Did that, too. Services Specialist (7-level) in the USAFR. Cooked for thousands of our warriors (even one SecAF). That training doesn't matter much in the fine-dining real world.
The USAF didn't teach me one tenth of the stuff I learned at culinary school about food. To be fair, culinary school didn't teach me much about field feeding under adverse conditions.
/johnny
At Camp Casey, Korea, we had a mess hall staffed with school trained (CIA, etc.) chefs that were sent to those schools on Uncle’s dime. Great chow!!