• Diabetes Care
  • Pain Management
  • Weight Loss
  • Regenerative Medicine
Weight Loss Solutions inPennyhill, DE

Ask Us Anything

How Peptides Can Help Aid Your Weight Loss

Many people turn to peptide therapy to improve their overall health by enhancing their hormones. There are many types of peptides that can target specific areas of health, such as collagen peptides that can aid in the improvement of skin, hair, and gut health. Other peptides, including AOD 9604, CJC 1295, 7-Keto DHEA, Phentermine, and Semaglutide, can be incredibly useful for weight loss. Compared to vitamin supplements, peptide therapy operates differently since peptides are already present in the proteins in our bodies, making them easier to absorb and benefit from. Conversely, our bodies sometimes fail to absorb all nutrients from multivitamins, which are eventually excreted through urine.

When it comes to peptides for weight loss, you should remember that losing weight is a complex process that entails numerous factors, such as:

  • Genetics
  • Age
  • Exercise
  • Lifestyle
  • Diet

While peptides such as semaglutide can provide much-needed assistance in achieving your weight loss goals, they are most effective when combined with healthy dietary choices, regular exercise routines, and overall healthier lifestyle choices. If you have attempted various weight loss plans and diets but have not been successful, medical weight loss with the help of peptides may provide the extra push you need to achieve your goals.

Weight Loss Solutions Pennyhill, DE

Weight loss solutions in Pennyhill, DE: An FDA-Approved Aid for Modern Weight Loss

For those seeking to shed pounds and maintain a healthy weight, it can be a challenge to adhere to a consistent diet and exercise regimen. However, busy individuals and parents may find Semaglutide to be a helpful tool in their weight loss journey. This FDA-approved injection, which is used for both diabetes and obesity, works by stimulating GLP-1 receptors in the brain in order to facilitate weight loss and improve overall health in the long term.

You may be curious about the specifics of how this type of peptide functions. Semaglutide mimics glucagon in the body, which signals to the brain that you are satiated and do not need to eat more. When Semaglutide is taken, and you attempt to overindulge, your body sends a signal that says, "That's enough."

Semaglutide also slows down digestion, which reduces unnecessary snacking throughout the day. By reducing glucose spikes after meals, it reduces inflammation, which is crucial for overall health. Additionally, Semaglutide aids in insulin secretion by the pancreas regulates glucose levels in the body, and even has anti-aging and longevity properties. If you are struggling to lose weight, peptide therapies for weight loss, such as Semaglutide can be a beneficial addition to your weight loss plan from Kennedy Health.

To wrap up, weight loss solutions in Pennyhill, DE can help you lose weight and keep it off by:

 Weight Loss Clinic Pennyhill, DE
stomach

Slowing down how much your stomach empties after mealtime helping you feel full longer.

blood glucose

Lowering the blood glucose levels in your body without causing them to fall too low.

food

Helps to quell your appetite and resist food cravings - the average patient eats around 30% less than usual.

 Semaglutide Pennyhill, DE

Who Should Consider Semaglutide for Weight Loss?

There are various medications that can be used to suppress appetite and promote weight loss for those struggling with obesity. However, semaglutide is a particularly promising option.

A recent study involving 2,000 obese adults investigated the impact of semaglutide when combined with a diet and exercise regime. The findings were compared with those who only made lifestyle changes without taking semaglutide. After 68 weeks, it was discovered that half of the participants who used semaglutide achieved a weight loss of 15% of their body weight, with almost a third losing 20%. On the other hand, those who solely adopted lifestyle changes lost an average of 2.4% of their weight.

Clearly, semaglutide is a reliable and effective supplement to aid your weight loss journey with Kennedy Health. However, who is the ideal candidate for this medication?

If you are an adult struggling with obesity, excessive weight, or weight-related medical conditions like high cholesterol or high blood pressure, semaglutide injections may be a suitable medication for you. To be eligible for weight loss services from Kennedy Health, like semaglutide injections, you must meet the BMI range criteria set by the FDA. If you are unsure about whether semaglutide injections are the right choice for you, we recommend scheduling a consultation with one of our weight loss practitioners today.

Is Semaglutide Actually Safe to Use?

At Kennedy Health, one of the most common questions our doctors and practitioners hear from patients is whether it's safe to take or not. It's understandable to be cautious about any medication that affects your body. However, to put it simply, this weight-loss medication is safe for you to take as long as you meet the criteria.

