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So everyone, what should we do for 2009?

post #1 of 6
Thread Starter 
To All,

It has been a great year hasn't it? I am speaking specifically about here at ChefTalk but I also hope you have had a great year in your personal life as well. Here is what we have done the past year:
  • Added a food photo gallery (almost 1,000 pics so far)
  • Upgraded the forums with new social networking features
  • Added blogs
  • Updated the design of the forums
  • Added a job listing forum
  • Upgraded servers (I know we still have outages but it will be fixed soon)
  • Added Brook to our staff as our cookbook reviews editor. Have you seen the quality of the cookbook reviews? Great job Brook
  • Added some new moderators (Phatch, Shroomgirl, Ishbel)
  • Partnered with Bevreview.com to bring soda and beverage reviews
  • Added some outstanding new articles from chefs such as Jim Berman, Peter
  • Martin, Bob Ballantyne and others
  • Did an awesome knife give away from New West
  • Did a cookbook a day give away for the month of September.
  • Added the ability to remove the ads from the forums
  • Updated the look of the main site
  • Added RSS feeds for the articles, cookbook reviews
  • Now have over 17,000 registered members in the forums!
  • Now have over 17,000 subscribers to our monthly newsletter.
  • Added a culinary school search
  • Added a job search


So I ask everyone what are our goals for 2009? What would you like to see updated, added, removed etc etc from our community. Your responses are appreciated.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 6
What to look for when purchasing:
meat
fish
veges
frozen
fruit
dairy
CHEFED
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CHEFED
Reply
post #3 of 6
This is why I am a site supporter :D

The additions I have used are great. I would ask for more improvement in the server. Brook is a great writer. I agree with Ed Buchanan's suggestion.

A request from the peanut gallery is being able to use custom emoticons, just for fun.
post #4 of 6
At the risk of sounding trite, Just keep doing what you do so well and i'll be happy.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 6
Thread Starter 
Thanks, guess I am looking for your big wishes. Facebook integration (have forum threads available etc), Article topics (how to make....), should we get rid of the blogs, more QA forums with guests?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 6
Boy, Nicko! Are you TRYING to make more work for yourself?:rolleyes: The site is gorgeous; you've done an incredible job this year. Thank you.
But if you're asking, I'd like more Q and A. And though most guests might be available at a given time because they have a book coming out--which is fine--I'd like to see lively posts inspiring a given Q and A. The one about food writing: http://www.cheftalk.com/forums/profe...g-writers.html
might suggest a guest like Ruth Reichl or Jeffrey Steingarten.
Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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