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Yosefa Ben Cohen has been active in the culinary industry since 2003. Yosefa began their career as an Intern Cook at Carmel Forest Hotel & Spa, part of the Isrotel Hotel Chain. Yosefa then moved on to become a Pastry Assistant at Eyal Pastry Shop and Shaked Pastry Shop in 2008. In 2009, they were a Baker and Cook at Magda Cafe and Pastry Shop and Owner & Chef at Kisheria Restaurant and Pastry Shop. In 2014, they became Owner & Chef at Mitz Marak Vegan Restaurants and in 2017, they became Owner & Chef at Yovegan. Currently, they are Co-Founder & Chief Product, Co-Founder and Director Product Development & Chef at YO-Egg and a Plant Based Culinary Consultant/Chef/Foodtech Entrepreneur. Yosefa is also the developer of a proprietary innovative vegan product.

Yosefa Ben Cohen has a background in Culinary Arts/Chef Training. They attended Privet Culinary Training from 2013 to 2014, Dan Gourmet Culinary Studies Institute from 2002 to 2003, Estella Master Class from 2008, and Le Cordon Bleu Culinary Arts Institute in London.