| Serial Number | 98691325 |
| Word Mark | CHEF CREOLE SEASONED KITCHEN |
| Filing Date | Friday, August 9, 2024 |
| Status | 680 - APPROVED FOR PUBLICATION |
| Status Date | Wednesday, June 11, 2025 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 3 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s) |
| Published for Opposition Date | NOT AVAILABLE |
| Goods and Services | Sauces; dipping sauces; salad dressing; seasonings; marinades; salsa; flavorings, other than essential oils, for foods |
| Goods and Services | Entertainment services, namely, the provision of continuing television programs featuring cooking and talk related to cooking and food presentation, distributed over television, satellite, film, audio, video, and the Internet |
| Description of Mark | The mark consists of the vertically stacked words "CHEF CREOLE" in blue with a blue and green sail fish situated in a semi-circle to the left of the words "CHEF CREOLE" with a grey fry pan sitting beneath the sail fish's tail. Under the words "CHEF CREOLE" are the stylized words "SEASONED KITCHEN" in gold; all of the foregoing situated to the left of a gold ellipse which appears to create a half-oval. |
| Indication of Colors claimed | The color(s) blue, green, grey, and gold is/are claimed as a feature of the mark. |
| NOT AVAILABLE | "KITCHEN" |
| Goods and Services | Restaurant services; take-out restaurant services; catering services |
| International Class | 030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, August 9, 2024 |
| Primary Code | 030 |
| First Use Anywhere Date | Tuesday, January 15, 2002 |
| First Use In Commerce Date | Tuesday, January 15, 2002 |
| International Class | 041 - Education; providing of training; entertainment; sporting and cultural activities. |
| US Class Codes | 100, 101, 107 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, August 9, 2024 |
| Primary Code | 041 |
| First Use Anywhere Date | Tuesday, January 15, 2002 |
| First Use In Commerce Date | Tuesday, January 15, 2002 |
| International Class | 043 - Services for providing food and drink; temporary accommodations. |
| US Class Codes | 100, 101 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, August 9, 2024 |
| Primary Code | 043 |
| First Use Anywhere Date | Thursday, January 15, 2009 |
| First Use In Commerce Date | Thursday, January 15, 2009 |
| Party Name | NOT AVAILABLE |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 01 - Individual |
| Address | Miramar, FL 33027 |
| Event Date | Event Description |
| Monday, August 12, 2024 | NEW APPLICATION ENTERED |
| Monday, February 24, 2025 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
| Monday, February 24, 2025 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Tuesday, February 25, 2025 | ASSIGNED TO EXAMINER |
| Thursday, February 27, 2025 | NON-FINAL ACTION WRITTEN |
| Thursday, February 27, 2025 | NON-FINAL ACTION E-MAILED |
| Thursday, February 27, 2025 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| Monday, May 5, 2025 | EXAMINERS AMENDMENT -WRITTEN |
| Monday, May 5, 2025 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Monday, May 5, 2025 | EXAMINERS AMENDMENT E-MAILED |
| Monday, May 5, 2025 | NOTIFICATION OF LETTER OF SUSPENSION E-MAILED |
| Monday, May 5, 2025 | EXAMINER'S AMENDMENT ENTERED |
| Monday, May 5, 2025 | LETTER OF SUSPENSION E-MAILED |
| Monday, May 5, 2025 | SUSPENSION LETTER WRITTEN |
| Tuesday, June 3, 2025 | TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED |
| Tuesday, June 10, 2025 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Tuesday, June 10, 2025 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Wednesday, June 11, 2025 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Tuesday, June 10, 2025 | ASSIGNED TO LIE |