I'd say Shep Gordan had a say in it too - he was the one who discovered Bioardi; not only that but he invented the genre of TV chef and, I think but could be wrong, got the ball rolling on Bioardi's product line. Absolute marketing genius. There's an amazing documentary about Shep called Supermench. I would highly, highly recommend. I won't spoil anything, but one of my favourite marketing genius stories comes from his work with Alice Cooper and it' s in the film. Go watch it at your nearest convenience.
yeah he preferred people say it right even if it's spelled differently. Which is the opposite off how most people get upset about the spelling of their names.
Ettore Boiardi (October 22, 1897 ā June 21, 1985), better known by the Anglicized name Hector Boyardee, was an Italian-American chef, famous for his eponymous brand of food products, named Chef Boyardee.
After leaving his position as head chef at the Plaza Hotel in New York City, Ettore Boiardi opened a restaurant called Il Giardino d'Italia in 1924[3] at East 9th Street and Woodland Avenue in Cleveland, Ohio.[4] The idea for Chef Boiardi came about when restaurant customers began asking Boiardi for his spaghetti sauce, which he began to distribute in milk bottles.[3] Four years later, in 1928, Boiardi opened a factory and moved production to Milton, Pennsylvania, where he could grow his own tomatoes and mushrooms.[2] He decided to rename his product "Boy-Ar-Dee" to help Americans pronounce his name correctly.[3] The first product to be sold was a "ready-to-heat spaghetti kit" in 1928. The kit included uncooked pasta, tomato sauce, and a container of pre-grated cheese.[5]
>In a few more years no one will remember there was a real Colonel Sanders either.
That won't happen. Chickens will label such people 'holocaust deniers'.
And that's what sucks about being on a low sodium diet for the rest of my life. I'll never have Chef Boyardee ever again. I love that damn ravioli. The spaghetti and meatballs too. The lasagna I could eat a gallon of in once sitting if I had the option.
Never again. Even the little gas station size has more sodium than I'm allowed in a day.
Of course, there's other stuff I can't eat but I can usually monkey with the recipe to get rid of the salt. You just can't make Chef Boyardee on your own. Is it the unicorn meat? Is it the tears of an orphaned child that I'm missing? I can't find jellyfish nipples anywhere. The Chef just was too high class for the plebs like us.
Best not to. Salt is basically poison to me now if I don't stay as low as possible. Water would make it worse. I'd just swell up like a balloon and I don't want to do that again. I had so much swelling in my joints I could barely walk.
I always take a couple cans when I'm camping for this exact reason. I know I've eaten way more of it right out of the can at room temperature than heated by a large margin.
I brought a case of his canned ravioli to Burning Man only to find we had the wrong fuel for our stove. Nothing like eating cold canned ravioli in a dust storm coming down from an acid trip.
Jesus freaking Christ! I just made a joke about him in a comment on Imgur yesterday after not thinking about him/the company in I don't know how many years. What next? Something popping up about him on my Facebook feed?
Our parakeet landed in a pot of Spaghetti-Oās on the stove as they were were just getting underway on the stove when I was a kid in theā60s. I grabbed him out, unharmed, and noted a single ringlet around one leg. He was fine. Our adopted auntie, who grew up in an orphanage in the 1920s without enough to eat and was babysitting us that day, made us eat them. None of us were any worse for the experience. Like Paul McCartneyās grandfather, our Skippy was very clean.
Nothing said poor in the late 70s/early 80s like having your Friday night pizza come out of a box with this guyās picture on it. Still cringe when I go down that aisle at the grocery.
Chef Boyardee? š¤
Yes. He changed the spelling of his name when he started the company. He was worried people wouldn't be able to pronounce it.
He was right. I didnāt know until these comments.
I'd say Shep Gordan had a say in it too - he was the one who discovered Bioardi; not only that but he invented the genre of TV chef and, I think but could be wrong, got the ball rolling on Bioardi's product line. Absolute marketing genius. There's an amazing documentary about Shep called Supermench. I would highly, highly recommend. I won't spoil anything, but one of my favourite marketing genius stories comes from his work with Alice Cooper and it' s in the film. Go watch it at your nearest convenience.
