Catherine von Ruden knows chocolate. As the brains and skill behind eos chocolates, she creates chocolate treats that range from rich and indulgent to healthful and snack-minded. If you haven't tried them yet, make that the next thing you do.
In the meantime, we got a chance to ask her about how eos was born, and what she's got planned next.
Where did you grow up?
Who taught you to cook? And, if the answer is different: how did your interest in food and cooking ignite?
My mama first of all, but my dad as well. They both were excellent chefs. I was the baker in the family; I loved to prepare desserts.
When did you come to the US, and what brought you?
I came to the US in 1991 for a visit after meeting my now-husband, and moved here permanently in 1993.
What food do you miss most from Switzerland?
What were you doing before eos? When did you first realize you wanted to start a business?
I managed the photo studio for Raymond Meier, the world-renowned Swiss photographer for still life and fashion in New York. In 2007, I first realized that I wanted to get back to my roots and create sweet treats, but with less sugar. In 2010, my husband and I and our two kids relocated to California, and that’s when I started my own business and started following my dream and intuition.
eos' line of snackable chocolate bark
Other than chocolate, what are your favorite sweet foods?
French and Swiss classic pastries such as fruit tarts (plum tart in particular), almond croissants, and macarons.
Any other products you’re thinking of developing down the line?
What’s your favorite local restaurant, café, or market?
I visit the Sunday Farmer’s Market in Pacific Palisades religiously to get fresh produce for the week (and fantastic almond croissants that I can’t resist from a French baker there).
Do you listen to music or podcasts while you cook? If so, what/which?
Only music while I cook — Bossa Nova is my favorite. Podcast/news are for the commute.
What are your favorite cookbooks?
French, but I love browsing for all different kinds of foods.
What are your favorite non-cookbook books or authors?
Eric Emmanuel Schmitt, Peter Beutler, Isabel Allende, Jan Philipp Sendker.
What’s your favorite comfort meal to make?
Gulasch and Spatzle.
What’s your go-to dinner party meal to make?
Coq au vin.
What’s your favorite drink of the moment?
I'm going to take you through some quick-fire questions now, just for fun — don't think too long about your answer! Dog or cat?
Tomato sauce or pesto?
Regular fries or waffle fries?
Chocolate or caramel?
Pizza or pasta?
Wine, beer, or cocktail?