003eAnsorge started cooking when he was 16 at a family restaurant. \u003cbr/\u003eHe went to school in Rhode Island, earning degrees in culinary arts and food service management before joining The Capital Grille, where he spent 12 years.\u003cbr/\u003eAt first, when he applied for the role at the soup kitchen, the Salvation Army didn't take him seriously.\u003cbr/\u003e\"He applied for the position and our initial response was he was way overqualified and probably wouldn't really want this job,\" says Capt John Joyner of the Salvation Army. \"So we didn't actually really seriously consider him at all. We went through all the rest of the applications. None of them really seemed a good fit. So we called him and did an interview and were just absolutely amazed with the man.\"\u003cbr/\u003eAnsorge says a spiritual awakening led him to his new job at the soup kitchen in October 2012.\u003cbr/\u003eHe had just divorced from his wife and had been suffering from depression.\u003cbr/\u003eHe decided he wanted to work for an non profit organisation and chose the Salvation Army because of its work with homeless people and others in need of help..\u003cbr/\u003e Ansorge is lucky to get as many as three volunteers to help him in the soup kitchen but he still manages to create tasty and nutritious meals.\u003cbr/\u003eFor some of the diners it may be their only meal of the day.\u003cbr/\u003e\"What I try and bring is nutritional value,\" says Jeff \"Making sure that they're getting their vegetables and the fruits and their grains and appropriate proteins and trying to cut back the fats and the sugars through desserts, I cut those out.\"\u003cbr/\u003eAnd the Army says it is impressed with the respect he offers to those in need.\u003cbr/\u003e\"It is not your old-fashioned soup kitchen where you get a bowl of soup and a piece of bread and are sent on your way,\" says  Capt John Joyner of the Salvation Army. \"He makes phenomenal meals that you would pay quite a bit of money to go to a restaurant and have.\"ďż˝  \u003cbr/\u003eAnsorge doesn't  just bring cooking skills to his role with the Salvation Army.\u003cbr/\u003eHis shopping skills have saved them money.\u003cbr/\u003eHe looks for bargains on food nearing its expiration date and works with the Second Harvest Heartland food bank.\u003cbr/\u003eBefore Ansorge came to the soup kitchen, The Salvation Army spent USD $28,000 on its lunch program at the centre.\u003cbr/\u003eIn Ansorge's first year, he spent less than half, USD $13,000 on the lunch program. \u003cbr/\u003eThe centre serves between 80 and 140 people each day at lunchtime Monday to Friday.\u003cbr/\u003eAnd Ansorge's lunches are very popular.\u003cbr/\u003e\"This is outstanding. On a scale of 1 to 10, I give him an 8-and-a-half, yep,\" says Donnie Richardson, 55, a homeless man as he tucked into his lunch of chicken thighs, rice and mixed vegetables.\u003cbr/\u003e14th November 2013\u003cbr/\u003eSt Paul's East Side, Minneapolis, Minnesota. USA\u003cbr/\u003e1. Medium of Chef Jeff Ansorge preparing to season chicken.\u003cbr/\u003e2. Close of seasoned chicken.\u003cbr/\u003e3. Medium of Ansorge seasoning chicken.\u003cbr/\u003e4. Close of Ansorge picking up seasoned chicken thighs.\u003cbr/\u003e5. Medium of Ansorge taking of glovers, putting trays on stove.\u003cbr/\u003eNov. 22, 2013\u003cbr/\u003eThe Capital Grille, Minneapolis, Minnesota\u003cbr/\u003e6. Medium of The Capital Grille Minneapolis, where Ansorge was executive chef.\u003cbr/\u003e7. Close of The Capital Grille awning.\u003cbr/\u003e8. Medium of The Capital Grille menu.\u003cbr/\u003e9. Close of The Capital Grille menu.\u003cbr/\u003e14th November 2013\u003cbr/\u003eSt Paul's East Side, Minneapolis, Minnesota. USA\u003cbr/\u003e10  Medium Exterior of The Salvation Army Eastside Corps Community Center on St. Paul's Payne Avenue, St. Paul's East Side. Minneapolis\u003cbr/\u003e11. Close of Salvation Army sign on building exterior.\u003cbr/\u003e12. SOUNDBITE: (English) Jeff Ansorge. (pronounced AN'-sohrjh, 'jh\" at end sounds like 'jeep' ) Soup kitchen chef  \u003cbr/\u003e\"I went from a job, you know, just under USD $80,000 base salary, plus bonus quarterly and stock options, etc. So I left a very lucrative, high-paying job and I took a huge, massive pay cut, you know, probably making about a third of that and um but how has it affected me financially? I don't know it how it happened or how He (God) did it, but I mean before when I was making that money I had like I said, my priorities were backwards. I had a big mortgage, I had car payments, I had credit card debts. And now I have none of that.