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The Boston Globe

Business

Pine Street Inn goes into corporate catering

Frank Van Overbeeke used to prepare foie gras and filet mignon for the French brasserie crowd as executive chef at Bouchee on Newbury Street. Now he makes cheeseburger meatloaf for the residents at the Pine Street Inn.

In the shelter’s kitchen, he also oversees the preparation of jerk chicken with pineapple rice pilaf for the Boston Foundation, chicken tikka masala for Simmons College, and baked ziti for doctors at Boston Medical Center.

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