From Boardroom to Kitchen: Meet the Harvard Cookin’ Girl Who’s Changing the Way We Eat

In a world where success is often measured by corner offices and corporate titles, Bibi, better known as the Harvard Cookin’ Girl, chose a different recipe for fulfillment—one seasoned with passion, purpose, and a whole lot of spice.

Trading Heels for an Apron

Back in 2009, Bibi did something many dream about but few dare to do. After years of climbing corporate ladders and earning accolades—including a Harvard MBA—she packed away the awards, took her diploma off the wall, kicked off her heels, and stepped into the kitchen. That bold move gave birth to Harvard Cookie Girl, a playful yet powerful concept that blended academic rigor with culinary creativity.

What started as a love of baking and teaching quickly became a mission.

Cooking Up Change in the Classroom

As the Harvard Cookie Girl, Bibi partnered with educators, school districts, and parents to design and deliver a groundbreaking classroom curriculum focused on nutrition and healthy cooking. At a time when food education was often overlooked, she helped put cooking back where it belongs—at the heart of learning, family, and community.

The response was immediate and enthusiastic. Students weren’t just learning recipes; they were learning confidence, curiosity, and healthy habits that could last a lifetime.

From Cookie Girl to Cookin’ Girl

As the vision expanded, so did the brand. Harvard Cookie Girl evolved into Harvard Cookin’ Girl, reflecting a broader culinary philosophy and a growing range of offerings. Today, Bibi is also the author of The Spice Whisperer, a book that celebrates flavor, intuition, and the joy of cooking with heart.

Her mantra says it all:
Create. Eat. Laugh.

Through cooking classes, culinary experiences, collaborations with acclaimed chefs, and work alongside innovative restauranteurs, Bibi has built more than a business—she’s built a community.

A Life Seasoned With Purpose

“I am fortunate to earn a living doing what I love and knowing that I am changing attitudes about cooking and eating,” Bibi says. “My clients become my friends and colleagues. I am following my dreams—one plate at a time.”

In an era where food is increasingly fast and disconnected, the Harvard Cookin’ Girl stands out as a reminder that cooking can be thoughtful, joyful, and transformative. Her journey proves that success doesn’t always mean climbing higher—it can also mean coming home to what truly nourishes you.

Whether in a classroom, a kitchen, or between the pages of a cookbook, Bibi continues to inspire others to rethink food, embrace creativity, and savor every bite.

Plum Chicken and Persian Rice with Tahdig

This dish is a perfect expression of Bibi’s journey and philosophy as the Harvard Cookin’ Girl—where thoughtful technique meets soulful flavor and food becomes a shared experience. Just as she left the corporate world to follow her instincts into the kitchen, Plum Chicken and Persian Rice with Tahdig invites you to slow down, trust your senses, and cook with intention. The warm spices, fragrant saffron, and gently simmered plums reflect Bibi’s belief that great cooking isn’t about complexity, but about connection—to culture, to ingredients, and to the people gathered around the table. This is the kind of meal that embodies her mantra: Create. Eat. Laugh

 

INGREDIENTS: 2-3 tbsp of olive or vegetable oil 1 onion - diced 1 clove of garlic - minced 6-8 chicken tenders - cubed 1 or 2 tbsp of tomato paste (to taste) and same for pepper paste (optional) ½ tsp cumin Salt and pepper to taste 1-2 tsp saffron bloomed on ice (depending on how much you are willing to invest in this dish!) 1 to 2 cups of the chicken’s broth Dried Bokhara plums or Golden Plums (soaked overnight in a cup of hot water) A TBSP of minced preserved lemon (if you have otherwise, 2 tbsp of lemon) PREPARATION: Heat the olive oil over medium high heat; add the onions and sauté, stirring occasionally until golden. Add the garlic and let onions and garlic lightly caramelize to golden brown. Add the chicken and cook on each side, turning once, until lightly browned. Add the plums with the water, tomato and pepper paste. Crush saffron with in pestle and mortar until you get a yellow powder and add to two ice cubes, and let it color the water. Add the salt, pepper, and cumin to the saffron mixture and pour it over the plum and chicken mixture. Add the chicken broth, cover, and simmer on very low heat for thirty minutes to an hour. You will know when the chicken is done when you cut a small piece into the thickest part and the middle is no longer pink. Serve on top of Bibi’s Persian Saffron Rice.

 

Link to Harvard Cookin’ Girl homepage:
https://harvardcookingirl.com