Chef Demonstration Checklist

A chef demonstration depends on more than a chef and a recipe. You need a confirmed venue, a workable menu, accurate guest information, chilled ingredients, tested cooking and AV equipment, and enough tableware for tasting and service. Work through the plan in stages: secure the event first, confirm guests and dietary needs next, then prepare ingredients, equipment and room layout. The final checks should happen before guests arrive, not while registration is already under way.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Reserve the venue and date
Confirm chef and assistants
Finalize menu and demonstrations
2 people
Send invitations
Process registrations
Collect dietary requirements
Send confirmations
Map allergens
Prepare recipe cards
Take inventory of supplies
2 people
Check the shopping list
2 people
Do the shopping
2 people
Store ingredients chilled
2 people
Print recipe cards
Test equipment
2 people
Check stock and refrigeration
2 people
Set up tables and chairs
3 people
Set up the demo table
2 people
Connect cooking equipment
2 people
Test audio and video equipment
2 people
Set out ingredients
3 people
Carry out mise-en-place
3 people
Prepare tasting portions
3 people
Set up registration desk
2 people
Lay out crockery and cutlery
2 people

Event

Reception and registration
2 people
Serve coffee and tea
2 people
Welcome and explain the program
Demonstrate first course
2 people
Serve the first course
3 people
Clean worktop and dishes
2 people
Demonstrate the second course
2 people
Serve second course
3 people
Refill drinks
2 people
Guide the break and Q&A
Demonstrate the third course
2 people
Serve the third course
3 people
Hand out recipe cards
2 people
Guide departures and the exit
2 people

Aftercare

Wash dishes and kitchen equipment
3 people
Pack and chill leftovers
2 people
Clear tables and chairs
3 people
Turn off and clean equipment
2 people
Collect and remove waste
2 people
Clean the venue and restrooms
2 people
Check and Pack Materials
2 people
Return borrowed materials
2 people

What to bring

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

Furniture

Demonstration tableqty 2
Guest tablesqty 6
Chairsqty 55
Registration desk
Tableclothsqty 8

Tableware

Dinner platesqty 60
Dessert platesqty 60
Bowlsqty 60
Water glassesqty 60
Wine glassesqty 60
Coffee cupsqty 60
Forksqty 70
Knivesqty 70
Spoonsqty 70
Serving spoonsqty 8

Equipment

Induction hobsqty 3
Projector
Projection screen
Wireless microphone
Speakerqty 2
Extension cordsqty 4
Power stripsqty 4

Kitchen

Cooking potsqty 4
Frying pansqty 3
Cutting boardsqty 6
Chef's knivesqty 6
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Kitchen tongsqty 4
Ladlesqty 4
Whiskqty 3
Vegetable peelersqty 3
Colandersqty 3
Kitchen scaleqty 2
Core thermometersqty 2
Oven mittsqty 4
Serving plattersqty 12
Serving spoonsqty 12
Storage binsqty 12
Labels and markers

Decorations

Name badgesqty 60
Menusqty 60

Lighting

Table lampsqty 6

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Cleaning clothsqty 12
Hand soap dispensersqty 3
Trash bag holdersqty 4

Catering

Groceries

Tips

Confirm the chef, assistants, venue and date before opening registration. Finalise the menu and demonstrations early enough to map allergens and prepare recipe cards without last-minute changes.
Set a deadline for dietary requirements before shopping. Use the registrations to record allergies, compare them with every recipe, and prepare tasting portions that match the confirmed information.
Test induction hobs, cooking pots, pans and knives before the event. Check that extension cords and power strips reach the demonstration table, and test the wireless microphone, speaker, projector and screen in the actual room.
Keep ingredients chilled until they are needed and complete the mise-en-place before guests arrive. Pre-measured ingredients and prepared mixing bowls reduce pauses during the demonstration and make the chef’s sequence easier to follow.
Set up the registration desk, guest tables, chairs and demonstration table before laying out plates, bowls, cutlery and glasses. Print recipe cards in advance and leave enough clear workspace for the chef, assistants and visible equipment.

Frequently asked questions

How far in advance should I organise a chef demonstration?: Book the venue, date and chef several weeks before the event so the menu, invitations and registrations have time to settle. Set a clear registration and dietary-requirements deadline before you buy ingredients.
How many tasting portions should I prepare for a chef demonstration?: Prepare one portion for every confirmed guest, plus a small buffer for spills, portioning errors or late additions. Finalise the number after registrations close and before shopping and mise-en-place.
When should I test the cooking and AV equipment?: Test the induction hobs, cookware, microphone, speaker, projector and screen before the event, then repeat a full connection check during room setup. Do not wait until guests are seated to find out that a cable or power strip does not reach.
When should I collect allergies and dietary requirements?: Ask for them during registration and set a deadline before confirmations are sent and ingredients are purchased. Map each requirement to the menu and keep the final list available at the registration desk and demonstration table.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.