15 Jan #PinkPuddingChallenge
WHAT IS THIS ALL ABOUT?????
Since #WorldCancerDay February 4th 2019, we’ve been asking Chefs from all over the World to TAKE THE PLEDGE… ‘I am Chef, and I will make a healthier Pink Dessert for #WorldCancerDay with @PinkTableProjX’, and now we have Chefs in 26 Countries (and counting) taking the #PinkPuddingChallenge, with the last day of entry being #WorldHealthDay on April 7th 2019.
WHY ARE WE DOING THIS….it’s all quite simple really, all we’re trying to prove that you can have your cake and eat it, literally, but WITHOUT THE GUILT!
We believe that healthier food choices can be an exciting, decadent and delicious journey, and we’re testing this theory with the toughest challenge of them all…the last course, a.k.a, the pudding!
THE BEST PART is that our fabulous Chefs will DONATE THEIR RECIPE’s to raise funds for a Cancer Beneficiary in their country, via our ‘donate to download’ system, but you’ll have to hang tight to get your hands on these, as we only release recipes on the 7th of April, World Health Day. In the meantime, to wet your appetites, keep updated here to see which Chefs are willing to take the #PinkPuddingChallenge, or you can follow their fabulous healthier pink decadent entries on FACEBOOK (click here).
OH WAIT, this is actually an even better BEST PART. In OCTOBER 2019, we are excited to be launching a #PinkPuddingChallenge Recipe Book of the top 100 most downloaded entries around the world, ‘DIPPED in PINK – Pink Puddings by Great Chefs doing Great Things’, will be just in time for Christmas orders and proceeds will be evenly distributed among the project beneficiaries.
STAY TUNED HERE: EVENT PAGE / FACEBOOK / TWITTER / INSTAGRAM
Posted by The Pink Table Project on Tuesday, 22 January 2019
CHEFS INVITE:
Here’s the deal Chefs, we want you to make us a pink inspired pudding that’s as healthy as you can make it, while still being decadent & delicious.
How healthy is up to you, but the healthier the better, put your thinking caps on and do what you can to take all the unhealthy stuff out and put the goodness back in, replace sugar where you can, but keep it yummy, delicious and decadent. Make it exciting, not boring, this is your challenge.
How pink is up to you, you can dip it in pink and just give it a little pink flair, or you can drown it in pink and go full-tilt Bollywood on us and make it an extravaganza of a pink pudding. Your Choice.
And just so you know Chefs, your pledge actually has great meaning. The World Health Organization states that ’30-50% of Cancers can be beaten with Wellness Management’, which includes a healthier diet, and by you accepting this challenge, you help us prove that healthier choices can be exciting choices, and the more we can do that, the more chance we have to prevent cancer.
Yes, Chefs, your participation could help prevent cancer, because the more excited people get about making healthier choices, the more opportunity we have to create sustainable the lifestyle changes.
People don’t easily change under duress or fear of disease, but they definitely more likely if excited.
But we can’t do this alone, we need your help, Chefs Create Cravings, let’s make them good ones.
Challenge Accepted? Uhuh, we thought so…ya ready, here’s what you need to do…
THE CHALLENGE:
- CREATE the HEALTHIEST ‘PINK’ PUDDING you can.
- POST A 1-MINUTE VIDEO of yourself & your dessert, telling us what’s healthier about it.
- CHALLENGE 5 (or more) other GREAT CHEFS in your video to do the challenge
- Tag #PinkPuddingChallenge with @PinkTableProjX + (TAG YOUR CHEFS)
- Add as many pictures as you can of the process and final product.
- DONATE YOUR #PinkPuddingChallenge RECIPE + PICTURES to the Cancer Beneficiary in your country and mail us your recipe & images to (events@thepinktableproject.com).
ONLINE RECIPE SALES & FUNDRAISING:
You need to be able to legitimately justify what’s healthier about your pudding and provide the recipe & images for online &/or print use. (We are not judging you here and neither are we asking for a 10/10, how healthy is up to you, but we will need to review the recipe with our Dietitians to verify what you say is true, before we can’t post the full recipe on-line for fund-raising & public use.)
By submitting your recipes to (events@thepinktableproject.com), you relinquish the rights of your recipes and images to The Pink Table Project (Pty)Ltd for online use to raise funds for the beneficiary in your country. Buyers of the recipe will donate direct to your country beneficiary direct by means of a donate & release button. You become the fundraising beacon of hope for your beneficiary.
