How to organise a cooking demonstration

A successful cooking demonstration depends on timing as much as recipes. Start by fixing the participant list and collecting dietary requirements, then work backwards from the first demonstration to prepare ingredients, equipment and seating. Give yourself enough time to wash and cut vegetables, prepare sauces and desserts, and keep fresh produce chilled. On the day, test every hob, oven and blender before visitors arrive, and leave a short reset period between courses.

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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
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Create the participant list
5
Print recipes and worksheets
6
Check ingredients
2 people
7
Do the shopping
2 people
8
Keep fresh produce cool
9
Wash and cut vegetables
2 people
10
Prepare sauces and dressings
2 people
11
Prepare dessert
2 people
12
Set up workstations
2 people
13
Set up tables and chairs
3 people
14
Set up the demo kitchen
2 people
15
Test equipment
2 people
16
Set out ingredients
2 people
17
Lay out crockery and cutlery
2 people
18
Chill drinks
19
Set up registration desk
20
Set up reception table
2 people

Event

21
Welcome visitors
2 people
22
Explain the program
23
Demonstrate first course
2 people
24
Serve first course
3 people
25
Clean workstations between tasks
2 people
26
Demonstrate the second course
2 people
27
Serve the second course
3 people
28
Refill drinks
2 people
29
Lead questions and tastings
2 people
30
Demonstrate dessert
2 people
31
Serve dessert
3 people
32
Hand out thank-you gifts and recipes
33
See visitors out
2 people

Aftercare

34
Pack leftovers safely
2 people
35
Collect waste
2 people
36
Wash dishes
3 people
37
Clean the kitchen
2 people
38
Put furniture back
3 people
39
Clean and store equipment
2 people
40
Return borrowed materials

What to bring

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

Furniture

Tablesqty 8
Chairsqty 60
Buffet tablesqty 3
Stoolsqty 4
Waste binsqty 4

Equipment

Induction hobsqty 2
Ovens
Refrigerators
Kettlesqty 2
Immersion blendersqty 2
Cutting boardsqty 8
Kitchen scalesqty 2

Kitchen

Cooking potsqty 4
Frying pansqty 2
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 3
Chef's knifeqty 6
Ladlesqty 4
Kitchen tongsqty 4
Whiskqty 3
Serving plattersqty 8

Tableware

Platesqty 70
Dessert bowlsqty 60
Glassesqty 80
Coffee cupsqty 60
Cutlery setsqty 70
Serving spoonsqty 8

Catering

Thermos flasksqty 4
Coolersqty 3
Water jugsqty 6
Serving trays with lidsqty 6
Groceries

Decorations

Tableclothsqty 8
Menusqty 60
Name badgesqty 60
Pensqty 10
Recipe cardsqty 70

Lighting

LED work lightsqty 3

Cleaning

Washing-up tubsqty 3
Spongesqty 10
Microfiber clothsqty 12
Hand soap dispensersqty 3
Towel rollsqty 6
Apronsqty 8
Oven mittsqty 4

Tips

Close registrations early enough to create a final participant list and print recipes and worksheets. Send the dietary requirements to whoever is preparing the food, not just to the registration desk.
Work backwards from the advertised start time. Allow at least 60 minutes before doors open for workstation setup, equipment testing, ingredient layout and registration.
Prepare sauces, dressings and dessert in advance, but keep cut vegetables and other fresh produce chilled until needed. Use refrigerators or coolers rather than leaving them on a preparation table.
Give each workstation its own cutting board, knife, bowls, measuring tools and waste bin. This prevents people from waiting for a chef’s knife, whisk or mixing bowl during the demonstration.
Plan a reset between courses. Clear used pans and serving platters, clean the workstations and restock ingredients before serving the next dish; otherwise a five-minute transition can easily become twenty.

Frequently asked questions

How far in advance should I plan a cooking demonstration?: Start planning at least 3 to 4 weeks beforehand, especially if visitors need to register. Finalise dietary requirements and the participant list no later than 5 to 7 days before the event so recipes, ingredients and seating can be checked.
How long should a cooking demonstration last?: Allow around 90 minutes to 2 hours for a demonstration with a first course, dessert and questions. Add at least 30 minutes beforehand for setup and equipment testing, plus 20 to 30 minutes afterwards for clearing and cleaning.
How many workstations do I need for a cooking demonstration?: Plan one workstation for each small working group, with enough room for a cutting board, mixing bowl and cooking tools. As a practical starting point, allow 1 table for every 4 to 6 participants and keep the demonstration kitchen separate from visitor work areas.
When should I prepare the ingredients for a cooking demonstration?: Prepare sauces, dressings and dessert several hours ahead when the recipe allows it. Wash and cut vegetables on the day, then keep them refrigerated until setup; set out measured ingredients shortly before visitors arrive so fresh items do not sit at room temperature.

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