\" \u003cbr/\u003e13. Medium of Ansorge placing chicken on griddle.\u003cbr/\u003e14. Close of chicken being seared on griddle.\u003cbr/\u003e15. Medium of Ansorge turning chicken.\u003cbr/\u003e16. Medium of chicken on griddle.\u003cbr/\u003e17. Close of seared chicken on griddle.\u003cbr/\u003e18. Wide of Ansorge seasoning chicken on griddle.\u003cbr/\u003e19.  Close of Ansorge picking up seared chicken thighs with spatula.\u003cbr/\u003e20.  Wide of Ansorge picking up seared chicken.\u003cbr/\u003e21.  Medium of Anorsge picking up seared chicken.\u003cbr/\u003e22.  SOUNDBITE: (English) Capt John Joyner, Salvation Army. \u003cbr/\u003e\"He applied for the position and our initial response was he was way overqualified and probably wouldn't really want this job. So we didn't actually really seriously consider him at all. We went through all the rest of the applications. None of them really seemed a good fit. So we called him and did an interview and were just absolutely amazed with the man.\"\u003cbr/\u003e23. Wide of Ansorge placing seared chicken on tray on cart.\u003cbr/\u003e24. Close of Ansorge picking up seared chicken.\u003cbr/\u003e25. Wide of Ansorge stirring water in trays for rice.\u003cbr/\u003e26. Close of chicken on griddle.\u003cbr/\u003e27. Wide of Ansorge pouring water into tray on stove.\u003cbr/\u003e28. Medium of condiments, oils on pantry shelves.\u003cbr/\u003e29. Close corn starch on pantry shelf.\u003cbr/\u003e30. SOUNDBITE: (english) Jeff Ansorge, Soup Kitchen Chef.\u003cbr/\u003e\"What I try and bring is nutritional value. Making sure that they're getting their vegetables and the fruits and their grains and appropriate proteins and trying to cut back the fats and the sugars through desserts, I cut those out. Try and give them 100 percent juice and milk every day. So I try and approach it, to give them high nutritive value, because a lot of people who come from homelessness, or low, low income, it's difficult to get all the vitamins, minerals you need. So I think that's one of my main goals.\u003cbr/\u003e31. Close of covered trays on stove.\u003cbr/\u003e32. Medium of Ansorge taking sugars, cream from kitchen serving counter.\u003cbr/\u003e33. Medium of Ansorge placing tray of rice on serving counter.\u003cbr/\u003e34. SOUNDBITE: (English) Capt John Joyner, Salvation Army. \u003cbr/\u003e\" He has done wonderful meals. He's treated all of our clients with great dignity, respect. It is 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. And the people come here and absolutely love it. He's kept our budget at an unbelievable low mark for expenses. He knows how to shop and get great deals.\"\u003cbr/\u003e35. Medium of Jeff Ansorge serving meals.\u003cbr/\u003e36. Close of Jeff Ansorge serving.\u003cbr/\u003e37.  Medium of Jeff Ansorge serving, from behind counter.\u003cbr/\u003e38.  Close of Jeff Ansorge dishing up rice.\u003cbr/\u003e39.  Close of Jeff Ansorge picking up chicken.\u003cbr/\u003e40.  Medium of Jeff Ansorge serving from behind counter.\u003cbr/\u003e41.  Medium of man receiving tray of food.\u003cbr/\u003e42.  Wide of clients eating.\u003cbr/\u003e43.  Wide for clients eating.\u003cbr/\u003e44.  Close of client Sarah Watkins, 37, eating.\u003cbr/\u003e45.  SOUNDBITE: (english) Sarah Watkins, Salvation Army client\u003cbr/\u003eInterviewer question:\"How are the meals?  Sarah Watkins: \"Usually pretty good, very good. This chicken's very good today\"\u003cbr/\u003e46.  Medium of woman drinking.\u003cbr/\u003e47.  SOUNDBITE: Donnie Richardson, 55, Salvation Army client\u003cbr/\u003e \"This is outstanding. On a scale of 1 to 10, I give him an 8-and-a-half, yep.\"\u003cbr/\u003e48. Close of man eating.\u003cbr/\u003e49. Medium of people eating.\u003cbr/\u003e50. Close of man eating.\u003cbr/\u003e51. Close of man's plate of food.\u003cbr/\u003e52. Medium of people eating.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003enorth america, business, restaurants, personal finance, money, shopping, poverty, homelessness, minnesota, social issues\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' 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