Semaglutide is even safe for patients with endocrine, kidney, heart, and liver conditions. As of June 4, 2021, the Food & Drug Administration has approved semaglutide injections (2.4mg once weekly) for chronic weight management in adults with obesity and at least one weight-related condition. Some conditions that may qualify you for semaglutide treatments include:

  • Type 2 Diabetes
  • Obesity
  • High Cholesterol
  • High Blood Pressure
 Weight Begins At Kennedy Health Pennyhill, DE
 Wilmington Top Weight Loss Specialist Pennyhill, DE

What Happens if You Stop Taking Weight loss solutions in Pennyhill, DE?

Weight loss medications, like semaglutide, may lead to the regaining of lost weight once the treatment is discontinued. In a clinical trial published in Practice Update, it was found that participants had regained 11.6% of the body weight they had lost during treatment after a year of stopping semaglutide medication and lifestyle intervention.

The researchers believe that this weight rebound may be due to the reversal of the cardiovascular benefits of semaglutide treatment, such as regular blood sugar levels and blood pressure. This highlights the need for maintenance medication and ongoing treatment for obesity as a chronic health condition to safely overcome its effects on quality of life and heart health.

The bottom line is that since semaglutide is a hormone-based treatment, it's best to take it on a regular basis over a period of time for the best results. That length of time will vary from patient to patient and depends on factors such as:

  • The Weight You're Starting At
  • Your Long-Term Goals for Weight Loss
  • How Your Body Responds to Semaglutide Injections

3 Ways to Boost the Effects of Weight loss solutions in Pennyhill, DE

If you've been struggling with your weight for a long time, chances are you're ready to shed that weight as soon as possible. While semaglutide can certainly help, there are a few different ways to extend the effects of semaglutide therapy.

Curious whether you qualify for adding additional peptides to your personalized weight loss plan? Contact Kennedy Health today to speak with one of our specialists. It would be our pleasure to hear more about your goals and give you more info on the powerful benefits of peptide therapy for weight loss.

Weight Loss Solutions Pennyhill, DE

Stick to a Healthy Diet

For successful weight loss, it is important to adhere to a diet that restricts calorie intake by avoiding foods high in fats and carbohydrates, while still providing the body with necessary nutrients and protein. When crafting your diet, try to eat healthy foods and drinks such as:

  • Lots and Lots of Water
  • Vegetables
  • Fruits
  • Lean Proteins
  • Low Carbohydrate Foods

When you call Kennedy Health to learn more about weight loss solutions in Pennyhill, DE, be sure to enquire about healthy eating and weight loss plans tailored to your body and goals.

 Weight Loss Clinic Pennyhill, DE

Exercise Often

To lose weight, it is essential to consume just the right number of calories that the body needs and not exceed it. Once this is achieved, physical activity such as cardio and strength training can help to burn excess fat and strengthen muscles.

If you're struggling to get into an exercise routine to help you lose weight faster, start small and work your way up. Instead of sprinting down your street, go for a 45-minute casual walk around your neighborhood. With time, you can increase the amount of time you're walking and the briskness with which you walk. Eventually, you can work your way up to jogging and other more rigorous exercises, so long as they're suitable for your body.

 Semaglutide Pennyhill, DE

Ask About Other Peptides from Kennedy Health

Kennedy Health sets itself apart from other weight loss and wellness clinics by offering a wide range of innovative supplements and medicines, as opposed to the typical one-size-fits-all weight loss plans. If you're accustomed to fad diets and fast semaglutide, you may be unfamiliar with peptides that can supplement semaglutide treatment. Some of those may include:

  • AOD 9604
  • CJC 1295
  • Ipamorelin
  • MIC Injections
  • 7-Keto DHEA
  • Phentermine

Here's How to Eat Healthy While Using Weight loss solutions in Pennyhill, DE

At Kennedy Health, our medical weight loss experts understand that sustainable weight loss isn't solely dependent on medication. Rather, it requires a combination of healthy eating habits, exercise, and lifestyle choices. For those seeking to enhance their weight loss journey, peptides like semaglutide can be beneficial. However, individuals often struggle with adhering to a healthy diet. If you're planning to undergo semaglutide treatment, remember these tips.

