Cooking Workshop Shopping List

A cooking workshop needs more than ingredients. You will also need enough knives, cutting boards, mixing bowls, pans, serving items, and tableware for each group to work without waiting. Finalise the participant list before calculating quantities, then separate fresh groceries from non-perishable items. Check dietary requirements early and label suitable products clearly. This checklist helps you prepare the shopping and equipment for a smooth workshop, from the first welcome drink to serving the finished dishes.

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 3
Chairsqty 24
Buffet tableqty 2
Coat rack

Tableware

Dinner platesqty 24
Bowlsqty 24
Dessert platesqty 24
Drinking glassesqty 30
Coffee cupsqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30

Kitchen

Chef’s knives and 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
Baking traysqty 6
Ladlesqty 12
Spatulasqty 12
Serving tongsqty 6
Oven mittsqty 6
Kitchen apronsqty 24
Tea towelsqty 18
Kitchen scaleqty 6

Equipment

Portable cooktopsqty 6
Ovensqty 2
Refrigeratorsqty 2
Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3
Extension cordsqty 6
Power stripsqty 6
Fire blanketqty 2
Pot holdersqty 6

Decorations

Name badgesqty 24
Workstation cardsqty 6
Tableclothsqty 9
Menusqty 6

Cleaning

Waste binsqty 4
Bucketsqty 3
Mopsqty 3
Broomsqty 2
Dustpan and brushqty 2
Spongesqty 12
Dish brushesqty 6

Catering

Groceries
- Baguettes - 8 pieces
- Whole grain bread - 4 loaves
- Basmati rice - 2,5 kg
- Penne - 2 kg
- Pizza dough - 12 rolls
- Chickpeas - 8 cans
- Kidney beans - 6 cans
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Passata - 6 bottles
- Coconut milk - 8 cans
- Cooking cream - 2 liters
- Cream cheese - 1 kg
- Grated cheese - 1.5 kg
- Mozzarella - 12 balls
- Feta - 800 grams
- Parmesan cheese - 500 grams
- Unsalted butter - 1 kg
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Onions - 3 kg
- Garlic - 8 bulbs
- Bell peppers - 18 pieces
- Zucchini - 8 pieces
- Carrots - 2 kg
- Mushrooms - 2 kg
- Broccoli - 6 heads
- Spinach - 1,5 kg
- Cherry tomatoes - 2 kg
- Cucumbers - 6 pieces
- Arugula - 600 grams
- Lemons - 12 pieces
- Limes - 8 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 6 bunches
- Fresh coriander - 6 bunches
- Ginger - 500 grams
- Red chili peppers - 12 pieces
- Curry powder - 1 jar
- Cumin powder - 1 jar
- Paprika powder - 1 jar
- Dried oregano - 1 jar
- Dried chili flakes - 1 jar
- Salt - 1 kg
- Black pepper - 1 jar
- Soy sauce - 2 bottles
- Balsamic vinegar - 1 bottle
- Mayonnaise - 2 jars
- Pesto - 6 jars
- Hummus - 1 kg
- Honey - 1 jar
- Granulated sugar - 1 kg
- Flour - 2 kg
- Baking powder - 2 sachets
- Eggs - 30 pieces
- Vanilla sugar - 4 sachets
- Dark chocolate - 1 kg
- Whipped cream - 2 liters
- Apples - 24 pieces
- Bananas - 18 pieces
- Grapes - 2 kg
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sinas - 4 bottles
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Apple juice - 4 packs
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Coffee milk - 2 bottles
- Coffee sugar - 1 pack
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 30 pieces
- Paper towels - 6 rolls
- Napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Freezer bags - 2 boxes
- Trash bags - 2 rolls
- Toilet paper - 2 packs

Tips

Calculate ingredients by group, not just by total headcount. Add a small buffer for spills, trimming, and second portions, especially for ingredients that cannot be bought at the last minute.
Shop for non-perishable ingredients several days before the workshop, but buy fresh groceries as close to the event as practical. Keep chilled items cold from purchase until the cooking stations are ready.
Plan one complete set of basic tools for each working group where possible. At minimum, check that every group can use a chef’s knife, paring knife, cutting board, mixing bowl, measuring tools, and the pans or baking dishes required by the recipes.
Separate dietary products before portioning ingredients and label them clearly. Do not rely on memory during setup: use separate bowls, utensils, and work surfaces where cross-contact could be a concern.
Count tableware for both eating and serving, not only for registered participants. Provide at least one plate, bowl, dessert plate, glass, cup, knife, fork, and spoon per person, plus a small reserve for breakage or replacements.

Frequently asked questions

How much food should I buy for a cooking workshop?: Calculate the recipe ingredients for each registered participant and divide them by working group. Add around 5–10% extra for trimming, spills, and small portion differences, unless the recipe has already been designed with a fixed yield.
When should I buy ingredients for a cooking workshop?: Buy non-perishable ingredients 3–7 days beforehand. Purchase fresh groceries on the day before or the day of the workshop, depending on shelf life, and keep chilled products refrigerated until setup.
How many kitchen tools do I need per cooking group?: Aim for one chef’s knife, one paring knife, and one cutting board per participant when several people will be preparing ingredients at once. Each group should also have its own mixing bowls, measuring tools, and the pans or baking dishes needed for its recipe.
How do I prepare for dietary requirements at a cooking workshop?: Collect dietary requirements when registrations are processed and confirm them before finalising recipes and quantities. Separate and label suitable ingredients during shopping and portioning, ideally at least 24 hours before the workshop.

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.