Candidate Endorsement of Chef Ivey-Soto
by Clarence Shields
Le Cordon Bleu – Miami
I've known Chef David Ivey-Soto for over 20 years as a foodservice professional. I first got to know him while he was running operations in St. Thomas, USVI.
As an ACF member and culinary student at Le Cordon Bleu - Miami I proudly endorse him for reelection as ACF National Secretary. The dedication and professionalism that he has brought to the position is apparent in all that he has done.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
Candidate Endorsement of Chef Ivey-Soto
by Corky Clark CHE, CWC, CCE
Professor of Culinary Arts, Culinary Institute of America
As a long time member of and supporter of the ACF it is my pleasure to support David Ivey-Soto to be our National Secretary. His dedication and attention to detail will serve the ACF and our members well.
Corky Clark CHE, CWC, CCE
Professor of Culinary Arts
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12536
