On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:
The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.
Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.
About YCK
Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills.
We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.
Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.
김동석 (Jake Kim) Founder & Chairman of Young Chefs Club of Korea
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025
January 31, 2025 – Three chefs were selected at last week’s Welsh International Culinary Championships (WICC) to represent Wales in the Global Chefs Challenge finals next year.
The finals will be held at the Worldchefs Congress & Expo 2026 which will take place at the International Convention Centre Wales (ICC Wales) in Newport and hosted by the Culinary Association of Wales (CAW) – the first time this prestigious global event will have been held in the UK in its 98-year history.
As host, Wales gets free passes into the finals of four competitions. Representing the country in the Global Chefs Challenge is Sam Everton, lecturer at Coleg Ceredigion, Cardigan who works weekends at the Michelin accredited Yr Hen Printworks, Cardigan.
Sam won the National Chef of Wales final last week, having previously won the Junior Chef of Wales final in 2024 – the first chef to win back-to-back finals since Danny Burke’s achievement 25 years ago.
“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds,” said Sam. “Hopefully, I can win a medal at the Global Chef Challenge finals on home soil next year.”
Flying the flag for Wales in the Global Young Chefs Challenge will be Calum Smith, who works for Independents by Sodexo at Shrewsbury School, Shrewsbury. Captain of the Junior Culinary Team Wales, Calum won the Junior Chef of Wales final last week.
“It’s a massive achievement to be the winner in my age bracket and in my craft,” he said after winning the Junior Chef of Wales title. “It will be a real honour to represent Wales at the Global Chefs Challenge finals.”
Wales’ representative in the Global Vegan Chefs Challenge is Ryan Jones, head chef at The Principality Stadium, Cardiff and National Chef of Wales winner in 2014. He won a closely contested Welsh Vegan Chef of the Year final at the WICC.
“It’s great to still be competing after 13 years and winning this competition is just as exciting as it was in 2014,” he said. “I love competing because it’s exciting and keeps you on your toes. I think it’s something that every chef should experience.”
Selected as the country’s Global Pastry Chef Challenge finalist is Andrew Minto, owner of Minto’s Patisserie, Cardiff who won Channel 4’s Bake Off: The Professionals in 2021.
Arwyn Watkins, OBE, CAW president, said: “We are delighted that the winners of the three showcase competitions at the WICC are enthusiastic about representing Wales at the Global Chefs Challenge finals here in Wales next year.
“They are three very talented and experienced chefs who have all competed internationally for Wales and I’m certain will represent their country with great passion and pride.
“I can’t wait to see them competing on home turf next May when the Global Chefs Challenge finals will be integral to the Worldchefs Congress & Expo 2026.”
Arwyn Watkins, OBE, Culinary Association of Wales president (second from left), with Welsh Vegan Chef of the Year winner Ryan Jones, National Chef of Wales winner Sam Everton and Junior Chef of Wales winner Calum Smith.
– END –
For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
Singapore National Pastry Team Secures 8th Position at World Pastry Cup 2025
January 28, 2025 – The Singapore National Pastry Team has achieved a remarkable 8th position at the prestigious finals of the World Pastry Cup 2025, held at the Sirha exhibition in Lyon, France on 24 and 25 January. Competing against 18 of the world’s best pastry teams, Singapore’s stellar performance continues to reinforce its standing as a formidable contender on the global pastry stage.
Led by Team Manager team manager Kent Ng Kok Keong (42 years old, Mandarin Oriental Singapore), the team comprises of Dexter Lee (33 years old, Bidfood Singapore Pte Ltd), alongside Pastry Chefs Chew Wei Lung (27 years old, Mandarin Oriental Singapore) and Lim Jiayong (36 years old, Marriott Singapore Tang Plaza).
For this competition, the Singapore team trained under exceptionally intense conditions. Within a record period of two months, they finished the conceptualisation, planning and training, when such a prestigious competition usually requires one to two years of full preparation and training.
“We are incredibly proud of the dedication and talent demonstrated by our team. Securing 8th place among the world’s finest is no small feat; to achieve such results in two months breaks all new records, ” said Chef Gary Lim, President of the Singapore Pastry Alliance.