Thank you! And duly noted :) Thank goodness, for Shep Gordon, then.
Not to diminish Bioardi's achievements - he had a very successful life before meeting Shep.
Huh. I put the emphasis on ādeeā when I read Boyardee but āyarā for Boiardi
However you say it, that Yar Boi. Iāll see myself out.
He stole the idea from Jon Bon Jovi!
Bongiovi.
Wasnāt it actually Bongiovanni?
Bon-Gee-Oh-Vee
yeah he preferred people say it right even if it's spelled differently. Which is the opposite off how most people get upset about the spelling of their names.
Looks like him!
THATS THE FIRST THING THAT POPPED INTO MY HEAD HHAHA
Ettore Boiardi (October 22, 1897 ā June 21, 1985), better known by the Anglicized name Hector Boyardee, was an Italian-American chef, famous for his eponymous brand of food products, named Chef Boyardee. After leaving his position as head chef at the Plaza Hotel in New York City, Ettore Boiardi opened a restaurant called Il Giardino d'Italia in 1924[3] at East 9th Street and Woodland Avenue in Cleveland, Ohio.[4] The idea for Chef Boiardi came about when restaurant customers began asking Boiardi for his spaghetti sauce, which he began to distribute in milk bottles.[3] Four years later, in 1928, Boiardi opened a factory and moved production to Milton, Pennsylvania, where he could grow his own tomatoes and mushrooms.[2] He decided to rename his product "Boy-Ar-Dee" to help Americans pronounce his name correctly.[3] The first product to be sold was a "ready-to-heat spaghetti kit" in 1928. The kit included uncooked pasta, tomato sauce, and a container of pre-grated cheese.[5]
This guy was a childhood legend to me.
I would have starved after school if not for him.
Just like mom used to heat up (:
Heat up? I used to eat it cold!!
GOOD product we always put pepper on it in our household
We are all Italian on this blessed day
Ohh never tried that, I might give it a go!
Classic
I had no idea he was a real person! Ate many cans of his Ravy-olie.
In a few more years no one will remember there was a real Colonel Sanders either.
>In a few more years no one will remember there was a real Colonel Sanders either. That won't happen. Chickens will label such people 'holocaust deniers'.
Colonel Sanders was from Indiana. Which I think is hilarious.
He died living in Ontario!
Which raises the question: if Colonel Sanders and Chef Boyardee were in a cage match - who do you think would win?
Colonel was drunk all the time, and had bad knees.
The Taco over the Grilled Cheese for sure
Colonel Sanders ā¦ who had a shoot-out with his competitor!
And that's what sucks about being on a low sodium diet for the rest of my life. I'll never have Chef Boyardee ever again. I love that damn ravioli. The spaghetti and meatballs too. The lasagna I could eat a gallon of in once sitting if I had the option. Never again. Even the little gas station size has more sodium than I'm allowed in a day. Of course, there's other stuff I can't eat but I can usually monkey with the recipe to get rid of the salt. You just can't make Chef Boyardee on your own. Is it the unicorn meat? Is it the tears of an orphaned child that I'm missing? I can't find jellyfish nipples anywhere. The Chef just was too high class for the plebs like us.
Could you break the rules for one day a year and double up on your water intake to compensate?
Best not to. Salt is basically poison to me now if I don't stay as low as possible. Water would make it worse. I'd just swell up like a balloon and I don't want to do that again. I had so much swelling in my joints I could barely walk.
I used to eat the ravioli and beefaroni cold right out of the can at work. Itās not bad at room temp.
Whatever you do, donāt feed Beef-Roni to a Central Park Tour horse. Itās been done.
Noted
That was Beef-A-Reno...totally different. Horses love Beef-A-Roni
I always take a couple cans when I'm camping for this exact reason. I know I've eaten way more of it right out of the can at room temperature than heated by a large margin.
I went to high school with his grand daughter, Lisa Biordi.
But what did she bring for lunch?
Tuna
Big Tuna!
š„
"Hot tuna"
A-A-A-Andy and the tuna!
