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Germany’s meat-free movement reshapes how chefs train for the future

Young Germans are driving a meat-free revolution, forcing chefs to rethink their craft. Can culinary schools keep up with the hunger for creative plant dishes?

,   and  Administrator
2 min read
The image shows a person holding a plate of food in their hand, which appears to be a vegetarian...
The image shows a person holding a plate of food in their hand, which appears to be a vegetarian dish. The plate is filled with a variety of vegetables, such as carrots, peppers, and onions, and is garnished with coriander leaves. In the background, there are plants, adding a touch of greenery to the scene.

Germany’s meat-free movement reshapes how chefs train for the future

More Germans are cutting back on meat, and the shift is changing how chefs train for the future. A recent Forsa survey shows that 12 percent of the population now avoids meat entirely, with younger people leading the trend. This growing demand has pushed culinary schools to update their programmes, ensuring apprentices learn plant-based cooking alongside traditional techniques.

According to the survey, 15 percent of under-30s identify as vegetarian, compared to just six percent of those over 60. Women are also twice as likely as men to avoid meat, with 12 percent calling themselves vegetarian. While only two percent cite climate concerns as their reason, 52 percent point to animal welfare and 53 percent to health benefits. Another 41 percent now describe themselves as 'flexitarians', occasionally eating meat but often choosing plant-based options.

The rise in vegetarian and vegan diets has reshaped training for chefs. Since August 2022, new examination rules require apprentices to prepare both traditional and modern plant menus. Those who complete the additional modules can qualify as specialist plant cooks. The change follows complaints from trainees, particularly in Denmark, where many found programmes too focused on meat. Some regions now offer dedicated vegan training, though demand varies.

Yet not all students are impressed by the current plant offerings. Second-year trainees have called the dishes—such as creamed rice, broad noodles in cream sauce, and pumpkin pancakes—too basic. They argue these are meals people might cook at home rather than seek out in restaurants. The challenge now is balancing practical training with the need for more creative, restaurant-worthy plant-based dishes.

The shift towards plant-based eating is pushing culinary schools to adapt, with updated exams and new qualifications. As younger generations drive demand for plant-based options, training must evolve to keep pace. The success of these changes will depend on whether apprentices can master dishes that appeal to diners beyond simple home-style meals.

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