Chef Willem P. Bezemer
Sep 23, 2014 03:12PM ● Published by Cen Cali Life Magazine
Gallery: Chef Willem P. Bezemer [3 Images] Click any image to expand.
As the years passed, his fellow chefs advised him that the world’s best pastry chefs had experience in diverse cultures, so he took work in Acapulco and Puerto Rico. After his son graduated from business school, Bezemer came to Fresno and they opened a successful local bakery, DeBakkerij European Style Bakery & Café. Fourteen years later, he sold the bakery to travel and spend more time with his grandchildren.
Today you can find Chef Bezemer at the Institute of Technology in Clovis, where he enjoys his role as a part-time instructor in the culinary arts department. While he still creates pastries and custom cakes for outside charitable events, Bezemer is equally passionate about teaching. “It keeps me young … I love being able to teach the next generation of chefs,” he said. “As long as I’m vertical, I’ll be there.”
He shared with us a recipe for Dutch Jan Hagel cookies, one of his bakery’s best-selling items. For those of us without the close to 60 years of pastry experience under our belt, this recipe may be difficult, but we are publishing it in its original format. Because if a 14-year-old kid can try their hand at it, so should we.
Dutch Jan Hagel cookies
10 grs. Salt (2 teaspoons)
Eet smakelijk (Enjoy)!