Chef. He first served as an apprentice to famous French chefs. When he was 16, he immigrated first to Canada and later to the United States, refining his culinary skills with each move. After entering some of his soups in a New York food exhibition, he was hired on the spot by the Franco-American Food Company, then the maker of high end canned French cuisine. In 1902, he became the first chief chef at the Joseph Campbell Preserve Company, later renamed the Campbell Soup Company in 1922. Campbell acquired Franco-American in 1921. DeLisle worked closely with Campbell President Dr. John T. Dorrance, the creator of condensed soup, on preparation methods and recipes, including the formula for Campbell's flagship Tomato soup, which DeLisle called his "godchild." He was featured in company advertising. He also traveled to France every year, where he visited French kitchens and renewed culinary friendships. Upon his retirement in November of 1929, the French Ministry of Agriculture awarded DeLisle that nation's second-highest honor, the Order of Chevalier du Merite (Knight of Merit), Agricole, for his contributions to promoting French cooking. Chef Louis appeared with his medal in several nationally published Campbell's Soup print ads."
Chef. He first served as an apprentice to famous French chefs. When he was 16, he immigrated first to Canada and later to the United States, refining his culinary skills with each move. After entering some of his soups in a New York food exhibition, he was hired on the spot by the Franco-American Food Company, then the maker of high end canned French cuisine. In 1902, he became the first chief chef at the Joseph Campbell Preserve Company, later renamed the Campbell Soup Company in 1922. Campbell acquired Franco-American in 1921. DeLisle worked closely with Campbell President Dr. John T. Dorrance, the creator of condensed soup, on preparation methods and recipes, including the formula for Campbell's flagship Tomato soup, which DeLisle called his "godchild." He was featured in company advertising. He also traveled to France every year, where he visited French kitchens and renewed culinary friendships. Upon his retirement in November of 1929, the French Ministry of Agriculture awarded DeLisle that nation's second-highest honor, the Order of Chevalier du Merite (Knight of Merit), Agricole, for his contributions to promoting French cooking. Chef Louis appeared with his medal in several nationally published Campbell's Soup print ads."
Bio by: CubHill
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DeLisle
1858 Louis C. 1956
1861 Mary 1946
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