On Friday, 3 November as of 11:00 a.m., under the motto „Successful with vegan - concepts and their makers", acknowledged experts discussed the trend theme of our times at the „Pro Forum Vegan" of veganfach 2017. The forum was organised by Koelnmesse and the out-of-home media of the dfv media group (gv-praxis, food-service, FoodService Europe & Middle East). It was oriented to companies and managers in the out-of-home market at all stages, from manufacturing through operative to consulting.
Pro Forum Vegan
Successful with vegan? Gastronomy experts show how it's done!
Ben Green – a restaurant concept for every guest
Marcell Jansen: from pro footballer to pro restaurateur
For the finale, visitors of the pro forum vegan could look forward to ex-national football team player Marcell Jansen. He has played football since the age of four. In his time as a pro he took part in 242 Bundesliga and 46 national team games. At the World Cup 2006 he was one of the youngest players of the tournament along with Cristiano Ronaldo. He is currently storming ahead from outside left into the pro league of food service with his "Ben Green" good food concept at the Cologne-Bonn Airport. In contrast with his food service colleagues, the entrepreneur Jansen relies on the modular principle for his restaurant developed together with TV chef Steffen Henssler: The basis is always vegan – to which fish, meat and shrimps can be added for a price if desired. But what brings a football pro to suddenly join the restaurateurs? And what do his plans for expansion look like? Jansen answered these and other questions at the pro forum vegan.
„Finally stop seeing vegan as only a trend"
... is the appeal of the vegan queen Sophia Hoffmann. To start the forum, the successful chef, food blogger and author showed what's at the core of the vegan idea: conscious consumption, sustainability, empathy and especially a lot of enjoyment. "Vegan tastes good. If it doesn't taste good, it's probably just that somebody cooked badly", was the summary of the "plant whisperer". Hoffmann revealed how one can raise enthusiasm for vegan food in food service among a broad public in her provocative and equally interesting lecture.
Vegan expert Kokartis provides practical tips for the business and care market
The male counterpart to Sophia Hoffmann is without a doubt vegan coach Ingo Kokartis. He is a trained chef, confectioner, sugar artist and vegan expert in institutional and care food service. He successfully started the first vegetarian-vegan bistro in Germany in the Schön Klinik Hamburg. There he is responsible for the catering and service area. Prior to that, he was, among other things, operations manager for the contract caterers Dorfner Menü, Apetito Catering and Dussmann Service. At the pro forum vegan, the talented vegan expert Kokartis provided practical tips for the business and care market, and explained why hospitals, company restaurants, etc. should utilise animal-free cuisine as a new marquee and business card for the company. But what does a good vegan concept for institutional food service look like? The Hamburg native provided answers in his inspiring lecture. Apropos: in autumn Kokartis will be presenting the first vegan cookbook in Germany for visually impaired people, including audio files.
Clean Eating as a vegan formula for success
The Bowl – Fresh, beautiful and healthy
The Clean Eating concept "The Bowl" in Berlin is already very successful on the market. The name is the programme: The purely vegan restaurant serves bowls filled with a wealth of plant power. In keeping with the creed of "Eat more attractively", vegan top chef and Area Manager Christian Weber presented the sustainable fast-casual formula and revealed what is important for a purely plant-based concept in order to guarantee that guests are happy to come again. Speaker Christian Weber is a trained chef with honours and has worked for more than ten years in star restaurants, including in the Bayerischer Hof in Munich and in the Restaurant Top Air in Stuttgart. Weber is also a trained nutritional consultant and fitness trainer.
Founder and Managing Director of Pâtisserie Isabella
As a lateral entrant, Dominic Krätz founded a company that focuses on the production and sale of high quality, gluten-free baked goods. In addition to its own shops, the young company also supplies star chef Tim Mälzer and Ben Green – the new health food concept of Marcell Jansen and Steffen Henssler. Prior to the founding, he was active in, among other fields, investment banking and business consultation. He completed his studies at the Rotterdam School of Management and Oxford University.
The final act of the Pro Forum is the vegan challenge in practice
The final act of the pro forum was a discussion with a total of four speakers of the forum about the vegan challenge in practice. The participants visited then selected exhibitors of veganfach 2017 and could convince themselves of the quality and flavour of vegan products with some tasting.