The Internet has made the task much simpler, professional and expanded the boundaries. Ours is a close community. Most chefs know each other and talk about their future, goals and prospective employees. Most chefs have pleasant rivalry. Young culinary graduates have to keep in mind that a two year program does not make them chefs.
European trainees spend that much time peeling onions and carrots.
I suggest focusing on a particular segment in the food world and become specialized. Sometimes young students want to cook the food from all over the world and after 10 years they still haven't found the natural direction of their culture. The hospitality industry is growing at a fast pace. We will need more cooks, chefs, bartenders and all the positions in the field need to be filled. I believe the job market is incredibly rich and potentially open for driven leaders.