Most hotels give you a desk, with antiseptic wipes and a cutting board it does fine for most of the prep work. They'll also give you a fridge, which is helpful with frozen items. Last year I did all my veggies fresh except for a spinach dip that I did the first night we arrived. It took a little more time, but I find that a crockpot kills flavors over time so I don't like to reheat stews in it. I intend to work with fresh again this year, if for no other reason than maintaining food safety... though one of my recipes involves zucchini and summer squash, which MUST be added fresh towards the end so it doesn't turn to mush anyways.