Paul hollered for Chef Rousseau to jump into the lifeboat, too. About six or ten people jumped into it, including journalist Lawrence Beesley. He saw a lifeboat being lowered between two decks and jumped directly from the top deck to the lifeboat-about ten feet down. They were wearing plainclothes & looked like passengers so they were allowed onto the boat deck.

They tried to go onto the second class passenger deck, but two or three stewards on each side of it would not let them go.

Some six weeks later, on June 7, a wire service headline would announce to the world, “Titanic cooks drowned like rats.” A reporter covering the investigation underway in London wrote: “Sixty kitchen employees aboard the Titanic drowned like rats in a trap when the liner went down because stewards blocked their way when they attempted to go to the decks, according to Paul Mauge, secretary to the chef of the sunken liner who to-day was a witness in the Board of Trade’s Titanic inquiry.” As a member of Gatti’s concessionaire staff, Paul and the other à la carte staff members were not assigned lifeboat or evacuation duties like many of the Titanic crew members.They clung together near their quarters, which were on E Deck aft. He was the assistant to Pierre Rousseau, the chef of the Titanic’s à la carte restaurant Because the à la carte restaurant was not operated by the White Star Line but by Luigi Gatti as a concession, its chefs were not considered part of the Titanic crew, but they also were not passengers-which led to confusion in the line of succession when filling lifeboats. Paul provided testimony during the British inquiry into the sinking of the Titanic.

Unlike many of his shipmates, the Titanic was his first experience working at sea.

Titanic a la carte restaurant