On the Line: Becca Rankin of The Goodyear House

The pastry chef never feels guilty eating dessert
Charlotte, Nc January 4th 2021 Becca Rankin, Pastry Chef At The Goodyear House. Photographed In Charlotte, Nc On January 4 2021. Photo By Peter Taylor
PHOTO BY PETER TAYLOR

Age: 30

You might know her from: She’s the pastry chef at The Goodyear House. She’s also a former line cook and pastry chef at Kindred and Hello, Sailor.

Relationship status: Single

Hometown: Pineville-Matthews area

Currently lives: Plaza Shamrock

Favorite sports team:  The Tar Heels

Currently watching: The Queen’s Gambit on Netflix

Where does your love of baking come from? My mom was always big on family dinner. I’m the youngest of four, so in high school, it was just me and my parents. My mom said, “I’m done cooking,” so I took over cooking dinner until I left for college. I still love to cook, but I love the precision and artistry of baking.

What do you love about dessert? I think dessert is often overlooked, or people see it as a guilty pleasure or something you don’t deserve to have every day. But dessert can bring so much joy. I want people to lose the guilt surrounding dessert. If it gives you pleasure, why feel guilty?

Dessert for breakfast: hard no or hell, yes? Hell, yes!

What’s one ingredient you always have on hand? Maldon sea salt.

What do you think is an underappreciated flavor? Miso.

What’s the most creative dessert you’ve made? A blood orange olive oil cake I’m putting on the menu at The Goodyear House.

Is there one recipe you’d still like to master? I’d like to get better with laminated doughs and perfect a great croissant recipe.

What shoes do you wear in the kitchen? Klogs.

What’s your favorite thing to bake? Pie. I love all pies, but strawberry rhubarb’s my favorite.

What’s your favorite adult beverage? A really great glass of dry rosé in the summer.

What’s the most surprising thing about you? I adore rodents. Squirrels, raccoons, mice … I had a family of rats growing up. It’s my dream to rescue a raccoon someday.

What’s your favorite restaurant in Charlotte, other than your own? Futo Buta.

What do you like to do outside the kitchen? I adore spending time with my dog. I take her on a 4- or 5-mile walk every day. I walk almost everywhere I can. I love reading, watching movies, and spending time in the kitchen even when I’m not at work.

Any rules to live by in the kitchen? Always use more salt than you think you need. Properly seasoned food is important, and my approach to dessert is the same as my approach to cooking. I season as I go. So many times with dessert, all I taste is sugar. I season my desserts well and utilize spices and herbs in a way that elevates the flavor and makes it taste unique, so it’s not like you’re chomping down on a sugar cube.

 

THE TOUGH STUFF

Chocolate or vanilla? Vanilla. I’m not a huge chocolate fan

Coffee or tea? Coffee

Beer or wine? Wine

Cake or pie? Pie

Doughnut or muffin? Doughnut

Bagel or biscuit? Biscuit

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 sit-down? Street eats

Facebook or Instagram? Instagram

Categories: Food + Drink