Media Contact:
Jeff Levine
Communications Manager
845-451-1372
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:
- ,
bachelor's degree in culinary arts management '07, co-owner and executive chef of Craft Restaurants, St. Louis, MO
- , bachelor's degree in culinary arts management '07, chef de cuisine at The
Cecil, New York City
- , bachelor's degree in culinary arts management '06, Master Sommelier and wine director at The Little
Nell, Aspen, CO
- , 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 CIA 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)
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)
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)
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)
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, 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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