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Biography
Born into a working class family of Publicans in Douglas, Isle of Man, Ephesian "Sean" Smythe was child number 1 of 3. With his father, a chronically ill old timer who believed in hard labour and the word of god, aswell as his social climbing wife, the couple desperately sought better lives for their children to the best of their ability, starting from birth, by giving them "wealthy" sounding names. Ephesian "Sean", Perdita "Dina", and Alphonse "Alf". Ephesian achieved nothing extraordinary and lived a quaint life on the Isle of Man, tending to the farm, expressing a keen interest in metal working, and probably most important; working at his parents pub, which in 1889 was converted into a Bistro restaurant to cater to the growing tourist population and day-goers to the large island. Ephesian was an amateur chef and worked alongside his mother whilst his sister and brother tended to the patrons, with the entire family working in the restaurant. In 1891, 'Smythes' was officially a small hotel with Ephesian the head-chef, which was quite backwards due to the family hiring two more professionals, far more qualified than Sean. With his amateur skills, Sean learned from the other two cooks and Smythes was one of the top dining areas on the island. Sean, being the eldest, was summoned by his uncle to shadow him 'on the ships' as this uncle firmly believed that the Smythe children "were becoming less tough with the lack of manual labour"...this was a front. Sean's uncle, Mr. Orlan Fitzsimmons, worked for the Inman line and was an assistant purser aboard the 'SS City of Paris' and recruited his now skilled nephew to work in the pantries of the 'COP. Sean left for Southampton in 1892 and worked for the Inman line as a line cook, until the SS City of Paris was taken over by the American line, Sean was still positioned on the City of Paris, which was renamed to the SS Paris. His uncle left for Cunard, but Sean stayed put until 1897. In 1897, Sean had saved enough money aside for one semester in 'Le Cordon Bleu'. He had finished his semester in December. Dreaming of working in the Ritz or the Savoy, or even opening his own version in Douglas. With his new qualification, Sean thought it best to stick it out with the ships for while longer. Travelling to Germnay and recieving a job abaord the Norddeutscher-Lloyd ship, 'Friedrich der Grosse' as a First Class cook. Sean stayed put with NDL, transferring in 1901 to the 'Kronprinz Wilhelm'. With not a lick of German, Sean stayed in a clique with the "foreign".Sean left NDL in 1907, to join the crew abaord the RMS Mauretania for her Maiden Voyage would frequent between the Mauretania and her sister ship, RMS Lusitania, with his "home" being regarded as the Mauretania. Sean had "the time of his life" on the two ships and forever loved the Mauretania, even travelling in his off-time with family as a passenegr he would always choose Mauretania. In 1911, however, he got wind of a position that would solidify him for good with White Star Line, abaord the RMS Olympic. He took it, and he never left it. In 1915, Ephesian became engaged to a friend, Olivia Ingalls, from back home, but due to his spot as a cook, the wedding had been put off constantly, with the War breaking out too, Sean was finally given some leeway and was placed abaord the hospital ship, Britannic since the beginning of her career. With the Britannics spotty timetable, the couple have planned for a Wedding sometime between December 1916 and March 1917.
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