THE FACE OF PHILANTHROPY

Serving Up Success

By Marty Michaels

Every weekday morning at 6, the kitchen at New Course in downtown Washington fills with its crew, including up to 20 apprentice chefs learning to carve turkey and roast beef and make biscuits, chicken salad, and other items from scratch.

The breakfast and lunch items they prepare are sold at the nonprofit group's bust­ling...

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