The Pink Table Project

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#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:

  1. CREATE the HEALTHIEST ‘PINK’ PUDDING you can.
  2. POST A 1-MINUTE VIDEO of yourself & your dessert, telling us what’s healthier about it.
  3. CHALLENGE 5 (or more) other GREAT CHEFS in your video to do the challenge
  4. Tag #PinkPuddingChallenge with @PinkTableProjX + (TAG YOUR CHEFS)
  5. Add as many pictures as you can of the process and final product.
  6. 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 Davlan Botes, Chef Sharne Govender & Chef Carien van Tonder, HTA School of Culinary Art, Johannesburg

 

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

Chef Sean MacDonald, Toronto

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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