Be Mindful While You Eat

Mindful

To practice mindful eating, you need to be fully attentive and engaged while having meals. This means savoring the taste of your food, being conscious of your body's hunger and satiety cues, and steering clear of any distractions like gadgets or TV. By taking your time to eat, your body will feel fuller, and you won't feel big, bloated, or uncomfortable.

Try Eating More Whole Foods

Eating

One way to improve your eating habits is by focusing on incorporating whole foods into your diet. As mentioned above, this includes foods like fruits, vegetables, whole grains, lean protein, and healthy fats. These types of foods are packed with important nutrients that can help you feel full and satisfied, while also supporting your overall health and well-being.

Stay Hydrated Throughout the Day

Hydrated

Staying healthy and losing weight requires drinking ample amounts of water. Experts suggest drinking 8-10 cups of water each day. To add some variety, consider incorporating low-calorie beverages such as herbal tea or infused water.

Try Meal Prep Planning

Meal

To maintain a healthy diet, it's a good idea to plan your meals ahead of time. Take some time each week to plan out what you'll be eating and snacking on, making sure to include a mix of protein, complex carbohydrates, and healthy fats. This will help you avoid making impulsive food choices and ensure that you always have nutritious options available when you're feeling hungry.

Tips and Tricks to Simplify Healthy Eating

If you're considering weight loss solutions in Pennyhill, DE, you should also be thinking about cleaning up your diet to get the best weight loss results possible. There are numerous ways to modify your diet, but not every method will be effective for you, as everyone's needs and reactions to different food groups vary. The key to achieving positive changes in your diet is experimentation. Determine what works for you and what you can consistently incorporate into your daily routine.

 Wilmington Top Weight Loss Specialist Pennyhill, DE

Don't make things too complicated. The most important aspect of making a healthy diet change is to ensure that you can stick to it. Start by taking a simple approach and search for methods to make implementing changes easier for your lifestyle. There are plenty of resources available to assist with dietary modifications.

Here are just a few tips and tricks to help make healthy eating realistic for you:

  • Rather than eliminating foods, consider replacing them with healthier options.
  • Search for nutritious meal ideas online. There are countless recipes and ways to create yummy yet healthy meals on the internet. Use it to your advantage.
  • Stay hydrated and satisfied by drinking plenty of water. The more water you drink, the better you'll feel, within reason.
  • Take small, gradual steps to avoid feeling overwhelmed and to maintain consistency.
  • Start your day with breakfast to kickstart your metabolism and encourage healthy eating choices and habits.

It's important to keep in mind that everyone's weight loss and management journey is different and may involve a lot of trial and error. To figure out what works best for you in reaching your goals, make changes slowly and focus on one variable at a time. This way, you can identify which changes are effective and which ones may not be helpful. And always remember to rely on your primary care physician or weight loss specialist. At Kennedy Health, our semaglutide experts and weight loss professionals can help craft a customized weight loss and dieting plan that works for your body, not someone with your age and weight.

Life at a Healthier Weight Begins at Kennedy Health

Weight Loss Solutions Pennyhill, DE

Are you looking to achieve a healthy weight and lead a productive life? Do you want to make a positive impact on yourself and your loved ones? Take the first step towards wellness by reaching out to Kennedy Health. We will work with you to understand your weight-loss needs while providing innovative strategies and therapies like weight loss solutions in Pennyhill, DE, to help you keep that hard-to-lose weight off for good.

Latest News in Pennyhill, DE

What does the future hold for the Weldin House?

It will probably need a two-year gestation, but the historic Weldin House is expected to enjoy a rebirth that residents of the Penny Hill and Fox Point areas north of Wilmington will appreciate, this time as a meeting place for community organizations.Renovations, for which the state has appropriated $1.35 million, are about to begin – first exterior, then interior – and should be complete by the end of 2022.By then, the state Division of Historical and Cultural Affairs, the house’s owner, expects to sign a le...

It will probably need a two-year gestation, but the historic Weldin House is expected to enjoy a rebirth that residents of the Penny Hill and Fox Point areas north of Wilmington will appreciate, this time as a meeting place for community organizations.

Renovations, for which the state has appropriated $1.35 million, are about to begin – first exterior, then interior – and should be complete by the end of 2022.

By then, the state Division of Historical and Cultural Affairs, the house’s owner, expects to sign a lease agreement with a local organization, which would then have responsibility for day-to-day use of the building, pay the utility bills and take care of routine maintenance.

