Actually the breakfast memory is from Atlanta, 68, I think.
Maybe I'm just a picky eater.
Usually I'm not a big fan of institutionally cooked food. It can be done well, but you gotta know what you're doing and have a well trained staff. The best example would be a first class cruise line. They have excellent head chef's and recipes and manage to create meals that taste like it was cooked to order. Comparitively speaking, the volunteer staff at WT convention kitchens were anything but well trained.
I have one experience from working in a full service kitchen at a convention. I remember helping a brother who owned a restaurant prepare those faux mashed potatoes in a big pizza dough mixer. He was following the recipe and commented to the brother in charge that it would taste better if something else was added or done (can't remember the details). The brother in charge, said no, follow the WTS recipe, no deviations, period. I agree that at some point you have to make sure everyone is on the same page and you can't just go around inventing your own recipies, but this guy knew his stuff. The brother in charge didn't. I knew because he was an elder in my area and he was an electrician. Anyhoo Brother Restaurant bitched about it but did as he was told. He told me to make sure to try it afterwards and he told me what would be wrong with it. Sure enough he was right. It was bland and tasteless. But then isn't that the description for pretty much everything produced by the WTS?