I have eaten in Army, Navy and Air Force mess facilities and have to credit
to the Air Force for the best. Probably the mess hall at Red Cliff Air Force Station in Newfoundland and the mess hall on Dauphin Island were the best.
The reason great meals came out of Red Cliff was because every cook was a professional chef. The reason was they all were activated from the Air National Guard at Syracuse, NY. We had two chefs who were graduates of the Cordon Bleu in France. At Dauphin Island the shrimp/fishing/crab fishermen were alway loading up the mess hall with sea food, plus taught the cooks the tricks of the trade in sea food preparation. For two years, I ran the kitchen at the NCO club and my speciality was a "surf and turf" dinner
of an 8 oz steak and sea food platter ( shrimp, hush puppies, French Fries, battered fish fillet, Oysters, and scallops). It was so well known that some of the wheels from Maxwell would fly in a couple times a month for dinner.