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ChefTalk.com is moving!

post #1 of 6
Thread Starter 

 

Since 2009 ChefTalk.com has been a part of the Huddler and more recently Wikia community platform. Sadly the platform is being shut down and ChefTalk will be moving to a new home. What does this mean for you? Not much at the present we just wanted you to know what is going to happen in the near future. A planned date to move the site is the end of June.

 

It is our goal to transfer as much of the current site as possible but there will be some things that get left behind. Our main focus and priority with the move is to make sure we keep the following in tact:

 

  • User accounts and user passwords (You won’t need to re-register or change your password, most like you will just have to log back in).
  • Forums and forum discussions
  • Educational Articles
  • Photo Galleries

 

We will post very soon what we won’t be able to bring over. And most likely if things go as planned you won’t notice much a difference except in the look and feel of the site. And for the techies if you are curious we will be using the Xenforo platform for the community. 

 

If you have any questions please post them here.

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

Best of luck to all involved. These kind of transitions can be challenging!

post #3 of 6

Just a suggestion, but perhaps this is a good time to start a site redesign/update. I love the sight but would like to see it a little more modern and updated look and feel. 

 

Good luck with the move. 

post #4 of 6
Thank you for your time and effort, Mr. Nicko. Y'all are very appreciated.
post #5 of 6
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

Just a suggestion, but perhaps this is a good time to start a site redesign/update. I love the sight but would like to see it a little more modern and updated look and feel. 

 

Good luck with the move. 

@Someday we have a features/suggestion forum but why not just use this thread and post some ideas.  

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

Well, I did post something about it there like a month ago and never got a response, thought I'd try here. 

 

I don't really have anything super specific (well, I still think locking and archiving old threads is a good idea) about how to redesign the site, but I just think it's looking a little dated in format, etc. Something a but newer/fresher might attract more new members.

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