pam's labyrinth

"pamela yung, for instance, didn't have to steel herself to face a hostile french kitchen, nor did she train in california. she didn't train anywhere. after majoring in computer science and design at the university of michigan, she was working in a detroit design firm when she saw a notice on egullet, the food-maven web site. mr. [will] goldfarb was about to open room 4 dessert and needed a stagiaire, or trainee, who would work long hours for low pay. 'on a whim, i e-mailed him,' said ms. yung, 24.

she started work the day the before the restaurant opened. 'i was completely overwhelmed,' she said. 'i just did whatever i was told.' but she wasn't intimidated by the machinery, and today she's a believer, perfectly comfortable turning out white beer sorbets, earl grey tea panna cottas and apricot flake salt."
-kitchen chemistry is chic, but is it a woman's place?-