What to buy for a healthy cooking workshop

A healthy cooking workshop needs more than ingredients. You also need enough preparation space, measuring tools, cookware, serving dishes and chilled storage for fresh produce. Start by confirming registrations and dietary requirements before choosing quantities, then check every workstation against the recipes. This guide helps you organise the shopping, kitchen equipment and setup without forgetting the items that are often arranged too late.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Chairsqty 28
Buffet tableqty 2
Waste binsqty 4

Tableware

Dinner platesqty 30
Dessert platesqty 30
Bowlsqty 30
Drinking glassesqty 36
Coffee cupsqty 30
Cutlery setsqty 30
Serving bowlsqty 8
Serving plattersqty 6

Kitchen

Cutting boardsqty 12
Paring knivesqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Colandersqty 6
Frying pansqty 6
Cooking potsqty 6
Wooden spatulasqty 12
Ladlesqty 6
Oven mittsqty 6
Kitchen tongsqty 6
Apronsqty 28
Kitchen towelsqty 12
Storage containersqty 30

Equipment

Hot platesqty 6
Kettlesqty 2
Immersion blendersqty 2
Coolersqty 3
Kitchen scaleqty 3
Timerqty 6
Presentation screen

Decorations

Name badgesqty 28
Tableclothsqty 8
Menusqty 6

Cleaning

Dish brushesqty 4
Bucketsqty 3
Spongesqty 12
Cleaning clothsqty 12
Floor squeegee
Broom and dustpan

Catering

Groceries
- Quinoa - 2 kilograms
- Whole wheat wraps - 36 pieces
- Brown basmati rice - 2 kilograms
- Chickpeas - 12 cans
- Lentils - 8 cans
- Coconut milk - 8 cans
- Diced tomatoes - 10 cans
- Passata - 4 liter
- Zucchini - 12 pieces
- Bell peppers - 18 pieces
- Carrots - 3 kilogram
- Broccoli - 8 heads
- Cauliflower - 4 pieces
- Spinach - 2 kilograms
- Mushrooms - 2 kilogram
- Cucumbers - 8 pieces
- Cherry tomatoes - 2 kilograms
- Red onions - 12 pieces
- Yellow onions - 12 pieces
- Garlic - 6 bulbs
- Sweet potatoes - 4 kilograms
- Avocados - 12 pieces
- Lemons - 12 pieces
- Limes - 8 pieces
- Fresh coriander - 6 bunches
- Fresh parsley - 6 bunches
- Fresh mint - 4 bunches
- Ginger - 500 grams
- Low-fat Greek yogurt - 4 kilogram
- Plant-based yogurt - 2 kilogram
- Bananas - 20 pieces
- Apples - 20 pieces
- Berries - 2 kilogram
- Oranges - 12 pieces
- Oatmeal - 1 kilogram
- Pumpkin seeds - 500 grams
- Walnuts - 500 gram
- Raisins - 500 grams
- Feta - 1 kilogram
- Shredded cheese - 1 kilogram
- Tahini - 2 jars
- Olive oil - 2 liters
- Sesame oil - 500 milliliter
- Apple cider vinegar - 500 milliliters
- Soy sauce - 1 liter
- Vegetable broth - 2 liters
- Curry powder - 1 jar
- Cumin powder - 1 jar
- Paprika powder - 1 jar
- Turmeric powder - 1 jar
- Chili flakes - 1 jar
- Black pepper - 1 jar
- Salt - 1 kilogram
- Cumin seeds - 1 jar
- Coffee - 2 packs
- Tea - 2 boxes
- Herbal tea - 2 boxes
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Unsweetened iced tea - 6 liters
- Oat milk - 4 liters
- Milk - 4 liters
- Honey - 1 jar
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Toilet paper - 24 rolls

Tips

Confirm the final participant count and all dietary requirements at least 3 days before shopping. Use that number to scale recipes and prepare a clearly labelled portion for each relevant allergy or dietary need.
Buy fresh produce no more than 1 day before the workshop and keep it chilled until setup. Wash vegetables in advance only when the recipe and storage space allow it.
Plan one cutting board, knife and mixing bowl for each active workstation where possible. If equipment is shared, add time between recipe stages for washing and resetting it.
Count cooking equipment by recipe, not only by participant. For example, two recipes that need a frying pan or hot plate at the same time require two available units, or a revised cooking order.
Prepare drinks, serving dishes, plates, glasses and waste bins before participants arrive. Keep hot liquids separate from the workstations and use coolers or chilled storage for anything that must stay cold.

Frequently asked questions

How much food should I buy per person for a healthy cooking workshop?: Use the recipe quantities as the starting point and scale them to the confirmed number of participants. Add roughly 5–10% extra for tasting, spills and uneven portions, rather than buying a full extra serving for everyone.
When should I do the shopping for a healthy cooking workshop?: Buy fresh ingredients 1 day before the workshop, or on the same day if they spoil quickly. Purchase dry goods and check kitchen equipment 2–3 days earlier so missing items can still be replaced.
How many workstations do I need for a cooking workshop?: Plan one workstation for every 3–4 participants if they will chop and mix together. Each station should have access to a cutting board, knife, mixing bowl, measuring tools and the cookware required for its recipe.
What equipment is easy to forget for a healthy cooking workshop?: Check measuring cups, measuring spoons, kitchen scales, oven mitts, tongs and ladles separately from the main cookware list. Count hot plates, kettles and immersion blenders by simultaneous recipe steps, not just by total recipes.

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