KFC: Historien om Kentucky Fried Chicken

I chose this topic because I think it’s a very interesting restaurant because it started so little and now one of the most famous fats food restaurants all over the world.

What is KFC known for:

Kentucky Fried Chicken (KFC) is a chain of fast food restaurants known for their fried chicken. It was started by Colonel Sanders in Corbin Kentucky in 1952. They are now all over the world.

Facts about KFC:

Kentucky fried chicken or KFC has grown from a backroom in a fuel station in the middle of nowhere to become the de facto chicken fast food restaurant chain in the world. Today it enjoys a massive global presence and its food is enjoyed by millions of people every day.

But how did it start out?

Kentucky fried chicken now known as KFC was incorporated in 1955 by Col. Harland Sanders in Corbin, Kentucky. But its story began a little before then. Harland Sanders was born in 1890 and at the age of 12, he left home to work as a farmhand after a troubled childhood. At the age of 15, he left the farm to work a series of jobs with mixed success. His various jobs included trying his hand as a painter, railroad fireman, plowman, streetcar conductor, ferryboat operator, insurance salesman, justice of the peace, and service-station operator. By 1929, Harland had opened his own gas station in Corbin, Kentucky. Here he cooked for his family and the occasional customer in the back room. Sanders, by all accounts, used to enjoy using the recipes his mother taught him to make. Pan-fried chicken, country ham, fresh vegetables, and homemade biscuits. It appears he was a 'dab hand' at cooking and news began to spread far and wide enabling him to open a 142-seat restaurant and motel nearby The Harland Sanders Court and Cafe. In 1936, Sanders was honored with the title of "Kentucky Colonel" by the state's governor. Around this time, Sanders also managed to perfect a method of speeding up the cooking process for his chicken - pressure cooking. This reduced the time needed to cook his chicken while retaining, in his view, the quality of the food. Things were going well and he even received an endorsement in Duncan Hine's Adventures in Good Eating in 1939.