How to organise a cooking contest from start to finish

A cooking contest runs smoothly when the competition rules, ingredients and judging process are settled before participants arrive. Start by choosing the format and setting objective jury criteria, then confirm registrations and dietary requirements. In the final week, divide ingredients into team packs, prepare jury forms and check that every workstation has the required equipment. On the day, keep registration, cooking and judging clearly separated so teams know where to go and judges can work without interruptions.

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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
Confirm date and location
2
Set competition format
2 people
3
Invite the judges
4
Invite participants
2 people
5
Process registrations
2 people
6
Collect dietary requirements
7
Assign participants
2 people
8
Set up jury criteria
2 people
9
Send competition rules
10
Confirm registrations
11
Reserve jury table
12
Reserve refrigerated transport
13
Check the shopping list
2 people
14
Make race numbers
15
Print Jury Forms
16
Print name badges
17
Order prizes
18
Do the shopping
3 people
19
Check fresh produce
2 people
20
Store products refrigerated
2 people
21
Wash vegetables
3 people
22
Set out herbs and spices
2 people
23
Divide ingredients among teams
4 people
24
Assemble competition packs
3 people
25
Clean the venue
3 people
26
Set up tables and chairs
4 people
27
Set up cooking stations
5 people
28
Check electricity
2 people
29
Fill coolers
2 people
30
Display ingredients
4 people
31
Set up judges' table
2 people
32
Set up registration desk
2 people
33
Hang up signage
2 people
34
Prepare prizes and certificates
35
Conduct a safety check
2 people

Event

36
Receive participants
3 people
37
Register participants
2 people
38
Explain the competition rules
39
Distribute ingredients
4 people
40
Supervise the cooking competition
4 people
41
Check hygiene
2 people
42
Remove waste periodically
2 people
43
Refill drinks
2 people
44
Serve samples
4 people
45
Have the jury taste
3 people
46
Collect judging forms
47
Add up the scores
2 people
48
Announce the winner
49
Present prizes
2 people
50
See off guests
3 people

Aftercare

51
Collect tableware
3 people
52
Turn off kitchen equipment
2 people
53
Pack leftovers safely
2 people
54
Wash dishes
4 people
55
Clean work surfaces
3 people
56
Collect waste
2 people
57
Clean the room
3 people
58
Inventory materials
2 people
59
Return borrowed materials
2 people
60
Donate leftover food
2 people
61
Sort invoices and receipts

What to bring

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

Furniture

Work tablesqty 12
Judges' table
Registration desk
Chairsqty 70
Tableclothsqty 14
Waste binsqty 6

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 80
Drinking glassesqty 80
Coffee cupsqty 40
Forksqty 80
Knivesqty 80
Spoonsqty 80
Teaspoonsqty 40
Tasting spoonsqty 100

Kitchen

Chef's knivesqty 20
Cutting boardsqty 20
Mixing bowlsqty 20
Measuring cupsqty 10
Measuring spoonsqty 10
Colandersqty 10
Peelersqty 10
Kitchen tongsqty 10
Ladlesqty 10
Spatulasqty 20
Whiskqty 10
Oven mittsqty 20
Kitchen apronsqty 20

Equipment

Induction hobsqty 10
Cooking potsqty 20
Frying pansqty 10
Coolersqty 4
Extension cordsqty 10
Power stripsqty 10
Kitchen scalesqty 10

Decorations

Race numbersqty 10
Name badgesqty 70
Trophiesqty 3
Certificatesqty 15
Signage boardsqty 8

Cleaning

Washing-up tubsqty 4
Spongesqty 12
Dish brushesqty 6
Bucketsqty 4
Mopsqty 4
Towelsqty 20
Disinfectant sprayqty 4
Liquid hand soapqty 4

Catering

Groceries

Tips

Set the competition format before inviting participants. Decide how teams are assigned, how long they have to cook and what each entry must include, then send the rules before registration closes.
Collect dietary requirements with each registration and use them when assigning participants and preparing ingredient packs. Recheck the list before shopping, especially for fresh produce and refrigerated items.
Prepare one competition pack per team and label it before the event. Divide ingredients in advance, store anything perishable under refrigeration and keep herbs and spices ready for quick distribution.
Make the judging process measurable rather than informal. Print one jury form per judge and define the criteria, scoring scale and tie-break rule before the first dish is tasted.
Allow enough time for setup and cleanup around the contest itself. Set up work tables, the judges’ table, registration desk, induction hobs and waste bins before participants arrive, then clean and clear the venue after judging.

Frequently asked questions

How far in advance should I organise a cooking contest?: Set the date, location and competition format at least 4 to 6 weeks ahead. Invite judges and participants early, and close registrations early enough to shop and prepare one ingredient pack per team.
How many judges do I need for a cooking contest?: Use at least 2 judges for a small contest and add a third when several teams compete or scores are likely to be close. Prepare one printed jury form per judge and agree the scoring criteria before the event.
When should I buy and prepare the ingredients?: Check the shopping list 3 to 5 days before the contest and buy fresh produce as close to the event as practical. Wash vegetables, divide ingredients and assemble team packs on the day before, keeping perishable products refrigerated.
How do I divide ingredients for cooking contest teams?: Prepare one clearly labelled pack for each team, based on the confirmed dietary requirements and participant assignments. Finish the division at least 2 hours before cooking starts so missing items can still be replaced.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.