Restaurant brokers, Robin and Eric Gagnon are joined by a panel of industry experts as they discuss Careers and Training in the Hospitality Industry on Atlanta’s AM Talk 920.

The panel of distinguished guests includes President of the Institute of Culinary Education (ICE), Rick Smilow and the Founder/ Principal Recruiting Partner for TalentServed, Steve Gibson. The panel discusses the validity of a culinary degree, expected growth in the restaurant industry, careers in the hospitality industry and the glamorization of chefs due to culinary reality TV shows.

Is attending a culinary school really worth the cost? Rick Smilow explains the benefits of obtaining a culinary degree such as the opportunity of networking through internships and externships. Does obtaining a culinary degree automatically qualify you for an executive position? Absolutely not. Steve Gibson in his role as a restaurant recruiter tells our listeners the reality of getting a job. “The reality is, a student needs to be tempered by the knowledge that they are not gonna walk out into a position [executive chef] just like that after culinary school “

Well, what about those individuals who have high hopes of becoming the next “Top Chef, Cake Boss, Food Network star”? Have these people infiltrated the culinary schools? Do these shows impact culinary schools ability to attract and retain students or has the effects from these reality show sort of plateaued? Rick Smilow addresses the issue at hand.  But what about shows that present the less glamorous side of the culinary world like “Chopped”? Do they keep aspiring restaurateurs level headed and more realistic about the job market?

Learn what the “hot” jobs in the hospitality industry are and no, it has nothing to do with cooking. The resident industry experts explain why it important to have background knowledge in sales and negotiation. “If you can sell, you always have a job” said, restaurant broker, Robin Gagnon.

In the final segment, “Restaurant Reality”, restaurant brokers, Robin and Eric Gagnon list the different types of restaurant owners described in their book, Appetite for Acquisition. Do you know someone who is a “corporate refugee restaurant wannabe” AKA individuals who hate their corporate jobs and need to find a way out, or what about the baby boomers that entered the marketplace like a wave and changed everything and we can’t forget about our personal favorite, the top chefs without a kitchen AKA those who have all these great ideas, none of which is in writing so their “brilliant” ideas never actually manifest.

If you think opening a restaurant is all about great food, friends, and fun, the restaurant brokers will snap you back into reality. “The restaurant industry is a tough business. The reality of running a business and employing people and loss prevention "... It’s not as easy as it looks from the outside” said, Robin Gagnon. “It’s a lifestyle business, if you don’t like the lifestyle, don’t get into the business” said, Eric Gagnon.

According to the National Restaurant Association there is an expected growth of 1.3 million jobs within the next decade in the restaurant industry with employment reaching 14.4 million people 2023. The Restaurant Association also reports that half of all adults worked in the restaurant industry at some point in their life and 1 in 3 adults began working in the restaurant industry.  With Food Network, Cooking Channel and Top Chef leading the ratings, growth outpacing other industries and so many people with experience, it's no wonder careers in the restaurant industry are booming. 

Guests Include:

Rick Smilow, President and Owner of the Institute of Culinary Education       

Rick Smilow is the President and Owner of the Institute of Culinary Education or ICE in New York City.  Rick acquired the school, formerly known as Peter Kump’s New York Cooking School, in 1995. Founded in 1975, ICE offers a highly regarded eight to 13 month career training diploma programs in Culinary Arts, Pastry and Baking Arts, Culinary Management and Hospitality Management.  During his tenure, among other initiatives, the school has quadrupled its program offerings, gained accreditation, changed its name and expanded three times.  In 2008 and 2013, ICE won the International Association of Culinary Professional’ (IACP) Award of Excellence for culinary schools.

Rick is a director of City Harvest and on the NYC advisory board of Action Against Hunger.  He is also a member of YPO (Young Presidents’ Organization) and on the board of Chef Daniel Boulud’s Dinex Restaurant Group.  In 2003, Mr. Smilow was the annual honoree of the New York Association of Culinary Professionals; and, in 2011 he was the IACP’s Entrepreneur of the Year.  In 2010, Smilow co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House

Steve Gibson, Founder and Principal Recruiting Partner for TalentServed

Steve Gibson is the Founder and Principal Recruiting Partner for TalentServed.  Founded in 2000, TalentServed is a specialized, boutique recruiting firm that serves top organizations within the hospitality industry including independent and multi-unit restaurant groups, cruise lines, cutting-edge hotels, casinos and fine wineries. With locations in Atlanta, Denver, San Francisco, Las Vegas and New York City, this agile recruiting company specializes in sourcing exceptional operations managers, executive chefs, corporate and executive level staff. For more information, visit www.TalentServed.com.

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