Vegan cooking workshop checklist

A vegan cooking workshop runs smoothly when the menu, ingredients and workstations are ready before participants arrive. This checklist covers the sequence from reserving the venue and confirming registrations to preparing vegetables, setting up kitchen stations and receiving guests. Dietary requirements need collecting early, while fresh produce, chilled drinks and shared equipment need attention close to the workshop. Use the task and equipment lists below to check every practical detail without duplicating work on the day.

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The plan, step by step

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

Preparations

Reserve venue
Confirm the workshop date
Send invitations
Process registrations
Collect dietary requirements
Create participant list
Create menu
2 people
Print recipes
Set up workstations
2 people
Check the shopping list
2 people
Do the shopping
2 people
Check the non-perishable stock
Receive fresh produce
2 people
Keep fresh produce cool
Remind participants
Pre-cut vegetables
2 people
Set out herbs and spices
Clean work surfaces
2 people
Set up tables
3 people
Set up chairs
2 people
Set up kitchen stations
3 people
Distribute ingredients per station
3 people
Chill drinks
Set up reception table

Event

Receive participants
2 people
Serve welcome drinks
2 people
Give hygiene instructions
Explain recipes and stations
Serve the hummus
2 people
Oversee the salad
2 people
Check cooking progress
2 people
Refill drinks
Collect tableware in between
2 people
Serve the main course
3 people
Finish dessert
2 people
Serve dessert
2 people
Share feedback and recipes

Aftercare

Sort waste
2 people
Wash dishes
3 people
Clean kitchen equipment
2 people
Clean tables and work surfaces
2 people
Put furniture back
3 people
Hand over the venue
2 people
Chill leftovers safely
Return materials
2 people
Check unused groceries

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Serving table
Waste binsqty 4

Tableware

Dinner platesqty 24
Dessert platesqty 24
Soup bowlsqty 24
Glassesqty 30
Coffee cupsqty 24
Forksqty 30
Knivesqty 30
Spoonsqty 30
Serving spoonsqty 12
Cutting boardsqty 12

Kitchen

Chef's knivesqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Colandersqty 6
Serving plattersqty 12
Small serving plattersqty 12
Ladlesqty 6
Spatulasqty 12
Pliersqty 6
Whiskqty 6
Can openersqty 3
Cooking potsqty 6
Frying pansqty 6
Oven traysqty 6
Kitchen timersqty 6
Apronsqty 24
Oven mittsqty 6
Tea towelsqty 24
Paper towel holderqty 3

Equipment

Induction hobsqty 6
Coolersqty 3
Immersion blendersqty 3
Kitchen scalesqty 6
Kettlesqty 2
Warmholding pansqty 3

Decorations

Menusqty 6
Name badgesqty 24

Cleaning

Washing-up tubsqty 3
Cleaning glovesqty 6

Catering

Groceries

Tips

Collect dietary requirements when registrations open, then review the final participant list at least 3 days before the workshop so the menu and ingredient portions match the group.
Print the recipes before setup and place one copy at each workstation. Allow at least 30 minutes before arrival to distribute ingredients, cutting boards, knives, mixing bowls and measuring tools.
Check the shopping list twice: once for ingredients and non-perishable stock, and again after the fresh produce arrives. Keep fresh produce cool until pre-cutting and station setup begin.
Set up work tables, dining tables, chairs and kitchen stations in separate areas before participants arrive. Leave clear access to induction hobs, waste bins and shared serving equipment.
Send a reminder 24 to 48 hours before the workshop with the start time, venue details and any preparation participants need to know. Chill drinks and set up the reception table before the first arrival.

Frequently asked questions

How far in advance should I plan a vegan cooking workshop?: Reserve the venue and confirm the date at least 4 weeks ahead. Send invitations early enough to collect registrations and dietary requirements before finalising the menu and shopping list.
When should I collect dietary requirements for a vegan cooking workshop?: Ask for dietary requirements during registration, ideally 2 to 3 weeks before the workshop. Review the responses again 3 days before the event, when you create the final participant list and check portions.
When should I buy ingredients for a vegan cooking workshop?: Buy non-perishable ingredients after checking existing stock, usually 3 to 7 days before the workshop. Receive fresh produce as close as practical to the event, then keep it cool until preparation time.
How early should I set up the cooking stations?: Start the room and kitchen setup at least 60 minutes before participants arrive. Pre-cut vegetables, set out herbs and spices, distribute ingredients and place printed recipes before opening the reception table.

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