From the Kitchen of: Josh Short


This week, we were excited to interview 2008 RAMMY nominee for Pastry Chef of the Year, Josh Short from Buzz Bakery.

What is your favorite kitchen gadget?
My little off set spatula, I can use for for lifting small desserts or finishing cakes. I also like my heat proof rubber spatula, but that is another story.

What is the most overrated food/technique in restaurants today?
Foaming and destructed. I don’t get either one, I believe the fad is almost over.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I would say classic French or American but focus on the Midwest.

What is your favorite local product or purveyor to work with?
Dragon Creek, Bruce Wood is great he always brings me fresh Amish eggs and butter.

What is your biggest customer pet peeve?
Complaining to me with a sense of entitlement. It’s not funny, I just wish they could hear how ridiculous they sound.

What do you drink/eat after work?
I have to say I like my red wine but if it was a rough day, it’s going to be Bourbon.

What is your favorite thing to cook at home?
It varies right now it is Franny’s Chili. It has been in the family and keeps getting passed down.

Click below for Chef Short’s recipe for Bumble Bee Cupcakes…

Pastry Chef Josh Short
Buzz Bakery

Bumble Bee Cupcake
Vanilla Chiffon
9.6 oz         Butter
1 ½ lb        Granulated Sugar

5 ea        Eggs
2 tsp        Vanilla Extract

10.8 oz        Cake Flour
2 tsp        Baking Powder
½ tsp        Salt

Preheat oven to 350 f. Sift dry ingredients and set aside.

Combine butter and sugar in a mixing bowl and beat with a paddle until softened and creamed (aprox 15 min).

Add eggs and vanilla slowly. Scrape to incorporate thoroughly. Add dry ingredients slowly to the butter mixture. Mix to combine. Portion into a lined cupcake pan.

American Buttercream
1 lb         Butter (soft)
5 oz        Shortening
2 lb        Powdered Sugar (sifted)
5 Tbsp        Milk
1 tsp        Vanilla Extract

Combine butter, shortening and sifted powdered sugar; beat with the paddle attachment for aproximately 15 minutes on high speed. Scrape down sides of the bowl. Slowly add the milk and vanilla extract; beat until incorporated.

Chocolate Sauce
2 cup        Sugar
1 cup        Water
9 oz        Heavy Cream
5.25 oz        Cocoa Powder (cocoa powder)

Bring sugar, water and cream to a boil. Turn off heat and add sifted cocoa powder. Strain and chill.

When the cupcakes are finished baking and cool, use a paring knife and hollow out the center of the cupcake and reserve the top piece. Fill the center of the cupcake with chocolate sauce and replace the “lid.” Frost with buttercream. You can make as many different colors as you like. Remember to have fun!


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