Alisa Suzuki | Specialty Cake Designer
Born in Tokyo in 1987, Alisa loved to work on creative activities such as drawing, calligraphy, and sculpting ever since she was a little girl. She could easily do arts and crafts for an entire day if no one stopped her. Because her mother had studied abroad in the U.S., Alisa experienced many American style events such as Christmas parties, Easter parties, Trick-or-treating on Halloween, and of course, very unique birthday parties. On every occasion, her mother made very "American" cakes that were rare to find in Japan in those days, and these cakes became a wonderful childhood memory for Alisa.
When she turned 14, Alisa realized that American cake decorating was an art form, and she started to teach herself by reading her mother’s collection of Wilton Yearbooks. In junior high, she once brought in hundreds of colorful Halloween cupcakes, and her teachers and friends loved them. From then on, she made uniquely decorated cakes for every single school event. By the age of 19, she had made more than 200 cakes for friends and family. When she was 20, she visited her friend in Boston and saw the real cake business in the United States. This trip to Boston inspired her to become a professional cake designer with her own business in Japan.
Two years later, Alisa transformed her cake-decorating passion to a profession by moving to New York and attending one of the best culinary schools in the world, The Culinary Institute of America. In addition to learning from the world-renowned chefs, it was a privilege for her to take private classes from the legendary artist Ms. Betty Van Norstrand, and intern with the “King of Cakes", Chef Ron Ben-Israel of . In her sophomore year, she was chosen to represent the CIA by making the Centerpiece Wedding Cake for the annual Salon of Culinary Art of the Societe Culinarie Philanthropique competition. She was awarded two prizes: Best Wedding Cake of Show and the Joseph Donon Medal of the Auguste Escoffier Foundation. The next year, she entered the competition individually and won again, earning the Gold Medal of the Salon in the Special Occasion Cake division.
After graduating from the CIA, she reunited with a friend from her Ron Ben-Israel Cakes internship, Ms. Charlotte Neuville. Charlotte had just started her own cake business called "The Fashion Chef." That spring, Alisa started working for TFC as the first assistant cake artist. Because of Charlotte's exquisite creativity and amazing personality, the business grew quickly. During two years working at TFC, Alisa was involved in many projects and press events. At the same time, she occasionally worked for one of the top catering companies in the industry, and gained experience with catering for huge parties in and around New York City.
In 2014, Alisa came back to Tokyo. Despite her five-year absence, she got many cake orders soon upon arriving due to the TV, newspaper, and magazine press that she had received in New York. In May, she started her own company, "ALISA SUZUKI CAKES". Not only does she make specialty cakes for parties, she is currently involved in a wide range of projects such as catering, recipe development for special events, display cakes for stores, lecturing as a career advisor, and teaching/demonstrating cake decorating techniques in Japan and abroad.