What you need for a cooking duel

A cooking duel needs more than groceries and a few pans. Each team needs its own workable station, while judges need a separate table, plates and a clear way to taste and score dishes. This checklist covers the shopping and equipment to arrange before participants arrive, including chef’s knives, cutting boards, induction hobs, scales, timers and serving tableware. Use your team count to calculate quantities, then divide ingredients and shared equipment before the event day.

Organize this event for free with Lizzt

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
- Chicken breast - 3 kilograms
- Salmon fillet - 2 kilograms
- Chickpeas - 8 cans
- Eggs - 30 pieces
- Penne - 3 kilograms
- Basmati rice - 3 kilogram
- Potatoes - 5 kilograms
- Pizza Dough - 6 rolls
- Puff pastry - 4 rolls
- Wheat flour - 2 kilogram
- Breadcrumbs - 500 grams
- Red onions - 2 kilograms
- Yellow onions - 2 kilogram
- Garlic - 6 bulbs
- Bell peppers - 12 pieces
- Zucchini - 8 pieces
- Eggplants - 6 pieces
- Carrots - 2 kilogram
- Mushrooms - 2 kilogram
- Broccoli - 6 heads
- Spinach - 1 kilogram
- Cherry tomatoes - 2 kilograms
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Coconut milk - 6 cans
- Cooking cream - 3 liters
- Vegetable stock - 2 boxes
- Chicken broth - 2 boxes
- Parmesan cheese - 1 kilogram
- Shredded cheese - 1 kilogram
- Mozzarella - 12 balls
- Feta - 800 grams
- Butter - 1 kilogram
- Olive oil - 2 liters
- Sunflower oil - 2 liters
- Balsamic vinegar - 2 bottles
- Soy sauce - 2 bottles
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Pesto - 6 jars
- Chili sauce - 2 bottles
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Cumin - 100 grams
- Italian herbs - 100 grams
- Fresh basil - 12 bunches
- Fresh parsley - 6 bunches
- Lemons - 18 pieces
- Limes - 12 pieces
- Apples - 3 kilograms
- Bananas - 2 kilograms
- Strawberries - 2 kilograms
- Whipped cream - 3 cans
- Vanilla ice cream - 4 liters
- Dark chocolate - 1 kilogram
- Granulated sugar - 2 kilograms
- Honey - 2 jars
- Nut mix - 1 kilogram
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Orange soda - 8 bottles
- Spa Blauw - 24 bottles
- Spa Rood - 12 bottles
- Beer - 48 cans
- Alcohol-free wine - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sugar cubes - 1 box
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
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

Plan one complete set of core tools per team: a chef’s knife, cutting board, mixing bowl, frying pan, cooking pot, tongs and wooden spoon. Sharing these items slows the duel and creates queues.
Buy ingredients in team-sized portions and divide them before guests arrive. Keep fresh items chilled in coolers, and label each team’s ingredients so dietary requirements are not missed.
Check the venue’s power supply before buying or borrowing induction hobs. Count the hobs, extension cords and power strips together; test the full setup at least one day before the duel.
Allow at least one dinner plate per participant and judge, plus one dessert plate per person if dessert is part of the challenge. Add two bowls, glasses and sets of cutlery per person if you need separate tasting and serving pieces.
Prepare one timer clock and one set of measuring cups and spoons for every team where possible. Keep spare batteries, scales and serving dishes ready because these are easy to overlook until cooking starts.

Frequently asked questions

What groceries do I need for a cooking duel?: Buy the complete ingredient list for each team, including fresh ingredients, pantry staples and any garnish or serving components. Divide and label the groceries at least 2 hours before the event so teams can start immediately.
How much cooking equipment does each cooking duel team need?: Give each team at least one chef’s knife, cutting board, mixing bowl, frying pan, cooking pot, set of measuring tools, tongs and wooden spoon. For a smooth competition, provide one induction hob, timer and kitchen scale per team.
How many plates and glasses should I buy for a cooking duel?: Count one dinner plate, one dessert plate, one bowl, one glass and one full set of cutlery per participant and judge. Add 10% spare tableware, or at least two extra sets, for breakage and last-minute changes.
When should I chill the ingredients and drinks?: Chill perishable ingredients as soon as you bring them home and keep them cold until the teams receive them. Put drinks in coolers at least 2 hours before guests arrive, and check that the coolers still have enough space for food.

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.