Cooking workshop shopping list

A cooking workshop needs more than ingredients and recipes. You also need enough tools for several teams to work at the same time, plus plates, glasses and serving space for the meal afterward. Buy ingredients only after confirming registrations and dietary requirements, then divide them by recipe and team. Check the kitchen before shopping for equipment: missing induction hobs, pots or pasta machines are difficult to replace on the day.

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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
Coat rack

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Coffee cupsqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30

Kitchen

Chef's knifeqty 8
Cutting boardsqty 8
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 8
Spatulasqty 8
Whiskqty 6
Colandersqty 6
Vegetable peelersqty 6
Graterqty 4
Pasta drying racksqty 6

Equipment

Induction hobsqty 6
Cooking potsqty 8
Frying pansqty 6
Pasta machinesqty 6
Immersion blendersqty 4
Coolersqty 3
Coffee maker
Kettlesqty 2
Kitchen scaleqty 6
Oven mittsqty 8

Catering

Serving plattersqty 8
Serving tongsqty 6
Water jugsqty 4
Label holdersqty 12
Groceries
- Tipo 00 flour - 4 kg
- Gluten-free flour - 1 kg
- Eggs - 36 pieces
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Salt - 1 kg
- Black pepper - 1 jar
- Granulated sugar - 1 kg
- Powdered sugar - 500 grams
- Diced tomatoes - 8 cans
- Tomato paste - 4 cans
- Red onions - 8 pieces
- Yellow onions - 8 pieces
- Garlic - 6 bulbs
- Cherry tomatoes - 2 kg
- Zucchinis - 6 pieces
- Mushrooms - 1,5 kg
- Arugula - 500 grams
- Mixed lettuce - 1 kg
- Cucumbers - 4 pieces
- Red bell peppers - 6 pieces
- Lemons - 8 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 4 bunches
- Fresh oregano - 2 bunches
- Dried oregano - 1 jar
- Chili flakes - 1 jar
- Balsamic vinegar - 500 ml
- Red wine vinegar - 500 ml
- Dijon mustard - 1 jar
- Mayonnaise - 1 jar
- Parmesan cheese - 1.5 kg
- Mozzarella - 1,5 kg
- Mascarpone - 2 kg
- Whipped cream - 2 liters
- Ladyfingers - 4 packs
- Cocoa powder - 250 grams
- Vanilla extract - 1 bottle
- Coffee beans - 1 kg
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Still water - 12 bottles
- Sparkling water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Non-alcoholic beer - 24 bottles
- Apple juice - 4 packs
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Toilet paper - 2 packs

Decorations

Tableclothqty 9
Menusqty 24
Name badgesqty 24

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Tea towelsqty 20
Cleaning spongesqty 8

Tips

Plan ingredients by team, not only by total headcount. Once teams are assigned, pack each recipe’s ingredients separately and add about 10% extra for spills, trimming and measuring mistakes.
Allow at least one complete knife, cutting board, mixing bowl and set of measuring tools per cooking team. Sharing these items creates delays as soon as several recipes start at once.
Buy or borrow disposable allergen cards and clearly mark dishes containing common allergens. Finish this before participants arrive, especially when dietary requirements were collected during registration.
Count tableware for the meal, not just the cooking session: provide one dinner or deep plate per participant, one dessert plate, a glass and a full set of cutlery, plus 10% spare.
Arrange drinks early and chill them several hours before the workshop. Keep non-perishable ingredients and serving supplies together, while refrigerating anything that must stay cold until setup.

Frequently asked questions

How much food do I need for a cooking workshop?: Calculate the recipe quantities for every confirmed participant and add 10% extra for preparation losses and tasting. Recheck the total after collecting dietary requirements and assigning cooking teams.
How many cooking tools does each team need?: Give each team its own chef’s knife, cutting board, mixing bowl, wooden spoon or spatula, and measuring cups and spoons. For a smooth session, provide one complete basic set per team instead of making teams share.
When should I buy the ingredients for a cooking workshop?: Buy dry goods and other non-perishable ingredients 2 to 3 days beforehand. Shop for fresh produce 1 day before, and collect refrigerated ingredients on the day if they need to remain at their best.
How many plates and glasses do I need for a cooking class?: Count one place setting per confirmed participant, then add 10% spare: plates, glass, knife, fork and spoon. Include dessert plates and coffee cups if those are part of the planned meal.

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