A former executive chef with a top Minneapolis restaurant gave up his position to become the head cook at a Salvation Army soup kitchen in St. Paul, The Associated Press reported.
Jeff Ansorge started working at Salvation Army Eastside Corps Community Center in October 2012 after leaving the prestigious Capital Grille.
KARE 11 said the chef used make about $100,000 a year at the restaurant with bonuses. At his new job, Ansorge makes about one-third of his previous salary.
Ansorge told KARE that a divorce and change in his priorities led to his decision to switch things up.
"I was at the peak of my career, absolutely, but none of it left me feeling fulfilled," Ansorge said.
On Wednesday, Ansorge plans on making a traditional Thanksgiving meal for the homeless at the kitchen.
One person who is thankful for the Ansorge's skills is Salvation Army Capt. John Joyner, who told the AP the chef "makes phenomenal meals that you would pay quite a bit of money to go to a restaurant and have."
Ansorge's skills even reach beyond the kitchen. He saves the Salvation Army money by searching for bargains on food nearing its expiration date, the AP said. He also finds frozen food that grocery stores don't want to sell, but that is still salvageable.
Now Ansorge, who used to cook $45 entrees at the Capital Grille, has reduced the Salvation Army's lunch cost to 63 cents a meal, KARE said.