Chef Kent Ng, Team Manager added, “The commitment of the team is legendary. They will train after work on weekdays until the wee hours of the morning, and then turn up first thing every weekend to train all over again.”
The World Pastry Cup Finals, also known as the Coupe du Monde de la Pâtisserie, is the pinnacle of pastry competitions and is regarded as one of the most prestigious culinary contests in the world. Established in 1989 by renowned pastry chef Gabriel Paillasson, the competition takes place every two years in Lyon, France, and brings together elite pastry chefs from across the globe.
During the competition, three pastry chefs – an ice specialist, a sugar expert, and a chocolatier – join forces to tackle technical challenges in their respective fields.
The Singapore national pastry team’s standout presentations were:
Frozen Dessert:A Tropical Symphony with Peranakan Flair – This exquisite dessert reimagines the vibrant flavours of the Peranakan kitchen. A medley of mango gelato and perfumed coconut ice cream pairs harmoniously with exotic sorbet, evoking the refreshing zing of tropical delights.\
Restaurant Dessert: A harmonious balance of flavours, textures, and the natural essence of tropical ingredients. This dessert is a modern interpretation of classic pâtisserie techniques, incorporating a refreshing twist on traditional flavours while celebrating the vibrant tastes and textures of the tropics.
Show Chocolat: A tribute to the vibrant Peranakan tradition, this masterpiece blends flavors and textures seamlessly. At its core, a delicate choux pastry rests on a crisp feuilletine base, providing the perfect crunch. A zesty citrus coulis and fragrant Tanariva Chantilly elevate the experience, while bright orange confit and refreshing yuzu foam add a lively tropical flair. To finish, a chestnut tuile introduces a touch of earthy sophistication. Every bite captures the essence of tradition, seamlessly blended with innovative twists that delight the senses.
The Singapore National Pastry Team’s participation was made possible through the unwavering support of sponsors, partners, the Singapore Pastry Alliance and the Singapore Chefs’ Association.
For media inquiries, please contact: Jenny Tan FoodCult Pte Ltd words@foodcult.com.sg +65 9836 7653
About Singapore Chefs’ Association: Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.
SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).
As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces.
Welsh Culinary Association National Chef of Wales.
Picture by Phil Blagg Photography.
PB006-2025
Immediate: January 28, 2025
The successful Welsh International Culinary Championships (WICC) ended with a night of celebration and a preview of an exciting global event coming to Wales next year.
The WICC, organised by the Culinary Association of Wales (CAW), attracted around 150 talented chefs, front of house staff, apprentices and students from across Wales to showcase their skills over three days of competitions.
The International Convention Centre Wales (ICC Wales) in Newport became the hub for Welsh hospitality, butchery, food and drink as Castell Howell held a Welsh Food and Drink Show alongside the WICC for the first time.
Four coveted national titles were decided and a wide range of hospitality competitions, including Skills Competition Wales classes, were held.
CAW president Arwyn Watkins, OBE, shared videos linked to the Worldchefs Congress & Expo 2026, which is coming to ICC Wales in May next year. Around 800 delegates from around the globe are expected to attend the four-day event, which is being held in the UK for the first time in its 98-year history.
“Many of you here tonight will have no idea what is coming to Wales next year,” he told guests at the WICC Gala Dinner and Award Ceremony held at ICC Wales. “It’s important that you understand the exciting opportunities for Wales.
“This event will be critically important for Wales and its economy and will showcase our culture, heritage and food and drink products on the theme ‘Pasture, Passion, Plate’.
“Over the next 14 months, I shall be reaching out to people, businesses, organisations and governments to encourage them to engage with us to deliver this once in a generation event for Wales.”
He paid tribute to the late Ian Edwards, chief executive officer of Celtic Manor Resort and ICC Wales, Peter Fuchs, group culinary director of the Celtic Collection and ICC Wales and Danielle Bounds, ICC Wales sales director, for their wholehearted support in securing the Worldchefs Congress & Expo 2026, a journey that began in 2017.
One of the videos contained a message from CAW ambassador Katherine Jenkins, OBE, together with the congress anthem which she has gifted.
In another video message, Deputy First Minister for Wales, Huw Irranca-Davies congratulated all WICC participants and said Welsh food and drink products were among the world’s best.
