Cooking Camp Shopping List

A cooking camp needs more than recipes and ingredients. You also need enough tools for each workstation, serving ware for the meal, chilled drinks, and safe equipment for hot surfaces and sharp knives. Use the participant count and assigned recipes to calculate ingredients, then check whether the kitchen already has items such as mixing bowls, scales, pans, and oven mitts. Buy fresh produce as close to the camp as possible, while checking shelf life and dietary requirements beforehand.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 30
Buffet tablesqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Mugsqty 30
Cutlery setsqty 30

Kitchen

Cutting boardsqty 12
Chef’s knives and paring knivesqty 24
Mixing bowlsqty 12
Measuring cupsqty 8
Measuring spoonsqty 8
Wooden spoonsqty 12
Spatulasqty 12
Ladlesqty 8
Colandersqty 6
Baking traysqty 6
Baking dishesqty 6
Frying pansqty 6
Cooking potsqty 6
Oven mittsqty 8
Kitchen apronsqty 30
Kitchen scalesqty 6

Equipment

Hot platesqty 6
Immersion blendersqty 4
Hand mixersqty 4
Kettlesqty 2
Coolersqty 4
Extension cordsqty 4

Decorations

Menusqty 8
Name badgesqty 30
Recipe cardsqty 30
Pensqty 30

Cleaning

Waste binsqty 4
Bucketsqty 4
Dishclothsqty 24
Scouring spongesqty 12

Catering

Groceries
- Basmati rice - 3 kilogram
- Penne - 3 kilograms
- Tortilla wraps - 40 pieces
- Pizza dough - 8 rolls
- Potatoes - 5 kilograms
- Chicken breast - 4 kilograms
- Ground beef - 3 kilograms
- Chickpeas - 8 cans
- Eggs - 60 pieces
- Tofu - 2 kilograms
- Grated cheese - 2 kilogram
- Mozzarella - 1,5 kilogram
- Parmesan cheese - 500 grams
- Cooking cream - 3 liters
- Full-fat yogurt - 3 liter
- Butter - 1 kilogram
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Onions - 3 kilograms
- Garlic - 6 bulbs
- Bell peppers - 20 pieces
- Zucchini - 10 pieces
- Carrots - 3 kilogram
- Cucumbers - 10 pieces
- Tomatoes - 4 kilogram
- Cherry tomatoes - 2 kilograms
- Spinach - 1.5 kilograms
- Lettuce - 8 heads
- Mushrooms - 2 kilogram
- Avocados - 12 pieces
- Lemons - 12 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 6 bunches
- Fresh coriander - 6 bunches
- Passata - 6 liters
- Diced tomatoes - 12 cans
- Coconut milk - 8 cans
- Vegetable broth - 2 liters
- Soy sauce - 1 liter
- Pesto - 1 kilogram
- Mayonnaise - 1 kilogram
- Ketchup - 1 kilogram
- Mustard - 500 grams
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Italian herbs - 250 grams
- Cumin - 150 gram
- Chili powder - 100 gram
- Granulated sugar - 2 kilograms
- Vanilla sugar - 10 sachets
- Baking powder - 10 sachets
- Wheat flour - 3 kilograms
- Oatmeal - 1 kilogram
- Dark chocolate - 1 kilogram
- Whipped cream - 2 liters
- Vanilla ice cream - 4 liters
- Strawberries - 2 kilograms
- Bananas - 2 kilograms
- Apples - 3 kilograms
- Grapes - 2 kilogram
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Popcorn - 2 kilograms
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Apple juice - 6 liters
- Orange juice - 6 liters
- Spa Blauw - 48 bottles
- Sparkling mineral water - 12 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Honey - 500 grams
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Hand soap - 4 bottles
- Sponges - 12 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 4 rolls
- Paper napkins - 200 pieces

Tips

Plan one complete set of core utensils per workstation where possible: cutting boards, knives, mixing bowls, measuring tools, wooden spoons, and spatulas. Sharing one knife or scale between several groups quickly creates delays.
Calculate food by recipe and participant, then add a small buffer for spills, tasting, and uneven portions. Keep separate ingredients clearly marked for allergies and special diets rather than sorting them at the last minute.
Check the kitchen’s existing stock at least 3–5 days before shopping. Confirm quantities and working condition for pans, pots, baking trays, hot plates, hand mixers, immersion blenders, kettles, and coolers.
Match tableware to the final meal: provide dinner plates, deep plates, or dessert plates according to the courses, plus one glass, mug, and cutlery set per participant. Add a few spare settings for breakage and late arrivals.
Buy fresh produce 1 day before the camp when possible, and chill drinks in advance. Keep coolers available for ingredients that must stay cold during transport or while groups wait to cook.

Frequently asked questions

What do I need for a cooking camp?: Plan for ingredients for every assigned recipe, one safe workstation per cooking group, and enough serving ware for the meal. Core equipment usually includes cutting boards, knives, mixing bowls, measuring tools, pans, pots, oven mitts, aprons, and a way to keep food and drinks chilled.
How many kitchen tools do I need per cooking group?: Aim for one cutting board, chef’s knife, mixing bowl, measuring set, wooden spoon, and spatula per workstation. If equipment must be shared, keep the number of groups using it at two or fewer and schedule those steps at different times.
When should I buy ingredients for a cooking camp?: Check dry goods and shelf life 3–5 days before the camp, then buy fresh produce about 1 day beforehand. Collect refrigerated ingredients as late as practical and keep them chilled until each workstation is ready.
How much tableware do I need for a cooking camp?: Provide one complete setting per participant for each meal or course that will be served, plus around 10% spare plates, glasses, mugs, and cutlery. For 20 participants, that means 22 settings before allowing for extra serving dishes.

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