Originally Posted by Miesque

Yes, there were indeed pots, pans, utensils, paring and chef knife, cutting board, plates, etc. The particular dishes I made don't require a lot of spices, needed white pepper (in addition to salt and regular black pepper, which were in the suite) and a little hot sauce (which I ended up having to forego since I thought I had one of the tiny Tabasco bottles in my luggage from a previous trip's room service). The rest of the flavoring such as fresh parley and chives, red onion, shallots, lemon juice (from fresh lemons), brioche buns, tomatoes, avocados, limes, lump crab meat, etc. came from the store very similar to if just cooking regularly. From home I did bring mayo, lobster tails (from the stash in my chest freezer, but if I didn't happen to have that could have also bough that at the store). San Pellegrino and alcohol and related glassware came from home but that is no different from a regular hotel stay with no kitchenette/cooking. And I do typically set aside a little of whatever meat/seafood I am using for Pip (before spices/sauces).