CHEF'S OWN

Soups; preparations for making soup; food stocks, namely, seafood stocks, beef stocks, chicken stocks, vegetable stocks and soup stocks; bouillon; powdered soup; fruit topping; cream cheese; fruit powder for mixing with dessert.;

Flour mixes for cooking; dough mixes for cooking; flour mixes for baking; dough mixes for baking; mayonnaise; marinades; spice rubs; barbecue dry rubs; dry spice rub for meats and fish; meat glazes; confectioners' glaze; brines for cooking; brines for cooking by immersion of meats and by injection i

Syrups for beverages.;