How to organise a curry contest without last-minute chaos

A curry contest needs more than recipes and willing cooks. You have to settle the format, recruit judges, register participants, divide them into teams and give every team a workable cooking station. Start with the venue and rules, then move to invitations, dietary information and equipment. The final week is about confirming numbers, shopping, chilling fresh ingredients and preparing race packets so cooking can begin on time.

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
Confirm date and location
2 people
2
Define the competition format
2 people
3
Approach jury members
2 people
4
Draw up the competition rules
2 people
5
Create registration form
6
Send invitations
2 people
7
Ask about catering preferences
8
Collect dietary requirements
9
Register participants
2 people
10
Assign teams
2 people
11
Confirm participants
12
Assign cooking stations
2 people
13
Prepare the jury evaluation
2 people
14
Design ballot papers
15
Order prizes
16
Check the shopping list
2 people
17
Do the shopping
3 people
18
Check stock of non-perishable products
2 people
19
Chill fresh ingredients
2 people
20
Divide ingredients among teams
3 people
21
Assemble Race Packets
2 people
22
Clean the venue
3 people
23
Stock the refrigerators
2 people
24
Set up tables and chairs
4 people
25
Set up cooking stations
5 people
26
Test cooking equipment
2 people
27
Prepare ingredients per station
4 people
28
Lay out crockery and cutlery
2 people
29
Chill drinks
2 people
30
Set up the buffet and tasting stations
3 people
31
Hang up decorations
2 people
32
Place information signs
2 people
33
Prepare the jury table
2 people
34
Conduct a safety check
2 people
35
Give volunteers a briefing
2 people

Event

36
Receive participants
3 people
37
Register participants
2 people
38
Explain the competition rules
39
Start the cooking round
40
Stock the cooking stations
3 people
41
Collect kitchen waste
2 people
42
Refill drinks
2 people
43
Inform the audience
2 people
44
Guide the jury
2 people
45
Serve curry portions
5 people
46
Hand out tasting spoons
3 people
47
Hand out judging forms
48
Collect audience votes
2 people
49
Carry out dishwashing rounds
3 people
50
Restock the buffet
3 people
51
Serve coffee and tea
2 people
52
Check results
2 people
53
Announce the winners
2 people
54
Present prizes
2 people
55
See off the last visitors
2 people

Aftercare

56
Pack leftovers safely
3 people
57
Clear the cooking stations
4 people
58
Sort waste
3 people
59
Wash dishes
4 people
60
Clean kitchen equipment
3 people
61
Clear tables and chairs
4 people
62
Clean the venue
4 people
63
Remove decorations
2 people
64
Drain coolants
2 people
65
Inventory materials
2 people
66
Return borrowed materials
2 people
67
Distribute leftover food
2 people
68
Return waste containers
2 people

What to bring

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

Furniture

Foldable tablesqty 12
Folding chairsqty 70
Judges' table
Buffet tablesqty 3
Cooking tablesqty 10
High tablesqty 6
Coat racksqty 2

Tableware

Dinner platesqty 80
Dessert platesqty 80
Soup bowlsqty 80
Coffee cupsqty 70
Water glassesqty 100
Wine glassesqty 60
Knivesqty 90
Forksqty 90
Spoonsqty 90
Serving spoonsqty 30
Tasting spoonsqty 300
Serving plattersqty 30
Measuring cupsqty 10

Equipment

Induction hobsqty 10
Gas burnersqty 4
Large cooking potsqty 12
Snack pansqty 12
Refrigeratorsqty 2
Coolersqty 6
Food warmersqty 10
Kettlesqty 3
Coffee machinesqty 2
Kitchen scalesqty 10
Power stripsqty 8
Extension cordsqty 8

Kitchen

Cutting boardsqty 20
Chef's knivesqty 20
Vegetable peelersqty 10
Colandersqty 10
Mixing bowlsqty 20
Ladlesqty 20
Spatulasqty 20
Pliersqty 12
Oven mittsqty 12
Kitchen thermometersqty 10
Aluminum foilqty 6
Cling filmqty 6
Serving tongsqty 20
Waste binsqty 8

Decorations

Buntingqty 8
Tableclothsqty 14
Name card holdersqty 20
Competition postersqty 8
Prize trophiesqty 3

Lighting

String lightsqty 6
LED lampsqty 8

Cleaning

Washing-up bowlsqty 4
Dish brushesqty 6
Spongesqty 20
Microfiber clothsqty 20
Mopsqty 4
Bucketsqty 4
Broom setsqty 3
Vacuum cleaner

Catering

Groceries

Tips

Set the competition format before sending invitations: decide how many teams will cook, how long they have, how many dishes each team serves and whether tasting is blind. Write the rules in one page so participants know the limits before registering.
Recruit the jury early and prepare the scoring system at least 1 week before the contest. Use separate ballot papers for flavour, aroma, texture, presentation and originality, and keep a judges’ table away from the cooking stations.
Give each team its own cooking station and check the equipment against the team count. For every station, confirm access to an induction hob or gas burner, a large cooking pot or pan, measuring cups, kitchen scales and tasting spoons.
Handle food planning before you shop: collect dietary requirements with the registration form and divide ingredients into clearly labelled team portions. Chill fresh ingredients on the day before the contest, while checking non-perishable stock at least 3 days in advance.
Build in time for service and tasting, not only cooking. Set up cooking tables, buffet tables, chairs, refrigerators or coolers and food warmers before participants arrive, then keep plates, serving spoons and water glasses at the serving area.

Frequently asked questions

How far in advance should I organise a curry contest?: Fix the date and venue at least 6 weeks ahead, especially if you need a jury and several cooking stations. Send invitations and open registration about 4 weeks before the event, then confirm participants 1 week before.
How many people should be on one curry contest team?: Two to four cooks per team usually keeps the work manageable around one cooking station. Set the team size before registration closes so you can assign stations and divide ingredients accurately.
What equipment does each curry contest team need?: Plan one cooking surface, one large pot or pan, measuring cups, kitchen scales and tasting spoons per team. Add shared refrigerators, coolers or food warmers according to the number of teams and the time between cooking and judging.
When should I prepare ingredients for a curry contest?: Check your non-perishable stock at least 3 days before the event and shop once participant numbers are confirmed. Portion ingredients into team packets the day before, and keep fresh ingredients chilled until cooking starts.

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.