LAUNE x Rachel Yanofsky
There’s something effortlessly comforting about Rachel Yanofsky, and her cooking feels the same way. A self-taught chef turned recipe creator, Rachel’s world is built around simplicity, warmth, and plant-based comfort. After running her own dog walking business and working as a personal chef, she’s now channeling her energy into crafting cozy, nourishing recipes and sharing them online.
Her latest creation, Rachel’s Jools, decadent date-based truffles inspired by her time cooking for clients, perfectly encapsulates her philosophy: indulgence can be both wholesome and joyful.
Below, Rachel talks about her journey into the world of cooking, the inspiration behind Rachel’s Jools, and what a “simple, sweet, peaceful life” means to her.
1. Tell me about yourself.
Hi all! My name is Rachel. I used to own my own dog walking business, then worked as a personal chef — and now I’m pursuing my dream of creating recipes and sharing them online. I started cooking when I was 18, right after I became plant-based, and I completely fell in love with it. I’m a self-taught chef, so everything I know has come from years of trial and error in the kitchen.I love making simple, cozy plant-based recipes that are easy to follow and fun to recreate at home.Travel also plays a huge role in my life — I love trying out new restaurants and exploring food culture around the world. I’m actually a pretty introverted person, so travel helps pull me out of my shell and keeps me inspired.
2. Tell me about Rachel’s Jools. How was it created?
Rachel’s Jools is a fun addition to the personal brand I’ve been building. I started making date-based truffles for my clients while I was cooking for them. I don’t love sugar, so I wanted an alternative — most date balls either had added sugar or were marketed as a protein bite, and I wanted something more decadent that wasn’t filled with added sugar. That’s how Rachel’s Jools came to be. We’re starting with our classic flavor: Cookie Dough, which is filled with coconut, nuts, dates (obviously), and lots of other yummy ingredients — all covered in a rich, date-based chocolate. They are to die for.
3. What is your LAUNE (mood)?
simple sweet peaceful life
4. What do you love about cooking and why?
I began cooking when I was 18, and I think what I love most about it is the freedom to do whatever you want. I’m by no means a rule follower, and cooking really allows you to break all the rules. Honestly, it’s the time when I feel most disconnected (in the best way). My dream is to be able to cook all day.
5. What are you most excited to cook this autumn?
I’m most excited for squash season—like most of us are—because I love a good fall salad, and squash is just the perfect touch.
6. What inspires you?
I get a lot of my inspiration from Pinterest. I feel like it’s the perfect space for me to let my ideas flow. If I do say so myself, I think I’ve curated a pretty great Pinterest board.
7. What’s next for you?
I’m not sure what’s next for me, but as I take this leap into a new career I’ve been patiently waiting to pursue, I have big dreams. I hope to be able to do what I love every day—crafting cozy simple recipes, sharing them online, and continuing to grow my Substack and social media presence.
Rapid Fire:
1. Sweet or savory?
Savory for sure. I can’t pass up a good loaf of sourdough bread. My favorite bakery is Oat Bakery in Montecito. (EM: The best!)
2. Hot or iced?
Iced matcha, without a doubt.
3. Early mornings or sleeping in?
Early mornings.
4. Dream collab?
Dream collab would be with Bonberi Mart.
5. Favorite place?
Sweden in the summer and Switzerland in the winter.
6. Favorite restaurant in LA?
Gra in Silver Lake—it's a trek, but they have the best sourdough pizza.
7. Favorite drinks spot in LA?
I’m not a drinker, so I opt for matcha. I’d say Botanica in Silver Lake.
8. Favorite cooking inspo?
The farmers market.
9. Favorite movie?
The Martha Stewart documentary—I’ve watched it three times.
10. What are you loving right now?
I’m loving grey sweaters at the moment!
