Cooking contest checklist and planning guide

A cooking contest runs smoothly when the rules, ingredients and equipment are settled before participants arrive. Set the date and venue first, then confirm the jury, registrations and dietary requirements before building the competition schedule. In the final week, check every shopping item, portion ingredients and print competition and judging forms. On the day, allow time to test hot plates, arrange workstations and set up separate registration and jury tables.

Organize this event for free with Lizzt

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
Draw up competition rules
2 people
Approach jury members
2 people
Send invitations
2 people
Process registrations
2 people
Collect dietary requirements
Confirm the jury and participants
2 people
Order prizes and cups
Make reservations
Make the competition schedule
2 people
Assign team numbers
Check the shopping list
2 people
Do the shopping
3 people
Check refrigerated products
2 people
Portion ingredients
3 people
Print competition cards
Print the jury forms

Event

Open venue
2 people
Set up workstations
5 people
Set up tables and chairs
4 people
Test kitchen equipment
2 people
Hang decorations
3 people
Set up the registration table
2 people
Set up the jury table
2 people
Receive participants
3 people
Explain the rules and program
2 people
Distribute ingredients
4 people
Supervise the cooking competition
6 people
Refill drinks
2 people
Serve samples
4 people
Collect jury evaluations
2 people
Let the audience vote
2 people
Announce the winners
2 people
Serve dessert and coffee
3 people
Let participants leave
2 people

Aftercare

Turn off kitchen equipment
2 people
Wash dishes
3 people
Clean workstations
4 people
Collect waste
2 people
Dismantle furniture
4 people
Sweep and mop the venue
3 people
Inventory materials
2 people
Return borrowed items
2 people

What to bring

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

Furniture

Tablesqty 12
Chairsqty 70
Tableclothqty 12
Waste binsqty 6
Registration desk
Judges' table

Kitchen

Cutting boardsqty 16
Chef's knivesqty 16
Mixing bowlsqty 16
Measuring cupsqty 8
Measuring spoonsqty 8
Frying pansqty 8
Cooking potsqty 8
Baking dishesqty 8
Colandersqty 8
Spatulasqty 16
Ladlesqty 16
Vegetable peelersqty 8
Graterqty 8

Equipment

Hot platesqty 8
Extension cordsqty 8
Power stripsqty 8
Coolersqty 6
Thermos flasksqty 4
Kitchen scalesqty 8

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 80
Glassesqty 100
Cupsqty 50
Cutlery setsqty 80
Serving spoonsqty 16

Decorations

Buntingqty 4
Team number cardsqty 8
Name badgesqty 70
Prizesqty 3
Cupsqty 3
Ballot boxesqty 2
Score tablesqty 8

Cleaning

Cleaning glovesqty 8
Bucketsqty 4
Mopsqty 4
Broomsqty 3
Floor squeegeesqty 2

Lighting

Work lightsqty 4

Catering

Groceries

Tips

Set the competition rules before sending invitations, including team size, cooking time, scoring categories and which ingredients or equipment participants may use. Clear rules prevent questions and disputes during the contest.
Close registrations early enough to process dietary requirements and confirm the final participant list. Use the confirmed number of teams to assign team numbers, prepare competition cards and plan workstation space.
Check refrigerated products as soon as the shopping is delivered, then keep them chilled until ingredients are portioned. Do not leave coolers, perishable food or prepared portions until the event morning.
Test every hot plate, extension cord and power strip at the venue before participants arrive. Spread high-load equipment across safe outlets and keep cables away from walkways and wet preparation areas.
Set up registration and the jury table separately from the cooking stations. Prepare the forms, pens, team numbers and serving plates there so arrivals and judging can continue without interrupting the cooks.

Frequently asked questions

How far in advance should I plan a cooking contest?: Start at least 4 to 6 weeks before the event. That gives you time to confirm the venue and jury, send invitations, process registrations, order prizes and cups, and publish the competition schedule.
How many cooking stations do I need for a cooking contest?: Plan one complete workstation for each competing team, including a stable table, cutting board, knives, bowls and access to cooking equipment. Add at least 1 spare station or backup set if space and equipment allow.
When should I buy and portion ingredients for a cooking contest?: Buy shelf-stable ingredients several days beforehand and check refrigerated products on delivery day. Portion ingredients as close to the contest as practical, normally within 24 hours, and keep chilled items in coolers until use.
What should be ready before cooking contest participants arrive?: Open the venue at least 60 to 90 minutes before participant arrival. Workstations, tables and chairs, registration materials, team numbers, jury forms, tested equipment and serving tableware should all be in place before check-in begins.

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.