What You Need for a Cooking Workshop

A cooking workshop needs more than ingredients and recipes. Plan the shopping around the number of participants, the menu and the equipment available at the venue. Buy fresh ingredients close to the session, then chill anything perishable until participants arrive. You will also need enough tools for each workstation, plus plates, glasses and serving equipment for tasting the finished dishes.

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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
Waste binsqty 3

Kitchen

Cutting boardsqty 10
Chef’s knives and paring knivesqty 20
Mixing bowlsqty 10
Measuring cupsqty 5
Measuring spoonsqty 5
Cutting board matsqty 10
Kitchen scalesqty 5
Ladlesqty 10
Spatulasqty 10
Colandersqty 5
Frying pansqty 5
Cooking potsqty 5
Baking dishesqty 5
Oven mittsqty 5
Serving plattersqty 10
Serving spoonsqty 10

Equipment

Hot platesqty 5
Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3

Tableware

Dinner platesqty 24
Dessert platesqty 24
Glassesqty 30
Coffee cupsqty 24
Cutlery setsqty 24
Coffee spoonsqty 24

Decorations

Tableclothsqty 6
Name badgesqty 24

Cleaning

Reusable dish towelsqty 12
Dish spongesqty 6
Hand soap dispensersqty 3
Paper towel holdersqty 3

Catering

Groceries
- Fresh tagliatelle - 3 kilograms
- Wheat flour - 2 kilogram
- Eggs - 30 pieces
- Passata - 4 liter
- Diced tomatoes - 6 cans
- Zucchini - 8 pieces
- Bell peppers - 8 pieces
- Mushrooms - 2 kilogram
- Onions - 2 kilograms
- Garlic - 6 bulbs
- Spinach - 1 kilogram
- Arugula - 500 grams
- Cucumbers - 5 pieces
- Cherry tomatoes - 1 kilogram
- Lemons - 8 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 4 bunches
- Fresh oregano - 2 tubs
- Cooking cream - 2 liters
- Mascarpone - 2 kilogram
- Parmesan cheese - 1 kilogram
- Grated mozzarella - 1 kilogram
- Butter - 1 kilogram
- Olive oil - 2 liters
- Balsamic vinegar - 1 bottle
- Mayonnaise - 1 jar
- Mustard - 2 jars
- Granulated sugar - 1 kilogram
- Powdered sugar - 500 grams
- Dark chocolate - 500 grams
- Cocoa powder - 250 grams
- Vanilla sugar - 4 sachets
- Salt - 500 grams
- Black pepper - 100 grams
- Paprika powder - 100 grams
- Dried chili flakes - 1 jar
- Vegetable bouillon cubes - 1 pack
- Ciabatta - 6 pieces
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Honey - 1 jar
- Still water - 12 bottles
- Sparkling water - 12 bottles
- Apple juice - 4 liter
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Nitrile gloves - 2 boxes

Tips

Plan one complete workstation for every 3 to 4 participants. That usually means a cutting board, suitable knives, mixing bowls, measuring tools and utensils for each group.
Buy ingredients by recipe rather than putting everything in one box. Sort them before the workshop so vegetables, herbs, dough ingredients and sauce ingredients are easy to find.
Allow at least one dinner plate, one glass and one cutlery set per participant, plus 10% extra for breakages, spills or late additions.
Chill fresh ingredients and drinks several hours before the workshop. Use coolers if the venue does not have enough refrigerator space, especially for dairy, meat or other perishable items.
Do not forget the less visible supplies: allergen labels, waste bins, oven mitts and heat sources. Check that pans, pots and baking dishes fit the available hot plates or oven before shopping.

Frequently asked questions

How much kitchen equipment do I need for a cooking workshop?: Plan one working set for every 3 to 4 participants. For each set, provide cutting boards, knives, mixing bowls, measuring tools and the utensils required by the recipes, then add one spare set for shared or damaged equipment.
How many plates and glasses should I buy for a cooking workshop?: Provide one dinner plate, dessert plate, glass and cutlery set per participant, plus at least 10% extra. For 20 participants, that means 22 of each item where practical.
When should I buy ingredients for a cooking workshop?: Buy fresh and perishable ingredients no more than 1 day before the workshop, unless the recipe requires earlier preparation. Chill them several hours before participants arrive and keep them separated by recipe.
What drinks do I need for a cooking workshop?: For the first hour, allow 2 to 3 drinks per person, then adjust for the length of the session and the weather. Include water, coffee and tea, and chill drinks several hours in advance.

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