Recipe contest shopping list

A recipe contest needs more than ingredients. You will also need enough kitchen equipment for each cooking station, serving tableware, drinks, labels and supplies for registration and judging. Use the final number of participants to calculate plates, glasses and ingredients, then add a small buffer for breakage and spills. Check dietary requirements and requested recipes before buying fresh produce, and test every oven, hob and appliance before the contest day.

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What to bring

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

Furniture

Foldable tablesqty 14
Chairsqty 70
Judges' table
Registration desk
Clothes racksqty 2

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 40
Cutlery setsqty 80
Water glassesqty 80
Wine glassesqty 40
Coffee cupsqty 50

Kitchen

Chef's knivesqty 14
Cutting boardsqty 20
Mixing bowlsqty 28
Measuring cupsqty 14
Measuring spoonsqty 14
Colandersqty 14
Frying pansqty 14
Cooking potsqty 14
Baking dishesqty 14
Spatulasqty 20
Ladlesqty 14
Whiskqty 14
Vegetable peelersqty 14
Kitchen tongsqty 14
Oven mittsqty 14
Kitchen apronsqty 20
Tea towelsqty 30
Kitchen scalesqty 8
Kitchen timersqty 14

Equipment

Induction hobsqty 14
Extension cordsqty 10
Power stripsqty 10
Coolersqty 6
Coffee machinesqty 2
Kettlesqty 2
Microphonesqty 2
Speakersqty 2
Presentation screen
Cable reelsqty 4

Decorations

Competition bannersqty 4
Tableclothsqty 14
Name badgesqty 80
Menusqty 70
Flower arrangementsqty 6
Prize trophiesqty 3
Certificatesqty 15
Ballot boxesqty 2
Directional signsqty 8

Cleaning

Waste binsqty 8
Trash bag holdersqty 8
Cleaning bucketsqty 4
Mopsqty 4
Broom setsqty 3
Hand soap dispensersqty 4
Paper towel holdersqty 4

Catering

Coffee potsqty 4
Thermos flasksqty 4
Water jugsqty 8
Drink dispensersqty 4
Serving plattersqty 20
Serving spoonsqty 20
Plate racksqty 4
Ice packsqty 24
Groceries
- Chicken breast - 6 kilogram
- Ground beef - 4 kilograms
- Salmon fillet - 3 kilograms
- Eggs - 60 pieces
- Unsalted butter - 2 kilograms
- Olive oil - 4 bottles
- Sunflower oil - 2 bottles
- Potatoes - 10 kilograms
- Basmati rice - 5 kilograms
- Pasta - 5 kilogram
- Couscous - 3 kilograms
- Flour - 4 kilograms
- Breadcrumbs - 2 packs
- Puff pastry - 12 packs
- Tomatoes - 8 kilograms
- Cherry tomatoes - 3 kilograms
- Cucumbers - 12 pieces
- Bell peppers - 20 pieces
- Zucchini - 12 pieces
- Eggplants - 8 pieces
- Carrots - 5 kilograms
- Onions - 5 kilograms
- Garlic - 8 bulbs
- Leeks - 10 pieces
- Mushrooms - 4 kilogram
- Spinach - 3 kilograms
- Lettuce - 8 heads
- Broccoli - 8 heads
- Lemons - 20 pieces
- Limes - 15 pieces
- Parsley - 12 bunches
- Basil - 10 pots
- Coriander - 8 bunches
- Thyme - 6 tubs
- Rosemary - 6 tubs
- Salt - 2 packs
- Black pepper - 2 grinders
- Paprika powder - 2 jars
- Curry powder - 2 jars
- Cumin - 2 jars
- Chili flakes - 2 jars
- Cinnamon - 1 jar
- Bouillon cubes - 3 boxes
- Diced tomatoes - 20 cans
- Tomato paste - 10 cans
- Coconut milk - 12 cans
- Cooking cream - 8 packs
- Crème fraîche - 8 tubs
- Parmesan cheese - 2 kilograms
- Grated cheese - 3 kilogram
- Mozzarella - 2 kilograms
- Feta - 2 kilograms
- Yogurt - 4 kilogram
- Mayonnaise - 3 jars
- Ketchup - 3 bottles
- Mustard - 2 jars
- Soy sauce - 3 bottles
- Balsamic vinegar - 2 bottles
- Apple cider vinegar - 2 bottles
- Honey - 2 jars
- Granulated sugar - 3 kilograms
- Powdered sugar - 1 kilogram
- Vanilla sugar - 3 packets
- Baking powder - 3 bags
- Dark chocolate - 2 kilograms
- Whipped cream - 12 cans
- Vanilla ice cream - 6 liters
- Strawberries - 4 kilogram
- Apples - 4 kilograms
- Bananas - 3 kilograms
- Mixed nuts - 2 kilograms
- Raisins - 1 kilogram
- Hummus - 2 kilograms
- Baguettes - 12 pieces
- Crackers - 8 packs
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 8 liters
- Oat milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 18 bottles
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Apple juice - 6 packs
- Orange juice - 6 cartons
- Ice cubes - 12 kilograms
- Napkins - 500 pieces
- Paper towels - 8 rolls
- Paper towels - 12 rolls
- Trash bags - 100 pieces
- Dish soap - 4 bottles
- All-purpose cleaner - 4 bottles
- Disinfectant spray - 4 bottles
- Sponges - 12 pieces
- Toilet paper - 24 rolls

Tips

Set up one complete equipment set per cooking station: chef’s knife, cutting board, mixing bowl, measuring cups and spoons, spatula and tea towel. Keep one spare knife and cutting board available for delays or contamination concerns.
Count tableware for every participant, judge and organiser, then add 10% extra. Include dinner plates, dessert plates, bowls, cutlery, water glasses, wine glasses and coffee cups if those courses or drinks are being served.
Buy ingredients only after registrations, recipes and allergens are confirmed. Portion each recipe in advance and mark allergen information clearly so substitutes are not mixed up at the cooking stations.
Plan drinks by service period rather than by guesswork: allow two to three drinks per person for the first hour, then one to two per person for each additional hour, plus water throughout.
Order prizes and trophies at least two to three weeks before the contest. This leaves time to correct names, quantities or delivery problems instead of collecting awards on the event day.

Frequently asked questions

What equipment do I need for a recipe contest?: Each cooking station should have basic cutting, mixing, measuring and cooking equipment, including a chef’s knife, cutting board, mixing bowl, measuring cups and spoons, a pan or pot, spatula and oven mitts. Prepare one full set per station and keep at least one spare knife and board.
How many plates and glasses should I buy for a recipe contest?: Count one set for every participant, judge and organiser who will eat or drink, then add 10% extra. For example, 30 people require at least 33 dinner plates, dessert plates, bowls, cutlery sets and drinking glasses where applicable.
How much food and drink do I need for a recipe contest?: Buy ingredients according to the confirmed recipes and number of portions, then add about 10% for spills, tasting and failed batches. For drinks, plan two to three per person for the first hour, followed by one to two per person per additional hour, with water available throughout.
When should I prepare the shopping list for a recipe contest?: Draft it as soon as the competition format and recipes are set, but place the final food order after registrations and dietary requirements are confirmed. Buy fresh produce one to two days before the contest and check it again on the day.

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