The food that keeps the wheels spinning

By Bonnie DeSimone

Globe Correspondent / July 19, 2006

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GAP, France -- Gisbert Kunz once ran the kitchen that fed 4,500 workers at the now-defunct Uddevalla shipyard near Goteborg, Sweden. The German-born chef has cooked in restaurants, hotels, a hospital, and a cruise ship, but never has he fed such prodigious gourmands as he does now. (Full article: 629 words)