He stressed that a strong food and drink industry was important to the Welsh economy and he thanked chefs for their enthusiasm and commitment to the hospitality sector. “We are a small country but with big ambitions,” he added.
Mr Watkins praised the contribution made to the WICC by judges. “These men are pillars of our industry and give their time for nothing to benefit the next generation,” he said.
He presented Worldchefs international and regional judges badges to Colin Gray, CAW vice president and WICC judging chairman and Gareth Johns, head chef at the Wynnstay Hotel, Machynlleth, respectively.
He also thanked staff from Cambrian Training Company for their work on the Skills Competition Wales classes and the WICC support team.
WICC award winners included Coleg y Cymoedd, college of the year. Mr Watkins praised the college for closing its hospitality department for three days during the event to bring 165 students to either compete in competitions or to tour Celtic Collection departments.
The hygiene award from Ecolab went to Jordan Howorth from Shrewsbury School, a National Chef of Wales bronze medallist.
Main award winners were: National Chef of Wales, Sam Everton, Coleg Ceredigion, Cardigan; Junior Chef of Wales, Calum Smith, Shrewsbury School; Welsh Vegan Chef of the Year, Ryan Jones, head chef at the Principality Stadium, Cardiff; Welsh Apprentice Butcher of the Year, Ollie Holden-Davies, Neil Powell Butchers, Hay-on-Wye; Riso Gallo UK and Ireland Young Risotto Chef of the Year Wales national heat, Harry Howell, Coleg Sir Gar, Carmarthen; Outstanding Achievement, Tiana West, Coleg y Cymoedd.
Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
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Judges who supported the Welsh International Culinary Championship with Culinary Association of Wales president Arwyn Watkins, OBE.
Jordan Howorth receives the Ecolab hygiene award from Edward Wilkins, Ecolab’s district manager.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales. Picture by Phil Blagg Photography. PB008-2025
Ends
For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
Support those affected by the devastating Los Angeles wildfires by donating to the American Culinary Federation’s Disaster Relief Fund (ACFEF).
The recent California wildfires have caused devastating destruction, leaving families displaced, homes destroyed, and communities in turmoil.
Worldchefs and World Chefs Without Borders are calling on our global culinary family to join us in aiding relief efforts. We encourage donations’s to the Disaster Relief Fund of the American Culinary Federation (ACF). This fund provides direct assistance to individuals and communities impacted by natural disasters, ensuring vital resources reach those who need them most.
How You Can Help Your contribution can make a significant difference. Join us in supporting relief efforts by donating via the ACF Disaster Relief page:
Together, we can stand in solidarity with the victims of the LA wildfires, offering hope and support in their time of need. Every contribution counts and brings us closer to helping affected communities rebuild and recover.
Many organizations are mobilized to enter disaster areas and provide on site support. We encourage you to donate to your charity of choice. Two possibilities to consider are: American Red Cross and Mercy Chefs.
Please find the original press release from Gelato World Cup here.
Germany, France, Italy and Belgium are qualified for the Gelato World Cup 2026
Rimini – Selected the 4 finalists of the Gelato Europe Cup that qualified for the world final in January 2026.
First Germany, Second France, third Italy and Fourth Belgium are the winners of the Gelato Europe Cup and will attend the 11th edition of the Gelato World Cup at Sigep World in January 2026.
Each team has brought a different theme, in order: Amazzonia (Germany), Haute Couture (France), Luna Park (Italy) and Moon (Belgium).
Organised By SIGEP World and Gelato e Cultura srl, the competition selects the best European gelato and pastry teams to participate in the 11th Gelato World Cup, the world’s most important international team competition dedicated to the sector, scheduled to take place at SIGEP 2026.
These will be joined by the 3 teams selected last October at the Gelato Asia Cup (Japan, Singapore, South Korea) and another 5 who will be selected respectively 1 at the Gelato China Cup at Sigep China from 24 to 26 April 2025 and 4 at the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025.
The European semi finals just concluded at Sigep included 6 competition rounds: ‘Upcycled gelato’ tub, Gelato cake, Single portion in Glass Cup, Cream Mystery box, Fruit Mystery box and Gelato sticks.
