Lure of the Lowcountry brought pastry chef to Patrick Properties

Born in River Forest, Ill., Susie Ieronomo came to Charleston in 2002 to study baking and pastry at Johnson & Wales University and graduated in 2003.

After graduation, she moved to Portland, Ore., but it didn't take her long to realize that she missed the Lowcountry. She moved back in August 2005 and has been the pastry chef for Patrick Properties since November 2008.

Q: You were originally interested in the savory side of the kitchen. What led you to switch sides and become a pastry chef?

A: It was probably cutting up raw chicken. I was going to school in Vancouver, Wash., at the time, and the product wasn't exactly high end. We got chicken bits in a bag and had to cut those up. I decided I was much more interested in puff pastry.

Q: What do you think are the differences between being a pastry chef for events and being a pastry chef for a restaurant?

A: Cooking for events is more about appealing to the masses. I need to figure out what kind of dessert is going to be tasty and interesting but still please 200 people. You get to be a bit more creative for a restaurant because people have a choice.

Q: Which do you like better?

A: Both have their advantages, but if I had to choose I would say that cooking for a restaurant is probably my favorite because I can be a little bit more cutting edge and unusual. Cooking for events is great, though. I love being able to come up with a dessert that will please that many people.

Q: When did you first begin to bake?

A: My grandmother could make a pizza from start to finish in 28 minutes. I know because I would never get to see the end of "The Brady Bunch." It made me curious about doughs and pies. I wouldn't say that I was a baker; I became much more interested when I discovered how technical baking is. It's very scientific. I'm very interested in the process.

Q: Do you enjoy making wedding cakes?

A: I don't sleep the night before. Recently, I had a bride who wanted a 3 dimensional representation of her linens without sugar flowers. That took me a while to figure out. It's great to hear that was exactly what she had in mind. It is a great relief to know that you accomplished what the bride was dreaming of for her cake. It's a days-long process that you put your heart and soul into.

Q: What's your favorite dessert to make?

A: I really love making marshmallows.

Q: What's your favorite dessert to eat?

A: I do love ice cream. I guess soft-serve vanilla is my all-time favorite flavor.

Q: Where do you go for "guilty pleasure" food?

A: Doritos and a coke are my favorite at home, but if I'm going out for guilty pleasure food, I like Taco Bell. Bean burritos hit the spot.