Becoming a pastry chef

I don't specifically see myself being a pastry chef when I get older but as I said before I want to have a very popular restaurant where I have a huge selection of all different sorts of pastries. I think making pastries isn't a hard thing to do at all, it just takes patience and effort. What I want to learn is desserts from all over the world then I can really have a very interesting collection. From learning about Pierre Herme it opened my eyes about different things in the food industry and its all about loving what you do. Satisfying your customer! He is a very positive pastry chef that is became very successful at a young age. He is someone I look up to because if he could do it then why cant I? It all takes effort and determination and I have to say that I am very determinated on fulfilling this goal. The main key is to stay positive at all times and not let nothing bring you down no matter what. I have a good head on my shoulders and I know I can do this.