Cooking Demonstration Checklist
A cooking demonstration needs more than a recipe and a presenter. You need registrations, dietary information, measured ingredients, working equipment and a clear flow from welcome to tasting. Plan preparation in stages so fresh produce stays cool, sauces and dessert are ready on time, and every workstation can be reset between courses. This checklist covers the practical details that are easy to overlook when organising a cooking demonstration.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Send invitations
Process registrations
Collect dietary requirements
Create the participant list
Print recipes and worksheets
Check ingredients
2 people
Do the shopping
2 people
Keep fresh produce cool
Wash and cut vegetables
2 people
Prepare sauces and dressings
2 people
Prepare dessert
2 people
Set up workstations
2 people
Set up tables and chairs
3 people
Set up the demo kitchen
2 people
Test equipment
2 people
Set out ingredients
2 people
Lay out crockery and cutlery
2 people
Chill drinks
Set up registration desk
Set up reception table
2 people
Event
Welcome visitors
2 people
Explain the program
Demonstrate first course
2 people
Serve first course
3 people
Clean workstations between tasks
2 people
Demonstrate the second course
2 people
Serve the second course
3 people
Refill drinks
2 people
Lead questions and tastings
2 people
Demonstrate dessert
2 people
Serve dessert
3 people
Hand out thank-you gifts and recipes
See visitors out
2 people
Aftercare
Pack leftovers safely
2 people
Collect waste
2 people
Wash dishes
3 people
Clean the kitchen
2 people
Put furniture back
3 people
Clean and store equipment
2 people
Return borrowed materials
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 8
- Chairsqty 60
- Buffet tablesqty 3
- Stoolsqty 4
- Waste binsqty 4
Equipment
- Induction hobsqty 2
- Ovens
- Refrigerators
- Kettlesqty 2
- Immersion blendersqty 2
- Cutting boardsqty 8
- Kitchen scalesqty 2
Kitchen
- Cooking potsqty 4
- Frying pansqty 2
- Mixing bowlsqty 8
- Measuring cupsqty 4
- Measuring spoonsqty 3
- Chef's knifeqty 6
- Ladlesqty 4
- Kitchen tongsqty 4
- Whiskqty 3
- Serving plattersqty 8
Tableware
- Platesqty 70
- Dessert bowlsqty 60
- Glassesqty 80
- Coffee cupsqty 60
- Cutlery setsqty 70
- Serving spoonsqty 8
Catering
- Thermos flasksqty 4
- Coolersqty 3
- Water jugsqty 6
- Serving trays with lidsqty 6
- Groceries
Decorations
- Tableclothsqty 8
- Menusqty 60
- Name badgesqty 60
- Pensqty 10
- Recipe cardsqty 70
Lighting
- LED work lightsqty 3
Cleaning
- Washing-up tubsqty 3
- Spongesqty 10
- Microfiber clothsqty 12
- Hand soap dispensersqty 3
- Towel rollsqty 6
- Apronsqty 8
- Oven mittsqty 4
Tips
- Collect dietary requirements when people register, then use the final participant list to check portions, recipes and suitable alternatives at least one week before the demonstration.
- Test induction hobs, ovens, kettles and immersion blenders with the actual cookware at least one day ahead. A short test catches missing plugs, unsuitable pans and equipment that cannot handle the planned workload.
- Prepare sauces, dressings, dessert and chopped vegetables before guests arrive, but keep fresh produce refrigerated until needed. Finish perishable preparation no more than a few hours before the start.
- Give each workstation its own cutting board, chef’s knife, measuring cups, measuring spoons, mixing bowl and waste bin. Set out ingredients in recipe order so the demonstration does not stop while someone searches for a tool.
- Allow at least 30 minutes for setup and 20 minutes for cleanup between practical sections. Keep spare plates, serving spoons, glasses and cloths nearby so serving the first course does not interrupt the demonstration.
Frequently asked questions
- How far in advance should I send invitations for a cooking demonstration?
- Send invitations 3 to 4 weeks before the event, especially if registration is required. Close registrations about 7 days before the demonstration so you have time to confirm numbers, dietary requirements and ingredient quantities.
- When should I buy ingredients for a cooking demonstration?
- Buy pantry items and non-perishable ingredients 3 to 5 days in advance. Purchase fresh produce 1 to 2 days before the event, then keep it refrigerated until washing and cutting on the day.
- How long does it take to set up a cooking demonstration?
- Allow at least 60 to 90 minutes for a full setup, including tables, chairs, the demo kitchen, workstations, registration desk and reception table. Test the equipment before participants arrive, not during the welcome.
- How many plates and glasses do I need for a cooking demonstration?
- Provide one plate, glass and cutlery set per registered participant, plus at least 10% extra for breakage, spills or replacements. Count separate dessert bowls and coffee cups if those are part of the program.
Start this plan in Lizzt
Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.
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