Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black
Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
Bon Chef 50230 Executive Podium, Pickled Oak
Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides
Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
Advance Tabco BEV-30-144R 144 in L Beverage Table, 14 in x 16 in x 12 in Sink w/ Faucet on Right
American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
1968 seems like such a long time ago. I was just eight, and we were still
a year away from the miracle Mets and Neil Armstrong’s magical footsteps.
In that year, Nick Valenti was hired by Restaurant Associates as a management
trainee, over 38 years ago. 1968 also contained some of the most turbulent
events in our nation’s history. Vietnam War deaths reached a peak of
500 a week, and both Martin Luther King Jr. and Robert Kennedy were assassinated.
The fabric of our country seemed to be unraveling out of control, and the
young people of this time period distanced themselves from the “establishment”,
tuning out by using drugs, listening to some of the most influential music
ever written, and protesting against an insulated and clueless government.
While the short-lived cultural tidal wave of the hippie movement soon faded
away, the music of that era never did, and never will.
Yet the most enduring message from this time period seemed to be a longing
for individuality. So when Nick Valenti was looking for his first restaurant
job, he wanted what most young people did at the time - freedom of expression.
It didn’t take long for Valenti to take his hospitality background and
combine it with 1968’s spirit of individuality and creativity, and create
his own niche in the restaurant industry.