The certification mark, as used by persons authorized by the certifier, certifies that the services were performed by members of the certifier organization and that the individual performing the services is qualified for use of the mark by evidencing satisfactory education, experience and skill as a chef involved in academia, in the development of culinary arts, of new food products, and of menu items for restaurants, corporations, and other organizations responsible for the marketing, preparation and serving of cuisine and of prepared and processed foods, according to the standards set forth by the certifier organization and by subscribing to, and observing the code of, conduct promulgated by the certifier organization.