Since the end of August, our apprentice Lukas Metzger has been active on Instagram together with Olivia Kopitzki as part of the Plant Base for REWE. We spoke to him about how he came to take on this role, how those around him have reacted and which vegan dishes he serves.
one: When did you start your apprenticeship at REWE?and how do you like it?
Lukas Metzger: I started my training as a butcher in August 2023. But I've only been at REWE since April 2024. I'm very happy that I was able to switch to REWE and I'm very happy here.
one: "Your" store is the REWE in Hamburg-Tonndorf, right?
Lukas Metzger: Exactly, I work there in the REWE Centre.
one: Do you have a large plant-based selection?
Lukas Metzger: Absolutely, and we even have vegan products in the meat counter. We offer vegan fillet, sausages and chicken bites at the counter. And we also have a large selection of vegan and vegetarian products on the sales floor.
one: What exactly do you do as a Plant Base influencer?
Lukas Metzger: In collaboration with REWE and two influencers, we are dedicated to the topic of plant-based nutrition and want to show people how varied and simple it can be. We cook lots of vegetarian and vegan dishes together and share the results with people on social media.
one: How did you get this role?
Lukas Metzger: It was quite spontaneous. We got a call at work asking if I wanted to take part and my boss got me on the phone without further ado. When I heard that the project involved cooking, as a trained chef I was immediately convinced to take part.
one: What do you like about it?
Lukas Metzger: I really like the basic idea of a plant-based diet. In my years as a chef, I have cooked many vegetarian and vegan dishes. I find it exciting to make something good and tasty from plant-based products.
At the beginning, however, it was very unusual for me to stand in front of the camera and speak into the microphone. I had never seen a film set with so many people involved before, so it was a new but very interesting experience for me. It was also very helpful that @rosakochtgruen and @lejannik were on set with me. It was a normal day for them and they made a lot of jokes, which made for a relaxed atmosphere. It couldn't have been better. The initial excitement then died down and I felt more and more confident.
one: How have your friends, colleagues and family responded to your assignment so far?
Lukas Metzger: I've received a few messages from friends, acquaintances and former colleagues. The videos ended up on the "For You" page on social networks, especially among young people. Some people recognised me and I received a lot of positive feedback. As I don't really like being in front of the camera, there aren't that many photos of me - the videos certainly surprised some people!
one: You are training to be a butcher at REWE. Was this - apparent - contradiction a reason to get involved with the Plant Base? For example, to show that the Plant Base doesn't just appeal to vegetarians or vegans?
Lukas Metzger: In the beginning, I only knew that there would be vegan and vegetarian recipes. I was just curious about the project and wanted to see for myself. I was pleasantly surprised at how good the dishes tasted.
Nevertheless, meat will remain part of my diet. After all, Plant Base is not about everyone eating an exclusively plant-based diet. We want to show people how simple and delicious a plant-based diet can be.
one: What is your attitude towards meat substitutes, especially as a budding butcher? Has your attitude changed with Plant Base?
Lukas Metzger: As a chef, I like to make something good myself from fresh and natural ingredients, such as beans and mushrooms. It doesn't necessarily have to be a "copycat" of meat products. There are also lots of things you can simply make yourself.
However, the project has definitely inspired me to cook vegan food myself more often. One of my cookery books now also serves as inspiration for plant-based cooking. I will definitely be using it more often in the future!
one: How often will we hear from you or the rest of Plant Base on social media in the future, and is an end to the campaign already planned or open for the time being?
Lukas Metzger: There are currently no plans to end the campaign. I'm still two years into my apprenticeship at REWE and would also like to complete my master's degree. That means I'll be available to continue working on the project for a few more years! It's a nice change from the daily routine of my apprenticeship and I'm keen to continue working on the project. I can also bring my own recipe ideas to the table in future and I'm looking forward to getting creative here.
one: Can you tell us your favourite vegan dish?
Lukas Metzger: Well, I really like anything with potatoes - no matter what shape or consistency. Baked vegetables with potatoes is one of my favourite dishes. And I like to try different sauces and dips. But what really surprised me positively about the Plant Base project was the banana bread - I won't forget it in a hurry!
one: How many times a week do you have meat on the table - and is something particularly important to you?
Lukas Metzger: It doesn't have to be meat every day. I buy my meat from the butcher's counter at REWE because I can rely on the quality here. But I have to admit that I like to eat a salami roll in the morning. I end up eating meat four or five days a week.
one: About Plant Base: Is the focus there on meat substitutes from REWE or is it generally about a plant-based diet? Or what is the weighting?
Lukas Metzger:We made sure that the focus was on plant-based nutrition. REWE has a large selection of meat substitutes that are ideal for cooking with. The aim of the project is to familiarise people with plant-based nutrition.
one: Are you happy with your decision to "start small" again with a second apprenticeship ?What are your future career plans - as a chef, butcher or something else entirely?
Lukas Metzger: I 'm very happy with my decision! The apprenticeship lasts three years, after which I would like to do my master's degree. So I still have a few years ahead of me. My training will give me a very broad base. I haven't finalised my future plans yet, but at the moment I see myself working more as a butcher. I've always enjoyed working as a chef, but it can be very stressful and the working hours can be exhausting in the long run. We'll see what the future holds, but at the moment I'm focussing on my butcher training.
