User:Miles Thane/sandbox

Chef Boyardee
Steve Boyardee also know Chef Boyardee was an American chef during the 1960's.

Early Life
Born in 1942 in Syracuse,Italy he was born into a low class family with a mother, father, and 2 brothers. His father served in the second world war as an Italian conscript. Once he returned from war he moved his family to Brooklyn, New York to escape political turmoil in Italy during 1952. After the move to Brooklyn young Steve Boyardee learned from his mother how to make pasta. He never gained anything pass a high school diploma, he was more focused on his pasta making.

Glory Days
In 1964 he opened his own restaurant called Stomaco d'Italia or Italy's Stomach. Its popularity grew and a reputation developed for its ravioli. The restaurant made him a popular chef in Brooklyn where he earned his nickname Chef Boyardee. He started to plan a canned pasta company until in 1967 he was conscripted into the U.S army.

Vietnam
Steve's time in the military did not start well. During basic training he became dehydrated frequently and proved a poor soldier. After basic training he was deployed to Vietnam in early 1984, 7 days before the Tet offensive. His platoon was sent to stop Tet offensive and turn back the Vietcong.

Death
During a deployment on March 2nd he was separated from his squad after it was ambushed. While trying to with his squad but was shot in a friendly fire incident after he stumbled into a live fire training exercises conducted by US Army. His body was recovered and was sent to Arlington National Cemetery for burial.

Legacy
In 1977 his father found his plans for a canned pasta company and founded it in memory of his son. The company soon grew and quickly became nationally known.