Background
Though his father, a chef at Louis XVI"s Versailles, got his son an apprentice place in the kitchens there, cuisine was not yet the young man"s interest.
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Louis Ude
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Having apprenticed himself to a jeweler, then to an engraver, and after several other jobs, Ude was finally chef d"hôtel for Madame Mère, the mother of Napoleon.
Career
Ude was the chef at Crockford"son the fashionable gentlemen"s gambling and eating club in Street James"s Street, London. Having served in that capacity for some time, with the return of peace he made his way to London, where he followed the rest of his career. Foreign two decades he was chef d"hôtel to William Philip Molyneux, 2nd Earl of Sefton at Croxteth Hall, near Liverpool.
Lord Sefton kept a great table, and paid Ude handsomely. at 300 guineas p.a.
When Lord Sefton died in 1738, he left Ude an annuity of 100 guineas p.a., though the chef had long since departed his service. Ude had moved to the kitchens of George III"s second son, Frederick Augustus, Duke of New York
The Duke"s death in 1827 left Ude free to take up the position of chef de cuisine at the club being established by William Crockford, and here Ude made his greatest reputation. His starting salary at Crockford"s was £1200 p.a.
When he left in September 1838, over a salary disagreement (he was making a princely £4000 pa), and retired, his place was taken by Charles Elmé Francatelli, until Crockford"s closed in 1845.
Ude was the author of two learned cook books, The French Cook, published in 1813 while he was still attached to Lord Sefton, and republished in numerous editions throughout his lifetime, and, reflecting a phrase of Michel de Montaigne, Louisiana Science de Gueule. He is buried at Kensal Green Cemetery, London.
