What to buy for a chef's table dinner

A chef's table needs more than ingredients and a beautifully set table. You need enough plates, glasses and cutlery for every course, plus the kitchen equipment to prepare and serve dishes without delays. Plan quantities from the final guest list, then add a small buffer for breakage, spills and last-minute changes. Fresh groceries, meat and fish should be bought close to the dinner date, while drinks and non-perishable goods can be arranged earlier.

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What to bring

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

Furniture

Dining tablesqty 3
Chairsqty 14
Side tablesqty 2

Tableware

Dinner platesqty 18
Deep platesqty 18
Dessert platesqty 18
Appetizer spoonsqty 18
Dinner cutlery setsqty 18
Dessert cutlery setsqty 18
Coffee cupsqty 14
Water glassesqty 18
White wine glassesqty 14
Red wine glassesqty 14
Champagne glassesqty 14
Serving plattersqty 8
Serving bowlsqty 8

Kitchen

Chef's knifeqty 3
Cutting boardsqty 6
Mixing bowlsqty 6
Measuring cupsqty 3
Kitchen tweezersqty 3
Serving tongsqty 6
Ladlesqty 4
Spatulasqty 4

Equipment

Induction hobsqty 3
Food warmersqty 3
Immersion blendersqty 2
Kitchen scaleqty 2
Coolersqty 3
Coffee maker

Decorations

Table runnersqty 3
Napkinsqty 30
Menusqty 14
Candlesqty 24
Candle holdersqty 8

Lighting

Table lampsqty 4

Cleaning

Waste binsqty 3
Trash bagsqty 30
Cleaning glovesqty 4
Dish brushesqty 3
Microfiber clothsqty 12
Paper towelsqty 6
Toilet paperqty 12

Catering

Groceries
- Salmon fillet - 1.8 kg
- Beef bavette - 2.2 kg
- Shrimp - 1 kg
- Chicken stock - 4 liters
- Vegetable broth - 3 liters
- Beef stock - 2 liters
- Potatoes - 3 kg
- Celeriac - 2 pieces
- Parsnips - 1.5 kg
- Carrots - 2 kg
- Leeks - 6 pieces
- Fennel - 4 pieces
- Zucchini - 5 pieces
- Pumpkin - 2 pieces
- Red beets - 1.5 kg
- Arugula - 300 gram
- Lamb's lettuce - 300 grams
- Spinach - 600 grams
- Asparagus - 1.5 kg
- Mushrooms - 800 grams
- Cherry Tomatoes - 1 kg
- Lemons - 12 pieces
- Limes - 8 pieces
- Apples - 8 pieces
- Pears - 8 pieces
- Grapes - 1 kg
- Fresh berries - 750 grams
- Fresh herb mix - 8 bunches
- Garlic - 6 bulbs
- Shallots - 1 kg
- Onions - 2 kg
- Unsalted butter - 1.5 kg
- Whipped cream - 2 liters
- Crème fraîche - 1 kg
- Parmesan cheese - 600 grams
- Goat cheese - 500 grams
- Cream cheese - 500 grams
- Eggs - 30 pieces
- Milk - 3 liters
- Flour - 1 kg
- Panko - 500 grams
- Puff pastry - 4 rolls
- Dark chocolate - 600 grams
- White chocolate - 400 grams
- Granulated sugar - 1 kg
- Powdered sugar - 500 grams
- Honey - 500 grams
- Vanilla extract - 1 bottle
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Red wine vinegar - 1 bottle
- Balsamic vinegar - 1 bottle
- Dijon mustard - 2 jars
- Mayonnaise - 1 jar
- Soy sauce - 1 bottle
- Sesame oil - 1 bottle
- Capers - 2 jars
- Pickles - 1 jar
- Almonds - 500 grams
- Walnuts - 500 gram
- Pine nuts - 300 grams
- Raisins - 300 grams
- Salt - 1 pack
- Black pepper - 1 jar
- Smoked paprika powder - 1 jar
- Cumin - 1 jar
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Chili flakes - 1 jar
- Dried oregano - 1 jar
- Dry white wine - 4 bottles
- Red wine - 5 bottles
- Champagne - 3 bottles
- Non-alcoholic sparkling water - 12 bottles
- Still mineral water - 12 bottles
- Apple juice - 3 liters
- Ginger beer - 6 bottles
- Coffee beans - 500 grams
- Black tea - 1 box
- Herbal tea - 1 box
- Lactose - 1 pack
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Degreaser - 1 bottle
- Sponges - 6 pieces

Tips

Count tableware by course: plan one dinner plate, deep plate and dessert plate per guest, plus at least two spare place settings for breakage or a late addition.
Allow two to three drinks per guest for the first hour, then about one drink per hour. Chill wine, water and the welcome drink at least 3 hours before guests arrive.
Buy fresh vegetables, meat and fish 24 to 48 hours before the dinner. Keep meat and fish chilled immediately, rather than leaving them with the rest of the shopping.
Prepare one clearly labelled workstation for each course. Have a chef's knife, cutting board, mixing bowls, measuring cups and kitchen tweezers ready before cooking starts.
Check equipment at least one day ahead: test the induction hobs, food warmers, immersion blenders and coffee maker, and make sure coolers have enough capacity for drinks and ingredients.

Frequently asked questions

How many plates and glasses do I need for a chef's table?: For each guest, allow one dinner plate, one deep plate and one dessert plate. Plan one water glass, one white wine glass and one red wine glass per guest, then add 10 to 15% spare tableware.
How much food and drink should I buy for a chef's table?: Use the confirmed guest list as your base and buy ingredients according to the portions for each course. For drinks, allow two to three per person in the first hour, followed by about one per hour.
When should I buy ingredients for a chef's table dinner?: Buy meat and fish 24 to 48 hours before serving and keep them chilled. Vegetables and herbs are best bought within 24 hours, while drinks, dry goods and other non-perishables can be purchased several days earlier.
How early should I prepare the chef's table equipment?: Check all kitchen and serving equipment at least one day before the dinner. Set up the mise en place and workstations on the day itself, with the main equipment ready at least 2 hours before guests arrive.

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