At first, the revised name was Boy-ar-dee, a phonetic spelling of how the family name was pronounced. That was the town where its tomatoes were grown, and the company even grew mushrooms inside the factory.
The Milton factory started operating 24 hours a day, seven days a week in , according to the company website. After the war, the Boiardi family sold the company—according to a Boiardi descendant who spoke to NPR, selling to a larger company was the only way to keep all the the factory workers employed.
The company, which is today known for its canned meals, especially its ravioli, has changed hands a number of times since. Hector Boyardee himself died a millionaire in Like many young chefs, Hector Boiardi dreamed of owning his own restaurant. Chef Hector had a better idea. Why not sell a take-home version of his delicious dishes? He began cleaning milk bottles and filling them with his pasta sauce, accompanied by uncooked pasta so that patrons could enjoy his food at home. From these humble beginnings came the Chef Boyardee pasta dishes still enjoyed today.
Chef Hector realized he had a winning business proposition with an opportunity to serve not just the customers of his Cleveland restaurant. By the late s, Hector was headed east to set up his kitchen in Milton, Pennsylvania, which remains the home of Chef Boyardee today. Chef Boyardee was, in fact, a real person. Butterworth or Betty Crocker.
Hector Boiardi was born in Piacenza, in northern Italy. When customers began begging Chef Boiardi for either his spaghetti sauce recipe, or a sample to take home, he began filling old milk bottles with his sauce and giving them to customers.. Eventually, the chef started charging his customers for take out orders of uncooked pasta, cheese, and especially his popular sauce.
Whatever time the chef had away from his restaurant was spent filling milk bottles with sauce in his loft apartment.
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