What to Buy for a Cooking Workshop

A cooking workshop needs more than ingredients. You also need enough tools, serving ware and workspace equipment for each participant or cooking station. Finalise the menu and recipes before shopping, then separate non-perishable items from fresh groceries and chilled products. Use the confirmed registration list to calculate portions, check dietary requirements and decide how many workstations to prepare. This checklist helps you avoid the items that are often forgotten until guests arrive, such as measuring tools, recipe cards and serving utensils.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 16
Buffet table

Tableware

Dinner platesqty 16
Dessert platesqty 16
Soup bowlsqty 16
Water glassesqty 20
Wine glassesqty 16
Coffee cupsqty 16
Cutlery setsqty 16
Serving spoonsqty 8

Kitchen

Paring knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Colandersqty 6
Frying pansqty 6
Cooking potsqty 6
Baking dishesqty 6
Wooden spoonsqty 12
Spatulasqty 6
Ladlesqty 6
Pliersqty 6
Vegetable peelersqty 6
Graterqty 6
Can openersqty 3

Equipment

Hot platesqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Coolersqty 3

Cleaning

Dishpanqty 2
Cleaning spongesqty 6
Hand soap dispensersqty 3
Towelsqty 12

Catering

Groceries
- Ciabatta - 6 pieces
- Cherry tomatoes - 2 kilograms
- Garlic - 6 bulbs
- Fresh basil - 8 bunches
- Red onions - 4 pieces
- Parmesan cheese - 500 grams
- Mozzarella - 750 grams
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Salt - 1 pack
- Black pepper - 1 jar
- Dried oregano - 1 jar
- Dried chili flakes - 1 jar
- Spaghetti - 2 kilogram
- Penne - 2 kilograms
- Tagliatelle - 1 kilogram
- Passata - 6 bottles
- Tomato paste - 4 cans
- Onions - 3 kilograms
- Winter carrots - 1 kilogram
- Celery - 2 heads
- Zucchinis - 6 pieces
- Bell peppers - 8 pieces
- Mushrooms - 1,5 kilogram
- Spinach - 1 kilogram
- Chickpeas - 6 cans
- Vegetable stock - 2 packs
- Cooking cream - 1.5 liters
- Ricotta - 1 kilogram
- Eggs - 30 pieces
- Mascarpone - 1,5 kilogram
- Ladyfingers - 6 packs
- Espresso - 500 grams
- Cocoa powder - 250 grams
- Granulated sugar - 2 kilograms
- Vanilla sugar - 4 sachets
- Lemons - 8 pieces
- Apple juice - 6 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Oat milk - 2 liter
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Napkins - 3 packs
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Toilet paper - 2 packs

Tips

Buy non-perishable ingredients at least 3–5 days before the workshop, but shop for fresh groceries 1–2 days ahead. Keep chilled products refrigerated until setup.
Plan one complete set of core tools per workstation: a chopping board, chef’s knife, mixing bowl, measuring tools and the pans or pots required by the recipes.
Allow 1 work table for every 4–6 participants, with enough chairs for everyone. Leave clear space between stations so people can move safely while carrying hot pans.
Count tableware by course and add at least 10% extra. For a group of 20, prepare 22 dinner plates, dessert plates and cutlery sets, plus enough bowls and glasses for the planned menu.
Prepare ingredients station by station on the day itself. Wash vegetables in advance, label dietary alternatives clearly and test cooking plates, stick blenders and scales before participants arrive.

Frequently asked questions

How much food should I buy for a cooking workshop?: Base quantities on the confirmed number of participants and the recipe portions, then add 10% extra for tasting, spills and mistakes. For 20 participants, calculate recipes for 22 servings unless the recipe already includes a buffer.
How many cooking stations do I need for a cooking class?: Allow one station for every 4–6 participants so everyone can take part. A group of 20 therefore needs about 4–5 stations, depending on the menu and equipment available.
When should I buy ingredients for a cooking workshop?: Buy dry and canned ingredients 3–5 days beforehand. Buy vegetables, herbs, meat, fish and other fresh products 1–2 days before, and check chilled items again on the morning of the workshop.
How many plates and glasses do I need for a cooking workshop?: Prepare one place setting per participant and add 10% spare tableware. For 20 people, that means at least 22 sets of the plates, cutlery and glasses needed for the menu.

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