The kitchen has become my comfort space—which is funny, because my younger self would have never imagined pursuing a career in cooking. Food became a major part of my life when I became vegan at a young age, sparking my love for creating meals. Before fully diving into food, I explored many paths—from interior design to retail—before starting a dog-walking business, which I ran for 10 years. Between walks, I was experimenting in the kitchen and cooking for friends and family. During the pandemic, an online nutrition course helped me realize that my true passion was making food, not just studying it.

Over time, cooking evolved from a necessity into a creative pursuit. I fell in love with crafting recipes using fresh, farmers market ingredients and sharing them online. Alongside posting recipes, I run Ferme Studio—“ferme” meaning farm in French—offering catering, meal prep, and produce deliveries for photoshoots. I also run Rachel’s Jools, creating truffles from Medjool dates, inspired by the idea of crafting small, quietly indulgent moments meant to be shared, gifted, or enjoyed as a personal treat.

Today, I bring my love of fresh, seasonal ingredients to every project—from recipe development and meal deliveries to intimate catering and handmade truffles. My goal is to create food that delights the senses, celebrates quality ingredients, and brings people together.

— Rachel