What to buy for an anniversary cooking workshop

An anniversary cooking workshop needs more than ingredients for the menu. You will also need enough cookware for each station, tableware for the meal, drinks, aprons and printed materials. Use the confirmed participant list to calculate portions, then check dietary requirements before shopping. Buy dry goods and drinks several days ahead, and collect fresh ingredients on the day before or the morning of the workshop so they are still in good condition.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Buffet table
Coat racksqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Coffee cupsqty 24
Water glassesqty 30
Wine glassesqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30
Teaspoonsqty 24

Kitchen

Paring knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Frying pansqty 6
Cooking potsqty 6
Baking dishesqty 6
Colandersqty 6
Wooden spoonsqty 12
Spatulasqty 12
Pliersqty 6
Apronsqty 24

Equipment

Hot platesqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 3
Extension cordsqty 6

Catering

Serving bowlsqty 8
Serving spoonsqty 8
Serving traysqty 4
Water jugsqty 4
Thermos flasksqty 4
Groceries
- Baguettes - 6 pieces
- Cherry tomatoes - 2 kilograms
- Basil - 8 bunches
- Garlic - 8 bulbs
- Red onions - 2 kilograms
- Olive oil - 3 liters
- Balsamic vinegar - 1 bottle
- Parmesan cheese - 1 kilogram
- Pumpkin - 5 kilogram
- Vegetable broth - 8 liters
- Cooking cream - 2 liters
- Coconut milk - 6 cans
- Yellow curry paste - 4 jars
- Chickpeas - 10 cans
- Basmati rice - 3 kilogram
- Zucchini - 8 pieces
- Bell peppers - 12 pieces
- Carrots - 3 kilogram
- Mushrooms - 2 kilogram
- Spinach - 1.5 kilograms
- Cucumbers - 6 pieces
- Mixed salad - 1.5 kilograms
- Lemons - 12 pieces
- Limes - 8 pieces
- Fresh ginger - 500 gram
- Coriander - 8 bunches
- Parsley - 6 bunches
- Cumin powder - 1 jar
- Curry powder - 1 jar
- Paprika powder - 1 jar
- Chili flakes - 1 jar
- Black pepper - 1 grinder
- Salt - 1 pack
- Soy sauce - 2 bottles
- Sesame oil - 1 bottle
- Honey - 1 jar
- Greek yogurt - 2 kilograms
- Mascarpone - 1,5 kilogram
- Whipped cream - 2 liters
- Ladyfingers - 5 packs
- Cocoa powder - 2 packs
- Vanilla sugar - 4 sachets
- Granulated sugar - 1 kilogram
- Strawberries - 2 kilograms
- Mint - 4 Bunches
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 5 liters
- Oat milk - 3 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Ginger beer - 24 bottles
- Alcohol-free wine - 6 bottles
- White wine - 8 bottles
- Red wine - 6 bottles
- Ice cubes - 5 kilogram
- Paper towels - 6 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Freezer bags - 2 boxes
- Trash bags - 2 rolls
- Liquid dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Toilet paper - 24 rolls
- Hand soap - 4 bottles

Decorations

Tableclothsqty 6
Napkinsqty 60
Name badgesqty 24
Anniversary banner
Flower arrangementsqty 4

Lighting

String lightsqty 4
Table lampsqty 4

Cleaning

Waste binsqty 4
Bucketsqty 3
Floor squeegeesqty 2
Spongesqty 12
Microfiber clothsqty 18
Dish brushesqty 4

Tips

Calculate ingredient quantities from the final participant list, then add a small buffer for sauces, tasting and mistakes. For a cooking workshop, plan portions for every registered participant rather than relying on shared leftovers.
Prepare one complete cooking station per small group where possible: include a cutting board, paring knife, mixing bowl, measuring tools and the pans or pots needed for that recipe. Check equipment capacity before buying ingredients in bulk.
Buy drinks for the workshop and the meal separately. Chill water and other drinks in advance, and count one water glass and one wine glass per participant, plus at least 10% extra for breakage or late additions.
Do not leave dietary substitutions until shopping day. Match each requirement to a specific ingredient and label portions before the workshop so they are not mixed up at the cooking stations.
Collect fresh herbs and other perishable ingredients as late as practical, while setting out dry goods and portioning sauces and herbs ahead of time. This prevents forgotten garnishes from delaying the first recipe.

Frequently asked questions

How much food should I buy per person for a cooking workshop?: Base the shopping list on the final menu and the number of registered participants. Add around 10% extra for tasting, spills and small portion differences, unless the recipe already includes a tested yield.
How many glasses and plates do I need for an anniversary cooking workshop?: Plan one dinner setting per participant, including a dinner plate, cutlery and a water glass. Add at least 10% extra tableware; provide dessert plates, coffee cups and wine glasses if those courses or drinks are part of the menu.
When should I do the shopping for a cooking workshop?: Buy dry goods, drinks and shelf-stable ingredients 2 to 3 days before the workshop. Pick up fresh produce, herbs and other perishables no earlier than 1 day before, or on the morning itself when storage allows.
What equipment does each cooking station need?: Each station should have the recipe-specific cookware plus a cutting board, paring knife, mixing bowl, measuring cups and spoons, and basic utensils such as a wooden spoon or spatula. Check the recipes at least 3 days ahead so missing pans, hot plates or immersion blenders can be sourced in time.

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