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
A Chef Walks Into a Mixed Martial Arts Studio
Chef Marc Vetri likes to fight. "As a chef you have to have an outlet to let off some steam," he says. Nearly two years ago, Mr. Vetri took up Brazilian jiu-jitsu, a mixed-martial art that focuses on ground fighting and self-defense. Within two months he persuaded two of his chef/business partners to join him. Now, even some of his line cooks show up for Saturday morning fight sessions. "The workouts have become a bonding thing for the guys," he says.
Mr. Vetri, 45 years old, oversees a mini Italian restaurant empire in Philadelphia that consists of Osteria, Amis, and the recently opened gastro pub Alla Spina. Another of his restaurants, Vetri, was recently nominated for America's "Outstanding Restaurant" by the James Beard Foundation.