Cooking workshop shopping list
A cooking workshop needs more than ingredients. Plan the food for each workstation, then check that participants can prepare and serve it without sharing one knife, bowl, or hob. For a menu with bruschetta and fresh pasta, buy fresh produce close to the workshop, keep chilled items cold, and pack the equipment before setup day. This list also covers the easily missed items: recipe printouts, drinks, name cards, extension cords, and enough serving ware for the meal.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Work tablesqty 5
- Dining tablesqty 3
- Chairsqty 24
Tableware
- Dinner platesqty 24
- Small platesqty 24
- Dessert bowlsqty 24
- Cutlery setsqty 24
- Water glassesqty 30
- Wine glassesqty 24
- Coffee cupsqty 24
- Serving plattersqty 8
- Serving bowlsqty 8
Equipment
- Induction hobsqty 5
- Hand mixersqty 5
- Kitchen scalesqty 5
- Kitchen timersqty 5
- Extension cordsqty 5
- Power stripsqty 5
- Coolersqty 3
Kitchen
- Chef's knifeqty 10
- Cutting boardsqty 10
- Mixing bowlsqty 15
- Cooking potsqty 5
- Frying pansqty 5
- Rolling pinsqty 5
- Colandersqty 5
- Measuring jugsqty 5
- Vegetable peelersqty 5
- Graterqty 5
- Kitchen tongsqty 5
- Ladlesqty 5
- Spatulasqty 10
- Whiskqty 5
- Measuring spoonsqty 5
- Baking traysqty 5
- Baking dishesqty 5
- Oven mittsqty 10
- Apronsqty 24
- Kitchen towelsqty 20
- Food storage containersqty 15
- Labelsqty 30
- Waterproof markersqty 5
Catering
- Groceries
- Wheat flour - 3 kilograms
- Semola - 2 kilograms
- Eggs - 36 pieces
- Cherry tomatoes - 3 kilograms
- Diced tomatoes - 8 cans
- Tomato paste - 4 cans
- Fresh basil - 10 bunches
- Garlic - 8 bulbs
- Onions - 2 kilograms
- Arugula - 1 kilogram
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 1,5 kilogram
- Ricotta - 1 kilogram
- Mascarpone - 2 kilogram
- Ladyfingers - 1.5 kilograms
- Coffee beans - 500 grams
- Cocoa powder - 250 grams
- Granulated sugar - 1 kilogram
- Powdered sugar - 500 grams
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Balsamic vinegar - 500 milliliters
- Red wine vinegar - 500 milliliters
- Pine nuts - 500 grams
- Dried oregano - 1 jar
- Dried chili flakes - 1 jar
- Black pepper - 1 jar
- Sea salt - 1 kilogram
- Vegetable stock - 2 boxes
- Lemons - 12 pieces
- Red baguette - 10 pieces
- Red wine - 8 bottles
- White wine - 6 bottles
- Non-alcoholic beer - 24 bottles
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sparkling mineral water - 12 bottles
- Still mineral water - 12 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Coffee pods - 3 packs
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Honey - 1 jar
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- Scouring sponges - 2 packs
- Hand soap - 3 bottles
- Paper towels - 3 packs
- Toilet paper - 2 packs
Tips
- Calculate ingredients by workstation, not only by total headcount. Set aside a separate portion for every group so one table does not use ingredients intended for another.
- Buy fresh groceries no more than 24 hours before the workshop when possible. Store dairy, fresh pasta ingredients, and other chilled items in coolers or a refrigerator until setup.
- Bring at least one kitchen scale, timer, mixing bowl, cutting board, and chef’s knife per active workstation where possible. Sharing these slows down preparation and creates queues.
- Check power before packing induction hobs, hand mixers, and extension cords. Count the available outlets and use power strips only where the venue’s capacity allows it.
- Pack serving items separately from cooking equipment. Count dinner plates, small plates, bowls, glasses, cups, cutlery, platters, and serving bowls against the final participant list, then add a few spare pieces.
Frequently asked questions
- How much food do I need for a cooking workshop?
- Calculate quantities from the final participant list and divide them across the workstations. For a workshop serving a full meal, plan one tasting or serving portion per participant, plus 5–10% extra for spills, mistakes, and late additions.
- When should I buy fresh ingredients for a cooking class?
- Buy fresh groceries within 24 hours of the workshop, then keep chilled ingredients cold until use. Non-perishable items can be bought several days earlier, so you only need to handle the fresh shop shortly before the event.
- How many cooking tools are needed per workstation?
- Aim for one chef’s knife, cutting board, mixing bowl, kitchen scale, timer, and basic measuring tools per workstation. If several groups cook at once, provide one induction hob and one suitable pan or pot for each active group.
- What should I bring besides ingredients to a cooking workshop?
- Bring printed recipes and worksheets, name cards, tableware, serving dishes, drinks, coolers, and cleaning or hygiene supplies. Pack equipment at least one day before the workshop and check cables, power strips, and venue access before leaving.
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