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Cooking Duel Checklist

A cooking duel needs more than recipes and willing cooks. You need confirmed stations, balanced teams, measured ingredients, working equipment and a judging system that everyone understands before the first pan heats up. This checklist puts the work in a practical order, from booking the venue and collecting dietary requirements to setting out ingredients and briefing participants. Use it to keep preparation on schedule and avoid last-minute problems with power, refrigeration or table space.

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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

  • Confirm date and location

  • Reserve cooking stations

  • Send invitations

  • Process registrations

  • Collect dietary requirements

  • Assemble teams

  • Create the rules and judging system

    2 people

  • Check the ingredient list

    2 people

  • Finalize shopping list

  • Do the shopping

    2 people

  • Chill fresh ingredients

    2 people

  • Divide ingredients among teams

    3 people

  • Print competition cards

  • Make name badges

  • Clean the venue

    2 people

  • Test cooking equipment

    2 people

  • Set up tables and chairs

    4 people

  • Set up cooking stations

    4 people

  • Set out ingredients

    4 people

  • Lay out crockery and cutlery

    2 people

  • Chill drinks

    2 people

  • Set up judges' table

    2 people

Event

  • Receive participants

    3 people

  • Guide teams to stations

    2 people

  • Explain the rules

  • Lead the cooking round

    3 people

  • Refill drinks

    2 people

  • Clean work tables between uses

    2 people

  • Serve dishes

    4 people

  • Collect jury evaluations

    2 people

  • Calculate the result

    2 people

  • Announce the winner

  • Serve coffee and tea

    2 people

Aftercare

  • Sort waste

    2 people

  • Wash dishes

    3 people

  • Clean cooking equipment

    3 people

  • Clear tables and chairs

    4 people

  • Clean the venue

    3 people

  • Pack leftover food

    2 people

  • Return rental items

    2 people

What to bring

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

Furniture

  • Work tablesqty 6
  • Dining tablesqty 6
  • Chairsqty 30
  • Judges' table

Tableware

  • Dinner platesqty 36
  • Dessert platesqty 30
  • Bowlsqty 30
  • Drinking glassesqty 40
  • Coffee cupsqty 30
  • Knivesqty 36
  • Forksqty 36
  • Spoonsqty 36

Kitchen

  • Chef's knivesqty 12
  • Cutting boardsqty 12
  • Mixing bowlsqty 12
  • Frying pansqty 6
  • Cooking potsqty 6
  • Measuring cupsqty 6
  • Kitchen tongsqty 12
  • Wooden spoonsqty 12
  • Colandersqty 6
  • Baking dishesqty 6
  • Measuring spoonsqty 6
  • Apronsqty 30
  • Oven mittsqty 12
  • Tea towelsqty 24
  • Serving plattersqty 18
  • Serving spoonsqty 18
  • Aluminum foilqty 4
  • Cling filmqty 4
  • Storage binsqty 24
  • Allergen labelsqty 100
  • Food containersqty 24
  • Kitchen timersqty 6

Equipment

  • Induction hobsqty 6
  • Extension cordsqty 6
  • Power stripsqty 6
  • Coolersqty 4
  • Kitchen scalesqty 6
  • Timer clocksqty 6
  • Judge's scale

Catering

  • Groceries
  • Coffee machinesqty 2
  • Water jugsqty 6

Decorations

  • Team name badgesqty 6
  • Name badgesqty 30
  • Tableclothsqty 12
  • Menusqty 30
  • Prizesqty 3

Cleaning

  • Spongesqty 12
  • Cleaning clothsqty 12
  • Bucketsqty 3
  • Waste binsqty 6
  • Towelsqty 12

Tips

  • Confirm the cooking stations and electrical setup before inviting people. Check that each station has safe access to induction hobs, extension cords and power strips, and test the equipment before event day.
  • Set a firm registration deadline at least 7 days before the duel. Use the final participant list to assemble teams, collect dietary requirements and divide ingredients accurately.
  • Buy and chill fresh ingredients close to the event. Finish the shopping list 2–3 days beforehand, then refrigerate perishable food and keep it separated until the teams receive their portions.
  • Print the competition cards and prepare name badges before setup starts. Give each team a clear station assignment, and place the rules and judging criteria where participants and judges can read them.
  • Allow at least 60 minutes for venue setup. Arrange work tables, cooking stations, judges’ table, crockery and cutlery first; then set out ingredients, chill drinks and test timers before participants arrive.

Frequently asked questions

How far in advance should I plan a cooking duel?
Confirm the date, location and cooking stations at least 3–4 weeks ahead. Set the registration deadline 7 days before the event so you have time to form teams, check dietary requirements and finish the shopping list.
How much time do I need to set up a cooking duel?
Plan for at least 60 minutes of setup, plus 15–20 minutes for a final equipment and power check. Add extra time if stations need to be assembled or ingredients must be divided on site.
When should I buy ingredients for a cooking duel?
Complete the main shopping 1–2 days before the event, depending on how perishable the ingredients are. Chill fresh items as soon as they arrive and divide them into team portions on the day or the evening before.
How do I organise teams for a cooking duel?
Close registrations 7 days before the event, then group participants into teams of a similar size and assign each team a station. Share the rules, judging system and any dietary constraints before the event starts, not during the first cooking round.

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