“It’s not a grandiose building. It’s pretty modest but it has enough space for community meetings,” says New Castle County Councilman John Cartier, D-Brandywine East, who formerly lived around the corner from the house and was among the neighbors who fought against its demolition nearly two decades ago.

"It's historic preservation, it's a helping hand for nonprofits, and public access makes it a good use of taxpayer dollars." - Brett Saddler, Claymont Renaissance executive director.

The model for the Weldin House’s future use, according to Timothy Slavin, director of the Division of Historical and Cultural Affairs, will likely be a state-owned historic structure four miles to the north, the Darley House in Claymont, the 19th-century home of illustrator Felix O.C. Darley where author Charles Dickens stayed for two weeks on his 1867 visit to the United States.

The division has been leasing the Darley House to the Claymont Renaissance Development Corporation for about 10 years. Claymont Renaissance uses the building as its office and, in the past, has subleased space to a Claymont business owners association and the Claymont Historical Society, with the rent payments used to cover utility bills, according to Brett Saddler, Claymont Renaissance executive director.

The Darley House is available for use by community groups. Each Claymont-area civic association is invited to use it for their meetings once a year “and they almost always take us up on the offer,” Saddler says.

The state has not made a commitment to any potential lead tenant for the Weldin House, but Slavin said his division might want to set up a small office presence there. As one possible candidate, he mentioned the Eastern Brandywine Hundred Coordinating Council, a social welfare organization that assists in community development and preservation of historic sites. Last August the council donated $22,000 to the state to assist in the house’s restoration.

“We don’t necessarily need an office, but we can have meetings there, and we can go in and out every day” to provide a presence and a measure of security, says Terry Wright, chairman of the coordinating council. Some area residents have suggested creating a Brandywine Hundred museum on the site, and others have mentioned setting up an archive filled with records of local organizations and opening it up to researchers, he adds.

State Rep. Debra Heffernan (D-Bellefonte) said that community organizations like the Bellefonte Lions Club and “groups that help children in the area” would also receive consideration.

A selection process for choosing the lessee has not been established, she said.

Establishing lease arrangements that give community organizations a hand in maintaining state-owned properties is a preservation tactic that has succeeded in all three counties. Other partnerships include the Pencader Heritage Area Association at the Cooch House, near the site of the Revolutionary War Battle of Cooch’s Bridge; the Delaware Nature Society leasing Abbott’s Mill in Milford; the Friends of Fenwick Lighthouse managing the lightkeeper’s house; and the Friends of Belmont Hall managing the restored 1773 home of Delaware Gov. Thomas Collins.

Belmont Hall was once a state conference center, Slavin said, but years before it had been a place where Smyrna-area residents would gather. About 12 years ago, he said, the state nurtured a relationship with a Friends group, which now manages the property and opens it to the public.

Arrangements like these are “a win-win,” Saddler says. “It’s historic preservation, it’s a helping hand for nonprofits, and public access makes it a good use of taxpayer dollars.”

Making historic sites accessible strengthens bonds to the community, Slavin says. “If a community can’t access a property, it won’t be given a chance to love it,” he says.

“What’s important here,” says Wright, referring to the Weldin House, “is that it’s up to the community, and the community wants it preserved.”

Feeling Blissed Out at Pennyhill Park Hotel

12 February 2020 0 Comments Ting Dalton heads to Pennyhill Park Hotel & Spa and finds out if you can totally de-stress in just one day… Stepping into the swirling torrent of hot water and feeling the pressurised bubbles against my back, I let out a deep sigh. There was no one else in the outsi...

12 February 2020

0 Comments

Ting Dalton heads to Pennyhill Park Hotel & Spa and finds out if you can totally de-stress in just one day…

S

tepping into the swirling torrent of hot water and feeling the pressurised bubbles against my back, I let out a deep sigh. There was no one else in the outside hydrotherapy pool which made it all the more luxurious as I began to relax. Looking out over the main outdoor pool to Pennyhill Park’s leafy clad manor house, it’s hard to picture the madness of the M3 motorway just minutes from this five-star hotel.

Located in Bagshot, Pennyhill Park offers up uber-luxe but tranquil surroundings tucked away in its own 123 acres of Surrey countryside. In the main house, expect chandeliers and elegant furnishings, as well as the Michelin-starred Latymer restaurant and decadent afternoon teas in the light-filled Ascot Room.

