What you need for a cooking demonstration

A cooking demonstration needs more than the ingredients used on stage. You also need enough tasting portions, serving dishes, drinks, tableware and backup kitchen equipment for the full visitor list. Buy fresh ingredients close to the event and chill them as soon as they arrive. Check the venue’s kitchen, sockets and available appliances before you shop, especially if you will bring induction hobs, an oven or a blender.

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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
- Ciabatta - 8 pieces
- Basmati rice - 5 kilograms
- Penne - 5 kilogram
- Flour - 2 kilograms
- Granulated sugar - 2 kilograms
- Powdered sugar - 500 grams
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Butter - 1 kilogram
- Eggs - 60 pieces
- Whole milk - 6 liters
- Cooking cream - 4 liters
- Crème fraîche - 2 kilograms
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 1,5 kilogram
- Chicken breast - 4 kilograms
- Chickpeas - 12 cans
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Coconut milk - 8 cans
- Vegetable broth - 2 liters
- Balsamic vinegar - 1 bottle
- Soy sauce - 2 bottles
- Red pesto - 4 jars
- Mayonnaise - 2 jars
- Honey - 1 jar
- Fresh basil - 12 bunches
- Fresh coriander - 8 bunches
- Fresh parsley - 8 bunches
- Onions - 4 kilograms
- Garlic - 8 bulbs
- Ginger - 500 grams
- Bell peppers - 3 kilograms
- Courgettes - 3 kilograms
- Mushrooms - 3 kilogram
- Cherry tomatoes - 3 kilograms
- Lemons - 20 pieces
- Limes - 15 pieces
- Apples - 5 kilograms
- Bananas - 4 kilogram
- Berry mix - 3 kilograms
- Nut mix - 1,5 kilogram
- Raisins - 1 kilogram
- Cinnamon - 1 jar
- Cumin - 1 jar
- Curry powder - 1 jar
- Paprika powder - 1 jar
- Chili flakes - 1 jar
- Dried oregano - 1 jar
- Salt - 1 kilogram
- Black pepper - 1 jar
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Sparkling water - 18 bottles
- Still water - 18 bottles
- Apple juice - 6 liters
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 4 liters
- Honey sticks - 100 pieces
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 12 pieces
- Nitrile gloves - 2 boxes

Tips

Plan tasting portions separately from the demonstration ingredients. For 30 visitors, prepare at least 30 small servings and keep a few extra portions for spills, late arrivals or repeat questions.
Buy drinks by serving size: allow about 500 ml of water per visitor for a short session, plus coffee or tea if the program lasts longer than 90 minutes. Chill drinks before guests arrive.
Match tableware to the tasting format. For each visitor, provide one tasting plate or bowl, one fork or spoon, and one water glass; add 10% extra to cover dropped or reused items.
Do not assume the venue has the right kitchen tools. Confirm knives, cutting boards, mixing bowls, measuring equipment, pans, pots and serving platters at least 3 days before shopping.
Check power before bringing equipment. Count the induction hobs, oven, blender, coffee maker and kettles, then pack extension cords and power strips only after confirming the venue’s socket capacity.

Frequently asked questions

What should I buy for a cooking demonstration?: Buy the ingredients for the recipe, plus enough for tasting portions and around 10% extra for mistakes or spills. Also plan drinks, tableware, serving utensils, kitchen tools and any equipment the venue does not provide.
How much food do I need for a cooking demonstration?: Prepare one tasting portion per registered visitor, then add about 10% extra. For 40 visitors, that means at least 44 small portions, adjusted for the recipe and portion size.
When should I buy ingredients for a cooking demonstration?: Buy dry and non-perishable ingredients 2 to 3 days ahead. Buy fresh produce, dairy and other chilled ingredients on the day before or the morning of the demonstration, then refrigerate them immediately.
How many plates and glasses do I need for a cooking demonstration?: Start with one plate or bowl and one water glass per visitor, then add 10% spare. For 30 visitors, prepare at least 33 of each item, with extra cups and cutlery if coffee or multiple tasting courses are served.

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