Cooking Lecture Shopping List

A cooking lecture needs more than ingredients. You also need the right quantities of tableware, preparation equipment, serving pieces and presentation supplies. Plan purchases from the final guest count, then add a small buffer for tasting portions, spills and replacements. Check dietary requirements before ordering groceries, and arrange chilled storage for anything perishable. The list below covers the practical supplies needed for cooking demonstrations, shared tasting and recipe handouts.

Organize this event for free with Lizzt

What to bring

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

Furniture

Tablesqty 6
Work tablesqty 2
Chairsqty 45
Registration desk
Lectern

Tableware

Dinner platesqty 50
Soup bowlsqty 50
Dessert platesqty 50
Forksqty 50
Knivesqty 50
Spoonsqty 50
Water glassesqty 50
Wine glassesqty 50

Equipment

Projector
Projection screen
Laptop
HDMI cableqty 2
Portable speaker
Wireless microphonesqty 2

Kitchen

Induction platesqty 2
Pot set
Chef’s knives and bread knivesqty 6
Cutting boardsqty 6
Mixing bowlsqty 6
Measuring cupsqty 3
Kitchen scalesqty 2
Serving plattersqty 8
Serving spoonsqty 8
Oven mittsqty 4

Decorations

Tableclothsqty 8
Name badgesqty 50
Menu and recipe cardsqty 50

Cleaning

Waste binsqty 4
Washing-up bowlsqty 3
Drying racksqty 3

Catering

Groceries
- Olive oil - 2 liters
- Butter - 1 kilogram
- Sunflower oil - 1 liter
- Wheat flour - 2 kilogram
- Eggs - 60 pieces
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 1,5 kilogram
- Cream cheese - 1 kilogram
- Whipped cream - 2 liters
- Milk - 6 liters
- Cooking cream - 2 liters
- Fresh yeast - 100 grams
- Dry pasta - 4 kilogram
- Lasagne sheets - 2 kilogram
- Baguettes - 12 pieces
- Wholemeal bread - 6 loaves
- Can of diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Fresh tomatoes - 4 kilogram
- Cherry tomatoes - 3 kilograms
- Courgettes - 3 kilograms
- Peppers - 3 kilograms
- Carrots - 3 kilogram
- Celery - 2 heads
- Onions - 3 kilograms
- Garlic - 8 bulbs
- Potatoes - 5 kilograms
- Arugula - 1 kilogram
- Fresh basil - 12 bunches
- Fresh parsley - 6 bunches
- Fresh rosemary - 4 bunches
- Fresh thyme - 4 bunches
- Lemons - 20 pieces
- Pine nuts - 500 grams
- Balsamic vinegar - 2 bottles
- Vegetable broth - 8 liters
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Dried oregano - 250 grams
- Chili flakes - 100 grams
- Granulated sugar - 1 kilogram
- Vanilla sugar - 10 sachets
- Dark chocolate - 1,5 kilogram
- Cocoa powder - 500 gram
- Gelatin - 30 sheets
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 1 kilogram
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sparkling water - 8 bottles
- Still water - 8 bottles
- Apple juice - 6 liters
- White wine - 8 bottles
- Red wine - 8 bottles
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Sponges - 12 pieces
- Nitrile gloves - 2 boxes

Tips

Buy ingredients only after registrations and dietary requirements are confirmed. For a cooking lecture, add about 10% extra for tasting portions, trimming, spills and unexpected replacements.
Plan one dinner plate, soup bowl and dessert plate per guest, plus at least 10% extra. Provide one fork, knife and spoon per person; add serving spoons separately so guests do not use table cutlery.
Allow one water glass per guest and one wine glass only if wine is part of the programme. Keep chilled drinks cold before guests arrive rather than relying on last-minute cooling.
Count preparation equipment by recipe, not just by guest. If two demonstrations run at the same time, you may need separate cutting boards, mixing bowls, measuring equipment and knives for each work station.
Check the technical kit at least 24 hours before the lecture. Test the projector, laptop, HDMI cable, speaker and wireless microphones together, because a missing adapter or flat battery is difficult to fix once guests are seated.

Frequently asked questions

How much food should I buy for a cooking lecture?: Base the order on the confirmed guest count and the recipes being demonstrated. Buy roughly 10% extra ingredients for tasting portions, preparation waste and spills, while keeping perishable items refrigerated until setup.
How many plates and glasses do I need for a cooking lecture?: Plan one dinner plate, soup bowl and dessert plate per guest, plus 10% spare. Provide one water glass per person; add wine glasses only when wine is included in the programme.
What kitchen equipment is needed for a cooking demonstration?: Prepare induction plates, pots, chef’s and bread knives, cutting boards, mixing bowls, measuring cups, kitchen scales, oven mitts and serving platters. Allow at least one complete preparation setup for each demonstration station.
When should I buy groceries for a cooking lecture?: Order shelf-stable groceries several days in advance, once the guest count and dietary requirements are final. Buy vegetables, dairy, meat and other perishables no earlier than one to two days before the lecture, then chill them immediately.

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.