8 the official teams participated to the Gelato Europe Cup 2025. Each team consisting of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: Italy lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, Germany lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, Albania lead by Rosilda Collaku replaced by Irdi Cuka, with Dejvi Hajderaj Kevin Boseta Poland lead by Aleksander Pitura, with Michal Molenda Anna and Siwiec Kaczmarczyk, UK lead by Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, France lead by Dartois Herve, Allan Cartignies and Enzo Babtista, Romania lead by Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and Belgium lead by Fabio Marasti with Maryne Poppe and Jose Romero.
Each team has been judged from 2 juries: The ‘Artistic’ jury with all the Team Managers to assess the decorative and aesthetic aspect of the tests, The ‘Technical’jury, made up of 3 international WORLDCHEFS professional judges, to evaluatè all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic. The ‘Press’ jury, made up of food and wine journalists, judging only the new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence. Federica Serva PuntoIT, Alexie Valois La Toque Magazin, Bernard Badarida TF1, Martina Kirchner Kabel Eins, Chiara Mancusi Pasticceria Internazionale, Mara Cella Forbes and Luxury files magazine, Lorenzo Cresci Il Gusto, Carlo Antonio Gentile RAI, Led by the director of the newspaper “Il Gusto” Eleonora Cozzella, awarded in order Italy, France and Belgium.
Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the GUARANTORS, who have supervisory functions in relation to the competitors during the competition and also coordinate the teams in their dealings with the jury. 3 Italian: Marco Venturino – Cinzia Otri – Antonio Morgese and 2 international: Marco Miquel Sirvent – Emanule Ryon, led by Sergio Dondoli known guarantor from the organisational committee.
The Gelato Europe Cupis an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition next January.
The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor.
Adamance e Carpigiani golden sponsor.
Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo, Aia, Lauretana, Naonix.
Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.
Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
From January 6th to 12th, 2025, the Worldchefs Asia Presidents Forum was held in New Delhi, India alongside the Indus Food Exhibition. The event united representatives from 21 countries across Asia, serving as an invaluable opportunity to strategize for 2025 and 2026. Read the full report below from Willment Leong, Worldchefs Continental Director for Asia:
On behalf of Worldchefs and the Continental Director for Asia, I would like to extend our heartfelt gratitude to the India Federation of Chefs Association (IFCA) and the Trade Promotion Council of India (TPCI) for hosting the Worldchefs Asia Presidents Forum 2025 in the vibrant city of New Delhi, India, from January 6th to 12th, 2025, alongside the Indus Food Exhibition 2025.
During this week, representatives from 21 countries across Asia united, driven by our shared passion for culinary excellence and our steadfast commitment to advancing our industry. Your dedication to your craft and communities is truly inspiring and encapsulates the spirit of this esteemed forum.
I would also like to commend the Indian Federation of Culinary Association (IFCA) for their tremendous efforts in making this extraordinary event possible. Your hard work has created an exceptional platform for joyful exchange, innovative collaboration, and the exploration of new ideas.
The Asia Presidents Forum convened on January 9, 2025, gathering representatives from 15 countries, along with an additional 6 participants joining us online. This meeting proved invaluable for discussing common challenges and strategizing actionable steps for 2025 and 2026.
We must also acknowledge the contributions of Worldchefs President Andy Cuthbert, who participated virtually and greatly enriched our discussions. Working closely with Vice Continental Director for Asia, KK Kong, we achieved significant outcomes and reaffirmed our collective commitment to fostering collaboration within the Worldchefs Asia family. Thank you once again to all the presidents for your enthusiasm and active participation. Together, we are poised to shape a bright future for our culinary community in Asia.
During our time in New Delhi, we had the privilege of visiting the remarkable arrangements made for the Worldchefs Asia presidents at the iconic Taj Mahal and the National Museum of India, which provided profound insights into the rich cultural tapestry of this incredible nation. We also explored the stunning Akshardham Temple, a true masterpiece of architecture and spiritual significance.
Our lunch at ITC Bukhara, a celebrated restaurant known for maintaining its original menu for many years, was a delightful experience. The farewell dinner at the esteemed Shangri-La Eros allowed us to once again express our deepest appreciation to IFCA, TPCI, and Sanjay from Sun Sand Tour for their impeccable coordination and unwavering support, which made the Asia Presidents Forum 2025 a remarkable success.
