As to Audra’s comment about Women in the Kitchen-
When I re entered the field after graduating from Culinary School (1988) women were indeed a rarity. That is not quite the case anymore, I think it has to do with the proliferation of culinary schools and the popularity of the Food Network. Creating a mystique of the professional kitchen and drawing more and more delusional idiots with unrealistic expecations into the field.
Anyways what you may find interesting is that the majority of women I have encountered in the field are either in the cold side (Pantry and Garde Manager) or on the Pastry side. But rarely working the hot line, as in Sauté, Rotisserie or Saucier.
I do not know why this is the case exactly, but my theory is that these two areas are the more creative and have the more longer lasting centerpieces. Whereas on the line your work is more time intensive as is quickly perishable and only admired for a short time. Where with a chocolate or melon sculpture your effort is admired by far more people and has a longer shelf life.
One of the reasons I prefer working in these areas myself. And women are better at doing fine delicate work as well, so this arena would be better suited to their particular skills and talents.
It is only a theory…