Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
Traulsen Standard Top Sandwich Prep Refrigeration UST488-LR
Polarware 600-2 60, 80 qt Stainless Steel Stock Pot Cover
Rubbermaid FGFGPN187227BK Planter, 18 x 72 x 27 in H, Rectangular, Fiberglass, Indoor / Outdoor, Black
Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
Bon Chef 50230 Executive Podium, Pickled Oak
Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
Krowne BS60L 2-Section Refrigerated Backbar Storage Cabinet, Right Compressor
Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
Metro C517-CFC-4 C5 3/4-Height Heated Proof & Hold Cabinet, Clear Door, Fixed Wire Slides
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.