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And Greg Hengler is about to bring us the story of Chef Boy RD. whom Joe told us in his email. Putting us on to this great story. That he last saw Chef Boy RD at his own grandmother's funeral back in Cleveland. in the 1960s.
Here's Greg with the story. of Chef Ord. Chef Boy R.D. is one of the most familiar figures in the supermarket aisles. But you may be surprised to know that the smiling mustachioed character in the white apron and towering chef's hat.
It wasn't some corporate marketing concoction like Betty Crocker, Aunt Jemima, and Uncle Ben. The man who graces cans of beef aroni and spaghetti and meatballs. Hector Boyardi. was a real person and yes, that's his real picture. Here he is in a 1953 television commercial.
Hello, may I come in? I am Chamboyardi. Perhaps you have seen my picture on Shabboyati products at two grocers. Born in 1897 in the northern Italian region of Piazienza, Boyardi supposedly used a wire whisk for a rattle. and by the age of 11 was working as an apprentice chef at a local hotel.
In 1914, 16-year-old Boyardi set sail for a new life with better opportunities in America and arrived at Ellis Island. He entered the kitchen at New York City's prestigious Plaza Hotel, where his older brother Paul was a Maitre D and within a year, at just 17 years of age, he assumed the position of head chef.
So talented was Boyarti that he directed the catering for the wedding reception of President Woodrow Wilson and his second wife, Edith, that same year. Two years later, the chef moved to Cleveland to run the kitchen at the Hotel Winton, and in 1924, Boyardi opened a restaurant of his own with his newlywed wife, Helen. Chef Boiardi's grandniece is Anna Boiarti. She's a TV producer and cookware designer who took on the role of family historian when she published Delicious Memories, Recipes, and Stories from the Chef Boyardee family. In 2011.
Here's Anna and cookbook author Nathan Meerbold. My name is Anna Boyardi. B-O-I-A-R-D-I. Chef Boyardi was a real person. The man that you know on the can of Chef Boyardi was my great uncle.
Boyardi was a food revolutionary because he made it possible for people that could never have gotten to his restaurant, wouldn't have cooked a pasta sauce themselves, but they could buy a can of it. The company was actually founded by my grandfather and my two great uncles. Italian food in the 20s was not as common as it is today. People were always asking, well, how do I make this at home? And they would give customers some pasta to take home and a little tomato sauce and give them a little cheese and explain how to properly cook the pasta.
Everyone thought it was great. And They decide that they are going to start canning their tomato sauce and selling it in supermarkets across America. Boyarti recognized this business opportunity when his takeout revenue began to eclipse the dine-in revenue. A couple of the chef's regular patrons who owned a local grocery store chain helped him design a canning process and find a national distributor. To meet the growing demand, Boiardi and his brothers built a small processing plant and launched Chef Boiardi's food company in 1928.
The company's first product was a pre-packaged spaghetti dinner in a cardboard carton. Today I want to tell you about a wonderful dinner for three. A dinner that only costs about 15 cents a serving. It's my own Chef Boyari spirited dinner with meal sauce or mushroom sauce. It all comes in one carton.
A full half pound of tender quick cooking spaghetti, ten full ounces of rich tasty sauce, and to top it off. A whole can of zippy grated cheese. A wonderful food. The product sold well, but Boiarti soon discovered a problem. His American customers and salesmen struggled with the pronunciation of his last name.
So the chef decided to change it to the phonetic Boy R D. Boyardi said. Everyone is proud of his own family name, but sacrifices were necessary for progress. The company's low-cost but tasty meals became popular during the Depression and helped to make Italian food a mainstay in the United States. But it wasn't the chef's sauce that made Boyard D the household name that it is today.
We can thank the US military for that. Here's food historian Jack Turner in Ana Boyardi. We are going to win this war. World War II was a hugely significant event in the food chain because these ration packs, all of these processed foods, were, if you like, developed to meet a need, to meet a need of armies that were far away that needed to be fed. At the beginning of World War II, Chef Weardi is granted.
the commission to produce rations All of what's considered civilian production, so that supermarket production is halted, and the factory is converted. to aid in the war effort and is now running 24 hours a day. By the end of the war, Chef Boyardi had become the largest supplier of rations to the U.S. and Allied forces. He was awarded the Gold Star Order of Excellence from the United States War Department, one of the highest honors a civilian can receive in honor of the company's wartime efforts.
But the question was now. Without the demand, What were they going to do with their supply, their workforce, and their massive factories? Chef Boyardi made the difficult decision to sell the company in 1946. the American Home Products Conglomerate for nearly $6 million. Here's food historian Andrew F.
Smith and Jack Turner. Chef Boy RD puts the spaghetti and meatballs together and puts them in a canvas. Picture of it on the outside of this. Here's this professional saying you can serve this in your home, and it becomes one of the more successful products that are made in America. Chin Chin.
It's a great story. After the war, the sort of main arguments, if you like, of the food industry was that all you needed to do was open a can. Cooking was for the past. Boyarti remained a consultant with the company until 1978 and continued to appear in advertisements. In fact, Boyarti became one of the first celebrity chefs to appear in print advertisement and television commercials.
And with no artificial flavors, colors, or preservatives in the classic pasta dishes such as beef, ravioli, and lasagna. Chef Boyardi is a meal you can serve with the same pride the chef did in World War II.
So ask your grocer for Chef Boyari's spaghetti dinner with meat or mushroom sauce, won't you? And look for other Chev Boyatti products that are also delicious, that are also nourishing, and they help keep the cost of your meals down. Chev Boyardi's products are at Best Groceries. Ask for Chef Boyardi's spaghetti dinner. Only about 15 cents a serving.
The chef died of natural causes on June 21st, 1985, at the age of 87. Today, she Chef Boyardee defines Italian cooking in America.
So much so that Italian food hardly registers as ethnic cuisine for most Americans. Hector Boyardi was a big part of that. and on supermarket shelves around the world. His smiling face lives on. And great job as always to Greg Hengler and thanks to Joe Garabatti.
And my goodness, we learned a lot about, well, somebody we didn't even know actually really existed. And indeed, Chef Boyardee did a couple of big ones. He changed his name, really smart. He also helped popularize Italian food, but how he did it was helping our boys, feeding our boys in World War II. He won a Gold Star Order of Excellence for being one of the largest suppliers in the war effort in World War II.
Chef Oyardi's story. Here on Our American Stories. Cooking. I wanna cook me some lunch, yeah Mm-hmm. Ice Cube's big three season is heating up.
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