Weapons technician enjoys 'taste' of success

  • Published
  • By Tech. Sgt. Barbara Plante
  • 944th Fighter Wing Public Affairs
LUKE AIR FORCE BASE, Ariz. --  A weapons technician with the 944th Aircraft Maintenance Squadron took two worlds and blended them together to create a recipe for success.

Staff Sgt. Matthew Cariveau's dream to attend culinary school, become a chef and to eventually own his own business started with joining the Air Force Reserve.

After high school, Sergeant Cariveau spent a few years working in several small-scale restaurants and learning about the culinary business. He decided to heat up his career by joining the military, taking advantage of the GI Bill and realizing his dream to attend culinary school.

A native of Arizona, Sergeant Cariveau, his interest in food was sparked as a teenager because, he says, it was fun.

"I have always enjoyed culture and diversity and that really starts with food," he said.

In September 2001, just months after finishing basic training and technical school,
Sergeant Cariveau began attending Scottsdale Culinary Institute Le Cordon Blue Program and graduating in November 2002.

According to Sergeant Cariveau, he chose the weapons career field because he thought it would be the most interesting.

"I didn't want to just focus on food, I really wanted the diversity and I really wanted to work with planes," he said.

His military experience and civilian education have simmered together providing a rich base to his future.

"The structure of the military is very much the same as in the culinary world," he said. "A military NCO is like the chef in the kitchen -- you must have a vision and know where you are going to make everything work together."

Sergeant Cariveau said his education provided him hands-on experience in culinary techniques from around the world and training with the military afforded him the opportunity to experience many different cultures and foods.

According to his supervisor, Sergeant Cariveau is a perfect example of how an individual and the military can benefit through the reserve program.

"Sergeant Cariveau came to us knowing exactly what he wanted," said Master Sgt. Joseph Emilianowicz, 944th Aircraft Maintenance weapons specialist. "He has been an Airman of Quarter and Outstanding Weapons Load Crew Member."

As well as his military career as a traditional reservist, Sergeant Cariveau is a Sous-Chef, the chef who is second in authority in a restaurant or kitchen, ranking below the head chef, at the Point Hilton. He also has a catering business. His goal is to expand his catering business and to own his own restaurant.

"You get a lot of positive feedback when cooking for people -- especially when you do it well," he said.