What you need for a live cooking event

A live cooking event needs more than ingredients. You also need enough plates, glasses, serving pieces, cooking equipment, and workspace for guests to eat and watch comfortably. Plan quantities from the confirmed guest count, then separate non-perishable items from fresh groceries. Check dietary requirements before buying, and allow time to chill drinks, portion ingredients, prepare sauces, and test every cooking station.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 55
Buffet tablesqty 3
Cooking tablesqty 4

Tableware

Dinner platesqty 60
Dessert platesqty 60
Bowlsqty 60
Cutlery setsqty 60
Water glassesqty 70
Wine glassesqty 60
Coffee cupsqty 55
Serving plattersqty 12
Serving tongsqty 8

Equipment

Induction hobsqty 4
Contact grillsqty 2
Food warmersqty 4
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 4

Kitchen

Frying pansqty 6
Cooking potsqty 6
Cutting boardsqty 8
Chef's knivesqty 6
Mixing bowlsqty 8
Measuring cupsqty 4
Kitchen tongsqty 6
Ladlesqty 6
Oven mittsqty 6
Kitchen scalesqty 2
Aluminum foilqty 2
Food storage containersqty 20
Ice packsqty 12

Decorations

Tableclothsqty 8
Menu standsqty 6
Name badgesqty 55

Lighting

LED string lightsqty 4
LED lampsqty 6

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Cleaning clothsqty 20
Hand soap dispensersqty 3

Catering

Groceries
- Baguettes - 8 pieces
- Ciabatta - 6 pieces
- Butter - 1 kg
- Olive oil - 2 liters
- Garlic - 8 bulbs
- Cherry tomatoes - 4 kg
- Red onions - 2 kg
- Basil - 10 bunches
- Parmesan cheese - 1.5 kg
- Mozzarella - 2 kg
- Mixed lettuce - 3 kg
- Cucumbers - 12 pieces
- Bell peppers - 20 pieces
- Zucchini - 12 pieces
- Eggplants - 8 pieces
- Mushrooms - 3 kg
- Potatoes - 8 kg
- Arugula - 1 kg
- Lemons - 20 pieces
- Limes - 12 pieces
- Chicken breast - 6 kg
- Salmon fillet - 4 kg
- Halloumi - 2 kg
- Eggs - 60 pieces
- Penne - 5 kg
- Pizza dough - 20 balls
- Diced tomatoes - 12 cans
- Tomato paste - 6 tubes
- Cooking cream - 5 liters
- Crème fraîche - 2 kg
- Pesto - 1.5 kg
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Balsamic vinegar - 1 liter
- Soy sauce - 1 liter
- Honey - 500 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Italian herbs - 250 grams
- Oregano - 100 grams
- Dried basil - 100 grams
- Salt - 1 kg
- Black pepper - 250 grams
- Sugar - 2 kg
- Pancake flour - 3 kg
- Vanilla ice cream - 6 liters
- Whipped cream - 3 liters
- Strawberries - 4 kg
- Dark chocolate - 1 kg
- Coffee - 2 kg
- Tea - 100 bags
- Milk - 8 liters
- Oat milk - 4 liters
- Mineral water - 50 liters
- Cola - 12 liters
- Cola Zero - 12 liters
- Orange soda - 8 liters
- Beer - 120 bottles
- White wine - 12 bottles
- Red wine - 10 bottles
- Prosecco - 6 bottles
- Ice cubes - 15 kg
- Paper napkins - 300 pieces
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- Dishwasher tablets - 40 pieces
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles

Tips

Plan one dinner plate, one dessert plate, one bowl, and one cutlery set per guest, plus at least 10% extra for replacements. Count serving platters, tongs, and ladles separately so guests are not using cooking tools at the table.
Allow two to three drinks per person for the first hour, then one drink per person per additional hour. Buy water as well as other drinks, and reserve enough coolers or chilled storage before fresh groceries arrive.
Give each cooking station its own cutting board, chef’s knife, mixing bowls, measuring cups, kitchen tongs, and oven mitts. This prevents queues and keeps vegetarian ingredients separate from meat and fish.
Buy non-perishable ingredients and aluminum foil several days ahead. Purchase fresh groceries one day before the event, then wash produce, portion ingredients, and marinate meat or fish only after the guest count and menu are confirmed.
Check equipment at least 24 hours before cooking starts. Test induction hobs, contact grills, food warmers, kettles, and coffee machines with the available power supply, and keep spare pans or pots if a dish requires overlapping cooking times.

Frequently asked questions

How much tableware do I need for a live cooking event?: Start with one dinner plate, dessert plate, bowl, glass, and cutlery set per guest, then add 10% extra. For 30 guests, that means at least 33 of each frequently used item.
How many drinks should I buy for a live cooking event?: Plan two to three drinks per person for the first hour and one per person for each additional hour. For a three-hour event with 20 guests, allow roughly 80 to 100 drinks, including water.
When should I buy groceries for live cooking?: Buy non-perishable groceries three to five days in advance and fresh ingredients one day before the event. Confirm the final guest count and dietary requirements before purchasing the fresh items.
How many cooking stations do I need for live cooking?: Provide at least one complete cooking station for each separate preparation running at the same time. Give every station its own work surface, cutting board, knife, mixing bowls, utensils, and heat-resistant gloves.

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