How to organise a cooking workshop

A cooking workshop runs smoothly when the menu, kitchen and participant groups are planned in that order. Start by choosing recipes that fit the available equipment and the time you have, then confirm dietary requirements before buying ingredients. On the day, prepare vegetables and herbs, divide ingredients by team and test every cooking station before guests arrive. Build in time for safety instructions, demonstrations and cleaning between stages.

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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
Record the menu and recipes
2 people
2
Reserve kitchen space
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Confirm participants
7
Assign cooking teams
2 people
8
Check equipment and tableware
2 people
9
Print recipes and worksheets
10
Do the shopping
2 people
11
Set out non-perishable ingredients
12
Chill drinks
13
Thoroughly clean the kitchen
2 people
14
Pre-cut vegetables and herbs
3 people
15
Divide ingredients among teams
3 people
16
Set up workstations
3 people
17
Set up tables and chairs
3 people
18
Set out tableware and cutlery
2 people
19
Place allergen cards
20
Test cooking equipment
2 people

Event

21
Receive participants
2 people
22
Give safety instructions
23
Explain recipes and teams
24
Demonstrate pasta
25
Guide the cooking teams
4 people
26
Refill drinks
27
Finish dishes
3 people
28
Serve dinner
3 people
29
Prepare and serve dessert
3 people
30
Serve coffee and tea
2 people
31
Pack leftovers safely
2 people

Aftercare

32
Wash dishes and kitchen utensils
3 people
33
Clean workstations
3 people
34
Sort and dispose of waste
2 people
35
Put furniture back
3 people
36
Clean the kitchen and floor
3 people
37
Pack equipment
2 people
38
Return borrowed items
39
Email recipes to participants

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Buffet table
Coat rack

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Coffee cupsqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30

Kitchen

Chef's knifeqty 8
Cutting boardsqty 8
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 8
Spatulasqty 8
Whiskqty 6
Colandersqty 6
Vegetable peelersqty 6
Graterqty 4
Pasta drying racksqty 6

Equipment

Induction hobsqty 6
Cooking potsqty 8
Frying pansqty 6
Pasta machinesqty 6
Immersion blendersqty 4
Coolersqty 3
Coffee maker
Kettlesqty 2
Kitchen scaleqty 6
Oven mittsqty 8

Catering

Serving plattersqty 8
Serving tongsqty 6
Water jugsqty 4
Label holdersqty 12
Groceries

Decorations

Tableclothqty 9
Menusqty 24
Name badgesqty 24

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Tea towelsqty 20
Cleaning spongesqty 8

Tips

Choose recipes that can be completed within the workshop time and record the quantities for each team, rather than relying on one large shopping list. Allow extra time for recipes with pasta machines, several cooking pots or multiple induction hobs.
Collect dietary requirements when people register and confirm them again before shopping. Mark allergens at each workstation so participants do not have to guess which ingredients or dishes are suitable.
Set up one workstation per cooking team and place its cutting board, chef’s knife, bowls, measuring tools and utensils together. Divide ingredients before arrival; doing this during the workshop quickly creates bottlenecks.
Test induction hobs, cooking pots, frying pans, pasta machines and immersion blenders while the kitchen is still empty. Check that there are enough sockets, knives and colanders for teams to work at the same time.
Schedule the welcome, safety briefing and recipe demonstration before cooking begins, then keep time for serving and washing up. Print one recipe and worksheet set per participant or team so instructions remain visible at every table.

Frequently asked questions

How long does it take to organise a cooking workshop?: Allow at least 2 to 3 weeks for a small workshop. That gives you time to reserve the kitchen, send invitations, process registrations, collect dietary requirements and order or buy ingredients.
How many people should be in a cooking workshop team?: Plan for 3 to 4 people per cooking team. Smaller groups give everyone a practical task, while larger groups often leave people waiting for a knife, cutting board or cooking hob.
How much food should I buy for a cooking workshop?: Calculate the recipe quantities for the confirmed number of participants, then add about 10% for spills, trimming and mistakes. Divide the total by team before shopping so each workstation receives the correct amount.
When should I set up the kitchen for a cooking workshop?: Start the physical setup 2 to 3 hours before participants arrive. Put out non-perishable ingredients first, prepare vegetables and herbs, chill drinks, arrange the workstations and test the cooking equipment before the welcome briefing.

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.