The Cincinnati USA Regional Chamber has been having conversations with chefs, restaurant owners, and culinary education and training centers about an important issue in the industry: the lack of available talent to work in restaurants and catering operations.
Cincinnati’s growing and thriving culinary scene has put this region on the map. We know that job creators, convention planners, and the national media tout our food scene when encouraging people to consider moving to or visiting Cincinnati. We want to make sure that our food scene continues to grow and thrive and to do so, we must ensure that there is available talent.
In Cincinnati, we are doing many things well. Among our strengths on this front are strong programs like those at Cincinnati State, Cincinnati Cooks, and in incubators like the Findlay Kitchen. The question in front of us is this: are we doing all we need to do to make sure there is a pipeline of talent ready to work in the next great restaurant in Cincinnati?
8:30 a.m. Welcome
8:45 a.m. Cincinnati Culinary Training Providers – learn about how you can take advantage of programs and services. Featuring: City Kitchen at Findlay Market, Cincinnati Cooks, YWCA’s First Course Program, Midwest Culinary Institute at Cincinnati State, Graydon Head Restaurant Accelerator
9:25 a.m. Discussion: Understanding Restaurant Talent Challenges
9:45 a.m. Wrap-Up & Networking