Where is chef boyardee from

You must be logged in to post a comment. The company began production in the United States in the s. Along with its canned products, Chef Boyardee also markets boxed pizza and lasagna mixes. He opened a factory in , moving production to Milton, Pennsylvania ten years later. Categories: Encyclopedia. The plant is the only ConAgra plant where Chef Boyardee products are made. See for yourself. Inside the plant. The man behind the legend. Did you know that Chef Boyardee was a real person?

Do you remember seeing this smiling face in advertisements? Ettore himself appeared in ads for the brand until , allowing him visibility as the brand continued to serve up smiles.

Today, his legacy continues in the form of his iconic brand, and his picture smiles at passersby as they stroll past cans of ravioli and more in the grocery store. Though now practically a legendary figure, Chef Boyardee is a true tale of the power of the American Dream. Cleveland In Your Inbox spinner. Thank you! You'll receive your first newsletter soon! Love Cleveland?

Get more stories like this one delivered right to your email. Your e-mail: Sign Up. Share on Facebook Pin it on Pinterest. Nikki Rhoades. Nikki is a lifelong Ohioan with a love for literature. She holds a Bachelor's Degree from the University of Akron and has enjoyed publishing her written work since Ettore's journey from immigrant to figurehead of a burgeoning canned pasta empire is enough to store even a cynic's wavering faith in the American dream.

Born in near Piacenza, Italy, Boiardi took to cooking from an early age, supposedly finding work as an apprentice chef at a hotel at the ripe age of Boiardi quickly rose through the ranks, earning a spot as the Plaza's head chef just a year later. According to his New York Times obituary, Boiardi handled the catering at the reception for Woodrow Wilson's second marriage in , still the most recent example of a presidential wedding.

While Boiardi's culinary resume was already quite impressive by the time he relocated to Cleveland, that's where his transformation from Ettore Boiardi to Chef Boyardee began in earnest. Ettore and his wife Helen opened up Il Giardino d'Italia in , quickly attracting attention for the quality and authenticity of their cooking at a time when Italian cuisine rated as much more exotic than it does today.

Il Giardino d'Italia's pasta dishes, including spaghetti served with an irresistible sauce, inspired long waits for tables. Soon enough, patrons were asking if they could start making the recipes at home themselves. That inspired Boiardi to start assembling homemade meal kits for customers, which featured dried pasta and milk bottles filled with marinara alongside a set of instructions.

Eventually, the revenue from these takeout orders surpassed what the restaurant itself was bringing in — and Boiardi needed a processing plant to keep up with demands.