What you need for a vegetarian cooking workshop

Use this checklist to prepare the shopping and equipment for a vegetarian cooking workshop. Plan ingredients by recipe and divide them between workstations before participants arrive. Fresh produce should be checked and washed in advance, while chilled products need coolers or refrigerator space until setup is complete. Allow extra ingredients for tasting, spills and small measuring errors, especially when several groups are cooking at the same time.

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What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Serving trolley
Coat racksqty 2

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert platesqty 24
Glassesqty 30
Coffee cupsqty 24
Cutlery setsqty 24
Serving plattersqty 10
Serving tongsqty 6

Equipment

Induction hobsqty 6
Ovensqty 2
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 2
Kitchen thermometersqty 3
Kitchen scalesqty 6

Kitchen

Cutting boardsqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Pansqty 8
Cooking potsqty 6
Baking dishesqty 6
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spatulasqty 12
Crowd controllersqty 6
Colandersqty 4
Vegetable peelersqty 6
Can openersqty 3

Decorations

Tableclothsqty 6
Menusqty 24
Table decorationsqty 6

Lighting

String lightsqty 2

Cleaning

Waste binsqty 4
Washing-up bowlsqty 3
Reusable dish towelsqty 12
Spongesqty 8
Hand soap dispensersqty 3
Kitchen glovesqty 6

Catering

Groceries
- Baguettes - 6 pieces
- Whole grain bread - 3 loaves
- Tomatoes - 3 kilograms
- Cherry tomatoes - 1,5 kilograms
- Red onions - 1 kilogram
- Yellow onions - 1,5 kilogram
- Garlic - 6 bulbs
- Fresh basil - 6 bunches
- Fresh coriander - 4 bunches
- Fresh ginger - 300 grams
- Carrots - 2 kilogram
- Zucchini - 2 kilogram
- Red bell peppers - 2 kilogram
- Eggplants - 1.5 kilograms
- Broccoli - 3 heads
- Cauliflower - 2 pieces
- Spinach - 1 kilogram
- Mushrooms - 1,5 kilogram
- Cucumbers - 4 pieces
- Lemons - 12 pieces
- Limes - 8 pieces
- Apples - 3 kilograms
- Baby potatoes - 3 kilograms
- Bananas - 12 pieces
- Raisins - 500 grams
- Chickpeas - 8 cans
- Brown lentils - 1 kilogram
- Coconut milk - 8 cans
- Diced tomatoes - 8 cans
- Tomato paste - 4 tubes
- Basmati rice - 3 kilogram
- Couscous - 2 kilograms
- Naan bread - 24 pieces
- Feta - 1 kilogram
- Halloumi - 1 kilogram
- Greek yogurt - 2 kilograms
- Eggs - 30 pieces
- Butter - 1 kilogram
- Flour - 2 kilograms
- Oatmeal - 1 kilogram
- Granulated sugar - 1 kilogram
- Brown sugar - 750 grams
- Baking powder - 2 sachets
- Almonds - 750 grams
- Olive oil - 3 liters
- Sunflower oil - 1 liter
- Balsamic vinegar - 1 bottle
- Soy sauce - 2 bottles
- Tahini - 2 jars
- Red curry paste - 3 jars
- Vegetable stock - 2 boxes
- Curry powder - 2 jars
- Cumin powder - 2 jars
- Coriander powder - 2 jars
- Smoked paprika powder - 2 jars
- Garam masala - 2 jars
- Chili flakes - 1 jar
- Dried oregano - 1 jar
- Salt - 1 kilogram
- Black pepper - 1 jar
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Lemonade - 6 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls

Tips

Buy fresh vegetables no more than 1–2 days before the workshop, then check every item for bruising or spoilage on the morning of the event.
Prepare one complete ingredient set per workstation, plus at least 10% extra for spills, trimming waste and participants repeating a step.
Keep dairy, plant-based alternatives and other chilled ingredients below 5°C until they are needed; use coolers if they will be out for more than 30 minutes.
Plan one cutting board and one suitable knife per workstation where possible. Shared equipment creates delays when several groups reach the same preparation step.
Print one recipe or worksheet per participant and keep 2–3 spare copies at the reception or instructor’s table for late arrivals and damaged pages.

Frequently asked questions

How much food do I need for a vegetarian cooking workshop?: Calculate ingredients from the recipe quantities and participant count, then add about 10% extra for trimming, spills and tasting. For a group of 20, that means shopping for the equivalent of 22 portions unless the recipes already include a buffer.
How many workstations should a vegetarian cooking workshop have?: Set up one workstation for every 4–6 participants. A group of 20 therefore needs 4–5 stations, each with its own ingredients, mixing bowls, cutting boards, knives and basic utensils.
When should I buy vegetables for the cooking workshop?: Buy most fresh produce 1–2 days beforehand and inspect it again on the day. Wash vegetables in advance only when the recipe and storage conditions allow it, and keep prepared produce chilled until setup.
How many plates and glasses do I need for a cooking workshop?: Provide at least one place setting per participant, plus 10% spare tableware. For 20 people, prepare 22 plates, glasses and cutlery sets, with additional bowls or serving dishes when the menu requires them.

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