Once again, I would like to express my heartfelt gratitude to Chef Manjit Singh Gill, Mr. Sandip Das, Mr. Himanshu Barola, Chef Vijaya Baskaran, Ms. Meera, and everyone working behind the scenes who contributed to the success of this forum. Your efforts have truly made a difference. Well-done!
Restaurants come in different shapes and sizes, and their needs can vary greatly depending on the type of food they offer. However, there is one cooking solution that can meet all these different needs: the combi oven. The best kitchens are highly efficient, saving space, time, labor, and energy by using the most efficient tools to their fullest potential. Regardless of the type of kitchen, a combi oven is one of the best pieces of equipment a kitchen can acquire. It ensures that the kitchen achieves the desired level of efficiency while reducing costs. In this article, we will examine the many benefits of a combi oven, including its ability to save space and time, as well as its versatility and range of functions.
The combi oven: a life saver
The combi oven offers several benefits that make it an essential piece of equipment in any commercial kitchen.
1. Space saver
First, the combi oven is a space saver, as it can perform various cooking modes and tasks with one single piece of equipment, thus saving valuable kitchen space.
2. Time saver
Secondly, the combi oven is a time saver, as it can heat and cook food much quicker than a traditional oven, allowing restaurant staff to maintain a fast-paced environment and save valuable time.
3. Labor saver
Additionally, a good combi oven can cover multiple cooking functions, freeing up a chef’s time to work on other tasks. This way, the combi oven proves to be a labor saver, equipped with a multi-timer function that allows operators to manage multiple cooking cycles simultaneously, freeing them up to attend to other kitchen tasks.
The combi oven is an efficient and versatile piece of equipment that can save time, labor, and space, and is therefore essential in any commercial kitchen.
Are combi ovens energy efficient?
When it comes to energy efficiency, Electrolux Professional’s Combi Oven, SkyLine PremiumS, is designed to minimize heat loss and reduce energy consumption.
The new OptiFlowfunction included in the line guarantees uniform heat distribution and constant humidity and temperature within the cooking chamber. The Lambda sensor provides ultra-precise, real-time humidity control across 101 different settings, ensuring excellent cookingevenness throughout the whole oven chamber and preserving the food’s quality and flavor.
In addition, the SkyLine Combi Oven features the new Plan-n-Save feature, which applies artificial intelligence to optimize the cooking order and minimize energy usage. This feature helps save energy by reducing the time required to preheat the oven and by optimizing cooking times for multiple dishes. The combi oven’s energy-saving capabilities make it an eco-friendly option that can help reduce energy consumption in commercial kitchens.
The price you pay
The cost of equipment is a crucial factor in deciding whether to acquire a combi oven for a professional kitchen. However, the initial investment does not necessarily reflect the full cycle cost of the oven. A high-quality combi oven, such as the SkyLine PremiumS, can really help reduce energy and cleaning costs. With state-of-the-art technology, such as the OptiFlow function, the oven minimizes heat loss and ensures even cooking, reducing the amount of energy needed. Additionally, the flexible cleaning technology of the SkyLine PremiumS reduces cleaning time and costs. In the long run, investing in a great combi oven can be a cost-effective solution for kitchens looking to minimize their expenditure.
As a global federation of chef associations, we at Worldchefs recognize the growing role of technology, and notably AI, in our industry. To help you make the most of technology and its advancements, we invite you to explore the following resources:
1. AI in Culinary Innovation 💡
At the Worldchefs Congress & Expo 2024, Belinda Moore gave an informative presentation on artificial intelligence. Here are some resources from her session:
Handy AI Tools – Belinda shares a list of AI tools for associations to streamline workflows, boost productivity and enhance outcomes.
SMS Blog – This link contains a history of the Strategic Membership Solutions newsletters, providing insights for associations on a range of technological topics.
2. Boardroom Magazine Technology Issue 2024 ⭐
As part of the exclusive partnership between the European Society of Association Executives (ESAE) and Boardroom Magazine, we are pleased to share Worldchefs’ digital transformation experience, from Boardroom’s technology issue.
In the article, you’ll find: 1. A strategy on how you can implement technology to drive success 2. A case study on Worldchefs’ digital transformation with specific tips & tools
Click the button below to read the article, and don’t hesitate to contact us should you have any questions.
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