So I was wondering what exactly is the difference in working conditions (pay, co-workers, hours, stress, etc.) between a chef, pastry chef and a baker. I have worked in a kitchen before so I am somewhat familar with what that is like, but have never worked with a pastry chef or a baker (I am in the process of looking for part time bakery work though). I would imagine that a baker would probably have earlier hours, have less co-workers to worry about, and possibly have a more monotonous work day than a regular chef...am I right? Can anyone give me kind of a run-down of each career? Thanks for any help!!