The Boulevard of Ideas presents the innovations and product novelties of the spoga+gafa as its central theme. With a range of different exhibition and event formats, the Boulevard of Ideas offers a stage, where the exhibitors present themselves and their products and where the visitors could gain a fast overview of the novelties.
Boulevard of ideas
"Product Innovations" Exhibition
Like the entire spoga+gafa itself, the novelties exhibition 'Product Innovations' offers a huge variety of new products across all of the exhibition areas. The latest product developments of the exhibiting companies are showcased along the entire boulevard in various scenarios. You should not miss out the opportunity to gain a compact overview and pick up ideas for your own line-up.
As Exhibitor of the spoga+gafa you have the opportunity to present your product novelty on the Boulevard of ideas and show it to a broad audiences.
The Forum Gartencafé of the spoga+gafa as the central meeting point on the Boulevard of Ideas presents culinary delights, things worth reading and listening to as well as a nice cup of coffee. In a large variety of lectures Spoga Gafa offers an overview on the latest trends in the European garden sector and an insight into the e-commerce. Furthermore you could attend the well known Taspo Talks where experts of the garden sector discuss about the future of the green industry.
The second major theme that will be presented at the Forum Gartencafé are the presentations of the Book-Lounge with newly released books on the garden and outdoor living. In cooperation with Westermann-Kommunikation, five authors and publishers will present their new books, which you could purchase along with many other titles in the adjoining bookshop.
As third part of the programme we offered you in cooperation with the Kult;Büro and the chefs of the Cologne Restaurant maiBeck Für Dich, two daily cooking-shows, where you could try delicacies from the local and seasonal vegetable and herb kitchen
After successfully completing his apprenticeship in the restaurant Gut Lärchenhof in Pulheim, near Cologne, Tobias Becker went to Trier to study food technology. After this instructive time, he was attracted there to the two-star restaurant Becker’s in order to perfection his culinary skills. The opening of a restaurant in Cape Town, South Africa and joint responsibility for the concept of this restaurant followed. Later he did additional training as a service specialist at La Société in Cologne.
Subsequently he accepted an offer by HASE Catering GmbH to be head chef where he was jointly instrumental in designing and developing one of the most successful and exciting catering concepts in Germany.
After reading law for two years in Bonn and qualifying as a chef at the Wasserturm Hotel in Cologne Jan Cornelius Maier began his career in Hamburg under Christian Rach before he was allowed to move up to junior sous-chef under Bernd Stollenwerk at Gut Lärchenhof. From there his ambition and desire for perfection led him to Christian Bau in Perl-Nennig (3 Michelin stars). This was followed by a post as head chef in Saarbrücken and subsequently by the task to establish a TuscanEmilian concept for a restaurant within the German restaurant scene in Frankfurt am Main. Over six years he did this most successfully; in the meantime BIANCALANI in Frankfurt is home to two different concepts, which together boast 28 Gaut Millau points.
TASPO Talk at spoga+gafa in Cologne
The TASPO Talks at the Garden Café on the boulevard contribute again attractive and informative panel discussions which are jointly organized by Haymarket Media and Koelnmesse. Diverse rounds of experts will discuss on hot topics that are currently at the very heart of the garden sector.
You are heartily invited to take part in these exciting expert discussions from Sunday September 3 to Tuesday September 5, 2017 at the Garden Café on the Boulevard of ideas.