What you need for a chef demonstration

A chef demonstration needs more than ingredients and a recipe. Plan the food, cookware, serving pieces, refrigeration, and presentation equipment before shopping. The final guest count determines how much fresh produce, recipe ingredients, and tasting portions you need. Check dietary requirements early, then keep perishable products chilled until the mise en place is ready. This checklist also covers practical items people often forget, such as extension cords, kitchen towels, recipe cards, and name badges.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 60
Buffet tablesqty 3
Presentation table
Coat racksqty 2

Equipment

Induction hobsqty 2
Projector
Projection screen
Wireless microphonesqty 2
Speakersqty 2
Extension cordsqty 4
Power stripsqty 4
Coolersqty 3

Kitchen

Cooking potsqty 4
Frying pansqty 3
Cutting boardsqty 6
Chef's knivesqty 6
Paring knivesqty 4
Mixing bowlsqty 8
Measuring cupsqty 3
Measuring spoonsqty 2
Kitchen tongsqty 4
Wooden spatulasqty 6
Serving spoonsqty 6
Whiskqty 2
Colandersqty 3
Baking dishesqty 4
Kitchen scalesqty 2
Oven mittsqty 4
Kitchen towelsqty 12

Tableware

Dinner platesqty 70
Dessert platesqty 70
Soup bowlsqty 60
Water glassesqty 70
Wine glassesqty 70
Coffee cupsqty 60
Cutlery setsqty 70
Serving plattersqty 12
Serving tongsqty 8
Coffee potsqty 3
Thermos flasksqty 4

Decorations

Tableclothsqty 8
Menusqty 60
Recipe cardsqty 60
Name badgesqty 60
Pensqty 20
Flower arrangementsqty 6

Cleaning

Waste binsqty 4
Bucketsqty 3
Mopsqty 3
Broom and dustpanqty 2
Spongesqty 8
Dish brushesqty 3

Catering

Groceries
- Chicken breast - 5 kilograms
- Salmon fillet - 4 kilograms
- Chickpeas - 3 kilograms
- Basmati rice - 5 kilograms
- Pasta - 4 kilograms
- Potatoes - 8 kilograms
- Sweet potatoes - 5 kilogram
- Onions - 4 kilograms
- Red onions - 2 kilograms
- Garlic - 8 bulbs
- Ginger - 500 grams
- Carrots - 4 kilograms
- Courgettes - 3 kilograms
- Peppers - 3 kilograms
- Mushrooms - 3 kilogram
- Broccoli - 3 kilograms
- Cauliflower - 3 pieces
- Spinach - 2 kilograms
- Cherry tomatoes - 3 kilograms
- Tomatoes - 4 kilogram
- Cucumbers - 8 pieces
- Avocados - 20 pieces
- Lemons - 30 pieces
- Limes - 20 pieces
- Fresh basil - 12 bunches
- Fresh coriander - 10 bunches
- Fresh parsley - 10 bunches
- Fresh mint - 6 bunches
- Coconut milk - 8 liters
- Cooking cream - 6 liters
- Greek yogurt - 5 kilograms
- Unsalted butter - 2 kilograms
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Vegetable stock - 6 liters
- Chicken broth - 6 liters
- Diced tomatoes - 12 cans
- Tomato puree - 8 tubes
- Soy sauce - 2 liters
- Balsamic vinegar - 1 liter
- Red wine vinegar - 1 liter
- Dijon mustard - 3 jars
- Mayonnaise - 3 jars
- Honey - 2 jars
- Ketchup - 3 bottles
- Salt - 2 kilograms
- Black pepper - 500 grams
- Paprika powder - 250 gram
- Cumin powder - 250 grams
- Curry powder - 250 grams
- Chili flakes - 150 grams
- Dried oregano - 150 gram
- Cinnamon - 100 gram
- Bay leaves - 2 bags
- Wheat flour - 2 kilogram
- Panko - 2 kilogram
- Parmesan cheese - 2 kilograms
- Feta - 2 kilograms
- Grated cheese - 2 kilogram
- Nut mix - 1 kilogram
- Pumpkin seeds - 500 grams
- Raisins - 1 kilogram
- Bread - 12 loaves
- Baguettes - 15 pieces
- Crackers - 10 packs
- Olives - 3 kilograms
- Hummus - 3 kilograms
- Apples - 30 pieces
- Grapes - 5 kilograms
- Berries - 3 kilogram
- Chocolate - 2 kilogram
- Vanilla ice cream - 8 liters
- Sugar - 3 kilograms
- Coffee - 3 kilograms
- Tea - 200 bags
- Milk - 12 liters
- Oat milk - 6 liters
- Sparkling water - 8 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Orange juice - 8 liters
- Apple juice - 6 liters
- Alcohol-free beer - 48 bottles
- White wine - 12 bottles
- Red wine - 12 bottles
- Paper towels - 12 rolls
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Baking paper - 4 rolls
- Plastic gloves - 4 boxes
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Degreaser - 2 bottles
- Disinfectant spray - 2 bottles
- Dishwasher tablets - 50 pieces
- Trash bags - 50 pieces
- Toilet paper - 24 rolls

Tips

Confirm the final guest count before buying fresh ingredients. Add a small buffer for tasting portions, but do not prepare all ingredients too far in advance.
Keep perishable ingredients refrigerated from collection until setup. Use coolers if the venue’s refrigerator cannot hold the full shopping load.
Match cookware to the demonstration menu before shopping: check that you have enough pots, frying pans, baking dishes, mixing bowls, cutting boards, and knives for the planned preparation.
Test induction hobs, the sound system, microphones, projector, and lighting before guests arrive. Keep extension cords and power strips available so the cooking station does not depend on one outlet.
Prepare recipe cards and name badges before setup, and count serving spoons, kitchen tongs, measuring tools, oven mitts, and kitchen towels separately from the main cookware.

Frequently asked questions

How much food should I buy for a chef demonstration?: Base the shopping list on the final number of guests and the planned tasting portion per person. Add enough for a small number of extra portions, usually around 5–10%, rather than doubling the recipe.
When should I buy fresh ingredients for a chef demonstration?: Buy fresh produce as close to the event as practical, ideally within 24 hours for delicate items. Collect it on the day of the demonstration when possible, then store it refrigerated until mise en place.
What equipment is easy to forget for a cooking demonstration?: Check extension cords, power strips, coolers, oven mitts, kitchen towels, serving spoons, and measuring tools at least 1 day before setup. Also test microphones, speakers, and the projector rather than assuming they will work.
How many cooking tools do I need for each guest?: Guests do not usually need a complete set of cookware because the chef demonstrates the preparation. Plan at least one tasting or serving utensil for every shared dish, plus enough plates, glasses, and seating for the confirmed guest count.

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