At Chef Taling, accessible from cheftaling.com, we respect the intellectual property rights of others and expect our users to do the same. This Copyright Policy outlines our practices and your responsibilities regarding copyright infringement.
All content on Chef Taling, including but not limited to text, recipes, images, graphics, logos, and videos, is the property of Chef Taling or its content creators and is protected by copyright laws. Unauthorized use, reproduction, distribution, or modification of this content without our prior written consent is prohibited.
You may access and use the content on Chef Taling for personal, non-commercial purposes. You may not copy, distribute, publicly display, or create derivative works from our content without explicit permission from Chef Taling or the respective copyright holder.
We recognize that certain uses of copyrighted material may qualify as fair use under copyright law. Fair use allows for the limited use of copyrighted material without permission for purposes such as criticism, comment, news reporting, teaching, scholarship, or research. If you believe that your use of content on Chef Taling qualifies as fair use, you must still attribute the source and ensure that your use does not infringe on the copyright holder’s rights.
If you believe that your copyrighted work has been used on Chef Taling in a way that constitutes copyright infringement, please notify us promptly. Your notice should include:
Please send your notice to:
We will respond to your notice as required by law and remove the infringing content as necessary.
If you believe that your content was removed or disabled by mistake or misidentification, you may submit a counter-notice. Your counter-notice should include:
Please send your counter-notice to the contact information provided above.
Chef Taling reserves the right to update or modify this Copyright Policy at any time.
We encourage you to review this policy periodically for any changes.
Contact Us
For any questions or concerns regarding this Copyright Policy, please contact us at: