Genussmentor
Business, enjoyment and personal development – for our time together on the other 364 days.
A special day for your team. And fresh inspiration for the other 364.
What happens when people cook together, savour their food mindfully and take the time to listen to one another? Conversations emerge for which there is often no room in the day-to-day working routine. People discover new sides to one another and experience just how good it can be to work together.
I’m Patrick Hartmann, a ‘pleasure mentor’. I bring together business, enjoyment and personal development. I’m particularly interested in what people take away from our shared experience: how do they interact with one another afterwards? How mindfully do they treat themselves? And what place does enjoyment take in their everyday lives?
To this end, I design culinary experiences for teams, managers and clients:
• Culinary team experiences: Cooking together, taking on responsibility and gathering round the table. A delightful setting in which to get to know one another anew and consciously experience being together.
• Gourmet cheese tours: Exceptional raw-milk cheeses, wine and non-alcoholic accompaniments open your eyes to provenance, craftsmanship and the people behind them. A shared break full of stories, discoveries and conversations.
• Keynotes and inspiration sessions: ‘Enjoyment as a Superpower’ invites you to take a fresh look at success, quality of life and relationships. On request, the inspiration can be immediately experienced through a shared culinary experience.
I combine my experience from almost 23 years in the business world – including six years as a manager overseeing around 25 people – with my expertise as a certified wine academic and my long-standing interest in personal development.
A single day won’t change a corporate culture. But it can be a start: towards greater awareness, new ways of communicating and stronger teamwork on the other 364 days.
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Sustainability
What is the offer doing in terms of sustainability?
For me, sustainability begins with the question: Where does our food come from – and which people, animals and landscapes are behind it?
For my culinary experiences, I choose food with a traceable origin and artisanal quality. I work with selected producers and long-standing partners from Austria and other European regions. These include Fromagerie Antony in Alsace, with whom I have been collaborating since 2012.
At my events, these foods and their origins are given a voice. We talk about farming craftsmanship, traditional production methods and the value of food. In this way, I aim to encourage people to shop more consciously, to appreciate quality and to treat food with greater care.
Tasting allows these themes to be experienced first-hand: when you taste and understand the work that goes into a product, you develop a different relationship with it.
Social interaction is also central to my approach. My events create space for face-to-face encounters, shared activities and attentive listening. People take time for one another and experience a sense of community with all their senses.
My aim extends beyond the day of the event: to provide inspiration for a more mindful approach to food, to ourselves and to one another – on the other 364 days of the year.
