Serial Number
76324811
Owner
RESEARCH CHEFS ASSOCIATIONAttorney
Michael S. HargisFirst Use Date
May 25, 2004
Filing Date
Oct 12, 2001
CULINOLOGY Trademark
Serial Number: 76324811 • Registration: 2897657
Trademark Classes
Class 41 - Education & Entertainment
Education; providing of training; entertainment; sporting and cultural activities
Class 42 - Computer & Scientific
Scientific and technological services; industrial analysis and research services
Class 35 - Advertising & Business
Advertising; business management; business administration; office functions
Owner Contact Info
Legal Representation
Trademark Details
Filing Date
October 12, 2001
Registration Date
October 26, 2004
First Use Anywhere
May 25, 2004
First Use in Commerce
May 25, 2004
Published for Opposition
October 29, 2002
Goods & Services
Educational services, namely, providing lectures, accredited courses, non-accredited courses, seminars, educational conferences, certification examinations, workshops and schools in the fields of culinary arts and food technology
Arranging and conducting trade shows in the fields of culinary arts and food technology; arranging and conducting business conferences in the fields of culinary arts and food technology
Association services, namely promoting the interests of research chefs, food technologists, and others involved in the development and commercialization of food products and processes for the retail and food service market and in the development of culinary arts and technologies, and of new food products and menu items for restaurants and other food service and retail food outlets, namely, individuals involved in academia, laboratories, test kitchens, corporations and other organizations responsible for the manufacturing, marketing, testing, and serving of cuisine and of prepared and processed foods, by providing culinary, technical and nutritional information to the food industry, government agencies and the public, assisting association members in educational and professional development and encouraging adherence to professional certification standards and procedures
