The Culinary Institute of America

Four Culinary Institute of America Alumni Lead the List of Forbes "30 Under 30"

Adam Altnether '07-th
Carlton McCoy '06-th
JJ Johnson '04-th
Jason Pfeifer '06-th
 

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Jeff Levine
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j_levine@culinary.edu

Hyde Park, NY – The January 20 issue of Forbes magazine honors the best up-and-comers in a wide range of fields. In its annual "30 Under 30" list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That's more than any other college or university.

"We are proud that so many graduates quickly become standouts in the food world. In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality," said CIA President Dr. Tim Ryan.

The honorees from the CIA:

  • Adam Altnether, bachelor's degree in culinary arts management '07, co-owner and executive chef of Craft Restaurants, St. Louis, MO
  • Joseph "JJ" Johnson, bachelor's degree in culinary arts management '07, chef de cuisine at The Cecil, New York City
  • Carlton McCoy, bachelor's degree in culinary arts management '06, Master Sommelier and wine director at The Little Nell, Aspen, CO
  • Jason Pfeifer, associate degree in culinary arts '06, chef de cuisine at Maialino, New York City

"These founders and funders, brand builders and do-gooders aren't waiting around for a proper career bump up the establishment ladder. Their ambitions are way bigger," wrote Forbes editors in announcing the magazine's honorees.

"Being selected for the Forbes '30 Under 30' list is a testament to what hard work and dedication can help you achieve," Altnether says. "This award solidifies in my mind the importance of the bachelor's degree program I completed at The Culinary Institute of America. The CIA's emphasis on work ethic and a strong foundation of fundamentals helped me excel at every position I've ever held."

Johnson feels honored to be recognized, knowing the magazine probably considered a couple thousand candidates. "I wouldn't be where I am without the CIA," Johnson says of his alma mater. "The chefs and professors there got me ready for the culinary world and set me up for success. The college has a saying: 'Preparation is Everything.' That's how I look at my life every day."

Always known for educating the best professional chefs, today's CIA is also dedicated to preparing graduates for leadership in all segments of the hospitality industry. To support this broadened mission, the college has introduced a bachelor's degree major in culinary science and concentrations in hospitality and beverage management, farm-to-table cooking, and Latin cuisines—all in addition to its proven majors in culinary arts, baking and pastry arts, and management.


Photo Captions and Hi-Res Images

Photo 1: "The CIA's emphasis on work ethic and a strong foundation of fundamentals helped me excel at every position I've ever held," says Adam Altnether '07, co-owner and executive chef of Craft Restaurants in St. Louis, MO. (Photo Credit: Jennifer Silverberg)
View hi-res image >

Photo 2: "Wines class (at the CIA) opened my eyes to a completely new world. I went to all the tutoring sessions to learn as much as I could," says Master Sommelier Carlton McCoy '06, wine director at The Little Nell in Aspen, CO. (Photo Courtesy: Court of Master Sommeliers)
View hi-res image >

Photo 3: "I wouldn't be where I am today without the CIA. The chefs and professors there got me ready for the culinary world and set me up for success," says JJ Johnson '07, chef de cuisine at The Cecil in New York City. (Photo Credit: Laylah Amatullah Barrayn)
View hi-res image >

Photo 4: "The CIA prepared me with the skills and expectations I needed to enter the culinary world. Enrolling at the CIA was the first conscious choice I made on the path to becoming a chef and it was invaluable in the trail I've taken," says Jason Pfeifer '06, chef de cuisine at Maialino in New York City. (Photo Credit: Nicole Franzen)
View hi-res image >


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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