Move away from the country pile to the not so attractive extension opposite, and guests will find a hideaway full of pampering treats at the impressive spa. From saunas and herbal steam rooms, Romanesque heated rooms, foot spas, ice igloos, experience showers and eight indoor and outdoor pools, I found myself trying each one, while giving myself a break in between on the nap-inducing heated mosaic day beds. Everyone walks around in fluffy white robes and slippers. That’s the signature look – anything else and you’re overdressed.

I don’t know whether is was a good idea to have a Radiance Facial right before lunch, but after the therapist had replenished and soothed my dull looking skin, as well as given me a foot, shoulder and neck massage, I practically floated to the Themis restaurant. Given my rather dazed state, I sat for a time sipping lemon-infused water before seeing how much food there was on offer. Think healthy, organic and plentiful, rather than rabbit food, I feasted on three courses from the buffet selection. From a gourmet salad of quinoa and smoked salmon accompanied by roasted asparagus and hummus, I then had tasty baked sea bass with tomato infused parpadelle, all finished off with a small chocolate mousse. I was so full and feeling rather sleepy, it was imperative I head back to my lounger and rest by the huge 25 metre indoor pool.

After short respite, I felt re-energised enough to make my way around the multitude of different spa areas once again. I found it much harder to tear myself away from the heady floral aromas from the steam room and the comforting heat from the outdoor spa pool. Even having a hot shower with the complimentary toiletries and using the Dyson hairdryer [of which I so want one] was a pleasant ending to a super-chilled day. My skin feel squeaky clean and my mind recharged.

Although the weather was rather dreary and grey, my spirits were certainly lifted from my short but restorative break. Had it been a gloriously sunny day, sunbathing outside would have certainly upped the ante in the relaxation stakes. I would have esconced myself on a sun lounger and be fooled into thinking I was on holiday in the Cote d’azur rather than leafy Surrey. But still, Pennyhill Park Spa certainly proved a change is as good as a rest…

Spa days at Pennyhill Park & Spa start at £140 per person with overnight spa stays from £625 per person

Jonny Hill to face Wales despite missing out on England’s World Cup squad

Jonny Hill will play for England on Saturday against Wales despite missing out on Steve Borthwick’s official World Cup squad, with Ollie Chessum not ready to return from long-term injury.Guy Porter and Jonny May have also remained with the party as cover. Manu Tuilagi sat out training on Tuesday morning at The Lensbury Resort in Teddington ...

Jonny Hill will play for England on Saturday against Wales despite missing out on Steve Borthwick’s official World Cup squad, with Ollie Chessum not ready to return from long-term injury.

Guy Porter and Jonny May have also remained with the party as cover. Manu Tuilagi sat out training on Tuesday morning at The Lensbury Resort in Teddington and Joe Marchant spent the first part of the session with a member of the conditioning staff.

Hill, a British and Irish Lions tourist in 2021, came off the bench in Saturday’s 20-9 loss in Cardiff. He has been called up because David Ribbans failed a second-half head injury assessment at the Principality Stadium and faces a compulsory stand-down period, leaving England light on locks.

Chessum has not played since March, when he suffered a fracture dislocation to his ankle during an England training session, and Borthwick is evidently reluctant to rush him back into action.

Tuilagi also appears likely to be held back for the weekend’s fixture at Twickenham, with England undoubtedly keen to manage his body due to a history of injuries. The 32-year-old only started one warm-up game in 2019, coming off the bench in two others.

In the absence of Henry Slade, a high-profile omission from Borthwick’s official World Cup squad, that would leave Porter joining Ollie Lawrence, Elliot Daly and Owen Farrell as midfield options.

There is a precedent for players stepping up to feature in warm-up fixtures despite not being part of an official World Cup squad. Four years ago, Marchant, Charlie Ewels and Matt Kvesic all played part of the last two games, against Ireland and Italy, before the squad flew to Japan.

“There are a couple of players who are still confirming exactly what games they’re going to be available for,” Borthwick explained on Monday after the unveiling of England’s 33-man party.

“Dave Ribbans is unavailable this weekend with an HIA. There is potential that players stay around the squad at this stage. That will be assessed on a weekly basis. Will players away from the squad be monitored? Yes.”

While airing his most powerful midfield may now have to wait until one of the final two warm-up matches against either Ireland or Fiji, Borthwick confirmed on Monday that he has considered assembling a centre partnership of Tuilagi and Lawrence.

