Louis LePretre French cook (cuisinier de l'etat major)
There is no indication as to whether Louis LePretre was a cook just for the officer corps or a cook that may have been assisted by alternating mess crews drawn from the overall enlisted ranks of the "Volontaires du Luxembourg". There must have been some kind of accommodations because of the improbability of a single man being able to prepare enough food for the "Volontaires du Luxembourg" of over 300 men.
(Note: the writer of this blog has just run across references that would seem to indicate that this individual was probably a cook specifically for the officers and staff of the "Volontaires du Luxembourg" and most likely not for the enlisted men of the same unit.)
It is rather doubtful that this individual would have also cooked for the non-Luxembourg portion of the frigate South Carolina's crew. The post of 01/26/15 entitled "On the Deck of the Frigate South Carolina - Other Enlisted Ranks and Ratings on Board the Frigate" lists two cooks for the non-Luxembourg portion of the crew of the frigate South Carolina - Herbert Berry and Samuel Threadwell. Once again, there is very little way of knowing whether Louis LePretre worked with the two non-Luxembourg cooks or if he only served the officers and/or NCOs and enlisted personnel of the "Volontaires du Luxembourg".