Chef demonstration shopping list

Use this shopping list to prepare a chef demonstration without discovering missing equipment on the day. It covers the items needed for cooking, tasting portions, guest seating, registration and presentation. Buy perishable ingredients close to the event and keep them chilled until the chef is ready for mise-en-place. Check quantities against your registration list, menu and dietary requirements before shopping, especially for tasting portions and tableware.

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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
- Ciabatta - 8 pieces
- Whole grain bread - 4 loaves
- Pizza dough - 6 balls
- Arborio rice - 3 kilogram
- Spaghetti - 3 kilogram
- Mascarpone - 2 kilogram
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 2 kilograms
- Feta - 1 kilogram
- Butter - 1 kilogram
- Whipped cream - 3 liters
- Whole milk - 4 liter
- Eggs - 60 pieces
- Chicken thighs - 5 kilograms
- Smoked salmon - 2 kilogram
- Chickpeas - 12 cans
- Diced tomatoes - 12 cans
- Tomato paste - 6 tubes
- Arugula - 1.5 kilogram
- Spinach - 2 kilograms
- Zucchini - 12 pieces
- Bell peppers - 15 pieces
- Mushrooms - 3 kilogram
- Cherry tomatoes - 3 kilograms
- Onions - 3 kilograms
- Red onions - 1 kilogram
- Garlic - 8 bulbs
- Lemons - 20 pieces
- Limes - 12 pieces
- Fresh basil - 12 bunches
- Fresh parsley - 8 bunches
- Fresh thyme - 6 bunches
- Fresh rosemary - 6 bunches
- Apples - 30 pieces
- Pears - 25 pieces
- Strawberries - 3 kilograms
- Grapes - 3 kilograms
- Blueberries - 1,5 kilogram
- Walnuts - 1 kilogram
- Almonds - 1 kilogram
- Pine nuts - 500 grams
- Flour - 3 kilograms
- Granulated sugar - 2 kilograms
- Powdered sugar - 500 grams
- Honey - 1 jar
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Balsamic vinegar - 1 bottle
- White wine - 4 bottles
- Vegetable broth - 8 liters
- Chicken broth - 5 liters
- Soy sauce - 2 bottles
- Pesto - 6 jars
- Mayonnaise - 2 jars
- Dijon mustard - 2 jars
- Sea salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Chili flakes - 150 grams
- Cinnamon - 100 gram
- Vanilla extract - 2 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Apple juice - 6 bottles
- Orange juice - 6 bottles
- Oat milk - 4 liters
- Ice cubes - 10 kilograms
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 3 bottles
- Sponges - 12 pieces
- Garbage bags - 50 pieces
- Nitrile gloves - 2 boxes
- Aluminum foil - 3 rolls
- Cling film - 3 rolls
- Baking paper - 3 rolls

Tips

Plan tasting portions for every registered guest, plus 5–10% extra for spills, seconds and late additions. This is easy to overlook when recipes are written for a smaller test group.
Count plates, bowls, glasses and cutlery against confirmed registrations at least 3 days before the demonstration. Include separate pieces for tasting, dessert or coffee if the menu uses them.
Test induction hobs, the projector, microphone and speaker in the actual room 1–2 days ahead. Check that extension cords and power strips reach the demonstration table without creating a trip hazard.
Keep chilled ingredients at the correct temperature from shopping until the demonstration, and separate allergen-sensitive ingredients before set-up. Confirm the final allergen map with the chef before printing recipe cards.
Prepare the registration desk and recipe cards before guests arrive, then set out only the ingredients and tools needed for the first demonstration. Store the remaining food and equipment where guests cannot reach them.

Frequently asked questions

How much food do I need for a chef demonstration?: Plan one tasting portion of every demonstrated dish per registered guest, then add 5–10% extra. Increase the allowance if guests may take seconds or if portions are difficult to control.
When should I buy ingredients for a chef demonstration?: Buy fresh and chilled ingredients 1 day before the event, or on the same day for highly perishable products. Check quantities against registrations and dietary requirements before leaving for the shop.
How many plates and glasses do I need per guest?: Allow at least one plate or bowl and one complete set of cutlery per guest, then add 5–10% spare. Count water glasses, wine glasses and coffee cups separately because they are used at different points in the programme.
When should I test the cooking and presentation equipment?: Test the induction hobs, cookware, projector, screen, microphone, speaker and power connections 1–2 days before the event. Repeat a short sound and equipment check after the room is set up.

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