Example: [Staten, 1993]
First the crushing news: There is no Chef Boyardee.
Chef Boyardee's name is a combination of the names of the three founders of the company: Boyd, Art, and Dennis.
Origins: Since so many of the names and faces synonymous with popular food
But Chef Boyardee was not, as commonly believed, a fictional creation whose name was formed from the given names (Boyd, Art, and Dennis) of the men who created him. He was indeed a real person, born Ettore (Hector) Boiardi in northern Italy in 1898. Young Hector was a culinary savant who reportedly worked in restaurant kitchens at the tender age of eleven before immigrating to America and
Boiardi's spaghetti sauce soon became famous throughout Cleveland, and his restaurant patrons began asking him for extra portions of sauce to take home with them, which he doled out in milk bottles. Demand for his spaghetti sauce grew so large that he started producing it in an adjacent loft and selling it with dry pasta and packets of his special cheese. Hector Boiardi later plunged into full-time pasta making, adopted the (for Americans) easier-to-spell "Boyardee" version of his name, and moved his operations to Pennsylvania before eventually merging with American Home Foods (now International Home Foods), with whom he worked until his death in 1985. The Chef Boyardee brand is now part of the ConAgra portfolio.
The Chef Boyardee brand may not be synonymous with haute cuisine, but the real Hector Boiardi could outcook Betty Crocker, Aunt Jemima, and
Last updated: 11 July 2011
Daley, Bill. "Bringing Back the Chef — Thank Goodness for Beef Ravioli." The Hartford Courant. 12 June 1997. Lee, Laura. The Name's Familiar. Gretna, LA: Pelican Publishing, 1999. ISBN 1-56554-394-7 (p. 39). Staten, Vince. Can You Trust a Tomato in January? New York: Simon & Schuster, 1993. ISBN 0-671-76941-3 (pp. 129-130).