How to organise a cooking workshop from start to finish

A cooking workshop runs smoothly when the menu, people and workspace are planned in that order. Start by choosing recipes that fit the available equipment and the time you have, then reserve a suitable venue and open registration. Before shopping, collect dietary and allergy information and divide participants into cooking teams. On the day, prepare ingredients in advance, label allergens clearly and leave enough time to explain hygiene, recipes and the programme before anyone starts cooking.

Organize this event for free with Lizzt

The plan, step by step

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

Preparations

1
Set the menu and recipes
2 people
2
Reserve venue
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Check participant list
7
Make a shopping list
2 people
8
Assign cooking teams
9
Print recipes and worksheets
10
Do the shopping
2 people
11
Check fresh produce
2 people
12
Chill drinks
13
Portion ingredients
3 people
14
Wash vegetables
2 people
15
Pre-cut vegetables
3 people
16
Set up cooking stations
3 people
17
Set up tables and chairs
3 people
18
Lay out crockery and cutlery
2 people
19
Lay out worktops
20
Hang up allergen information
21
Set up the reception table

Event

22
Receive participants
2 people
23
Explain the program
24
Give hygiene instructions
25
Seat cooking teams at workstations
2 people
26
Cut vegetables and herbs
4 people
27
Prepare curry
4 people
28
Prepare rice and naan
3 people
29
Make salad and yogurt sauce
3 people
30
Clear away worksheets during the event
3 people
31
Finish dishes
4 people
32
Set up the buffet and drinks
3 people
33
Serve the meal
4 people
34
Refill drinks
35
Serve dessert and coffee
2 people
36
Hand out feedback and recipes

Aftercare

37
Collect tableware
3 people
38
Turn off kitchen equipment
2 people
39
Wash dishes
3 people
40
Clean work surfaces
3 people
41
Sort and remove waste
2 people
42
Clear tables and chairs
3 people
43
Mop the floor and kitchen
2 people
44
Check stock and fridge
45
Return materials
2 people
46
Send thank-you message 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 racksqty 2

Tableware

Dinner platesqty 24
Bowlsqty 24
Dessert platesqty 24
Drinking glassesqty 30
Coffee cupsqty 24
Dinner cutlery setsqty 24
Serving spoonsqty 8

Kitchen

Cutting boardsqty 12
Chef's knivesqty 12
Paring knivesqty 8
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Colandersqty 4
Ladlesqty 8
Spatulasqty 8
Pliersqty 6
Baking dishesqty 4
Serving plattersqty 8
Apronsqty 24
Oven mittsqty 6
Tea towelsqty 18
Paper towel holdersqty 4

Equipment

Hot platesqty 4
Cooking potsqty 8
Coolersqty 3
Kettleqty 2
Coffee maker
Kitchen scaleqty 4

Decorations

Tableclothsqty 6
Menusqty 6
Name badgesqty 24

Lighting

Table lampsqty 4

Cleaning

Waste binsqty 4

Catering

Groceries

Tips

Choose recipes that can be completed within the workshop schedule and check every recipe against the available hot plates, pots, knives, scales and work surfaces. Build in at least 15 minutes for serving and tasting.
Close registrations early enough to review dietary requirements and allergies. Check the final participant list at least 48 hours before the workshop, then adjust team sizes, ingredient quantities and printed worksheets.
Do the main shopping one day before the workshop, but inspect fresh produce and portion ingredients on the day itself. Wash and pre-cut vegetables only after confirming the final number of participants.
Set up one workstation per cooking team, with a cutting board, suitable knives, mixing bowl, measuring tools and the utensils needed for that recipe. Leave clear paths between worktops, cooking equipment and the serving area.
Prepare the welcome and safety briefing before participants arrive: recipes and worksheets should be printed, allergen information should be visible, and drinks should be chilled at least 2 hours beforehand.

Frequently asked questions

How far in advance should I plan a cooking workshop?: Choose the menu and reserve the venue at least 4 weeks ahead. Send invitations 2 to 3 weeks before the workshop, and confirm registrations, allergies and dietary requirements no later than 48 hours before it starts.
How many people should be in a cooking team?: Plan for 3 to 5 people per cooking team so everyone has a task without crowding the worktop. Give each team its own workstation and adjust the number of teams to the available tables, hot plates and cooking pots.
When should I prepare ingredients for a cooking workshop?: Make the shopping list after registrations close and buy most ingredients 1 day before the event. Wash, pre-cut and portion vegetables on the day of the workshop, after checking the final participant count and storage space.
What should I explain before the cooking starts?: Allow 10 to 15 minutes for the welcome, programme, hygiene instructions, workstation allocation and allergen information. Point out knives, hot plates and shared utensils before teams begin preparing food.

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.