At the beginning of January, 1,000 guests gathered at the Colosseum for the two-day DSGV conference. The atmosphere was focused but open, with presentations, networking, and lively discussions. A variety of food stations provided culinary accompaniment to the event, allowing meals to be flexibly integrated into the daily schedule and ensuring that conversations over coffee and snacks were never interrupted.
Wednesday kicked off with whole-grain sandwiches, classically topped with pastrami, wasabi coleslaw, and pickled cucumbers, as well as a vegan option with hummus and tomato. Crispy croissants rounded off the welcome snack. For lunch, appetizers were served in small glasses: lamb's lettuce with pancetta and spiced pear, grilled vegetables with ricotta and pine nuts, or young vegetables with pea hummus and malt crumble. At the beef and fish stations, roast beef with triplets, fjord salmon with cucumber and mustard, and Buddha bowls with broccoli, quinoa, and sweet potato tempted guests. In the evening, live stations surprised guests with beetroot salad, Caesar salad from a wheel of Parmesan, and Thai salad with marinated salmon, complemented by vegan and meat-based main courses, including beef with mushrooms, pikeperch in Riesling sauce, and portobello burgers. Dessert stations and flying desserts ranged from fudge cake to Berlin Air Espuma and No2 ice cream.
The second day was also varied and flexible: coffee and lunch breaks offered brownies, grab-and-go pastries, croissants, and fruit skewers, along with appetizers such as Strammer Max or chicory with ricotta and apple. Stroganoff, apple pork, various bowls, and vegan options provided energy-packed enjoyment until the finale with fruity raspberry mousses.
Many thanks to the entire Colosseum team and the DSGV for their smooth cooperation, which made the congress a successful experience both culinarily and organizationally.
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