“Yep, I think they can [play together]; Manu at 12 and Ollie at 13,” said the England head coach. “That was Ollie’s first ‘proper’ Six Nations, as in being involved every week. He did really well before unfortunately having to go off in the France game with a hamstring injury.

“Ollie brings carry but he is also a very good defender. He rates exceptionally high as a defender on all the systems we use to analyse performances across the Premiership. We know Manu’s strengths and experience and I think they can play together in a specific way.”

Bake Off: The Professionals 2019 - Meet the chefs

Bake Off: The Professionals, Tuesdays at 8pm on Channel 4KIMPTON FITZROY LONDONThe Kimpton Fitzroy London team is made up of Team Captain Thibault and his team mate Erica. Originally from France and Italy, both Thibault and Erica moved to London to pursue their passion for Pastry and met working at Dominique Ansel’s Bakery. Having worked together on and off for three years, they consider themselves to be good friends and great communicators, which they feel gives them the edge on the othe...

Bake Off: The Professionals, Tuesdays at 8pm on Channel 4

KIMPTON FITZROY LONDON

The Kimpton Fitzroy London team is made up of Team Captain Thibault and his team mate Erica. Originally from France and Italy, both Thibault and Erica moved to London to pursue their passion for Pastry and met working at Dominique Ansel’s Bakery. Having worked together on and off for three years, they consider themselves to be good friends and great communicators, which they feel gives them the edge on the other teams. Thibault is a master of chocolate work. Erica is a very creative, talented and determined chef, always looking for the extra detail and texture on taste profile.

They are both perfectionists and push themselves to the limit to discover new flavours, techniques and create things that have never been seen before. Thibault is a seasoned competitor, most recently competing in the World Chocolate Masters Junior.

PENNYHILL PARK

Sarah is the Head Pastry Chef at the five-star Pennyhill Park Hotel and Spa in Surrey. She leads a team of 10 pastry chefs in the hotel's kitchens. She was formerly the Head Pastry Chef at Yauatcha. She first met Leyre when she interviewed her for a position there. However, Sarah soon left Yauatcha to join Pennyhill and offered Leyre a job there instead. Sarah has been involved in competitions before, coming second in the Chocolate Masters in 2017 and also winning the Movenpick Gourmet Dessert Chef of the year award in 2012. After working under Sarah at Pennyhill, Leyre left to become head pastry chef at South Lodge Hotel. Previously, she worked at Ladurée in London and high-end Spanish patisseries like Mama Framboise in Madrid and Escriba in Barcelona. Sarah and Leyre are great friends and believe they have complementing styles, as well as matching tattoos!

SOUTH PLACE HOTEL

Nelson and Evaldas represent South Place Hotel in London. Nelson is the head pastry chef at South Place, with Evaldas working under him as sous chef. Nelson started his culinary career as a kitchen porter and has worked his way through the ranks to become head chef. He learnt everything he knows through experience and from the chefs he’s worked with and has never taken a pastry course. Evaldas came second in the ‘Best Lithuania Chef’ competition and was then selected to compete in the ‘Young Chef Olympiad’ competition in Luxembourg, as part of the Lithuanian National Culinary Team. The two have a great working relationship, with Nelson admitting that when he is out of the kitchen Evaldas is one of the chefs he trusts with maintaining his high standards.

PALÉ HALL HOTEL

Palé Hall Hotel in Wales is represented by head pastry chef Adam and commis pastry chef Sam. Since joining Palé Hall Adam has been given free rein to design the dessert menu at the young age of 23. He not only developed the à la carte menu, but also went on to create the afternoon tea menu, guest chocolate boxes and luxury birthday cake service.

Sam has wanted to be a pastry chef and studied professional cookery at college. Sam is deaf and he hopes that by taking part in the series he can inspire other deaf people to pursue the career of their dreams and not feel limited by their disability.

Adam and Sam have worked together for 8 months. Adam was impressed by Sam's passion for pastry when they first met and has taken a lot of additional time outside of working hours to train him.

