Cooking Contest Shopping List

A cooking contest needs more than ingredients. Teams also need matching tools, clear serving supplies, and enough tasting portions for the judges. Use this list to check what must be bought or brought before competition day, then divide ingredients into team packs so setup runs quickly. Perishable produce should be checked on arrival and kept refrigerated until it is time to wash and distribute it.

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What to bring

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

Furniture

Work tablesqty 12
Judges' table
Registration desk
Chairsqty 70
Tableclothsqty 14
Waste binsqty 6

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 80
Drinking glassesqty 80
Coffee cupsqty 40
Forksqty 80
Knivesqty 80
Spoonsqty 80
Teaspoonsqty 40
Tasting spoonsqty 100

Kitchen

Chef's knivesqty 20
Cutting boardsqty 20
Mixing bowlsqty 20
Measuring cupsqty 10
Measuring spoonsqty 10
Colandersqty 10
Peelersqty 10
Kitchen tongsqty 10
Ladlesqty 10
Spatulasqty 20
Whiskqty 10
Oven mittsqty 20
Kitchen apronsqty 20

Equipment

Induction hobsqty 10
Cooking potsqty 20
Frying pansqty 10
Coolersqty 4
Extension cordsqty 10
Power stripsqty 10
Kitchen scalesqty 10

Decorations

Race numbersqty 10
Name badgesqty 70
Trophiesqty 3
Certificatesqty 15
Signage boardsqty 8

Cleaning

Washing-up tubsqty 4
Spongesqty 12
Dish brushesqty 6
Bucketsqty 4
Mopsqty 4
Towelsqty 20
Disinfectant sprayqty 4
Liquid hand soapqty 4

Catering

Groceries
- Chicken breast - 5 kilograms
- Salmon fillet - 4 kilograms
- Chickpeas - 3 kilograms
- Eggs - 60 pieces
- Basmati rice - 5 kilograms
- Risotto rice - 3 kilograms
- Pasta - 4 kilograms
- Potatoes - 8 kilograms
- Sweet potatoes - 5 kilogram
- Zucchini - 20 pieces
- Bell peppers - 20 pieces
- Carrots - 5 kilograms
- Onions - 5 kilograms
- Red onions - 2 kilograms
- Garlic - 8 bulbs
- Leeks - 15 pieces
- Mushrooms - 4 kilogram
- Tomatoes - 5 kilograms
- Cherry tomatoes - 3 kilograms
- Spinach - 3 kilograms
- Broccoli - 15 heads
- Cauliflower - 8 pieces
- Cucumbers - 12 pieces
- Lemons - 30 pieces
- Limes - 20 pieces
- Apples - 40 pieces
- Bananas - 30 pieces
- Berry mix - 3 kilograms
- Fresh basil - 20 bunches
- Fresh parsley - 15 bunches
- Fresh coriander - 15 bunches
- Fresh mint - 10 bunches
- Cream - 5 liters
- Cooking cream - 5 liters
- Coconut milk - 10 cans
- Milk - 8 liters
- Butter - 3 kilograms
- Olive oil - 5 liters
- Sunflower oil - 3 liters
- Flour - 5 kilogram
- Granulated sugar - 3 kilograms
- Powdered sugar - 1 kilogram
- Cornstarch - 1 kilogram
- Breadcrumbs - 2 kilogram
- Yeast - 10 packets
- Baking powder - 10 sachets
- Salt - 2 kilograms
- Black pepper - 500 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Cumin - 250 grams
- Cinnamon - 100 gram
- Chili flakes - 100 grams
- Dried oregano - 100 grams
- Soy sauce - 3 liters
- Balsamic vinegar - 2 liters
- Red wine vinegar - 1 liter
- Apple cider vinegar - 1 liter
- Diced tomatoes - 20 cans
- Tomato paste - 15 tubes
- Vegetable bouillon - 30 tablets
- Chicken broth - 20 cubes
- Mayonnaise - 3 liters
- Mustard - 2 liters
- Ketchup - 3 liters
- Honey - 2 kilograms
- Peanut butter - 2 kilograms
- Parmesan cheese - 2 kilograms
- Grated cheese - 3 kilogram
- Feta - 2 kilograms
- Mozzarella - 2 kilograms
- Crème fraîche - 2 kilograms
- Mixed nuts - 2 kilograms
- Raisins - 1 kilogram
- Dark chocolate - 2 kilograms
- Vanilla extract - 4 bottles
- Coffee - 2 kilograms
- Tea - 100 bags
- Lactose - 2 kilogram
- Cola - 12 liters
- Cola Zero - 12 liters
- Ginger beer - 8 liters
- Spa Blauw - 36 liters
- Spa Rood - 12 liters
- Apple juice - 8 liters
- Orange juice - 8 liters
- Ice cubes - 15 kilograms
- Paper napkins - 500 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 60 pieces
- Dish soap - 5 liters
- All-purpose cleaner - 5 liters
- Rinse aid - 2 liters
- Kitchen gloves - 10 pairs
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Baking paper - 4 rolls
- Freezer bags - 100 pieces
- Food containers - 30 pieces

Tips

Prepare one ingredient pack per team, plus a small spare supply for items that are easily spilled, damaged, or used up. Label each pack before participants arrive so registration does not become a distribution bottleneck.
Allow at least one cutting board and one chef’s knife per team. If teams share equipment, add a fixed exchange time; otherwise, waiting for a whisk, colander, or induction hob can affect the result.
Buy enough tasting spoons for every judge to use one per dish or course. Keep dinner plates and bowls separate from tasting equipment so judging portions can be served without interrupting kitchen work.
Plan two to three drinking glasses per participant for the first hour, then add more if the contest includes a meal or several tasting rounds. Coffee cups and teaspoons are easy to overlook when the kitchen equipment is already packed.
Keep fresh produce refrigerated until shortly before the start, but wash vegetables only after checking quantities. Pack oven mitts, aprons, measuring cups, and measuring spoons with the kitchen equipment rather than leaving them in the general shopping bags.

Frequently asked questions

How much food do I need for a cooking contest?: Prepare one complete ingredient pack for each team, based on the agreed recipe and number of servings. Add roughly 10% extra for fragile produce, spills, or last-minute replacements, and keep perishable items refrigerated.
How many tasting spoons do I need for the judges?: Provide at least one clean tasting spoon per judge for every dish or tasting round. For example, five judges tasting three dishes require 15 spoons, plus at least 5 extra for dropped or reused utensils.
When should I buy ingredients for a cooking contest?: Buy fresh produce and other chilled ingredients as close to the contest as practical, preferably within 24 hours. Check the shopping list again on the day before, then refrigerate the products immediately after delivery or collection.
What kitchen equipment does each cooking team need?: Each team needs access to a work table, chef’s knife, cutting board, mixing bowl, measuring cups and spoons, and the basic utensils required by the format. For shared equipment such as induction hobs, provide one unit per team or schedule clear changeover times.

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