Thore Hildebrandt - Sustainable cooking experiences Incentive

Thore Hildebrandt is a chef, speaker and the creative mind behind culinary events, with many years of experience in developing sustainable culinary formats. He is driven by the question of how enjoyment, responsibility and collaboration can come together – in a practical, everyday way, without pressure or dogma.

He designs and delivers culinary team events, workshops and experiential formats for companies, organisation and associations looking to make sustainability tangible, engaging and effective.

At the heart of his work are interactive cooking formats that consciously address food appreciation and everyday food waste. The focus is not only on rescued food, but above all on food that has already been bought, paid for and all too often carelessly discarded – where the greatest leverage for change lies.

Zu den Angeboten zählen:

• Creative freestyle cooking: Teams create new dishes using their own unloved or forgotten ingredients. Encourages collaboration, improvisation and fresh perspectives.
• Classic cookery evenings with multi-course menus: Preparing and enjoying complete menus together, predominantly plant-based and resource-conscious.
• Culinary memory formats (“Erinnerungshappen”): Flavours, aromas and personal stories create emotional connections to food, origin and appreciation.
• Short, modular workshops: Ideal as inspirational formats or add-ons to events, e.g. rescue chutneys, wild ferments or healthy granola.
• Speaker & impulses: Talks and discussion formats on sustainability, zero waste and food appreciation, practical, relatable and suitable for HR, ESG and office contexts.

The duration of the events varies depending on the format, from compact workshops of around 60 minutes to cookery evenings lasting up to four hours.

All formats can be flexibly tailored to group size, timeframe and venue.