hey to phish i tink its definetely a life choice ive been lucky enough to do both there is a beautiful balance which is pastry but in a restaurant so u still get the buzz of a service and serving beautiful plated desserts without the hmmmm bore of 300 scones every day for afternoon tea although the best way to succeed is to do the scones do the basics then step into the ala carte world pasrty is very scientific recipes to a t where savoury is a bit more lick the finger to see how it tastes kinda thing , feel ur way around for a while before u commit coz when u do its a full on non stop ride of highs and lows which can take u only as far as u r willing to take/push yourself , cheffing is trully rewarding but u have to be prepared for the year or so of cakes , strusels , vanilla ice creams and croquembouches before u can understand and practice the fun of candied beetroot lolli pops , paco jets of sweet japenese pumpkin sorbet and blowing sugar like glass but the histroy ie ckaes and crouqembouches is where the heart it is u cant do the future unless u know the past and same for savoury gotta turn the bags full of potatoes , make the killos of mash , sautee and squeeze 10 boxes of spinach , blanch peel and dice boxes of tomatoes make soup after soup after soup before u start doing the oysters wrapped in jelly the cauliflower foams that dissapear in your mouth like air yet taste like heaven the slow cooked lamb neck,the sashimi of blue fin tuna , but the more u learn the more u can create and the more u understand the more u can proceed and exceed the world is ur oyster especially in this foodlovers universe good luck with ur decision i hope this helps u on your way