AMERICAN CULINARY FEDERATION, INC.

AAC

ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;

ACF

Association services, namely, promoting the interests of cooks and chefs;

ACF 2004 CULINARY TEAM USA

AMERICAN CULINARY FEDERATION 2004 CULINARY TEAM UNITED STATES OF AMERICA;as to CULINARY TEAM USA;ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;2004;

ACF AMERICAN CULINARY FEDERATION, INC. SEAL OF APPROVAL

FOODS AND COOKING ACCESSORIES;THE CERTIFICATION MARK, AS USED BY PERSONS AUTHORIZED BY APPLICANT, CERTIFIES THAT SUCH GOODS HAVE BEEN TESTED AND MET THE STANDARDS OF FUNCTIONAL APPLICATION GENERAL PERFORMANCE AND INTEGRITY.;INC. AND SEAL OF APPROVAL;THE LINING SHOWN IN THE DRAWING IS A FEATURE OF THE MARK AND IS NOT INTENDED TO INDICATE COLOR.;

AMERICAN CULINARY FEDERATION

PAY FACSIMILE;ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;

AMERICAN CULINARY FEDERATION

ASSOCIATION SERVICES, NAMELY, PROMOTING THE INTERESTS OF COOKS AND CHEFS;

AMERICAN CULINARY FEDERATION EDUCATIONAL INSTITUTE

ESTABLISHING CURRICULUMS FOR COOKING SCHOOLS;EDUCATIONAL INSTITUTE;THE LINING SHOWN IN THE DRAWING IS A FEATURE OF THE MARK AND NOT INTENDED TO INDICATE COLOR.;

AMERICAN CULINARY FEDERATION FOUNDED IN 1929

FOUNDED IN 1929;ASSOCIATION SERVICES OF COOKS AND CHEFS;THE LINING SHOWN IN THE DRAWING IS A FEATURE OF THE MARK AND IS NOT INTENDED TO INDICATE COLOR.;

AMERICAN CULINARY FEDERATION SEAL OF APPROVAL EST. 1929

AMERICAN CULINARY FEDERATION SEAL OF APPROVAL ESTABLISHED 1929;as to AMERICAN CULINARY FEDERATION;Foods and Cooking Accessories;The certification mark, as used by authorized persons, certifies that such goods have been tested and met the standards of functional application, general performance and integrity.;SEAL OF APPROVAL and 1929;

AMERICAN CULINARY FEDERATION SINCE 1929

as to AMERICAN CULINARY FEDERATION;association services, namely, promoting the interests of cooks and chefs;SINCE 1929;

CC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CCC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CCE

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations, and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CEC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CEPC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED CHEF DE CUISINE

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;The English translation of the word DE in the mark is IS.;

CERTIFIED CULINARY EDUCATOR

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations, and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED EXECUTIVE CHEF

DENOTING THE LEVEL OF TRAINING AND EXPERTISE OF CULINARY PROFESSIONALS;

CERTIFIED EXECUTIVE CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;executive chef;

CERTIFIED EXECUTIVE PASTRY CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED MASTER CHEF

DENOTING THE LEVEL OF TRAINING AND EXPERTISE OF CULINARY PROFESSIONALS;

CERTIFIED MASTER CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;CERTIFIED MASTER CHEF;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED MASTER PASTRY CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED SOUS CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CERTIFIED WORKING PASTRY CHEF

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CMC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;CERTIFIED MASTER CHEF;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CMPC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CPC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CSC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

CULINARY TEAM USA

ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;

CWPC

Culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary and nutritional information; and providing technical consultation in the field of nutrition;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

MC CERTIFIED MASTER CHEF AMERICAN CULINARY FEDERATION

culinary services, namely, food preparation, development of new culinary processes and methods, new food products and menu selections for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods; providing culinary nutritional information; and providing technical consultation in the field of nutrition;MC;AMERICAN CULINARY FEDERATION;The certification mark used only by persons authorized by the certifier, certifies that the services being performed by chefs and cooks of the certifier organization measure up to the standards set by such organization. The individuals performing the services are qualified to use the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary processes and methods, of new food products, and of menu items for restaurants, corporations and other organizations responsible for the marketing, preparation and serving of cuisine and prepared and processed foods, according to the standards set forth by such certifier organization and by subscribing to, and observing the code of, conduct promulgated by such certifier organization.;

THE AMERICAN ACADEMY OF CHEFS

ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;

THE AMERICAN ACADEMY OF CHEFS

as to THE AMERICAN ACADEMY OF CHEFS;Color is not claimed as a feature of the mark.;ASSOCIATION SERVICES, NAMELY PROMOTING THE INTERESTS OF COOKS AND CHEFS;

THE NATIONAL CULINARY REVIEW

MAGAZINE DEALING WITH THE ACTIVITIES OF THE ASSOCIATION AND EDUCATIONAL ARTICLES OF INTEREST FOR ITS MEMBERS AND OTHERS IN FOODS AND COOKING ACCESSORIES PRIMARILY OF INTEREST TO COOKS AND CHEFS;

THE NATIONAL CULINARY REVIEW

MAGAZINE DEALING WITH THE ACTIVITIES OF THE ASSOCIATION AND EDUCATIONAL ARTICLES OF INTEREST FOR ITS MEMBERS AND OTHERS IN FOODS AND COOKING ACCESSORIES PRIMARILY OF INTEREST TO COOKS AND CHEFS;