What you need for a cooking contest

A cooking contest needs more than ingredients and cooking stations. Plan for one complete workstation per team, plus shared equipment for judging, registration, cooling and cleanup. Check dietary requirements before buying fresh produce, and keep chilled ingredients cold from delivery until the event starts. Use this shopping list alongside the plan to avoid last-minute runs for basic tools, power supplies and timing equipment.

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What to bring

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

Furniture

Foldable tablesqty 14
Folding chairsqty 70
Judges' table
Registration desk
High tablesqty 6
Cooking tablesqty 8
Waste binsqty 6

Kitchen

Cutting boardsqty 16
Chef and kitchen knivesqty 24
Mixing bowlsqty 16
Measuring cupsqty 8
Measuring spoonsqty 8
Colandersqty 8
Vegetable peelersqty 8
Gratersqty 8
Tongsqty 16
Spatulasqty 16
Ladlesqty 16
Whiskqty 8
Kitchen scalesqty 8
Oven glovesqty 16
Apronsqty 16
Tea towelsqty 24
Tweezersqty 8
Piping bagsqty 40
Baking traysqty 16
Baking dishesqty 16
Pansqty 16
Lid setsqty 8
Storage binsqty 32
Labelsqty 150
Waterproof markersqty 16

Equipment

Induction hobsqty 8
Coolersqty 6
Kettlesqty 2
Coffee machinesqty 2
Extension cordsqty 8
Power stripsqty 8
Digital timersqty 8
Megaphone
Laptop
Printer

Tableware

Platesqty 90
Dessert platesqty 90
Bowlsqty 40
Glassesqty 100
Coffee cupsqty 50
Forksqty 100
Knivesqty 100
Spoonsqty 100
Serving spoonsqty 16
Serving plattersqty 16
Serving tongsqty 12
Water jugsqty 8
Tasting spoonsqty 150
Tasting platesqty 150
Napkinsqty 250

Catering

Drink dispensersqty 4
Hot traysqty 8
Ice packsqty 24
Groceries
- Wheat flour - 5 kilos
- Patent flour - 2 kilos
- Whole wheat flour - 1 kilo
- Cornstarch - 500 grams
- Granulated sugar - 2 kilos
- Brown sugar - 1 kilo
- Powdered sugar - 500 grams
- Salt - 1 kilo
- Sea salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Cumin powder - 150 grams
- Cinnamon - 150 grams
- Dried oregano - 100 grams
- Dried basil - 100 grams
- Chili flakes - 100 grams
- Garlic powder - 150 gram
- Baking powder - 250 grams
- Vanilla sugar - 10 sachets
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Unsalted butter - 2 kilos
- Eggs - 60 pieces
- Whole milk - 8 liters
- Cooking cream - 3 liters
- Whipped cream - 2 liters
- Grated cheese - 2 kilos
- Parmesan cheese - 1 kilo
- Mozzarella - 1 kilo
- Cream cheese - 1 kilo
- Yogurt - 2 liters
- Rice - 5 kilo
- Pasta - 4 kilo
- Couscous - 2 kilos
- Potatoes - 8 kilos
- Sweet potatoes - 4 kilos
- Tomatoes - 5 kilos
- Cherry tomatoes - 2 kilos
- Cucumbers - 3 kilos
- Bell peppers - 3 kilos
- Onions - 3 kilos
- Red onions - 1 kilo
- Garlic - 500 grams
- Carrots - 3 kilos
- Zucchinis - 2 kilos
- Mushrooms - 2 kilos
- Broccoli - 2 kilos
- Spinach - 1,5 kilo
- Lettuce - 8 heads
- Avocados - 12 pieces
- Lemons - 20 pieces
- Limes - 12 pieces
- Fresh herb mix - 12 bunches
- Apples - 30 pieces
- Bananas - 24 pieces
- Berry mix - 2 kilos
- Grapes - 2 kilos
- Chicken breast - 5 kilos
- Ground beef - 4 kilo
- Salmon fillet - 3 kilo
- Shrimp - 2 kilos
- Chickpeas - 12 cans
- Lentils - 8 cans
- Kidney beans - 8 cans
- Coconut milk - 12 cans
- Diced tomatoes - 16 cans
- Tomato puree - 8 tubes
- Vegetable stock - 2 packs
- Chicken stock - 2 packs
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Soy sauce - 1 liter
- Balsamic vinegar - 500 milliliters
- Apple cider vinegar - 500 milliliters
- Honey - 500 grams
- Peanut butter - 1 kilo
- Puff pastry - 6 packs
- Bread - 12 loaves
- Baguettes - 12 pieces
- Mixed nuts - 1 kilo
- Raisins - 500 grams
- Dark chocolate - 1 kilo
- Cookies - 8 packs
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Olives - 2 kilos
- Hummus - 2 kilos
- Coffee - 2 kilos
- Tea - 200 bags
- Sugar sticks - 200 pieces
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Sparkling water - 12 bottles
- Still water - 24 bottles
- Apple juice - 8 cartons
- Orange juice - 8 packs
- Ice cubes - 20 kilo
- Milk - 4 liters
- Oat milk - 4 liters
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 100 pieces
- Hand soap - 6 bottles
- Hand sanitizer - 6 bottles

Cleaning

Cleaning spongesqty 24
Scouring spongesqty 16
Cleaning bucketsqty 6
Mopsqty 4
Broom and dustpanqty 3
Microfiber clothsqty 24
Nitrile glovesqty 200
Paper towel holdersqty 8

Decorations

Buntingqty 6
Tableclothsqty 14
Team name signsqty 8
Menu signsqty 12
Name badgesqty 80
Pensqty 30
Prizesqty 3
Direction signsqty 8

Lighting

LED light stringsqty 6
LED lampsqty 8

Tips

Prepare one cutting board, chef’s knife, mixing bowl, measuring set and basic utensils for each cooking station. Add shared graters, peelers and colanders only if teams can access them without waiting.
Buy or bring enough aprons, oven gloves and tea towels for every participant, then keep at least 2 extra sets available for spills or damaged items.
Arrange coolers and refrigerated transport before buying fresh produce. Chilled ingredients should remain cold during transport, and expiration dates should be checked when the delivery arrives.
Count power requirements before the contest: each induction hob, kettle and coffee machine needs a suitable outlet. Pack extension cords and power strips only after checking the venue’s available circuits.
Set aside supplies for the parts people often overlook: name badges, printed jury forms, registration furniture, waste bins and route or parking signs. Have these ready before participants arrive.

Frequently asked questions

How many cooking stations do I need for a cooking contest?: Plan one fully equipped cooking station per team or individual competitor. Add one spare station or backup set when space and budget allow, especially if the format includes heats.
When should I buy ingredients for a cooking contest?: Buy shelf-stable ingredients 2 to 3 days ahead and arrange fresh produce and chilled items for delivery or collection on the day before the contest. Check quantities, packaging and expiration dates as soon as they arrive.
How much kitchen equipment does each cooking team need?: Give each team at least one cutting board, chef’s knife, mixing bowl, measuring cup, measuring spoons, spatula, tongs and digital timer. Shared specialist tools can work, but provide enough copies to prevent queues during timed rounds.
What should I bring for judging and registration?: Prepare one registration desk, one judges’ table, name badges and printed jury forms before the event starts. Allow at least 15 minutes before opening for setup and keep spare forms and pens at both desks.

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