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- May 12, 2010
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- Now Florida but always a Kentuckian
With today, Jan. 4th, being spaghetti day, thought post about the famous Chef Boyardee. I remember eating his spaghetti all during my childhood. It was always a good lunch for me.
Hector Boiardi was born on Oct. 27, 1897 in Piacenza, Italy. He came to U.S. when he was 16 years old to Ellis Island in N.Y.C.
His brother, Paolo was a chef at The Plaza Hotel in N.Y.C. He started there and worked his way up to chief chef. He also worked at the famous Greenbrier in White Sulfur Springs, W.V. He actually handled the catering for the Wedding reception of President Woodrow Wilson in 1915 at The Greenbrier.
He opened his own restaurant in Cleveland in 1926. Patrons loved his spaghetti and sauce. Later he started selling his products to the public in 1927. He sold his brand under the name "Chef Boy-Ar-Dee".
During World War II he produced rations for the Allied Troops and was awarded the Gold Star order of excellence from the U.S. war department.
Later he sold his business and is now run by ConAgra Foods.
He died in 1985 in Ohio.
Hector Boiardi was born on Oct. 27, 1897 in Piacenza, Italy. He came to U.S. when he was 16 years old to Ellis Island in N.Y.C.
His brother, Paolo was a chef at The Plaza Hotel in N.Y.C. He started there and worked his way up to chief chef. He also worked at the famous Greenbrier in White Sulfur Springs, W.V. He actually handled the catering for the Wedding reception of President Woodrow Wilson in 1915 at The Greenbrier.
He opened his own restaurant in Cleveland in 1926. Patrons loved his spaghetti and sauce. Later he started selling his products to the public in 1927. He sold his brand under the name "Chef Boy-Ar-Dee".
During World War II he produced rations for the Allied Troops and was awarded the Gold Star order of excellence from the U.S. war department.
Later he sold his business and is now run by ConAgra Foods.
He died in 1985 in Ohio.
Conagra hasn't done his recipes any good - if he's anything like my old friend Mr Madrigalli he'll float into their kitchen one day and beat them with his heaviest sauce spoon! Loved the ravioli, though, and the plain spaghetti. Mom would put bread crumbs and butter on it, then bake it.
Bringing the