What you need for a family cooking workshop
A family cooking workshop needs more than ingredients. You need enough plates, bowls, glasses and utensils for everyone, plus duplicate tools so several groups can cook at the same time. Buy fresh produce close to the workshop, check dietary requirements before shopping, and allow extra portions for children and tasting. This checklist helps you prepare the food, serving area and cooking stations without discovering missing equipment on the day.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 6
- Chairsqty 30
- Buffet tableqty 2
- Stoolsqty 6
Tableware
- Dinner platesqty 30
- Dessert platesqty 30
- Bowlsqty 30
- Drinking glassesqty 36
- Coffee cupsqty 30
- Forksqty 36
- Knivesqty 36
- Spoonsqty 36
Kitchen
- Cutting boardsqty 8
- Chef's knivesqty 8
- Mixing bowlsqty 8
- Measuring cupsqty 6
- Measuring spoonsqty 6
- Rolling pinsqty 8
- Wooden spoonsqty 8
- Spatulasqty 8
- Ladlesqty 6
- Colandersqty 4
- Baking traysqty 8
- Pansqty 6
- Serving plattersqty 8
- Serving utensilsqty 8
- Kitchen stoolsqty 6
Equipment
- Ovensqty 2
- Hot platesqty 4
- Kettlesqty 2
- Coffee machinesqty 2
- Coolersqty 3
- Kitchen scalesqty 4
- Oven mittsqty 6
- Kitchen timersqty 4
Decorations
- Tableclothsqty 8
- Napkin holdersqty 6
- Buntingqty 2
- Name badgesqty 30
Lighting
- Atmosphere lightsqty 4
Cleaning
- Waste binsqty 4
- Dish brushesqty 4
- Spongesqty 8
- Tea towelsqty 12
- Trash bag holdersqty 4
Catering
- Groceries
- Wheat flour - 5 kilogram
- Wholemeal flour - 1 kilogram
- Dry yeast - 6 sachets
- Granulated sugar - 1 kilogram
- Salt - 500 grams
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Passata - 4 liter
- Red onions - 2 kilograms
- Yellow Onions - 1 kilogram
- Garlic - 6 bulbs
- Red peppers - 12 pieces
- Yellow peppers - 12 pieces
- Zucchini - 8 pieces
- Mushrooms - 2 kilogram
- Cherry tomatoes - 2 kilograms
- Cucumbers - 6 pieces
- Arugula - 500 grams
- Iceberg lettuce - 4 heads
- Fresh Basil - 8 plants
- Fresh parsley - 4 bunches
- Lemons - 8 pieces
- Mozzarella - 2 kilograms
- Grated pizza cheese - 3 kilogram
- Parmesan cheese - 500 grams
- Feta cheese - 800 grams
- Cream cheese - 1 kilogram
- Unsalted butter - 1 kilogram
- Whole milk - 4 liter
- Eggs - 30 pieces
- Whipped cream - 2 liters
- Greek yogurt - 2 kilograms
- Mascarpone - 1 kilogram
- Ladyfingers - 4 packs
- Cocoa powder - 250 grams
- Vanilla sugar - 6 sachets
- Apples - 24 pieces
- Bananas - 18 pieces
- Grapes - 2 kilogram
- Strawberries - 2 kilograms
- Honey - 500 grams
- Balsamic vinegar - 500 milliliters
- Red wine vinegar - 500 milliliters
- Mayonnaise - 1 liter
- Mustard - 500 milliliter
- Italian herbs - 2 jars
- Oregano - 1 jar
- Basil - 1 pot
- Paprika powder - 1 jar
- Black pepper - 1 jar
- Chili flakes - 1 jar
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sinas - 4 bottles
- Apple juice - 4 packs
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk for coffee - 4 liters
- Children's tea bags - 1 box
- Table salt for worktables - 1 kilogram
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 8 rolls
- Paper towels - 4 packs
- Trash bags - 2 rolls
- Toilet paper - 12 rolls
- Hand soap - 4 bottles
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 4 rolls
- Freezer bags - 1 box
- Napkins - 4 packs
Tips
- Shop for fresh vegetables and other chilled ingredients no more than 1–2 days before the workshop. Wash and portion produce only after checking the final participant list.
- Plan at least one cutting board, chef’s knife and mixing bowl per cooking station. If several families share a station, add one spare set to prevent queues.
- Count tableware for every participant plus 10% extra. Include dinner plates, dessert plates, bowls, forks, knives, spoons and drinking glasses.
- Keep drinks cold in coolers before guests arrive, and allow 2–3 drinks per person for the first hour. Set aside coffee cups, a kettle and the coffee machine for the adult break.
- Check ovens, hot plates, pans and baking trays at least one day beforehand. Confirm that the available equipment matches the recipe steps, especially if dough must rise or dessert needs baking.
Frequently asked questions
- How much food do I need for a family cooking workshop?
- Plan one main tasting portion per participant, plus about 10% extra for spills, seconds and late additions. For drinks, allow 2–3 per person during the first hour, then adjust for the planned duration.
- How many kitchen tools do I need for each cooking station?
- Provide at least one cutting board, chef’s knife, mixing bowl, measuring cup and set of measuring spoons per station. Add one spare set for every 3–4 stations so a missing or dirty tool does not stop the workshop.
- When should I buy ingredients for a cooking workshop?
- Buy dry goods and long-life ingredients 3–5 days ahead. Buy fresh produce and chilled items 1–2 days before, then check quantities and dietary requirements again on the morning of the workshop.
- How many plates and glasses should I buy or bring?
- Count one dinner plate, bowl, dessert plate, fork, knife, spoon and glass per participant, then add 10% spare tableware. For a group of 20, that means 22 of each item where practical.
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