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See rules for price details. Monopoly is a registered trademark of Hasbro. And we continue here with our American stories. And this next story comes from a listener in Los Angeles, Joe Garabati. And before there was a kin.
There was this man, and Greg Hangler is about to bring us the story of Chef Boyardy, whom Joe told us in his email, putting us on to this great story, that he last saw Chef Boyardy at his own grandmother's funeral back in Cleveland in the 1960s. Here's Greg with the story of Chef Boyardy. Chef Boyardee 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 wasn't some corporate marketing concoction like Betty Crocker, Aunt Jemima, and Uncle Ben. The man who graces cans of beefaroni 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 Chef Boyardi. Perhaps you have seen my picture on Chef Boyardi products at your grocers. Born in 1897 in the northern Italian region of Piacenza, 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 Boyardi 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, Boyardee opened a restaurant of his own with his newlywed wife, Helen. Chef Boyardee's grandniece is Anna Boyardee. 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 Mierwald.
My name is Anna Boyardy, B-O-I-A-R-D-I. Chef Boyardee was a real person. The man that you know on the can is Chef Boyardee, was my great uncle. Boyardee 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. Boyardi 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, Boyardi and his brothers built a small processing plant and launched Chef Boyardi'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 cost about fifteen cents a serving.
It's my own Chef Boyardi's spaghetti dinner with meat 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 Boyardi 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 Boyard.
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 Boyardi the household name that it is today. We can thank the U.S. military for that. Here's food historian Jack Turner and Anna 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 Boyardee 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 Boyardee 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 Boyard made the difficult decision to sell the company in nineteen forty-six to the American Home Products conglomerate for nearly six million dollars. Here is food historian Andrew F.
Smith and Jack Turner. Chef Boyardee puts the spaghetti and meatballs together and puts them in a can. 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 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. Boyardi remained a consultant with the company until 1978, and continued to appear in advertisements. In fact, Boyardi became one of the first celebrity chefs to appear in print advertisements 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 Boyardi's spaghetti dinner with meat or mushroom sauce, won't you? And look for other Chef Boyardi's products that are also delicious, that are also nourishing, and they help keep the cost of your meals down. Chef Boyardi's products are at Best Grocer. Ask for Chef Boyardi's spaghetti dinner. Only about fifteen cents a serving.
The chef died of natural causes on June twenty first, nineteen eighty five, at the age of eighty seven. Today, Chef Boyardi 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 Hangler, and thanks to Joe Garibaldi.
And my goodness, we learned a lot about well, somebody we didn't even know actually really existed. And indeed, Chef Boyard 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.
We won a Gold Star Order of Excellence for being one of the largest suppliers in the war effort in World War II. Chef Boyardee's story here on our American Stories. Cooking, gonna cook us some lunch, yeah. Looking for a new way to take control of your health? If diet, exercise, and willpower alone haven't gotten you where you want to be, visit orderlymeds.com to learn about GLP-1 treatment options.
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Individual results may vary. See website for details. Hello, everyone, and welcome to Rushing the Field. I'm Nicole Auerbach, and I'm Joshua Perry. We're so excited to be here to chat about our favorite thing in the entire world: college football.
From the biggest headlines and breaking news to the stories shaping the sport behind the scenes, Rushing the Field is your home for everything college football. Whether you're obsessed with rankings, rivalries, or game day drama, we've got you covered. Watch rushing the field on NBC Sports now. Upgrade to elite checking from America's Christian Credit Union and earn up to 3.5% APY, plus everyday perks and access to your paycheck up to two days early with Early Pay. Don't settle.
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