Cooking Demonstration Checklist

Use this checklist to organise a cooking demonstration from the first invitation to the final tasting dish. Start by confirming registrations and dietary requirements, then check the venue, kitchen and power supply before buying ingredients. On the day, allow time to portion ingredients, set up the cooking station and prepare the registration desk. A clear demonstration order, printed recipes and visible wayfinding help guests follow the programme without interrupting the cooking.

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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
Finalize visitor list
Check the venue and kitchen
2 people
Test cooking equipment
2 people
Check the shopping list
Do the shopping
2 people
Set out non-perishable ingredients
2 people
Chill fresh ingredients
2 people
Print recipes and demonstration order
Make name signs and wayfinding signage
Set up tables and chairs
3 people
Set up the cooking station
3 people
Connect equipment
2 people
Portion ingredients
3 people
Prepare tasting portions
3 people
Chill drinks
2 people
Lay out crockery and cutlery
2 people
Set up registration desk
2 people

Event

Welcome guests
3 people
Explain the program
Carry out cooking demonstration
2 people
Serve tasting dishes
4 people
Answer visitors' questions
2 people
Serve coffee and tea
2 people
Refill drinks
2 people
Replenish the buffet and tables
2 people
Hand out farewell and feedback cards
2 people

Aftercare

Pack leftovers safely
2 people
Clean tableware and equipment
3 people
Clear tables and chairs
3 people
Sort and remove waste
2 people
Clean the kitchen and floor
3 people
Return borrowed items
2 people

What to bring

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

Furniture

Tablesqty 8
Chairsqty 60
Registration desk
Stoolsqty 3

Tableware

Dinner platesqty 70
Bowlsqty 70
Dessert platesqty 70
Water glassesqty 70
Wine glassesqty 60
Coffee cupsqty 60
Cutlery setsqty 70
Serving spoonsqty 10

Kitchen

Chef's knivesqty 6
Cutting boardsqty 8
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Frying pansqty 3
Cooking potsqty 4
Baking dishesqty 4
Colandersqty 3
Serving plattersqty 12

Equipment

Induction hobsqty 4
Electric oven
Immersion blender
Coffee makerqty 2
Kettlesqty 2
Coolersqty 3
Extension cordsqty 6
Power stripsqty 4

Decorations

Tableclothsqty 8
Name badgesqty 60
Menusqty 60
Directional signsqty 6

Lighting

LED lampsqty 6

Cleaning

Waste binsqty 4

Catering

Groceries

Tips

Close registrations early enough to confirm the final visitor list and dietary requirements. Aim to have both confirmed at least 3 days before the demonstration so ingredients and tasting portions can be adjusted.
Check the kitchen and test every appliance at least 1 day before the event. Induction hobs, the electric oven, blender and coffee maker may need separate sockets, so test extension cords and power strips before guests arrive.
Buy fresh ingredients no more than 24 hours in advance and chill them promptly. Set out non-perishable ingredients separately, then portion ingredients before the demonstration so the cooking sequence stays on time.
Prepare tasting portions before the first guests arrive, not between cooking steps. Plan the serving platters, bowls, plates, cutlery and serving spoons for the full visitor list, plus a small buffer for spills or repeat tastings.
Allow at least 30 minutes before opening for tables, chairs, signage, registration and the cooking station. Keep name signs, printed recipes and the demonstration order at the registration desk so late arrivals can join without stopping the presenter.

Frequently asked questions

How far in advance should I organise a cooking demonstration?: Start planning at least 3 weeks ahead if guests need to register. Finalise the visitor list and dietary requirements 3 days before the event, then complete the kitchen and equipment check at least 1 day beforehand.
How much time do I need to set up a cooking demonstration?: Allow at least 30 minutes for a small setup and 60 minutes if you need to arrange several tables, a registration desk, signage and multiple appliances. Add extra time if the venue kitchen has not been tested before.
When should I prepare ingredients for a cooking demonstration?: Shop for fresh ingredients within 24 hours of the event and chill them immediately. Portion ingredients and prepare tasting dishes before guests arrive, while non-perishable ingredients can be set out earlier.
What equipment do I need for a cooking demonstration?: Plan the equipment around the recipes: knives, cutting boards, mixing bowls, measuring tools, pans, pots, baking dishes and serving platters. Confirm the number of induction hobs, oven connections, extension cords and power strips at least 1 day before the event.

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