We should never forget that we are artisans, and concentrate on the talent we have. Sometimes, the more titles we add to our Chef Jackets the more we detach ourselves from who we are. Usually through other chefs or in trade magazines. 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.