What you need for a cooking contest

A cooking contest needs more than ingredients and a few frying pans. Each team needs a complete workstation, while judges need a separate table, score sheets and clear serving equipment. Plan cooling space for fresh produce, enough power for induction hobs, and safety equipment before shopping day. This checklist covers the practical supplies for cooking, judging, serving and keeping the event running on time.

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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
- Chicken breast - 4 kilograms
- Ground beef - 3 kilograms
- Salmon fillet - 2 kilograms
- Eggs - 60 pieces
- Tofu - 2 kilograms
- Chickpeas - 12 cans
- Basmati rice - 5 kilograms
- Pasta - 4 kilograms
- Potatoes - 8 kilograms
- Quinoa - 2 kilograms
- Flour - 3 kilograms
- Breadcrumbs - 1 kilogram
- Puff pastry - 8 rolls
- Tomatoes - 6 kilograms
- Bell peppers - 4 kilograms
- Courgettes - 3 kilograms
- Carrots - 3 kilogram
- Onions - 3 kilograms
- Garlic - 8 bulbs
- Mushrooms - 3 kilogram
- Spinach - 2 kilograms
- Broccoli - 3 kilograms
- Cucumbers - 3 kilograms
- Lemons - 3 kilogram
- Limes - 2 kilograms
- Fresh parsley - 8 bunches
- Fresh basil - 8 bunches
- Fresh coriander - 6 bunches
- Olive oil - 3 liters
- Sunflower oil - 3 liters
- Butter - 2 kilograms
- Cooking cream - 4 liters
- Grated cheese - 2 kilogram
- Parmesan cheese - 1 kilogram
- Coconut milk - 12 cans
- Diced tomatoes - 16 cans
- Tomato paste - 8 cans
- Vegetable stock - 2 packs
- Chicken stock - 2 packs
- Soy sauce - 2 bottles
- Balsamic vinegar - 2 bottles
- Red wine vinegar - 1 bottle
- Mustard - 2 jars
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Honey - 1 jar
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Curry powder - 2 jars
- Cumin - 2 jars
- Chili flakes - 2 jars
- Dried oregano - 2 jars
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 2 kilograms
- Milk - 8 liters
- Oat milk - 4 liters
- Spa Blauw - 8 bottles
- Sparkling water - 6 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Apple juice - 4 packs
- Ice cubes - 8 kilograms
- Napkins - 200 pieces
- Paper towels - 8 rolls
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Baking paper - 4 rolls
- Kitchen gloves - 4 boxes
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Degreaser - 2 bottles
- Sponges - 12 pieces
- Microfiber cloths - 12 pieces
- Garbage bags - 3 rolls
- Toilet paper - 24 rolls
- Hand soap - 4 bottles

Cleaning

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

Tips

Prepare one competition pack per team with the same core cookware, knives, measuring tools, utensils, apron and timer. Add ingredients only after dietary requirements and team numbers are confirmed.
Allow at least one cutting board and one chef’s or paring knife per team, plus extra boards and knives for shared preparation. Label equipment by team to prevent last-minute swaps.
Count tableware for participants, judges and tasting portions separately. Keep reusable plates, bowls, glasses and cutlery at the buffet and jury table instead of assuming kitchen equipment will cover serving.
Check the power plan before buying or collecting induction hobs. Use extension cords and power strips only after checking their ratings, and keep fire blankets within quick reach of the cooking stations.
Buy or borrow coolers and food thermometers before the shopping trip if fresh produce, dairy or meat will wait before cooking. Keep chilled ingredients cold until they are sorted into team packs.

Frequently asked questions

What equipment does each cooking contest team need?: Give each team cooking pots, a frying pan, a chopping board, knives, a mixing bowl, measuring cups, measuring spoons, spatulas, tongs and a kitchen timer. Add one apron and oven mitts per cook, and adjust the quantities to the team size.
How many plates and glasses do I need for a cooking contest?: Plan one tasting plate or bowl per judge and participant, plus at least 10% extra for breakage or second servings. For drinks, count one glass per person and keep a separate supply for the jury table and buffet.
How early should I buy ingredients for a cooking contest?: Buy fresh produce as close to the event as practical, preferably within 24 hours. Sort shelf-stable ingredients earlier, but keep chilled items in coolers until they are divided into team packs.
How many induction hobs are needed for a cooking contest?: Plan at least one induction hob per team, then add another shared hob if a recipe needs simultaneous cooking. Check the available circuits and extension leads before setting up all stations.

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