What to buy for a cooking contest

A cooking contest needs more than ingredients. You need enough equipment for every cooking station, separate tableware for judges and guests, and a clear way to label allergens and finished dishes. Check how many participants and judges you have before buying or reserving anything. This list covers the practical supplies for cooking, judging, serving and keeping drinks and ingredients at the right temperature.

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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
- Chicken breast - 5 kilograms
- Salmon fillet - 4 kilograms
- Chickpeas - 12 cans
- Eggs - 60 pieces
- Basmati rice - 5 kilograms
- Pasta - 5 kilogram
- Risotto rice - 3 kilograms
- Potatoes - 8 kilograms
- Sweet potatoes - 5 kilogram
- Onions - 3 kilograms
- Garlic - 8 bulbs
- Carrots - 3 kilogram
- Bell peppers - 24 pieces
- Zucchini - 12 pieces
- Broccoli - 8 heads
- Cauliflower - 4 pieces
- Mushrooms - 3 kilogram
- Spinach - 2 kilograms
- Tomatoes - 4 kilogram
- Cherry tomatoes - 2 kilograms
- Cucumbers - 8 pieces
- Lettuce - 8 heads
- Lemons - 20 pieces
- Limes - 12 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 8 bunches
- Fresh coriander - 6 bunches
- Chives - 4 bunches
- Wheat flour - 3 kilograms
- Breadcrumbs - 2 kilogram
- Puff pastry - 8 packs
- Bread - 12 loaves
- Olive oil - 3 liters
- Sunflower oil - 3 liters
- Unsalted butter - 2 kilograms
- Cooking cream - 4 liters
- Parmesan cheese - 2 kilograms
- Grated cheese - 3 kilogram
- Yogurt - 3 kilograms
- Coconut milk - 12 cans
- Diced tomatoes - 16 cans
- Tomato paste - 8 cans
- Vegetable stock - 2 boxes
- Chicken broth - 2 boxes
- Soy sauce - 2 bottles
- Balsamic vinegar - 2 bottles
- Red wine vinegar - 2 bottles
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Honey - 2 jars
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Curry powder - 2 jars
- Cumin - 2 jars
- Chili flakes - 2 jars
- Italian herbs - 2 jars
- Sugar - 2 kilograms
- Vanilla sugar - 8 packets
- Apples - 5 kilograms
- Bananas - 3 kilograms
- Grapes - 3 kilograms
- Berries - 2 kilogram
- Mixed nuts - 2 kilograms
- Dark chocolate - 2 kilograms
- Whipped cream - 2 liters
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Sparkling water - 12 bottles
- Still water - 24 bottles
- Alcohol-free beer - 48 bottles
- Beer - 72 bottles
- White wine - 12 bottles
- Red wine - 8 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 8 liters
- Oat milk - 4 liters
- Paper towels - 12 rolls
- Trash bags - 2 rolls
- Dish soap - 4 bottles
- All-purpose cleaner - 4 bottles
- Sponges - 12 pieces
- Tea towels - 24 pcs
- Hand soap - 4 bottles
- Toilet paper - 24 rolls

Tips

Count one complete set of basic tools per cooking station where possible: include a cutting board, chef’s knife, mixing bowl, measuring cups and spoons, spatula, and kitchen tongs. Sharing these items creates delays once the contest starts.
Plan at least one induction hob and one oven per active station if the recipes require them. Confirm the power supply and test the equipment before the event, rather than discovering a missing adapter or faulty appliance on the day.
Prepare allergen labels before shopping and label both ingredients and finished dishes. Keep a separate cooler for ingredients that need to stay chilled, and collect fresh ingredients as close to the start time as practical.
For drinks, allow two to three drinks per person during the first hour, plus water throughout the event. Chill drinks in advance; a cooler filled just before guests arrive will not cool a full supply quickly enough.
Count tableware by use, not just by guest: provide dinner plates, dessert plates, bowls, glasses and cutlery for guests, then keep separate plates, serving platters and utensils available for judging and presentation.

Frequently asked questions

How much equipment do I need for a cooking contest?: Plan one working setup for each active cooking station. For each station, allow at least one cutting board, chef’s knife, mixing bowl, measuring set, spatula and pair of kitchen tongs, then add pans, pots and ovenware to match the recipes.
How many drinks should I buy for a cooking contest?: Use two to three drinks per person for the first hour, with water available throughout. Buy extra if the contest lasts several hours or includes a meal, and chill the drinks at least four to six hours ahead.
When should I buy ingredients for a cooking contest?: Buy shelf-stable ingredients several days ahead and check the stock and shopping list again the day before. Pick up fresh ingredients on the day itself, ideally two to four hours before cooking begins.
How many plates and glasses do I need for a cooking contest?: Start with one complete place setting per guest, plus at least 10% spare tableware for breakage, spills or second servings. Add separate plates, glasses and serving utensils for the judges and presentation table.

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