HWIP funding has been used for some creative wellbeing initiatives over the years, but Cooking with Fahra may be one of the tastiest stories we've heard over the past 18 years of the program.
When researcher Fahra Rajabali proposed hosting virtual cooking sessions for her colleagues, she wasn’t trying to start a campus-wide trend. She simply missed the sense of warmth and camaraderie that comes from sharing food with others—a feeling many people longed for during the early days of the pandemic.
What began as a lighthearted idea to bring people together over Zoom has since grown into a lively, nourishing wellbeing initiative supported by the Healthy Workplace Initiatives Program (HWIP). From August 2025 to February 2026, Fahra, from the BC Injury Research and Prevention Unit (located at the BC Children’s Hospital Research Institute, and part of the UBC Department of Pediatrics), has been leading small, interactive cooking classes that emphasize healthy eating, creativity in the kitchen, and connection.
Applications close on April 23. Read on to discover how this funding, available to all UBC faculty and staff, can turn a great idea into a memorable initiative and a digital cookbook!
A community built over simmering pots
Each session brings together up to six members of UBC’s faculty and staff, with over 30 participants joining Fahra for this unique cooking series. Participants join from their kitchens, ingredients prepped and ready to go, with Fahra guiding them step-by-step through dishes such as coconut lentil curry, butter chicken with customizable protein options, and hearty lentil soup.
—Coconut Lentil Curry and Warm Cabbage Salad
—Hearty Lentil Soup and Vegetable Wraps
(Photos provided by participants.)
Fahra never claims to be a professional chef, and that’s part of the appeal. Her goal is to make cooking accessible, flexible, and fun. “This is your dish,” she often reminds participants. “Make it your own.”
During the natural pauses in cooking, she invites participants to share stories, food memories, tips, or even culinary mishaps. Sometimes people discover they share cultural traditions; other times, they swap small kitchen hacks. The result is a warm, easy space where people can create connections that wouldn’t have been possible on a typical workday.
“The food was just delicious and very flavourful. My husband and I are looking forward to trying Fahra's other recipes because if the samples of her recipes in this session were amazing.” —Participant feedback
Samantha Bruin, Communications Manager and colleague of Fahra, participated and described the sessions as “impressively interactive,” noting how participants check in with one another, offer suggestions, and cheer each other on. “It feels less like a class and more like a group of friends cooking together,” she says.
Little moments that travel beyond Zoom
One of the unexpected joys of the initiative has been seeing what happens after the food has been plated, and the Zoom call ends. Participants often send Fahra photos of their finished culinary masterpieces, and some participants have even brought their leftovers to share with coworkers the next day—sparking new conversations and attracting more interest in future sessions.
Fahra has even been recognized in the hallways at the BC Children’s Hospital Research Institute. “Someone came up to me and said, ‘I made your butter chicken!’” she laughs. Even during a short session with a handful of people, these cooking classes show how a single shared experience can ripple through a workplace.
Butter Chicken and Garden Salad.
Roasted Butternut Squash Soup and Masala Grilled Cheese.
Coconut Fish Curry
(Photos provided by participants.)
Removing barriers, encouraging participation
HWIP funding quietly supports the costs and logistical side of the sessions, so Fahra and her colleagues can focus on bringing their passion to life.
Each participant receives a $35 gift card to reimburse grocery costs, ensuring the classes remain accessible. Those who can’t attend the live sessions can still participate by cooking independently and submitting a photo to enter a draw for one of four $20 gift cards, open to UBC faculty and staff.
Behind the scenes, a small team helps with communication, finance, session coordination, and the development of a digital cookbook. The cookbook is a sumptuous collection of six-months’ worth of recipes, nutritional notes, and participant-submitted photographs.
Cooking as culture building
For Fahra’s team, this initiative builds on a longstanding culture of connection. Before the pandemic, they regularly shared lunches in the office, took part in team activities, and supported one another beyond their formal roles. The virtual cooking sessions serve as a natural extension of that approach and an opportunity to welcome others into it.
Great learning and experience with delicious results - kudos Fahra and team! —Participant feedback
Leadership has encouraged and supported the project throughout, recognizing that wellbeing can flourish through simple, meaningful interactions. Even the act of planning, testing recipes, and troubleshooting camera angles has strengthened bonds between Fahra and her team.
A lasting impact
The team is already thinking about what might come next. Interest is growing beyond the department, but whether or not this is the start of a celebrity cooking empire for Fahra, the connections built so far have been worth it. “We’re creating more than meals,” Fahra says. “We’re creating community.”
HWIP applications are now open
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