What to buy for a cooking contest

A cooking contest needs more than ingredients. You also need enough shared kitchen equipment, serving ware, cooling space and practical setup supplies for every team, judge and participant. Check quantities against the number of teams before shopping, then separate refrigerated products and portion ingredients before the event. This list helps you spot the items that are often forgotten until contestants are already at their workstations.

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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
- Chicken breast - 6 kilograms
- Ground beef - 4 kilograms
- Salmon fillet - 3 kilograms
- Chickpeas - 12 cans
- Eggs - 10 cartons
- Tofu - 2 kilograms
- Basmati rice - 5 kilograms
- Pasta - 5 kilogram
- Couscous - 3 kilograms
- Potatoes - 8 kilograms
- Onions - 4 kilograms
- Garlic - 8 bulbs
- Carrots - 4 kilograms
- Bell peppers - 30 pieces
- Zucchini - 12 pieces
- Mushrooms - 3 kilogram
- Tomatoes - 5 kilograms
- Cherry tomatoes - 3 kilograms
- Cucumbers - 8 pieces
- Spinach - 2 kilograms
- Broccoli - 10 heads
- Lettuce - 8 heads
- Lemons - 20 pieces
- Limes - 20 pieces
- Fresh basil - 10 bunches
- Fresh parsley - 10 bunches
- Fresh coriander - 8 bunches
- Ginger - 500 grams
- Coconut milk - 12 cans
- Diced tomatoes - 16 cans
- Tomato puree - 8 tubes
- Vegetable stock - 2 packs
- Chicken stock - 2 packs
- Olive oil - 4 bottles
- Sunflower oil - 3 bottles
- Butter - 2 kilograms
- Flour - 3 kilograms
- Breadcrumbs - 2 packs
- Sugar - 2 kilograms
- Honey - 2 jars
- Soy sauce - 3 bottles
- Sweet soy sauce - 2 bottles
- Mayonnaise - 3 jars
- Ketchup - 3 bottles
- Mustard - 2 jars
- Chili sauce - 3 bottles
- Curry powder - 2 jars
- Paprika powder - 2 jars
- Cumin - 2 jars
- Italian herbs - 2 jars
- Salt - 2 packs
- Black pepper - 2 jars
- Coffee - 4 packs
- Tea - 2 boxes
- Milk - 12 liters
- Oat milk - 4 liters
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Orange soda - 8 bottles
- Spa Blauw - 10 bottles
- Sparkling water - 6 bottles
- Apple juice - 6 packs
- Apple pie - 4 pieces
- Whipped cream - 8 cans
- Vanilla ice cream - 6 liters
- Cookies - 8 packs
- Paper napkins - 200 pieces
- Paper towels - 8 rolls
- Trash bags - 3 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 3 bottles
- Scouring sponges - 2 packs
- Tea towels - 20 pieces
- Toilet paper - 24 rolls

Tips

Plan one complete workstation per team where possible: include a cutting board, chef’s knife, mixing bowl, measuring tools and the pans or dishes required by the recipes. Add at least one spare knife and two spare mixing bowls for the whole contest.
Buy or borrow cooling capacity before shopping for refrigerated ingredients. Check that coolers can hold the food safely from arrival until use, rather than discovering on the day that there is no space for dairy, meat or prepared dishes.
Count serving ware separately from cooking equipment. Prepare at least one dinner plate or bowl per tasting portion, plus extra pieces for dropped or contaminated items; judges also need a clear, separate serving setup.
Do a power check before bringing hot plates into the venue. Count outlets, extension cords and power strips, and avoid putting several high-load appliances on one circuit.
Keep practical consumables with the shopping plan instead of leaving them until setup. Provide clearly marked waste bins, table coverings and enough cups, glasses and thermos flasks for the expected participants and judges.

Frequently asked questions

What do I need to buy for a cooking contest?: Plan for ingredients, one workstation per team, serving ware, cooling equipment and setup supplies. A basic station needs a cutting board, chef’s knife, mixing bowl, measuring tools and suitable pans or dishes; add at least one spare set for the event.
How many plates and bowls do I need for a cooking competition?: Allow one serving piece per tasting portion, then add 10–20% spare plates, dessert plates and bowls. Count judges separately so tasting portions do not use up the equipment reserved for participants.
How early should I buy ingredients for a cooking contest?: Buy dry goods and shelf-stable items several days ahead, but purchase refrigerated products as close to the event as practical—usually 1 day before. Check and separate chilled ingredients as soon as they arrive, then keep them in coolers until needed.
How much kitchen equipment does each cooking contest team need?: Give each team its own basic preparation tools and cooking vessels whenever possible. For a contest with four teams, prepare four cutting boards, four chef’s knives and four mixing bowls, plus shared spares for breakage, delays or special recipes.

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