Cooking contest checklist

A cooking contest needs more than recipes and willing participants. You must settle the format, recruit judges, collect registrations and dietary requirements, and publish clear rules before anyone starts cooking. The practical work comes later: reserving kitchen equipment, portioning ingredients, labelling allergens and numbering workstations. Use this checklist to keep the preparation in order and avoid discovering on the day that you are short of pans, oven space, plates or time.

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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

Confirm date and location
2 people
Define the competition format
2 people
Invite the judges
Create registration form
Send invitations
2 people
Process registrations
Collect dietary requirements
Assign participants
2 people
Draw up the competition rules
2 people
Create the jury form
Order prizes
Reserve kitchen equipment
Arrange the table layout
Check stock
2 people
Check the shopping list
2 people
Prepare allergen labels
Do the shopping
3 people
Pick up fresh ingredients
2 people
Chill drinks
2 people
Portion ingredients
3 people
Inform participants
Number workstations
2 people
Set up tables
4 people
Set out chairs
3 people
Set up cooking stations
4 people
Set out ingredients
4 people
Lay out crockery and cutlery
2 people
Hang decorations
2 people
Set up judges' table
2 people
Set up the reception desk
2 people

Event

Receive participants
3 people
Explain the competition rules
2 people
Distribute ingredients
4 people
Supervise the cooking competition
4 people
Refill drinks
2 people
Keep workstations clean
3 people
Serve dishes
5 people
Guide the jury evaluation
2 people
Let the audience taste
4 people
Collect votes
2 people
Announce the winners
2 people
Present prizes
2 people
Pack leftovers safely
3 people

Aftercare

Collect waste
3 people
Wash dishes
4 people
Clean kitchen equipment
3 people
Clear tables and chairs
4 people
Clean the venue
4 people
Remove decorations
2 people
Return materials
2 people
Store leftover stock
2 people

What to bring

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

Furniture

Work tablesqty 8
Guest tablesqty 8
Chairsqty 64
Judges' table
Buffet tableqty 2

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 80
Water glassesqty 80
Wine glassesqty 64
Coffee cupsqty 40
Cutlery setsqty 80
Serving plattersqty 16
Serving spoonsqty 16

Kitchen

Cutting boardsqty 16
Paring knivesqty 16
Mixing bowlsqty 16
Measuring cupsqty 8
Measuring spoonsqty 8
Colandersqty 8
Frying pansqty 8
Cooking potsqty 8
Baking dishesqty 8
Spatulasqty 16
Ladlesqty 16
Kitchen tongsqty 8
Graterqty 8

Equipment

Induction hobsqty 8
Ovensqty 4
Coolersqty 4
Coffee machinesqty 2
Kettlesqty 2
Extension cordsqty 8
Power stripsqty 8
Timersqty 8
Weighing scalesqty 4

Decorations

Tableclothsqty 16
Match table cardsqty 8
Name badgesqty 64
Balloonsqty 40
Prizesqty 3

Cleaning

Waste binsqty 6
Bucketsqty 4
Mopsqty 4
Broom and dustpanqty 2

Catering

Groceries

Tips

Set the competition format before opening registration. Decide how many people or teams each workstation can handle, how long the cooking round lasts and whether ingredients are supplied or brought by participants.
Invite judges early and prepare the jury form before sending the rules. Aim for at least two judges for a small contest, so one person can score while the other tastes, checks presentation and answers questions.
Collect dietary requirements with the registration form, then use them when assigning participants and planning ingredients. Prepare allergen labels before shopping; last-minute labelling is easy to miss when ingredients are being portioned.
Check kitchen capacity against the number of workstations. Count induction hobs, ovens, frying pans, cooking pots, chopping boards and knives, and leave enough room for participants to move without crossing hot equipment.
Finish the room setup before fresh ingredients arrive. Number the workstations, set out tables and chairs, cool drinks, place the jury table separately and keep serving platters, plates and cutlery ready for judging and tasting.

Frequently asked questions

How far in advance should I organise a cooking contest?: Start at least 6 to 8 weeks before the contest. Fix the date and location first, then allow 3 to 4 weeks for registrations, participant assignments, judges and dietary requirements.
How many judges do I need for a cooking contest?: Plan on 2 judges for up to 10 participants and 3 judges for 11 to 20 participants. More than one judge makes scoring fairer and keeps tasting manageable when several dishes are ready at once.
How much cooking equipment does each contestant need?: Give each workstation its own chopping board, knife, mixing bowl, measuring cups and measuring spoons. Shared ovens, induction hobs and larger pans should be assigned in advance, with at least 15 minutes between cooking rounds if equipment must be reused.
When should I buy ingredients for a cooking contest?: Buy shelf-stable ingredients 2 to 3 days beforehand and collect fresh ingredients on the day or the evening before. Portion ingredients after the stock and shopping list have been checked, then refrigerate anything that needs to stay cold.

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.