I am currently a chef and the only reason I continue is because I love the food! The hours are long, the work hard, depending on where you end up working will also be a large factor - although I am a line chef, I am having to cover two sections at the moment - as we are short staffed -but- luckily this is helping with my pastry experience.
Hope the course goes well if you decide to go for it - maybe you could try and do some weekend or volunteer work to try it out and see if you like the atmosphere - most chefs that I have worked with love to share their knowledge and if they see you are keen I like to think that they would give you some pointers.

Regards

Iain B.

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"momof2girls" > wrote in message oups.com...
Hello fellow bakers,
I love to cook, and I really love the dessert part of it all. So in
consideration of going to culinary school, I was thinking of focusing
on becoming a pastry chef. There is a school in NY that I am
considering, but the career choice, in general, is what I want to learn
more about. If anyone out there has words of wisdom, helpful hints,
tips, or suggestions I would appreciate it. I look forward to every
ounce of knowledge that I can gain.
Thanks,
angela