Suzanne Kreiter/Globe staff

Frank Van Overbeeke, former executive chef at Bouchee, was a key addition in Pine Street Inn’s efforts to develop a corporate catering business.

Suzanne Kreiter/Globe staff

Van Overbeeke trained Raymond Matthews, right, on a cutting technique at the Pine Street Inn kitchen.

Suzanne Kreiter/Globe staff

Trainees like Thomas Newman, left, work alongside the chef to prepare meals for shelter residents and catering clients.

Suzanne Kreiter/Globe staff

“It’s entry-level training,’’ said Van Overbeeke, 46. “We’re not training them to do wedding cakes."