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ChefTalk.com is moving!

post #1 of 21
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 21

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

post #3 of 21

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 21
Thank you for your time and effort, Mr. Nicko. Y'all are very appreciated.
post #5 of 21
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 21

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.

post #7 of 21

I would respectfully disagree with Someday above.

 

Making sites 'more modern' just for the sake of 'feel' is a mistake. Functional, easily navigated and efficient is what to strive for, alongside interoperability across platforms.

post #8 of 21
I am happy with the site as is....

Let's see what the new site/platform will be.
Hopefully the option stays to download pictures direct from the computer, because uploading to photobucket/imgur/google before being able to post (as on a lot of other fora) is and absolute pain!!

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #9 of 21
Quote:
Originally Posted by PadKeeJoe View Post
 

I would respectfully disagree with Someday above.

 

Making sites 'more modern' just for the sake of 'feel' is a mistake. Functional, easily navigated and efficient is what to strive for, alongside interoperability across platforms.

 

You do know that making a more modern looking website doesn't have to sacrifice functionality and ease of use, right? Those two things can exist at the same time. Nowhere in my posts above did I mention going for form over function. 

 

I just think the website is showing it's age. The cheesy hanging utensils banner up top, the outdated "stats" listing on the right side of the page. A scrolling list of featured content, right above a thumbnail gallery of featured content. 

 

Just my opinion. I love site, visit almost every day, but it looks old. 

post #10 of 21

My 2 cents...

I get why @Someday wants to lock and archive but wouldn't that end up being a huge drain on memory (having 20 threads with the same info)?

Sure some peeps drag up the stupidest S##T but some threads are only made better with the occasional infusion fresh of tricks and tips and ideas.

Not sure there could be a happy medium ...

 

Maybe a sticky everyone could read re our great archives?

Re look to see if your comment has a great thread with everything imaginable on it so please look before posting?

Not a hard and fast rule, just a heavy suggestion lol.

 

mimi


Edited by flipflopgirl - 5/31/17 at 4:52am
post #11 of 21

      My only concern is that I'm able to find it again and log back in when the move is complete.  I'm having a good chuckle at myself over the updating discussion. I'm still stuck on the newness of the internet and am trying to wrap my head around the idea that websites have been around so long they can have a dated look.

 I'll offer only that functionality is my priority. Too many "modern" websites are so busy being cool and clever they take forever to load.  

Best of luck making the transition. I hope it all works well. 

post #12 of 21
Quote:
Originally Posted by Someday View Post
 

 

I just think the website is showing it's age. The cheesy hanging utensils banner up top, the outdated "stats" listing on the right side of the page. A scrolling list of featured content, right above a thumbnail gallery of featured content. 

 

Just my opinion. I love site, visit almost every day, but it looks old. 

 

Sometimes, age and famiiarity are assets. Back around the early to mid 00's, people used to laugh at my funky old cast iron skillets and dutch oven -some of which, get this: I inherited from my grandmother. They rarely complained about what came out of them, though. 

 

I'm not an old fogey yet (give it another 25 years) but sometimes, looking modern just for the sake of looking modern is a mistake. And this can be the case with websites as well.

post #13 of 21
Quote:
Originally Posted by flipflopgirl View Post
 

My 2 cents...

I get why @Someday wants to lock and archive but wouldn't that end up being a huge drain on memory (having 20 threads with the same info)?

Sure some peeps drag up the stupidest S##T but some threads are only made better with the occasional infusion fresh of tricks and tips and ideas.

Not sure there could be a happy medium ...

 

Maybe a sticky everyone could read re our great archives?

Re look to see if your comment has a great thread with everything imaginable on it so please look before posting?

Not a hard and fast rule, just a heavy suggestion lol.

 

mimi

 

I assume the old threads would still be searchable and be able to be read. Just new posts in the threads won't be allowed because they will be locked. Maybe there should just be a statute on the threads...i.e. no new posts for 5 years and the thread is locked. Anything less than that the thread is still deemed "active" or potentially active and not locked. But really, we don't need a fresh take on a thread (last active 10 years ago) when a chef needs advice about their boss or sous chef or whatever, do we? 

