Pastry versus Culinary Arts
the best advice I can give you, is to follow your heart:):)
It's not that simple but I will try to help you...
1- better hours as long as you don't bake breads! Pastry shops tend to do early work then you do home.
2- Less stress, WAY, WAY, WAY less stree in pastry shops.
3- There is a big need for qualified pastry chef, specially in the Sugar art, chocolate art, and all others specialized area.
4- Finally, You will be home with your kids and spouse almost every nights. NO SERVICE BEHIND THE STOVE...
1- BIG, BIG, BIG SRESS
2- Hours are sometime burtal, but not always.
3- You will rarely be at home for dinner if you are serious about your career, because good restaurants work NIGHTS.
4- Lots of possibilities to work just about anywhere you wish. The world as a whole as way more restaurant than pastry shops, therefore, way more need of cooks. Each restaurant has many cooks, one chef, and sometimes one pastry chef.
So there you have it!
MONEY is obviously a decision to consider too. Early on in both career, you will make about the same kind of $$. Once you own your skills, the pastry chef will fetch great money, where the chef will be a bit lower.
If you develop a specialty in pastry, you will earn BIG $$$, if you develop a specialty as a chef, you will not earn as much as a pastry chef.
Keep in mind, this is a general view. there is exception of course.
Just read my book to find out more: " My daughter wants to be a chef!"www.thechefinstead.ca/beachef.html
Stay in touch,