what year was chefboyardeefounded?

Answer 1

Chef Boyardee (1898 - 1985)

There really was a Chef Boyardee, and believe it or not he was a pretty good chef. Hector Boyardi (originally Boiardi) was born in Italy in 1898, and began working in kitchens at 11 years of age. By the age of 17 he was well known for his culinary talents, and in 1915 he moved to New York to join his brother, who was a waiter at the Plaza Hotel.

Hector joined the kitchen staff of the Plaza, and after working in various hotel kitchen in New York (including the Ritz-Carlton), the Greenbriar in West Virginia (where he catered President Woodrow Wilson's wedding), and finally in Cleveland at the new Hotel Winton.

Three years later he opened his own restaurant, Il Giardino d'Italia, where his spaghetti sauce was so popular, he was soon selling it in milk bottles for his customers to take home. He was soon producing the sauce in an adjacent building, expanded to include dry pasta and packets of cheese to go with the sauce. As the sauce business expanded, he Americanized his name to Chef Boyardee, and moved production to Pennsylvania, where the company later merged with American Home Products (now International Home Foods). He worked with the company until his death in 1985. ConAgra now owns the company.





Since
so many of the names and faces synonymous with popular food products (e.g., Betty Crocker, Mrs. Butterworth, Aunt Jemima) were simply invented for marketing purposes, it's natural to assume (as the author cited above mistakenly does) that Chef Boyardee must be equally fictitious. The Chef Boyardee brand with its red-and-white label may have been an American icon since the 1930s, but what self-respecting chef would lend his name and image to a line of cheap, gooey, tomato sauce-drenched pastas (including something called "Beefaroni") sold in cans and eaten mostly by children? If this guy was a real person, you'd think his kitchen skills must have ranked just below those of the Muppets' Swedish Chef.

But Chef Boyardee was not, as commonly believed, a fictional creation whose name was formed from the given names (Boyd, Art, and Dennis) of the men who created him. He was indeed a real person, born Hector Boiardi in northern Italy in 1898. Young Hector was a culinary savant who reportedly worked in restaurant kitchens at the tender age of eleven before immigrating to America and joining his brother in New York at age seventeen. His brother's employment as a waiter at the prestigious Plaza Hotel helped gain young Hector entrée to the Plaza's kitchen, and over the next several years Boiardi whipped up his creations for renowned hotel kitchens New York, West Virginia, and finally Cleveland, where he opened his own restaurant, Il Giardino d’Italia.

Boiardi's spaghetti sauce soon became famous throughout Cleveland, and his restaurant patrons began asking him for extra portions of sauce to take home with them, which he doled out in milk bottles. Demand for his spaghetti sauce grew so large that he started producing it in an adjacent loft and selling it with dry pasta and packets of his special cheese. Hector Boiardi later plunged into full-time pasta making, adopted the (for Americans) easier-to-spell "Boyardee" version of his name, and moved his operations to Pennsylvania before eventually merging with American Home Foods (now International Home Foods), with whom he worked until his death in 1985.

The Chef Boyardee brand may not be synonymous with haute cuisine, but the real Hector Boiardi could outcook Betty Crocker, Aunt Jemima, and Mrs. Butterworth combined.

Answer 2

in the 1940s

Answer 3

They've talked about that on "Unwrapped" on FoodTV. Maybe go to the foodtv site and look up that show, or search for "boyardee."