On the Line

ON THE LINE WITH CHRISTINE CLANCY

The Ballantyne’s new executive pastry chef returns to the South with luxury hotel experience and a taste for ‘aha’ desserts

BY TAYLOR BOWLER

Age: 53 Relationship status: Single Hometown: Jasper, Georgia Currently lives: Fort Mill, S.C. Currently reading: Where the Crawdads Sing by Delia Owens Currently watching: Bloodline

Where does your love of baking come from? I grew up in the kitchen with my mother and grandmother, so I was always baking.

How did this opportunity at The Ballantyne come to you? I’d been in Colorado for a while, most recently at the Four Seasons in Vail. I have two grown children in Charleston, so I wanted to be closer to them. I always admired The Ballantyne, and I wanted to nd something comparable to where I was working out there. It was all very quick. I was hired before I even ew in to do a tasting and moved here July 15.

What do you love about dessert? I like the ‘aha’ moment. I enjoy building those avor combinations, and when I can put it all together and present it to the guest and see the excitement on their faces, that’s what motivates me to keep learning, growing, and trying new techniques.

How have you put your stamp on The Ballantyne’s dessert menu? I grew up in the South, so I have such an appreciation for Southern-style desserts. I think a lot of those desserts like red velvet cake are coming back around; I just like to make them with a modern edge. On the Ballantyne menu, I’ve added a Smoked Valrhona Chocolate Verrine with hazelnut praline mousse and honeycomb, which is something I grew up on. I’ve also got a Lemon Pistachio Olive Oil Cake with olive oil gelato and a Hibiscus Poached Pear Pavlova.

Will you continue The Ballantyne’s A ernoon Tea? When I was at The St. Regis in Aspen, we did a ernoon tea every day, so I love that ritual. I love small, delicate desserts … scones with Devonshire cream, tarts with fresh fruit on top. It’s an experience.

THE TOUGH STUFF

Chocolate or vanilla? Vanilla Co ee or tea? Tea

Beer or wine? Wine

Cake or pie? Pie Doughnut or mu n? Doughnut Bagel or biscuit? Bagel Crunchy topping or sweet drizzle? Crunchy topping Ice cream or hot chocolate? Ice cream

Sugar Rush or The Great British Baking Show? The Great British Baking Show Street eats or sitdown? Sit-down

Facebook or Instagram? Instagram Dessert for breakfast: hard no or hell, yes? Hell, yes.

What’s one ingredient you always have on hand? Almond our.

What do you think is an underappreciated avor? Lemongrass.

Is there one recipe you’d still like to master? I came from baking at high altitudes, so right now it’s meringues. It’s harder to make those in a sticky environment.

What shoes do you wear in the kitchen? Birkenstock clogs.

What’s your favorite thing to bake? Crème brûlée. They’re so elegant and delicate. Most people are intimidated by them, but it’s my favorite to make.

What’s your favorite adult beverage? Moscow mules.

What’s the most surprising thing about you? I don’t care for chocolate. I love to work with it, just not eat it.

What’s one chain restaurant you’re not ashamed to admit you love? Wa e House.

What do you like to do outside the kitchen? I like to hike and bike. I have a golden retriever, Graham, so we do a lot of that. I also like to kayak.