First in Class

CULINARY INSTITUTE OF THE SOUTH GRADUATES FIRST BAKING & PASTRY ARTS STUDENT

Growing up, Christina Ranck liked to watch cooking shows, make meals for her family and of course, bake. So it only seems fitting that Ranck is the first to graduate from TCL’s baking and pastry arts program at the Culinary Institute of the South.

Baking cookies was something she and her dad particularly enjoyed doing together — especially around the holidays.

“Every year, we would bake Christmas cookies for his office,” Ranck said, adding that they even began keeping a database of the recipes they enjoyed or wanted to explore. “I think we have about 1700 recipes in there now.”

Ranck finished her program in December — just in time for the holiday baking season. In fact, she and her classmates helped distribute more than 500 cookies made by students at the culinary institute for the Town of Bluffton’s tree lighting event in December.

She now holds an associate in applied science in baking and pastry arts. But TCL hasn’t seen the last of her yet. The 20-year-old is also working to finish an associate degree in Culinary Arts Technology, which she expects to complete in May.

In the meantime, her instructors have only words of praise for her drive and enthusiasm. “We are very proud of Christina, as she has shown to us her drive to excel in the baking and pastry field through her dedication, creativity and passion in her work,” said Chef Jacqueline Orak, Baking and Pastry Arts Program Director. “She brings natural enthusiasm and devotion for learning that makes an instructor feel as they have accomplished their purpose of being a teacher.”

Ranck has been there since the beginning. She started her program at TCL’s New River campus in 2019 and watched as an entirely new campus devoted to hospitality and culinary arts sprung up at Buckwalter Place in Bluffton.

But it wasn’t just the building that impressed her, it was also the environment and the school itself.

“I liked how diverse it was,” said Ranck. “We’re all different ages and everyone gets along and works together. It’s a very supportive environment.”

While in school, Ranck gained “real-world” experience working for a local bakery and also for Montage Hotel Palmetto Bluff, a high-end resort in the Palmetto Bluff community. After she graduates in May, she will go to work at Hersheypark in Hershey, Pennsylvania, where she already has an internship lined up.

As she detailed, the family theme park which features roller coasters and restaurants, also has a large-scale baking and confectionery operation.

“They do so much cool work,” she said excitedly.

Asked what she hopes to do there, Ranck doesn’t hesitate.

“I’ll be doing whatever they need me to do,” she said. “But I plan to learn everything they do, from start to finish.”

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