Professional Chef or Pastry Chef

I am just curious to know if anyone could let me know the Pro's and Con's of working as a Professional Chef and a Pastry Chef. I would love to hear the opinions of professionals as I am currently trying to make up my mind for what course to take for school. I love doing both but I'm trying to find the most useful information to help me make my decision and I know posting a thread on the professional forums will probably be the best place to get feed back from :)

I used to have a job as a waitress and I know how busy a restaurant could get but I'm not sure if I could personally handle being the chef or a chef. I do like cooking but I don't know how it would handle it career wise. I do like baking a lot because I can use my artistic skills but I just don't know how far it would get me. I don't know much about the industry but so far from what I have read, both being a chef and a pastry chef seem to be enjoyable jobs. I do like jobs that keep me busy and keep me going so I know I'd get used to the stress of it, my current job is pretty stressful, but I can't get anywhere with it and I need something more challenging. I do know how to cook really well, I'm fast at picking it up, baking I don't do as much but I'm pretty good, but I need practice. It's hard to pick one for the moment when you like doing both.