Cooking workshop checklist
A cooking workshop runs smoothly when the menu, kitchen and participant details are settled before shopping day. Plan each recipe around the equipment and workspace available, then calculate ingredients for the confirmed number of participants. Dietary requirements and allergies need to reach the chef early, not at the welcome table. On the day, organize one complete set of tools, ingredients and recipe cards for each cooking station so participants can start without waiting.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Determine the theme and menu
2 people
Reserve venue and kitchen
Send invitations
Process registrations
Collect dietary requirements
Update participant list
Check the recipes
2 people
Coordinate allergies with the chef
2 people
Set up cooking stations
Calculate ingredient quantities
Finalize shopping list
Check the cooking supplies
2 people
Count tableware and glassware
Do the shopping
2 people
Chill drinks
Wash and sort vegetables
2 people
Store stock chilled
Clean work surfaces
2 people
Set up cooking stations
3 people
Set up tables and chairs
3 people
Set out tableware and cutlery
2 people
Distribute ingredients per station
3 people
Lay out recipe cards
Set up the welcome desk
Event
Receive participants
2 people
Explain cooking rules and safety
2 people
Serve snacks and drinks
2 people
Guide the starter course
3 people
Clean workstations between tasks
2 people
Serve starter
3 people
Guide the main course
3 people
Refill drinks
2 people
Serve the main course
3 people
Prepare dessert
3 people
Serve dessert
2 people
Serve coffee and tea
2 people
Pack leftovers safely
2 people
Aftercare
Sort waste
2 people
Wash dishes and cutlery
3 people
Deep clean the kitchen
3 people
Clear tables and chairs
3 people
Clean cooking equipment
2 people
Hand over the venue
2 people
Return borrowed materials
2 people
Store leftover materials
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Work tablesqty 6
- Dining tablesqty 3
- Chairsqty 24
- Buffet table
Kitchen
- Chef jacketsqty 6
- Cutting boardsqty 12
- Chef’s knives and paring knivesqty 24
- Measuring cupsqty 6
- Mixing bowlsqty 12
- Colandersqty 6
- Frying pansqty 6
- Cooking potsqty 6
- Baking dishesqty 6
- Baking traysqty 6
- Spatulas and tongsqty 12
- Wooden spoonsqty 12
- Whiskqty 6
- Vegetable peelersqty 6
- Garlic pressqty 6
- Kitchen scalesqty 6
- Kitchen apronsqty 24
- Kitchen towelsqty 18
- Recipe cardsqty 24
- Labelsqty 50
- Pensqty 12
Equipment
- Induction platesqty 6
- Immersion blendersqty 3
- Kitchen scalesqty 6
- Oven mittsqty 12
- Coolersqty 3
Tableware
- Dinner platesqty 24
- Deep platesqty 24
- Dessert platesqty 24
- Coffee cupsqty 24
- Water glassesqty 30
- Wine glassesqty 24
- Cutlery setsqty 30
- Serving bowlsqty 12
- Serving spoonsqty 12
Cleaning
- Waste binsqty 3
- Dish brushesqty 6
- Cleaning bucketsqty 3
- Floor squeegeesqty 2
- Microfiber clothsqty 12
Catering
- Groceries
Tips
- Confirm the final participant count before calculating ingredients. Use that number to size recipe quantities, tableware, glasses and workstations rather than relying on the original invitation list.
- Collect allergies and dietary requirements before finalizing the menu, then check each recipe with the chef. Keep any required substitutions clearly separated at the relevant cooking station.
- Count kitchen equipment by station, not just in total. Each station may need its own chopping boards, knives, measuring cups, mixing bowls and utensils, while shared items such as induction plates and stick blenders need a handover plan.
- Prepare vegetables and store chilled ingredients only after the shopping list is finalized. Wash and sort produce in advance, but keep perishable items refrigerated until the workshop begins.
- Set up the room before participants arrive: work tables, chairs, cooking stations, recipe cards and the welcome table should all be ready. Leave time to cool drinks and place plates, cutlery and glasses before the first introduction.
Frequently asked questions
- How far in advance should I plan a cooking workshop?
- Set the menu and reserve the location and kitchen at least 4 to 6 weeks ahead. Send invitations early enough to collect registrations, allergies and dietary requirements before you buy ingredients.
- How much food do I need for a cooking workshop?
- Calculate every recipe for the confirmed number of participants, then add about 5 to 10 percent for trimming, spills and tasting. Finalize the shopping list after registrations close and dietary substitutions are agreed.
- When should I prepare ingredients for a cooking workshop?
- Wash and sort vegetables on the day before or the morning of the workshop, depending on storage space and food-safety requirements. Keep prepared and perishable ingredients chilled until they are divided between stations.
- How many cooking stations should I set up?
- Use one station for each small working group, with enough room for the participants, tools and ingredients to share safely. Set up and test every station before guests arrive, including induction plates, scales and any shared equipment.
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