The Pink Table Project and its partners will not receive any direct financial benefit or commission from the proceeds and sales of these recipes with the online donate & release promotion.
Online sales will commence on the 7th April, World Health Day, and we hope that Chefs will be kind enough to serve these desserts on this day.
THE BOOK: ‘Dipped in Pink’ – pink puddings by great chefs doing great things
This is the really exciting part as we will publish the Top 100 most downloaded recipes/entries in the #PinkPuddingChallenge Recipe Book, created as an additional beneficiary fundraising platform for all beneficiaries selected. Proceeds will be evenly distributed among all 2019 Beneficiaries of The Pink Table Project if ordered direct, otherwise donated to the beneficiary in country of purchase if ordered through the beneficiary. We will send you a secondary release document for final release.
The Beneficiaries in each country are listed on our Beneficiary Page (Click here) however, if there is no beneficiary in your country as yet, we will select a cancer beneficiary from the full membership base of the Union for International Cancer Control (click here).
That’s it Chefs….let get READY, STEADY, COOK a fabulous pink pudding!
Follow us on Facebook for all submissions – CLICK HERE
CHALLENGES IN SO FAR: (Click on names to see challenge videos)
SOUTH AFRICA
Chef Candice Adams, Principal Capsicum Culinary Studio Rosebank, Johannesburg
Chef Candice Friedman, Epicure Restaurant Sandton, Johannesburg
cofChef Andrew Draper, Inimitable & Food by Andre Draper, Umhlanga
Chef Shane Vermaak & Chef Catherine Adonis, Johannesburg
Chef Kayla-anne Osborn, The Chefs Table, Umhlanga
Chef Chad Bosman, Sandton Sun Hotel & San Restaurant, Johannesburg
Chef Chantel Dartnall, Restaurant Mosaic at the Orient, Pretoria
INDIA
Chef Myo Mohn Gyi, Rika Restaurant, Park Hyatt Hyderabad
Chef Nagraj Bhat, London Taxi Restaurant, Mumbai
BRAZIL
Chef Flavia Sandriany, Personal Chef, Brasilia
CANADA
NOMINATIONS: SOUTH AFRICA
Chef Gareth Jordaan – Johannesburg, nominated by Chef Chad Bosman
Chef Grant van der Riet – Johannesburg, nominated by Chef Chad Bosman
Chef Markus Gericke, Johannesburg, nominated by chef Shane Vermaak
Chef Amy Stanley, Johannesburg, nominated by chef Shane Vermaak
Chef Tiaan Snyman, Johannesburg, nominated by chef Shane Vermaak
Chef Amber van Rensburg, Johannesburg, nominated by chef Shane Vermaak
Chef David Higgs, Johannesburg, nominated by Chef Davlan Botes,
Chef Vusi Ndlovu, Johannesburg, nominated by Chef Candice Friedman
Chef Shane Smit, Johannesburg, nominated by Chef Andrew Draper
Chef Willem Lizemore, Johannesburg, nominated by Chef Candice Friedman
Chef Blake Anderson, Johannesburg, nominated by Chef Sharne Govender HTA
Chef Candice Philip, Johannesburg, nominated by Chef Sharne Govender HTA
Chef Milton Romi-babany, Johannesburg, nominated by TPTP
Chef Romarlin Govender, Johannesburg, nominated by TPTP
Chef Peter Fragoso, Johannesburg, nominated by TPTP
Chef Adrian Vigus-Brown, Johannesburg, nominated by Chef Candice Adams
Chef Franco Buys, Johannesburg, nominated by Chef Candice Adams
Chef Trevor Boyd, Johannesburg, nominated by Chef Candice Adams
Prue Leith Academy, Centurion, nominated by Chef Chad Bosman
Chef Mark Coombe, Pretoria, nominated by Chef Candice Adams
Chef Refiloe Magalemele, Pretoria, nominated by TPTP
Chef Malebo Senna, Pretoria, nominated by TPTP
Chef Ditiro Happy Jordan Mangezi, Pretoria, nominated by TPTP
Chef Shanal Ramroop, Durban, nominated by Chef Andrew Draper
