Titanic Chief Baker Charles Joughin helped load lifeboats with bread before choosing to remain with the sinking ship. He was part of a large culinary team of 113 chefs, bakers, and kitchen staff who prepared a lavish 10-course meal for first-class passengers on the night of April 14 1912, featuring dishes like oysters, Consomme Olga, poached salmon with mousseline sauce, and filet mignons. When the iceberg struck and chaos ensued, Joughin ensured lifeboats were provisioned, using deck chairs as

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