What you need for a cooking demonstration

A cooking demonstration needs more than the ingredients for the recipes. You also need enough preparation equipment, serving ware, drinks and cold storage for the group. Use the guest list and dietary requirements to calculate quantities before shopping, then check which items are already available. Plan separate equipment for preparation, cooking and serving so the demonstration can continue while one workstation is being cleaned.

Organize this event for free with Lizzt

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
- Baguettes - 8 pieces
- Cherry tomatoes - 3 kilograms
- Red onions - 1 kilogram
- Garlic - 6 bulbs
- Fresh basil - 8 bunches
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Parmesan cheese - 1 kilogram
- Salt - 1 kilogram
- Black pepper - 250 grams
- Basmati rice - 4 kilograms
- Chickpeas - 12 cans
- Coconut milk - 8 cans
- Courgettes - 3 kilograms
- Peppers - 3 kilograms
- Carrots - 2 kilogram
- Spinach - 2 kilograms
- Diced tomatoes - 8 cans
- Vegetable broth - 2 liters
- Curry powder - 250 grams
- Cumin powder - 100 grams
- Turmeric - 100 gram
- Paprika powder - 100 grams
- Fresh ginger - 300 grams
- Limes - 12 pieces
- Dark chocolate - 2 kilograms
- Whipping cream - 4 liters
- Eggs - 30 pieces
- Granulated sugar - 2 kilograms
- Vanilla sugar - 10 sachets
- Cocoa powder - 250 grams
- Strawberries - 3 kilograms
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Lemonade - 6 bottles
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Liquid hand soap - 3 bottles
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls

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

Buy ingredients for the full registered group, plus around 10% extra for tasting portions, spills and trimming. Confirm dietary requirements before placing the final order.
Allow one cutting board and one chef’s knife for each active preparation station. Add separate boards for raw ingredients if the recipes require them.
Provide one plate, glass and complete cutlery set per participant, plus at least 10% extra. Keep dessert bowls and coffee cups separate so they are ready when needed.
Keep fresh produce, sauces and prepared dessert chilled until service. Use refrigerators or coolers with enough space to keep food cold during setup and between courses.
Count cooking equipment by simultaneous demonstrations: each active station needs access to the required hob or oven, a pot or frying pan, mixing bowls and measuring tools. Test every appliance before guests arrive.

Frequently asked questions

How much food should I buy for a cooking demonstration?: Base the order on the number of registered participants and the recipe serving sizes. Add about 10% extra for tasting, trimming and mistakes, and prepare separate quantities for any dietary alternatives.
How many plates and glasses do I need for a cooking demonstration?: Plan one plate and one glass per participant, then add at least 10% extra. For a group of 20, that means 22 plates and 22 glasses, before allowing for staff or additional tasting rounds.
When should I buy ingredients for a cooking demonstration?: Buy dry goods and packaged ingredients several days ahead. Shop for fresh produce no earlier than one to two days before the event, and keep chilled items refrigerated or in coolers until preparation.
How much cooking equipment is needed per workstation?: Give each active workstation the utensils and cookware needed for its recipe, including a cutting board, chef’s knife, mixing bowl and measuring tools. Provide one hob or oven for every station that cooks at the same time.

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.