Chef Nardia Adams, Durban, nominated by Chef KaylaAnne Osborn
Chef Constantijn Leo Hahndiek, Durban, nominated by Chef Andrew Draper
Chef Andrew Giles, Pietermaritzburg, nominated by Chef Andrew Draper
Chef Jackie Cameron, Hilton, Durban, nominated by Chef KaylaAnne Osborn
Chef Jen Pretorius, Howick, nominated by Chef KaylaAnne Osborn
Chef Charlie Lakin, Amanzimtoti, nominated by Chef Andrew Draper
Chef Venessa Smith, Somerset West, nominated by Chef Andrew Draper
Chef Zola Nene, Cape Town, nominated by Chef Andrew Draper
Chef Stacey Chan, Cape Town, nominated by Chef Carien van Tonder HTA
Chef Gregory Czarnecki, Somerset West, Nominated by Kayla-Anne Osborn
Chef Michael Jonker, Franshoek, nominated by Chef Chantel Dartnall
Chef Vuyo Lunamandla Poppy, East London, nominated by TPTP
NOMINATIONS: UNITED KINGDOM
Chef Mark Lloyd, London, , nominated by TPTP
Chef Atul Kotchar, London, nominated by TPTP
Chef Enrico Carloni, London, nominated by TPTP
Chef Terry Davis, London, nominated by TPTP
Chef Mason Wooltorton, Norwich, , nominated by TPTP
Chef Darren Lee Taylor, Beaumaris, Whales, nominated by TPTP
Chef Daniel Woodhouse, London, nominated by Chef Nagraj Bhat
Chef Ivan Alexandrov, London, nominated by TPTP
NOMINATIONS: INDIA
Chef Amninder Sandhu, Mumbai, nominated by TPTP
Master Chef Ajay Chopra, Mumbai, Nominated by Chef Nagraj Bhat
Chef Rounak Kinger, Lucknow, Nominated by Chef Nagraj Bhat
Chef Momin Faqi, Mumbai, nominated by Chef Nagraj Bhat
NOMINATIONS: UNITED STATES
Chef Dakota Kolb, Missouri, nominated by TPTP
Chef Viraj Borkar Inday, New York, nominated by Chef Nagraj Bhat
Chef Antonio Bachour, Miami Florida, nominated by Chef Sean Macdonald
Chef Marcella Almeida, Miami Florida, nominated by Chef Chad Bosman
Chef Tip Hicks, Florida, nominated by TPTP
Chef Matt Lambert, New York, nominated by Chef Sean Macdonald
NOMINATIONS: CANADA
Chef Bruno Feldeisen, Vancouver, nominated by TPTP
Chef Ryan Campbell, Toronto, Nominated by Chef Sean Macdonald
NOMINATIONS: AUSTRALIA
Chef Nelly Robinson, Sydney, nominated by Chef Sean Macdonald
Chef Ben Ungermann, Queensland, Nominated by Chef Candice Adams
NOMINATIONS: UINTED ARAB EMIRATES
Chef Ahmed ELgamal, Dubai, nominated by TPTP
Chef Gregoire Berger, Dubai, nominated by Chef Chantel Dartnall
NOMINATIONS: TURKEY
Chef TC Halil Koç, Bodrum Mugla, nominated by TPTP
Chef Aylin Yazicioglu, Istanbul, nominated by Chef Chantel Dartnell
MORE NOMINATIONS:
Malta – Chef Ronald Briffa, Mellieha, nominated by Chef Candice Friedman
Philippines – Chef Ben Ame Fabro, Manila, nominated by Chef Candice Friedman
Thailand – Chef Wuttisak Wuttiamporn, Phuket, nominated by TPTP
Singapore – Chef Felix Chong, Singapore, nominated by TPTP
Lebanon – Chef Maya Nahoul, Beirut, nominated by TPTP
Russia – Chef Irina Spesivtseva, Moscow, nominated by TPTP
Austria – Chef Moritz Standmann, Sankt Jakob im Rosental, nominated by TPTP
Greece – Chef Nikos Xansaridis, Thessaloniki, nominated by TPTP
Ukraine – Chef Oleksandr Venhlinskyi, Kyiv, nominated by TPTP
Spain – Chef Adrià Viladomat, Barcelona, nominated by TPTP
Italy – Chef Isabella Poti, Lecce, Best Chef Rising Star 2018, nominated by TPTP
Denmark/France – Chef Atsushi Tanaka, nominated by Chef Sean Macdonald
South Korea – Chef Kim Ju Yeong, Gwangmyeong, nominated by TPTP
Mexico – Chef Martha Ortiz, Mexico City, Nominated by Chef Chantel Dartnall
Cuba – Chef Hery Bernal, Havana, nominated by TPTP
New Zealand – Chef Chef Will Geisler, Wellington, nominated by Chef Chad Bosman
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