Robert Burmeister » The Bake Shop with Chef Rob

The Bake Shop with Chef Rob

Hi everyone! I am Chef Rob Burmeister, and I am excited to be here at South Richmond High School as the Bake Shop teacher. I have over 30 years of experience in the culinary industry. I began my career as a dishwasher many, many years ago and worked my way up the ranks to executive chef. I have experience in all aspects of the restaurant and catering business. I learned something new in each kitchen I worked in from some very talented chefs. I look forward to sharing my knowledge and experience with the students at SRHS. It is my goal to pass on my skills so students are prepared for careers in the culinary world. Bake Shop students will learn kitchen and food safety. They will work hands on with ingredients to create delicious desserts and baked goods. Students will also learn kitchen etiquette and business practices. Cooking has been my profession my whole life, but it is not work when you love it!


Sourdough Bread Project w/ X-21, V-21 and V-22

Our students made sourdough sandwich bread from start to finish with our sourdough starter. The possibilities are endless. Stay Tuned for more delicious projects.

Spring Bake Sale 2023

Another great bake sale at SRHS Bake Shop. We made Peeps Cupcakes, Sweet Potato Crumb Cake, Assorted Cookies and Carrot Cake Cupcakes. We raised $757.00 for future student events.Thank you to all who helped.

St. Patty's Day Bake Sale Fundraiser for The Senior Prom

The Bake Shop and all of it's students prepared a very successful fundraiser for the senior prom. Irish Soda Bread , Lucky Charms Rice Crispy Treats and Assorted cookies were made fresh.

Sourdough Discard Pizza Project

Students made pizza dough with the discarded parts of their sourdough starters then made delicious pizza for all to enjoy. Great work.
Bake Shop Sourdough Starter Project DAY 5
5 days ago all Bake Shop students started on a culinary journey by making their very own sourdough starter and naming it. It is a process of mixing water and flour and letting it ferment in a warm dark place for about 7 days. During that time the students must feed their starter by discarding half of the starter and adding equal parts flour and water. The starter then starts to bubble because the natural yeast becomes alive. Most students actually like taking care of their food pet. 
We also don't  waste here at The Bake Shop. We are going to use the discarded starter to make pizza dough, cookies, english muffins, breads and pancakes

Sourdough Starter Part 1

All students in my classes have started their very own Sourdough Starter Project. A little bit of science and a little bit of food!!