FOUR SEASONS AT TEN TRINITY SQUARE

Representing Four Seasons at Ten Trinity Square in this year’s competition are Jake and Kevin. Jake is British but was raised in Paris, which is where he discovered his love of pastry. After completing a diploma in culinary arts at Ferrandi school, Paris, Jake worked at several Michelin starred restaurants such as Epicure in France and Celeste in London. His proudest achievement is being part of the team at The Lanesborough when they achieved their first Michelin star, where he was sous chef. Another career highlight was making the cake for David Beckham’s retirement party. Kevin has also worked in several Michelin star restaurants and hotels. He moved from France to the UK to find a new challenge. Jake is head pastry chef of the private members club at the Four Seasons, Kevin works in the main pastry kitchen assisting the executive chef. The pair met 18 months ago when Jake was drafted in to help the main kitchen and clicked instantly.

CHILTERN FIREHOUSE

Hannah and Martina make up the team from Chiltern Firehouse in London. Despite only being 22, Hannah has already risen to the role of Head Pastry Chef at the exclusive eatery. She is so determined to be the best that she often spends her holiday allowance working at other high-end establishments, to gain experience.

Martina is currently studying Food Science at university whilst working at Chiltern Firehouse with Hannah. She has worked with Hannah since January. She started in the main kitchen but then was spotted by Hannah and recruited into the pastry section. Martina worked at various high-end restaurants in Sydney before starting at Chiltern Firehouse.

THE COURTHOUSE CHESHIRE

As the youngest team in the competition, Sanjam and Exose feel they have a lot to prove. Both of these young chefs have a huge amount of drive and passion, with Sanjam becoming a Head Pastry Chef and Exose starting his own business, both before the age of 21. Having met at college, Sanjam and Exose have been close friends for 5 years and have always continued to push each other to learn and improve as they have grown as chefs. Exose loves experimenting with flavours, whereas Sanjam has an eye for decoration, making them the perfect pair. Sanjam had always envisioned herself following a more academic career path, until her Dad saw her love for pastry and encouraged her to pursue her passion. Exose is one of 9 brothers and sisters and garnered his love of pastry and baking from his family.

TIGERLILY

Pauline and Robert have worked together at the boutique hotel Tigerlily in Scotland for 5 months. Pauline is the head pastry chef and Robert is the head chef. Pauline initially trained as a chef, but her passion for pastry prevailed. She loves bold flavours and is inspired by her travels. She loves the creative freedom of the patisserie industry, and creating spectacular creations from scratch.

Robert has worked at Tigerlily for two and a half years. Pauline describes Robert as ‘a big kid in a playground’ when he’s in the kitchen as he’s so enthusiastic about everything. He loves trying out new imaginative ideas and he is very confident with sugar blowing and pulling.

Tigerlily’s menu offers upmarket dining with Asian influences. It’s listed as the best bar/hotel in Edinburgh by The Telegraph and has excellent reviews on TripAdvisor.

ANGES DE SUCRE

Reshmi began her professional career as an investment banker. She took a sabbatical to train as a professional chef in Paris and decided to remain in the food industry. Reshmi started Anges de Sucre from home, first making and selling macarons via post, and then expanding into making cakes for all occasions with a small team, eventually becoming an official cakes supplier to Selfridges. Anges De Sucre has over 50K followers on Instagram and has featured on the front cover of Time Out magazine.

Daisy specializes in cake sculpting and collaborates with Anges de Sucre on occasion to create bespoke orders. She created a cake for the Princess Royal and in April 2018 she won Best in Show at the Ideal Home Exhibition for her wedding cake. Both have backgrounds in cake, and working on larger scale projects, heavily influenced with story-telling, which they believe will set them apart from the more traditional pastry chefs.

DREAMWORLD CAKES PATISSERIE

Dreamworld Cakes Patisserie was founded by Richard and his fiancée Bernadett. Having met whilst working together at Nadell Patisserie, Richard and Bernadett have gone on to relocate to Newcastle, start a business together and have a baby. It was their dream to start their own patisserie, which they have achieved with Dreamworld Cakes Patisserie. Richard spent a year working with Graham Newbold, Prince Charles and Princess Diana’s personal chef. Bernadett once made a cake for the Duchess of Cornwall, in celebration of Seven Stories – National Centre for Childrens’ Books charity.

1884

Team ‘1884’ is made up of Hull born Steven and Connor. Steven was named head pastry chef at the restaurant at the age of just 23. He has competed in multiple international competitions including ‘World Skills’ in Abu Dhabi. His specialty is sugar work and chocolate showpieces.

19 year old Connor has competed successfully in a number of competitions, the highlight being winning a bronze medal for the World Skills competition despite competing against people twice his age. He has been selected to represent team UK in Russia in the Worldskills/Skills Olympics competition and is in the process of starting his own cake business.

