Cooking Workshop Shopping List

A cooking workshop needs more than ingredients. You also need enough tools, cooking stations, tableware, drinks and chilled storage for everyone to work safely and eat together. Start by confirming the menu, recipes and number of participants, then calculate ingredients per recipe and per station. Check allergies and dietary requirements before shopping, because substitutions and separate preparation areas are easy to miss at the last minute.

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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
- Ciabatta - 6 loaves
- Cherry tomatoes - 3 kilograms
- Garlic - 8 bulbs
- Fresh basil - 10 bunches
- Arugula - 1 kilogram
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 2 kilograms
- Lemons - 15 pieces
- Olive oil - 4 liters
- Balsamic vinegar - 2 bottles
- Sea salt - 500 grams
- Black pepper - 250 grams
- Dried oregano - 2 jars
- Penne - 3 kilograms
- Tagliatelle - 2 kilogram
- Onions - 3 kilograms
- Red peppers - 12 pieces
- Zucchini - 10 pieces
- Eggplants - 8 pieces
- Mushrooms - 2 kilogram
- Carrots - 2 kilogram
- Celery - 2 bunches
- Spinach - 1.5 kilograms
- Passata - 6 liters
- Diced tomatoes - 8 cans
- Tomato paste - 6 cans
- Vegetable stock - 4 liters
- Cooking cream - 3 liters
- Butter - 1 kilogram
- Eggs - 30 pieces
- Mascarpone - 2 kilogram
- Whipped cream - 2 liters
- Ladyfingers - 4 packs
- Cocoa powder - 250 grams
- Vanilla sugar - 4 sachets
- Granulated sugar - 1 kilogram
- Coffee beans - 1.5 kilograms
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Alcohol-free wine - 8 bottles
- White wine - 8 bottles
- Red wine - 8 bottles
- Ice cubes - 8 kilograms
- Paper towels - 12 rolls
- Aluminum foil - 3 rolls
- Cling film - 3 rolls
- Baking paper - 4 rolls
- Food storage containers - 24 pieces
- Trash bags - 40 pieces
- Dish soap - 3 bottles
- Dishwasher tablets - 30 pieces
- Hand soap - 3 bottles
- Toilet paper - 12 rolls

Tips

Calculate ingredients from the confirmed registration list, then add a small buffer for spills, trimming and second helpings. For a workshop with 12 people, do not shop from memory: total every recipe separately before combining quantities.
Plan one complete set of preparation tools per cooking station where possible. Count chopping boards, knives, mixing bowls, measuring cups and peelers by station rather than assuming participants will share them smoothly.
Keep perishable ingredients cold from the shop to the kitchen. Have coolers ready for transport and enough refrigerator space to store washed vegetables, dairy, meat and prepared components until the workshop starts.
Buy or bring tableware for both the meal and the full schedule. Count one dinner plate, one deep plate, one dessert plate, one water glass and one set of cutlery per participant, plus at least two extra settings.
Do not leave dietary substitutions until the shopping trip. Match each allergy or dietary requirement to the recipe, label separate ingredients, and coordinate any kitchen cross-contact controls with the chef before preparation begins.

Frequently asked questions

How much food should I buy for a cooking workshop?: Base the shopping list on the confirmed number of participants and the exact recipe quantities. Add roughly 5–10% for trimming, spills and small portions, unless the recipe already includes a yield buffer.
How many cooking stations do I need for a cooking workshop?: Plan one station for each small working group, with enough space for its ingredients and tools. As a practical starting point, use one station for every 3–4 participants and give each station its own chopping boards, knives and mixing bowls.
How many plates and glasses do I need for a cooking workshop?: Count one complete place setting per participant, including dinner, deep and dessert plates where the menu requires them, plus a water glass. Add at least two spare settings and provide coffee cups and wine glasses only if those drinks are part of the plan.
When should I buy ingredients for a cooking workshop?: Buy shelf-stable goods and drinks 2–3 days beforehand, then purchase highly perishable ingredients 1 day before the workshop. Wash and sort vegetables only when the kitchen can store them safely chilled, and finish the final quantity check before shopping.

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