 

Quote:

Originally Posted by PadKeeJoe View Post
 

 

Sometimes, age and famiiarity are assets. Back around the early to mid 00's, people used to laugh at my funky old cast iron skillets and dutch oven -some of which, get this: I inherited from my grandmother. They rarely complained about what came out of them, though. 

 

I'm not an old fogey yet (give it another 25 years) but sometimes, looking modern just for the sake of looking modern is a mistake. And this can be the case with websites as well.

 

I don't know where you get and why you keep bringing up "modern for the sake of modern." I never said that. I said that a more modern look to the site might go a long way towards attracting new members (and getting them to stay beyond a couple of posts or one off threads) so the site grows. To me it is getting a bit stagnant, long term contributors are moving on, passing away, or otherwise not posting anymore. There does not seem to be an influx of new contributors to compensate. I'm sure Nicko has a lot more data than I do, my observations are anecdotal. And again, updating the website doesn't mean you'll lose any functionality...those things aren't mutually exclusive. 

 

I see stats on the bottom of the page with things like 400+ current users, but only 8-10 members (the rest "guests"). Which just means people searching topics for recipes/info/etc. This isn't bad, per se, but it sure would be nice if some of those people cared to contribute to the site. 

 

Not suggesting anyone tears down the house and builds a new one, but sometimes a fresh coat of paint and some new window treatments go a long way. 

post #14 of 21

BTW Nicko no such thing as a Former Chef.. Good Luck

post #15 of 21
Good points re a bit of paint and tile with a general spiffing up of the first impression ( curb appeal lol) may get more new members to stay past "do you use spray can oil to lube your steaks" comments.

Members come and go but it seems they are mostly going which is a crying shame because IMO this is one of the top sites on the Internet when you are wanting to talk re Hospitality.
Plus the diversity of pro and home cooking foodie threads makes CT a one stop shop.

mimi
Edited by flipflopgirl - 6/5/17 at 7:42am
post #16 of 21
Quote:
Originally Posted by Someday View Post
 

I see stats on the bottom of the page with things like 400+ current users, but only 8-10 members (the rest "guests"). y. 

 

The thing about stats (seeming to appear true) is that they can be misleading. The vast majority of the time that I visit this site I don't bother to log in. I log in with I have something to post.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #17 of 21
Quote:
Originally Posted by cheflayne View Post
 

 

The thing about stats (seeming to appear true) is that they can be misleading. The vast majority of the time that I visit this site I don't bother to log in. I log in with I have something to post.

 

OK but what about the other 399 people? Even if you assume there are 100 members browsing as anonymous or otherwise not logged in, that is still a huge chunk of people that are just browsing or searching that could otherwise be contributing. 

 

Anyways, it was just a suggestion to Nicko, I wasn't trying to start a whole thing. 

post #18 of 21

I'm familiar with the Xenforo as it is the platform for another food forum I'm on (currently I'm a moderator there). I'm not a software expert but it does seem reasonably flexible. 

post #19 of 21
Quote:
Originally Posted by butzy View Post

I am happy with the site as is....

Let's see what the new site/platform will be.
Hopefully the option stays to download pictures direct from the computer, because uploading to photobucket/imgur/google before being able to post (as on a lot of other fora) is and absolute pain!!


I agree. The Xenforo platform allows the option to upload photos direct from your computer. In fact, if anything, uploading is faster than it is here at present. 

post #20 of 21

For my two cents worth....I like the site as it is.  Thank You for your hard work and a really GREAT site. 

post #21 of 21
Quote:
Originally Posted by Firehousecook View Post

For my two cents worth....I like the site as it is.  Thank You for your hard work and a really GREAT site. 

Chef Talk IMO is a good solid site......made into an awesome one by the membership.
From the pros (a few whom I suspect have recognizable real world names ;-) to the ones who self identify as "can't boil water" but can indeed perform very well in their home kitchens.
At times we can fight like oil and water but at the end of the day, after all the agitation .... most come together like a well emulsified dressing.

Kudos to @Nicko and all the mods for keeping the site on an even keel and lever.gifdrinkbeer.gif to Cheftalk Talk 2.0.

mimi
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