What you need for a street food workshop

A street food workshop needs more than ingredients and recipes. You also need enough equipment for each cooking station, chilled storage for perishable food, and serving ware for tasting the finished dishes. This shopping list covers the practical supplies behind the workshop, from work tables and cutting boards to induction hobs, pans, glasses and name badges. Check quantities against your participant list before ordering, especially when several groups will cook at the same time.

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What to bring

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

Furniture

Work tablesqty 8
Dining tablesqty 6
Chairsqty 36
Buffet tableqty 2

Tableware

Platesqty 40
Bowlsqty 40
Drinking glassesqty 40
Coffee cupsqty 36
Cutlery setsqty 40
Serving bowlsqty 12
Serving spoonsqty 12

Kitchen

Cutting boardsqty 12
Chef's knifeqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen tongsqty 8
Spatulasqty 8
Ladlesqty 6
Colandersqty 6

Equipment

Induction hobsqty 6
Coolersqty 4
Kettlesqty 2
Food warmersqty 4
Pansqty 8
Baking dishesqty 6
Kitchen scalesqty 4

Decorations

Menu boardsqty 3
Name badgesqty 36
Table runnersqty 8

Lighting

String lightsqty 4

Cleaning

Waste binsqty 6
Washing-up bowlsqty 4
Cleaning clothsqty 12
Hand soap dispensersqty 4

Catering

Groceries
- Chicken thigh fillet - 5 kilograms
- Ground beef - 4 kilograms
- Chickpeas - 12 cans
- Tofu - 3 kilogram
- Tortilla wraps - 60 pieces
- Mini naan bread - 36 pieces
- Rice paper - 3 packs
- Basmati rice - 3 kilogram
- Rice noodles - 2 kilograms
- Red cabbage - 3 pieces
- White cabbage - 2 pieces
- Carrots - 4 kilograms
- Cucumbers - 12 pieces
- Bell peppers - 18 pieces
- Red onions - 12 pieces
- Spring onions - 8 bunches
- Tomatoes - 4 kilogram
- Cherry tomatoes - 2 kilograms
- Avocados - 18 pieces
- Limes - 30 pieces
- Lemons - 12 pieces
- Fresh coriander - 10 bunches
- Fresh mint - 6 bunches
- Fresh ginger - 500 gram
- Garlic - 6 bulbs
- Red chili peppers - 12 pieces
- Jalapeño peppers - 6 jars
- Coconut milk - 8 cans
- Peanut butter - 2 jars
- Soy sauce - 3 bottles
- Sesame oil - 2 bottles
- Rice vinegar - 2 bottles
- Fish sauce - 2 bottles
- Sriracha - 3 bottles
- Sweet chili sauce - 3 bottles
- Tomato salsa - 6 jars
- Tomato paste - 6 tubes
- Mayonnaise - 3 jars
- Sour cream - 3 kilogram
- Grated cheese - 3 kilogram
- Olive oil - 3 bottles
- Sunflower oil - 3 bottles
- Salt - 1 kilogram
- Black pepper - 250 grams
- Cumin powder - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Chili flakes - 100 grams
- Oregano - 100 grams
- Sesame seeds - 500 gram
- Icing sugar - 500 gram
- Desiccated coconut - 500 grams
- Mango - 12 pieces
- Pineapple - 3 pieces
- Vanilla ice cream - 4 liters
- Cola - 6 bottles
- Cola Zero - 6 bottles
- sparkling water - 6 bottles
- Still water - 8 bottles
- Ginger beer - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Toilet paper - 3 packs

Tips

Plan one complete set of core tools for each cooking station: cutting boards, chef’s knives, mixing bowls, measuring tools, tongs and spatulas. Sharing one knife or pan between groups creates delays as soon as cooking starts.
Buy or borrow enough induction hobs and pans for simultaneous cooking, then test every hob before the workshop. Keep at least one spare pan available if a recipe uses several batches.
Separate ingredients by station before participants arrive. Use colanders, kitchen scales and labelled mixing bowls so vegetables, sauces and measured ingredients are ready without a queue at one central table.
Chill drinks and perishable ingredients before setup, and use coolers when the workshop space has limited refrigeration. Do this several hours ahead rather than waiting until the room is ready.
Count tasting and serving ware separately from cooking equipment. Plates, bowls, glasses, cutlery, serving bowls and spoons should cover every participant plus a small replacement supply for dropped or reused items.

Frequently asked questions

How much equipment do I need per street food workshop station?: Prepare one cutting board, chef’s knife, mixing bowl and set of measuring tools per station where possible. Provide one induction hob and pan for each group that needs to cook at the same time, rather than rotating equipment between groups.
How many plates and bowls do I need for a street food workshop?: Allow one plate and one bowl per participant for tasting, plus around 10% extra. For 20 participants, that means at least 22 plates and 22 bowls if both are used during the workshop.
When should I buy ingredients for a street food workshop?: Order shelf-stable ingredients several days in advance and collect fresh or chilled items on the day before, or on the morning of the workshop. Check every ingredient against the recipes and dietary requirements before preparing stations.
What should I bring for drinks and coffee at a street food workshop?: Provide drinking glasses, coffee cups, a kettle and chilled drinks. As a starting point, plan two to three drinks per person for the first hour, then adjust for the total workshop length and whether coffee is served.

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