Rational Celebrates its 40,000th Club Member

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Rational-Celebrates-40,000

LANDSBERG AM LECH, Germany ClubRATIONAL is Rational’s unique platform that allows professional chefs to meet colleagues from all over the world and benefit from free software updates, tips, and kitchen ideas. ClubRATIONAL has 40,000 members worldwide, and this number is growing and growing all of the time.

ClubRATIONAL offers its members free new tips all of the time, which makes everyday kitchen tasks easier. The video library, for example, contains a large selection of films showing users how easy it is to prepare a wide range of dishes using their cooking appliances – from roasting chicken to Peking duck. Also popular is the recipes section because it contains over 1,400 recipes that Club members can share, swap, and rate.

Another attractive advantage for ClubRATIONAL members is the opportunity to upgrade their cooking appliances with the latest software for free at any time, so they can benefit from current developments in Rational cooking research. How does it work? “Simply download the update, save it on a USB stick, and install the software on your RATIONAL cooking appliance,” explains Elke Voss, Online Marketing Manager at Rational.

Because ClubRATIONAL is web-based, it is very easy for members to meet other chefs and swap experiences with colleagues anywhere in the world. The Club is free to join at: www.club-rational.com.

Members can now look forward to several new and useful functions since RATIONAL is planning further improvements to the Club this year. Online expert, Elke Voss, is not giving too much away yet though: “I will just say this: we have found a way to make our practical knowledge even more accessible and more widely available to our members.”

The languages and country sites are also regularly upgraded. “We are growing internationally, so the Club is growing too,” says Elke Voss. Just recently, ClubRATIONAL added India and Mexico to its list of countries.

The above report is a press release that has been reprinted in its entirety and does not necessarily represent the views and/or editorial style of hoteliermagazine.com.

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