Development outside of the classroom is important to a Blue Jay’s experience at Johns Hopkins. We bring many opportunities to development through events and activities geared toward learning new skills and cultivating cultural experiences.

Signature Events:

Hopkins Dining Cooking Series

Interested in learning some tips from our chefs on a nutritional easy meal to make in your residence hall? This cooking series consists of 4 classes each semester one each month from September- December and February-May. Each of the four courses teaches a different culinary skill that you can use in your residence hall or apartment. These classes are free and open to Hopkins Students, we also have free giveaways at every class and if a student attends all 4 courses, then they also get a certificate of complication at the end. (*Don’t worry if you miss out on a course this fall, the same courses (just a different menu) will be offered in the spring and you can make up ones you need then to complete the course as well.)

Fall 2018 Course:

  • September 11
  • October 9
  • November 13
  • December 4

Spring 2019 Course:

  • Dates coming soon!

Spots for our cooking class is limited because of the size of the kitchen, if you are interested in signing up for next upcoming class, please fill out the reservation form and the Dining office will contact you with more details if there are openings or if you are place on the waitlist. If you are on the wait-list, we ask that you come to the event at 6:05-6:15pm to see if there are no shows and room in the class. Walk-ins are welcome if we have room in the class, which isn’t always guaranteed.

Get to know The Chefs!

Chef Steve Paret

Chef Steve is the Chef Manager for the Charles Street Market

  • His favorite food to cook is Foie gras and duck breast.
  • One ingredient he could not live without in the kitchen is butter.
  • His mom taught him how to cook.
  • Three words used to describe his cooking style are meticulous, simple & love.


Chef Greg Perez

Chef Greg is the Chef Manager for Nolan’s.

  • His favorite food to cook is Spanish food, particularly Peruvian food- aji de gallina.
  • One ingredient he could not live without in the kitchen is butter and garlic.
  • His mom taught him how to cook, but he also when to culinary school le cordon bleu.
  • Three words used to describe his cooking style are fast and adaptive. He can make you dinner in under 25 minutes and you’d think it took him 2 hours to make. He also adapts to the ingredients that are available and can be creative with how to use those ingredients.

Sterling Brunch at the Fresh Food Cafe

Sterling Brunch is a long standing Hopkins Tradition for our students, faculty, staff, alumni and anyone in the community. Our menu changes with the season and include gourmet items and dessert. Join us at Fresh Foods Café to enjoy a delicious brunch and live musical entertainment provided by various performance groups from our campus.

Sterling Brunch Dates:

  • October 7- Blue Jay Spirit Brunch
  • November 4- Fall Harvest Brunch
  • December 2- Winter Wonderland Brunch
  • February 10- Love is Endless Brunch
  • April 7- Homecoming Brunch

For specific menu highlights check out our Facebook page for each brunch’s event info (menu highlights will normally be posted a week or so before).

Eat Local Challenge

The Eat Local Challenge is an annual event that happens each fall in late September where our chefs are taking on the challenge to have a meal made entirely of foods grown within 150 miles of the Fresh Food Café. We also like to highlight our own campus commitment of sourcing 35% “real food” by 2020, real food is defined as being local/community based, ecologically sound, fair and/or humane food our Real Food Challenge.

This year’s day was Tuesday, September 25. Fresh Food Cafe’s challenge will be from 11am-2pm and Nolan’s challenge will be form 5-7pm.