The Titanic’s Chief Baker, Charles Joughin, loaded lifeboats with bread before choosing to stay with the sinking ship.
His story is just one part of the massive culinary operation aboard the Titanic, which included a team of 113 chefs, bakers, and kitchen staff.
On the night of April 14, 1912, this team prepared an elaborate 10-course final meal for the first-class passengers. 🚢
The menu featured delicacies like oysters, Consommé Olga, poached salmon with mousseline sauce, and filet mignons, all served just hours before the disaster.
While wealthy passengers enjoyed their meal, the largest floating kitchen in the world operated at full tilt, unaware of the fate that awaited them in the icy Atlantic.
When the ship struck the iceberg, chaos erupted. Joughin took charge of provisioning the lifeboats, ordering his bakers to send up over 50 loaves of bread to make sure those who escaped had food.
He refused a spot on a lifeboat, instead throwing deck chairs overboard for people to use as flotation devices. According to his own testimony, he also drank liquor, which some believe helped him endure the cold.
Joughin was on the stern as the ship went under and simply stepped off into the water. He treaded water for hours before being pulled onto an overturned lifeboat, one of the last survivors rescued. 🧊
He was a testament to duty and survival, outliving nearly every member of the culinary team who served that final, fateful meal. #TitanicStories #CulinaryHistory #SurvivalAgainstTheOdds #fblifestyle