Association services, namely, promoting the interests of research chefs, namely chefs involved in academia and in the development of culinary arts, of new food products, and of menu items for restaurants, corporations, and other organizations responsible for the marketing and serving of cuisine and of prepared and processed foods, by providing culinary, technical, and nutritional information to the food industry, assisting association members in educational and professional development, and providing culinary, technical information for the food industry, creating and maintaining a global organization encouraging adherence to professional certification standard and procedures