THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

The food that keeps the wheels spinning

By Bonnie DeSimone
Globe Correspondent / July 19, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

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)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass