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January 25, 2012
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.
Van Overbeeke trained Raymond Matthews, right, on a cutting technique at the Pine Street Inn kitchen.
Trainees like Thomas Newman, left, work alongside the chef to prepare meals for shelter residents and catering clients.
“It’s entry-level training,’’ said Van Overbeeke, 46. “We’re not training them to do wedding cakes."