GMC Breaking News

Aug 9, 2022, 22:13

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

The January 20, 2014, issue of Forbes magazine honored 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,” said CIA President Dr. Tim Ryan, CMC. “In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality.”

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.

• Carlton McCoy, bachelor’s degree in culinary-arts management '06, Master Sommelier and wine director at The Little Nell, Aspen, Colo.

• Joseph “JJ” Johnson, associate degree in culinary arts '04, chef de cuisine at The Cecil, New York City

• 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.

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.”

Today’s CIA is 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:Joseph “JJ” Johnson, chef de cuisine at The Cecil, New York City.