Cooking contest checklist and planning guide

A cooking contest runs smoothly when registration, ingredients, equipment and judging are organised as separate workstreams. Start by confirming participants and dietary requirements, then divide teams, publish the rules and prepare the scoring system. Before the event, assemble one competition pack per team and check every cooking station for power and safety. This checklist also covers cooling fresh produce, setting up the buffet and jury table, and preparing coffee and tea so the day does not depend on last-minute shopping.

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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

Send invitations
2 people
Process registrations
2 people
Collect dietary requirements
Confirm participants
Assign judges
Set up jury criteria
2 people
Create participant groups
2 people
Distribute contest rules
Buy prizes
Check stock
2 people
Check the shopping list
2 people
Do the shopping
3 people
Keep fresh produce cool
2 people
Sort ingredients
3 people
Assemble competition packs
3 people
Print score sheets
Make name badges
2 people
Prepare materials
3 people
Prepare coffee and tea
2 people
Set up tables
4 people
Set up cooking stations
4 people
Check power and safety
2 people
Set up the buffet and judges' table
3 people
Hang decorations
2 people
Set out ingredients per team
4 people

Event

Give the jury briefing
2 people
Receive participants
3 people
Register participants
2 people
Explain the competition rules
Start cooking contest
2 people
Monitor timing and hygiene
3 people
Refill drinks
2 people
Check waste and work tables
2 people
Serve jury portions
4 people
Collect judging forms
2 people
Add up the scores
2 people
Open the buffet
3 people
Announce the winners
2 people
Present prizes
2 people
See off guests
2 people

Aftercare

Package food safely
3 people
Switch off equipment
3 people
Wash dishes
4 people
Clear tables and chairs
4 people
Clean the kitchen
3 people
Collect waste
2 people
Check the venue
2 people
Dry and store materials
3 people
Return borrowed items
2 people
Send results and photos

What to bring

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

Furniture

Tablesqty 10
Chairsqty 50
Judges' table
Buffet tableqty 2

Tableware

Reusable platesqty 60
Reusable bowlsqty 50
Drinking glassesqty 70
Coffee cupsqty 50
Cutlery setsqty 60

Kitchen

Cooking potsqty 8
Frying pansqty 8
Cutting boardsqty 16
Chef’s knives and paring knivesqty 24
Mixing bowlsqty 16
Measuring cupsqty 8
Measuring spoonsqty 8
Spatulasqty 16
Ladlesqty 8
Colandersqty 8
Kitchen tongsqty 8
Oven mittsqty 16
Apronsqty 16

Equipment

Induction hobsqty 8
Coolersqty 4
Food thermometersqty 8
Kitchen scalesqty 8
Extension cordsqty 8
Power stripsqty 8
Kitchen timersqty 8
Fire blanketsqty 2

Decorations

Tableclothsqty 10
Name card holdersqty 12
Prize table

Lighting

LED lampsqty 6

Catering

Water jugsqty 6
Thermos flasksqty 4
Serving plattersqty 12
Serving spoonsqty 12
Serving traysqty 8
Ice packsqty 12
Groceries

Cleaning

Dishpanqty 3
Cleaning bucketsqty 3
Broom and dustpanqty 2
Mop setsqty 2
Waste binsqty 6

Tips

Set a registration deadline at least 7 days before the contest. Use the final list to confirm participants, record dietary requirements and create the team or participant layout before buying ingredients.
Give judges the scoring criteria at least 3 days in advance. Include the judging categories, scoring method and tie-break procedure so judges do not need to interpret the rules during the contest.
Prepare one competition pack per team 1 day before the event. Match ingredients with the shopping list, label each pack and keep fresh produce cool until it is placed at the stations.
Allow at least 60 minutes for setup on the day. Put tables, cooking stations, induction hobs, cookware and utensils in place, then test extension cords, power strips and safety equipment before participants arrive.
Print score forms and make name badges before the event starts. Set up the jury table and buffet table separately, and place ingredients at each team station only after the cooking areas have passed the power and safety check.

Frequently asked questions

How far in advance should I organise a cooking contest?: Start planning at least 3 to 4 weeks before the contest. Set the registration deadline 7 days before the event, then use the final numbers to organise teams, ingredients, equipment and judging.
How much setup time does a cooking contest need?: Allow at least 60 minutes for room setup and another 30 minutes for a final safety and equipment check. This gives you time to arrange stations, test power connections and place ingredients without delaying the start.
When should I collect dietary requirements for a cooking contest?: Ask for dietary requirements during registration and close the request period 7 days before the event. Review the final list before shopping and keep any adjusted ingredients clearly separated from the standard competition packs.
What equipment is needed for a cooking contest?: Plan one complete set of cooking tools per team, including cookware, chopping boards, knives, mixing bowls, measuring equipment and utensils. Also provide induction hobs, coolers, food thermometers, timers and fire blankets, then check electrical capacity before the event.

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.