HONORÉ PATISSERIE

The team from Honoré Patisserie have decades of experience in the world of pastry. Gaetano and Mark are great friends and have a terrific working relationship, even going as far as to say they are like ‘husband and wife’. Mark admits he’s taking part to prove he is as good as he thinks he is. As the oldest of the teams, they are out for a bit of recognition and to prove they can still cut it with the rest.

Mark has worked at Honoré Patisserie for 14 years. Naples-born Gaetano has worked there for 17 years. They have worked together for years and Gaetano really looks up to Mark – Mark is Gaetano’s hero.

Honoré Patisserie is a high-end business which has been running for 27 years, specializing in supplying fine patisserie and cakes to premier sporting events.

Eight young chefs achieve the Graduate Award in 20th anniversary year

The Craft Guild of Chefs has revealed that five chefs have achieved its Kitchen award and three passed the Pastry exam in its 2022 Graduate awards.The announcement was made at the 20th anniversary awards lunch at the Royal Lancaster hotel in London earlier this month in front of the finalists, examiners, sponsors, the media and industry friends.Achieving the 2022 Kitchen award are:Achieving the 2022 Pastry exam:The highest achiever in the Kitchen exam was Jonathan Smith and in the Pastry event Ana Catarina Nogueir...

The Craft Guild of Chefs has revealed that five chefs have achieved its Kitchen award and three passed the Pastry exam in its 2022 Graduate awards.

The announcement was made at the 20th anniversary awards lunch at the Royal Lancaster hotel in London earlier this month in front of the finalists, examiners, sponsors, the media and industry friends.

Achieving the 2022 Kitchen award are:

Achieving the 2022 Pastry exam:

The highest achiever in the Kitchen exam was Jonathan Smith and in the Pastry event Ana Catarina Nogueira De Melo. They will enjoy a trip to Lyon courtesy of Grande Cuisine, where they will visit the Paul Bocuse market, dine at a Michelin-starred restaurant and have a tour of the state-of-the-art Athanor factory.

All the chefs who achieved the award received a framed certificate from the Craft Guild of Chefs, an achievers' plate from Villeroy and Boch, a personalised tour of Fortnum & Mason with tea tasting, and opportunities for stages in one of many restaurants. All finalists received one year's membership to the Craft Guild of Chefs, a personalised Continental Chef Supplies (CCS) jacket and a Robert Welch chef's knife.

George Blogg from Gravetye Manor was revealed as the winner of the Kitchen Mentorship Award and Ben Christopherson, senior lecturer at the University of West London, received the same accolade in the Pastry exam.

Founder of the Graduate Awards and vice-president of the Craft Guild of Chefs Steve Munkley said: "I feel extremely proud to be celebrating 20 years of the Graduate Awards. We've not missed a single year since it started, despite the challenges the industry has faced during this time.

"One of the reasons it remains so successful is that every year we look at ways we can improve and update the event to reflect the needs of young chefs and the industry. I love following the careers of those who take part in the Graduate Awards and know from my work across the industry how valuable it is for a young chef to have this achievement on their CV. In a time when hospitality is struggling to attract and retain chefs and skills, it is vital to have events like this to celebrate, inspire and encourage young talent."

Guests at the event received a goody bag which included the 20th anniversary recipe book with dishes from more than 60 of the chefs who have achieved the Graduate Award since it was founded by Steve Munkley in 2002.

Top photo: Top row: Will Torrent, pastry chef mentor, Steve Munkley, Russell Bateman, kitchen mentor (outgoing) Middle row: Alex Doyle, Marcus Belgravia, Harry Donnelly, the RAF Club, Miles Slater, Pennyhill Park Hotel and Spa and Billy Etheridge, Belmond Le Manoir aux Quat'Saisons Bottom row: Benjamin Mabley, Hartwell House Hotel and Spa, Jonathan Smith, Gravetye Manor, Ana Catarina Nogueira De Melo, Intercontinental Park Lane and Katrina Atienza, University of West London

Disclaimer:

This website publishes news articles that contain copyrighted material whose use has not been specifically authorized by the copyright owner. The non-commercial use of these news articles for the purposes of local news reporting constitutes "Fair Use" of the copyrighted materials as provided for in Section 107 of the US Copyright Law.