Add a message
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."
Subscriber Log In
Don't miss any of your favorite stories again. Read the stories that matter to you as much as you want, whenever you want when you subscribe to BostonGlobe.com.
Get full access today for just 99¢
Forgot your password?
Home delivery subscribers get free access. Link Account
Customer Service Number: 1.888.MY.GLOBE
Receive free unlimited access to BostonGlobe.com for the next two weeks! Get access
Enter your e-mail address below. We’ll send you an e-mail with a link to reset your password.
Return to login
Continue reading by subscribing to BostonGlobe.com for just 99¢.