Chef Boyardee's Blanket Statement

How can you keep pace with an accelerating marketing ecosystem? Join us at Brandweek Sept. 12–16 in Miami alongside leading CMOs, founders and change makers from GatoradeMarriottAlo YogaCampbell'sUncommon James and more. Book now.

As a kid, I was brought up on Chef Boyardee ravioli, among other canned, frozen and otherwise simulated foodstuffs. So the first time I was served ravioli at a respectable Italian restaurant, I was mystified: the fresh, handmade, flying-saucer-shaped dumplings stuffed with a savory mixture of cheeses and covered in a delicate sauce bore no resemblance to the postage-stamp-like, meat-stuffed squares of my youth.

AW+

WORK SMARTER - LEARN, GROW AND BE INSPIRED.

Subscribe today!

To Read the Full Story Become an Adweek+ Subscriber

View Subscription Options

Already a member? Sign in