CS1 Michael Edwards

Candidate Endorsement of Chef Ivey-Soto

by CS1 (SW/AW) Michael Edwards, CEC, PCEC, MCFE, CHM, CPFM

In June of 2006 I left the West Coast Navy behind to work in the prestigious Secretary of the Navy Mess in the Pentagon. I had “wet my feet” with ACF competitions in Las Vegas and had taken my CC exam with the American Culinary Federation but had little contact with chefs outside of the military. I knew that the ACF was a tool I needed to develop myself and I wanted badly to be part of a chapter, and of the ACF as an organization.

I first met the gregarious Chef Ivey-Soto at a Nation’s Capitol Chef’s Association (NCCA) meeting at Albert Uster Imports. Chef took me under his wing immediately. In fact, he was the first chef in the DC area I met. He introduced me to the rest of the chapter and asked about my military service with enthusiasm. I expressed my desire to attend the Northeast Regional Conference and he was very generous in offering me a ride. My wife and I were sharing one car and I knew little about the DC Metropolitan area, much less about Philadelphia, PA. During the drive up he shared with me his philosophies of cooking, leading and competition. He imparted in me big ideas about simplicity and being true to the food. Likewise he imparted to me the value of creativity tempered with technique.

When we arrived at the Northeastern Regional Conference, it was like arriving with an ambassador in tow. He knew everyone, I mean everyone and I could tell that he truly cared for his fellow chefs in a deep “family” way. He introduced me to everyone and made a point to show me the culinary salon. We looked at platters, hot food, desserts and everything on display. I recall his taking the time to point out aspect of platter work that were executed correctly and spoke to me about characteristics of plate-up. He even invited me in to the Culinary Institute of America cocktail reception which was a unique honor and a great opportunity to network. I was introduced to many great ACF chefs, whom I had read about over the last few years, even the US Army, top-notch Chefs, like SGM Turcotte and SFC Marquis. In retrospect the conference was my “welcome mat” to the DC Metro Chef scene, the northeastern region, and the ACF as a whole.

Since the convention Chef Ivey-Soto’s path and mine have intermingled at certification exams, competitions both military and ACF sanctioned, fundraisers and now with the NCCA Navy and Marine Sub-chapter. His support for the military has no equal.

I have seen him develop chefs from all branches of the military, each of whom are now considered the top military chefs. I have come to the conclusion that Chef Ivey-Soto mentors and teaches for no personal gain except the satisfaction that he is embodying the deep values ingrained in him by the Culinary Institute of America, the Culinarians Code of the ACF, and by years of experience in the industry.

Ultimately I know I can call on Chef Ivey-Soto anytime, anywhere and he will do everything in his power to help. It is a sign of great character and one that I have seen over and over again in my fellow soldiers, coasties, sailors, marines and airman. Thanks for all you do, Chef Ivey-Soto.

CS1 (SW/AW) Michael Edwards, CEC, PCEC, MCFE, CHM, CPFM

Enlisted Aide to the Chairman of the Joint Chiefs of Staff