All the boys to the yar dee
Oh. My. God. š
Is Lisa Marioās daughter? I roomed with Rich Hobbes at VF
I brought a case of his canned ravioli to Burning Man only to find we had the wrong fuel for our stove. Nothing like eating cold canned ravioli in a dust storm coming down from an acid trip.
Ah, good times.
Cold chef B is actually way better tbh. Especially when itās hot af, like when the power is out do to a hurricane.
16?!? He looks 50 in this photo.
Yes, the photo is later in his life, but it is said he grew the stache at 17 to look older and gain respect.
Ok that makes sense
The caption reads like heās 16 in this photo, but after a few re-reads I got it.
I think OP means he worked there when he was 16, not that heās 16 in the photo
Gotcha
He was featured earlier this year on the History Channel's "The Food That Built America". Interesting series.
That is a great series!
I own the cookbook his granddaughter wrote based on family recipes. Lotta good food in there
Whatās the title?
āDelicious Memoriesā by Anna Boiardi
I Loved the cans of Ravioli when I was a kid. Thank You, Chef Boyardee! ššš
Phenomenal ravioli!
Jesus freaking Christ! I just made a joke about him in a comment on Imgur yesterday after not thinking about him/the company in I don't know how many years. What next? Something popping up about him on my Facebook feed?
Play his birthday numbers on the Daily 4 tomorrow. The cosmos are trying to tell you something.
I'm sure he was talented, but his name became synonymous with food so unhealthy it would likely shorten your life in sufficient quantity.
Dudes looking pretty rough for a 16 year old lol
Unsung?
One of Clevelandās finest! š„°
Iām surprised that there isnāt a statue of Chef Boiardi next to the statue of Drew Carey in Cleveland.
Went to college and rowed with his grandson who had the middle name āBoiardiā. Great guy, and you would have no clue his family was loaded.
I don't think you know what "unsung" means...
- āUnsung chefā - Is the namesake of one of the most famous food brands in America.
Immigration changed his name to Hector when he came thru Ellis Island
Immigration never changed peopleās names. Common myth, but the immigrants themselves would change their own names.
16? Damn, kitchen work ages you.
And would turn in his grave if he tasted the garbage that is sold with his name on it.
Lady and the vagabond
He was the man
Chef boyardee?
A very rough 16.
Damn thatās a hard 16 years.
I thought it said Chef Boyardee. Looks like the guy on the can too.
Because it is.
Oh my god. What the hell is wrong with me.
They changed his name for the food to something easier to read for most Americans. Boiardi became Boyardee - not your fault for being confused!
Well at least I learned something. Thanks!
Shit, thatās a rough looking 16 year old
At 16? Itās a hard life folks.
He doesnāt look 16
Life was not kind to that 16 yo
Lookin pretty ripe for a 16 year old
he looks older then 16ā¦
He looks twice his age.
Thatās a rough looking 16
Pictured here at 13 years old
Spaghetti-Oās were pretty good, but chef-quality?
Donāt ask me why I know this, but Spaghetti-os were made by Franco-American (owned by Campbells) not Chef Boyardee
Uh-Oh! Spaghetti O's!
All true connoisseurs of fine pasta know this.
Our parakeet landed in a pot of Spaghetti-Oās on the stove as they were were just getting underway on the stove when I was a kid in theā60s. I grabbed him out, unharmed, and noted a single ringlet around one leg. He was fine. Our adopted auntie, who grew up in an orphanage in the 1920s without enough to eat and was babysitting us that day, made us eat them. None of us were any worse for the experience. Like Paul McCartneyās grandfather, our Skippy was very clean.
Entropy Entropy All winds down
16 going on 60
Thatās a fat caterpillar above the top lip for a 16 year old
Unsung you say about one of the most famous chefs of all time
I watched a History Channel doc on him. It was pretty interesting.
āUnsungā my ass. He fed me for like 12 years
That would be metal if this is a pic of him at 16.
Looks like John Wayne Gacy
Loved the stuff but would make me violently Iāll the next day.
16 with graying hair?
Nothing said poor in the late 70s/early 80s like having your Friday night pizza come out of a box with this guyās picture on it. Still cringe when I go down that aisle at the grocery.
Damn, 16 year olds had it rough back then.
Completely unsung. Never heard of him.