How to organise a cooking camp

A cooking camp needs more than recipes and a kitchen. Start by fixing the participant group, programme and kitchen capacity, then arrange supervision, permissions and emergency contacts before registration opens. Dietary requirements and allergens must be collected early enough to shape the recipes and shopping list. On the day, each workstation should already have its ingredients, tools and instructions, so participants can start cooking after the safety briefing.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Set the date and program
2 people
2
Define the target participant group
2 people
3
Reserve kitchen and dining area
4
Confirm supervisors and cooking instructors
2 people
5
Send invitations
2 people
6
Process registrations
7
Collect dietary requirements
8
Check permissions
2 people
9
Collect emergency contacts
10
Assign recipes and workstations
2 people
11
Mark allergens per recipe
2 people
12
Send cooking schedule to participants
13
Check stock and shelf life
2 people
14
Finalize the shopping list
2 people
15
Do the shopping
3 people
16
Collect fresh produce
2 people
17
Chill drinks
2 people
18
Print participant list
19
Print worksheets and recipe cards
2 people
20
Prepare materials
3 people
21
Prepare kitchen safely
2 people
22
Set up tables and chairs
3 people
23
Distribute ingredients per workstation
4 people
24
Set up the reception desk
2 people
25
Prepare safety briefing

Event

26
Receive participants
3 people
27
Register attendance
2 people
28
Give kitchen and safety instructions
2 people
29
Assign cooking groups
3 people
30
Wash hands and start workstations
4 people
31
Prepare starter
6 people
32
Prepare the main course
8 people
33
Set the tables
4 people
34
Finish dishes
6 people
35
Serve dinner
6 people
36
Refill drinks
2 people
37
Prepare dessert
6 people
38
Serve dessert
4 people
39
Lead the cooking quiz
2 people
40
Check out participants
2 people

Aftercare

41
Separate waste
4 people
42
Wash dishes and kitchen utensils
5 people
43
Clean workstations
4 people
44
Clear tables and chairs
3 people
45
Check the fridge and stock
2 people
46
Lock up the venue
2 people
47
Store leftover food safely
2 people
48
Return borrowed materials
2 people
49
Check the final bill
50
Send thank-you message

What to bring

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

Furniture

Tablesqty 8
Chairsqty 30
Buffet tablesqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Mugsqty 30
Cutlery setsqty 30

Kitchen

Cutting boardsqty 12
Chef’s knives and paring knivesqty 24
Mixing bowlsqty 12
Measuring cupsqty 8
Measuring spoonsqty 8
Wooden spoonsqty 12
Spatulasqty 12
Ladlesqty 8
Colandersqty 6
Baking traysqty 6
Baking dishesqty 6
Frying pansqty 6
Cooking potsqty 6
Oven mittsqty 8
Kitchen apronsqty 30
Kitchen scalesqty 6

Equipment

Hot platesqty 6
Immersion blendersqty 4
Hand mixersqty 4
Kettlesqty 2
Coolersqty 4
Extension cordsqty 4

Decorations

Menusqty 8
Name badgesqty 30
Recipe cardsqty 30
Pensqty 30

Cleaning

Waste binsqty 4
Bucketsqty 4
Dishclothsqty 24
Scouring spongesqty 12

Catering

Groceries

Tips

Set the programme before inviting anyone. Allow time for registration, the safety briefing, cooking, eating, cleaning and transitions between recipes; a rushed schedule usually leaves too little time for oven and hob use.
Check dietary requirements during registration, not on arrival. Mark allergens on every recipe and keep the relevant information with the participant list so instructors can act before ingredients are distributed.
Plan workstations around the kitchen’s actual equipment. Count cooking pots, frying pans, oven space, cutting boards and knives, then assign recipes so several groups are not waiting for the same item.
Finish the shopping list only after recipes and participant numbers are confirmed. Check stock and shelf life first, buy non-perishables ahead of time, and collect fresh produce as close to the camp as practical.
Prepare the room before participants arrive. Set out tables and chairs, distribute measured ingredients and recipe cards, chill drinks, and keep oven mitts and other safety equipment where instructors can reach them quickly.

Frequently asked questions

How far in advance should I organise a cooking camp?: Start at least 4 to 6 weeks ahead. Reserve the kitchen, confirm instructors and permissions first, then open registration once the programme and participant limits are clear.
How many instructors do I need for a cooking camp?: Use the kitchen layout and participant age to decide, but plan for one responsible supervisor per workstation or small group. Confirm the full supervision team before sending the cooking schedule.
When should I collect dietary requirements for a cooking camp?: Ask for dietary requirements during registration and close the check at least 7 days before the camp. That gives you time to adjust recipes, mark allergens and buy suitable ingredients.
How do I prepare a cooking camp kitchen safely?: Complete the safety setup before arrival and allow 10 to 15 minutes for a briefing. Check hot plates, ovens, knives and electrical equipment, then explain heat, sharp tools, handwashing and emergency procedures.

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