Ruth Kennison studied the art of being a chocolatier at The French Pastry School, the Callebaut Chocolate Academy, as well under M.O.F. Stephane Treand. Her infatuation with chocolate began with her first job in high school at a prominent sweets shop in Boston, where she grew up. Since then, Ruth has followed her dessert passions around the world – taste-tasting vanilla beans in Tahiti, selling homemade madeleines in Sydney, honing her chocolate skills in Asia alongside a former pastry chef from Spain’s El Bulli Restaurant and with chocolate greats in Paris.
Most recently, Ruth has been traveling around the “chocolate belt” of the equator learning as much as she can about where our beautiful chocolate comes from. Ruth has a passion for educating both children and adults about every aspect of the cocoa bean. Ruth launched her own chocolate company and website called Bonaparte Chocolate and she insists that all her new concoctions be tested by her husband, David, and son, Sebastian.