What you need for a cooking workshop

A cooking workshop needs more than ingredients. You also need the right tools at each workstation, enough plates and glasses for serving, and drinks for the welcome period. Start with the confirmed number of participants, then divide ingredients and equipment by station. Check dietary requirements before shopping, and buy fresh ingredients close enough to the event that they can be chilled and stored safely.

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What to bring

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

Furniture

Work tablesqty 5
Dining tablesqty 3
Chairsqty 24
Serving buffet

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert platesqty 24
Bowlsqty 24
Water glassesqty 30
Wine glassesqty 24
Coffee cupsqty 24
Cutlery setsqty 24

Kitchen

Cutting boardsqty 10
Chef’s knives and paring knivesqty 20
Mixing bowlsqty 10
Measuring cupsqty 5
Measuring spoonsqty 5
Colandersqty 5
Wooden spoonsqty 10
Spatulasqty 10
Ladlesqty 5
Whiskqty 5
Baking dishesqty 5
Frying pansqty 5
Cooking potsqty 5
Baking traysqty 5
Oven mittsqty 6
Apronsqty 24
Tea towelsqty 20
Serving spoonsqty 8
Serving tongsqty 6

Equipment

Hot platesqty 5
Immersion blendersqty 5
Kitchen scalesqty 5
Kettlesqty 2
Coolersqty 3
Kitchen thermometersqty 3

Decorations

Name badgesqty 24
Menusqty 24

Catering

Groceries
- Chicken breast - 2.5 kg
- Salmon fillet - 1,5 kg
- Chickpeas - 6 cans
- Red lentils - 1 kg
- Basmati rice - 2 kg
- Penne - 2 kg
- Pizza dough - 10 rolls
- Pita breads - 24 pcs
- Chickpea flour - 500 grams
- Eggs - 30 pieces
- Parmesan cheese - 500 grams
- Mozzarella - 1 kg
- Feta - 600 gram
- Cream cheese - 500 grams
- Greek yogurt - 2 liters
- Cooking cream - 2 liters
- Unsalted butter - 1 kg
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Flour - 2 kg
- Granulated sugar - 1 kg
- Powdered sugar - 500 grams
- Baking powder - 2 sachets
- Vanilla extract - 1 bottle
- Dark chocolate - 500 grams
- Honey - 500 grams
- Tomatoes - 4 kg
- Cherry tomatoes - 1,5 kg
- Cucumbers - 6 pieces
- Zucchini - 8 pieces
- Bell peppers - 12 pieces
- Eggplants - 6 pieces
- Carrots - 2 kg
- Onions - 2 kg
- Garlic - 6 bulbs
- Lemons - 12 pieces
- Limes - 8 pieces
- Fresh ginger - 300 grams
- Fresh basil - 8 bunches
- Fresh coriander - 6 bunches
- Fresh parsley - 6 bunches
- Arugula - 500 grams
- Spinach - 1 kg
- Apples - 2 kg
- Berry mix - 1 kg
- Coconut milk - 6 cans
- Vegetable broth - 3 liters
- Chicken stock - 3 liters
- Diced tomatoes - 8 cans
- Tomato paste - 4 tubes
- Balsamic vinegar - 500 milliliters
- Red wine vinegar - 500 milliliters
- Soy sauce - 500 milliliter
- Tahini - 500 gram
- Pesto - 4 jars
- Mayonnaise - 1 jar
- Mustard - 1 jar
- Chili sauce - 2 bottles
- Salt - 500 grams
- Black pepper - 100 grams
- Paprika powder - 100 grams
- Cumin - 100 grams
- Curry powder - 100 gram
- Italian herbs - 100 grams
- Chili flakes - 50 grams
- Cinnamon - 50 grams
- Nutmeg - 1 jar
- Cashews - 500 grams
- Walnuts - 500 gram
- Raisins - 500 grams
- Coffee - 2 packs
- Tea - 1 box
- Milk - 6 liters
- Oat milk - 3 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Orange juice - 6 liters
- Ice cubes - 5 kg
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 1 box
- Sponges - 6 pieces
- Nitrile gloves - 2 boxes
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Freezer bags - 1 box
- Paper napkins - 3 packs

Tips

Calculate ingredients per recipe and per participant before you shop. Add a small buffer for tasting, spills and uneven portions, rather than guessing from the total guest count.
Set up one complete workstation for each cooking group. Give each station its own cutting board, knives, mixing bowls, measuring tools and utensils so participants are not waiting for shared equipment.
Check specialist equipment at least 3–5 days beforehand. Confirm that you have enough cooking pots, frying pans, baking dishes, trays, hot plates and immersion blenders for the recipes.
Buy non-perishable ingredients and supplies first, then collect fresh ingredients as close to the workshop as practical. Chill items such as dairy, meat and prepared sauces as soon as they arrive.
Plan serving quantities separately from cooking quantities. Count dinner plates, bowls or deep plates, cutlery sets, water glasses and serving dishes for every participant, then add 10% extra where possible.

Frequently asked questions

How much food do I need for a cooking workshop?: Calculate the recipe quantities for the confirmed number of participants and divide them by workstation. Add around 10% extra for tasting, spills and larger portions, especially when the finished dishes are also the meal.
When should I buy ingredients for a cooking workshop?: Buy shelf-stable ingredients and drinks 3–7 days in advance. Buy fresh produce, dairy, meat and fish on the day before or the day of the workshop, depending on storage and use-by dates.
How many kitchen tools do I need per cooking station?: Plan one cutting board, one chef’s knife and one paring knife per station, plus at least one mixing bowl, measuring set and basic utensil set. Add duplicate tools when several stations use the same recipe step at once.
How many drinks should I buy for a cooking workshop?: For a welcome drink, allow 1 serving per participant, plus water throughout the workshop. If the session lasts several hours, plan roughly 0.5–1 litre of water per person and chill it before guests arrive.

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.