Skip to main content

Is Petit Chef taking advantage of me?

A few months ago I agreed to share my recipes with Petit Chef. I am happy to share recipes, if someone asks me. No problem. Petit Chef also claimed that this would increase the traffic to my website (not really, according to the statistics I get from two different providers) but this is has never been my purpose. I don't blog for money, I don't advertise, I don't earn money or anything else. I understand that Petit Chef has many adverts on its pages, I don't really care, if these stay on the sidebars. But I found this post, the introduction was taken from my blog (like all the photos and the recipe, of course), just...I didn't have the link for an ad of an Italian olive oil here. The link (which has nothing to do with the original post) has been added by Petit Chef (or who else???) and not by me, but put into my words, like if it was coming from me.

Now, is this taking advantage of my generosity or not? If anyone is happy to comment please do, I love to hear your thoughts in regard.

Below I copied the text of my words, as they appeared on Petit Chef.


This is the last of 4 courses I made for a Twilight menu
(inspired by
Stephenie Meyer's books).
It was fun to create Twilight recipes, especially with just the few ingredients I had at home at the time.
Enjoy!

Breaking Dawn Dessert
Black Sesame Seed Pudding with Rose Syrup and Red Rose Petals


Then there is my recipe...I haven't checked my other recipes coming from this blog and copied into Petit Chef to see if there are other cases, I really don't want to and that this is some sort of mistake, I hope that Petit Chef will give me some explanations in regards, and remove the link. The message is 'Keep putting your ads on the pages, if you like, but don't link them to my words please.'


Labels:

Comments

  1. UnknownJuly 3, 2010 at 5:05 AM

    Oh noooooooo... Sai mi era capitata la stessa cosa, ma avevo rifiutato l'offerta (il mio e` un blog per pochi intimi ehehehh). Spero riuscirai a risolvere il problema. :P

    ReplyDelete
  2. FaithJuly 4, 2010 at 2:45 AM

    What a shame that they would do that. Hopefully you can get it straightened out.

    ReplyDelete
  3. DailyChefJuly 6, 2010 at 4:02 PM

    Sorry to hear Alessandra...sometimes ad providers do that automatically, so maybe it wasn't fully intentional?

    ReplyDelete
  4. yariJuly 8, 2010 at 3:52 AM

    Well, I'd be quite annoyed if someone changed what I've written, since this could lead to embarassing situations (what if they had linked one of your recipes to a meat ad, for example?).

    ReplyDelete
  5. AlessandraJuly 11, 2010 at 8:30 PM

    Yeah, I feel ....cheated! :-(

    ReplyDelete
  6. AlessandraDecember 21, 2010 at 10:52 AM

    Just to let you all know:

    The link has been removed... apparently, and I am not part of Petit Chef anymore... and yesterday I found another invitation from Petit Chef to be part of their network, with the same very first words of the first time:

    Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com


    Obviously Petit Chef is too much of a big money making machine to remember a single blog like mine, and respect my views.

    ReplyDelete
  7. Anna's TableMarch 22, 2011 at 2:40 PM

    Hi Alessandra, I got the exact same "form letter" via the comment section of my blog. I was initially excited, thinking it was a credible request. Unfortunately once I checked the site I was unable to access any information regarding their bio or mission. I became suspect and started to investigate online. I'm glad to have fallen on your blog which seems to confirm my suspicions. Thanks for sharing your experience.

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content
5 comments
Read more