Ali Cake’s Cooking School is a place for the home cook to become more confident and knowledgeable in the kitchen. My focus is to teach the whys and hows of methods, techniques and basic science principles so you have the freedom to step away from recipes and create more in the kitchen. I believe cooking can be fun!
Whether you are looking to dive deeper into the culinary world or you want to feel less stressed in the kitchen, welcome!
My name is Alissa Clarkson. I grew up always loving to cook. I credit the start of my passion to when I got an Easy Bake Oven for Christmas when I was five. I loved that I could actually cook something from start to finish and that I could share what I made with my family.
I was nick named Ali Cakes by my dad because of how obsessed I was with cooking and baking. From then on I knew I wanted to go to culinary school and become a chef.
I have been on two different culinary study abroad trips in Italy and in South East Asia
I got married to my wonderful husband, Steve, on New Year's Eve in 2013
My husband and I adopted a Pit/Lab mix, Nina. She is our baby! She is a rescue from South Texas
I competed in my culinary school's knowledge bowl tournament. We won nationals!
I love to knit!
I am a classically trained chef, and attended culinary school at Utah Valley University from Fall 2015 to Spring 2017. It was a two year program where I got an education in both pastry and savory.
I loved culinary school. Funny enough it helped me realize that I did not want to work in a restaurant or bakery like I always thought I did!
In culinary school I learned methods and techniques rather than recipes. I also learned valuable lessons in what a recipe should like and (often more important) what a recipe should not look like. I gained skills in knowing how to season properly, how to use up leftovers, and how to implement new ingredients and flavors into my cooking.
Methods and techniques are like the secret code and backbone to all recipes. Learn what they are and then you know a million recipes.
Along with that comes a knowledge of what ingredients critical for a recipe to succeed and what can be substituted to your tastes or what's available in your kitchen.