Cooking workshop shopping list

A cooking workshop needs more than ingredients. You also need enough knives, boards, bowls, cookware, serving equipment, and tableware for every team to work without waiting. Use the plan’s equipment list alongside your recipes and participant count, then check dietary requirements before shopping. Buy fresh produce close to the event, chill drinks in advance, and portion ingredients before guests arrive so the session can start on time.

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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 racksqty 2

Tableware

Dinner platesqty 24
Bowlsqty 24
Dessert platesqty 24
Drinking glassesqty 30
Coffee cupsqty 24
Dinner cutlery setsqty 24
Serving spoonsqty 8

Kitchen

Cutting boardsqty 12
Chef's knivesqty 12
Paring knivesqty 8
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Colandersqty 4
Ladlesqty 8
Spatulasqty 8
Pliersqty 6
Baking dishesqty 4
Serving plattersqty 8
Apronsqty 24
Oven mittsqty 6
Tea towelsqty 18
Paper towel holdersqty 4

Equipment

Hot platesqty 4
Cooking potsqty 8
Coolersqty 3
Kettleqty 2
Coffee maker
Kitchen scaleqty 4

Decorations

Tableclothsqty 6
Menusqty 6
Name badgesqty 24

Lighting

Table lampsqty 4

Cleaning

Waste binsqty 4

Catering

Groceries
- Onions - 2 kilograms
- Garlic - 4 bulbs
- Fresh ginger - 250 gram
- Carrots - 2 kilogram
- Red bell pepper - 8 pieces
- Zucchinis - 6 pieces
- Cauliflower - 3 pieces
- Fresh spinach - 1 kilogram
- Chickpeas - 8 cans
- Peeled tomatoes - 8 cans
- Coconut milk - 8 cans
- Basmati rice - 3 kilogram
- Naan bread - 24 pieces
- Greek yogurt - 2 kilograms
- Cucumbers - 4 pieces
- Cherry tomatoes - 1,5 kilograms
- Arugula - 500 grams
- Limes - 12 pieces
- Fresh coriander - 8 bunches
- Fresh mint - 4 bunches
- Butter - 500 grams
- Sunflower oil - 2 liters
- Olive oil - 2 liters
- Curry powder - 250 grams
- Cumin powder - 100 grams
- Coriander powder - 100 grams
- Garam masala - 150 grams
- Turmeric powder - 100 grams
- Chili flakes - 50 grams
- Paprika powder - 100 grams
- Salt - 500 grams
- Black pepper - 100 grams
- Sugar - 1 kilogram
- Apples - 3 kilograms
- Bananas - 2 kilograms
- Grapes - 1.5 kilograms
- Honey - 500 grams
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Cola - 3 bottles
- Cola Zero - 3 bottles
- Apple juice - 3 bottles
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 2 packs
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 12 rolls

Tips

Count one complete workstation per cooking team: include a cutting board, chef’s knife, paring knife, mixing bowl, measuring equipment, colander, spatula, and cooking utensils. Add one spare knife and board for every four teams.
Calculate plates, bowls, dessert plates, glasses, cups, and cutlery for every participant, then add 10% extra. For 20 people, that means 22 place settings, not just 20.
Shop for fresh vegetables one day before the workshop and check them again on the morning of the event. Wash and pre-cut only what the recipes allow, then keep prepared ingredients chilled.
Allow two to three drinks per person for the first hour, followed by about one drink per person per hour. Chill at least half of the drinks before participants arrive and keep the rest in coolers.
Print one recipe and worksheet set for each cooking team, plus two spare sets. Put allergen information at the reception and workstations before the first participant is seated.

Frequently asked questions

What do I need for a cooking workshop?: Plan ingredients for the chosen recipes, one workstation per cooking team, and enough cookware, utensils, tableware, and drinks for every participant. Add 10% extra plates, glasses, and cutlery, plus two spare recipe sets.
How much food should I buy for a cooking workshop?: Use the recipe quantities for the exact number of registered participants, then add 5–10% for trimming, spills, and tasting. Finalise the headcount and dietary requirements at least 3 days before shopping.
How many cooking stations do I need?: Set up one complete cooking station for each assigned team. Each station should have its own work surface, cutting board, knives, mixing bowl, and measuring tools so teams do not queue for basic equipment.
When should I buy ingredients for a cooking workshop?: Buy dry goods and packaged ingredients 2–3 days ahead, then purchase fresh produce 1 day before the workshop. Check vegetables, herbs, dairy, and chilled items again on the event morning.

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