Players' Union This was the second attempt at the unionisation of professional football players after the failure of the Association Footballers' Union which dissolved itself in 1901. This Union was formed because the Football League had ratified a maximum wage for footballers in 1901 at £4 ("2012: £") . This severely limited the opportunity to earn wages that allowed the best players in the country to forgo the need to take paid employment outside of football. Until then, individual clubs had set their own wage policies throughout the country. The Union, basically, led from where the previous AFU had left the situation:
Ludo Lefebvre three years. He then went on to work with Pierre Gagnaire at his eponymous restaurant in Saint-Étienne (now closed), then with Alain Passard at "L'Arpège", where he trained in what he describes as "the school of fire," learning to control and play with heat. Ludo concluded his formal French training with Guy Martin at "Le Grand Vefour", from whom he states that he learned the business side of the food service industry. In 1996, Lefebvre moved to Los Angeles where he began work at "L'Orangerie" at the invitation of Gilles Epie, who was the head chef at the time. About