@smallorchids.com
Hi, i’m Chef Paola 😃 I post silly Chef thoughts. I’m an award winning chef with 20+ years of experience. Author of Bodega Bakes Find me also on substack @stealthisrecipe.substack.com - http://www.smallorchids.com
Celebrating Women’s History Month at the Smithsonian’s National Museum of African American History & Culture! ✨ Join me for a special Bodega Bakes pop-up at Sweet Home Café every Friday in March, featuring my pastries and book signings on 3/14 & 3/28 from 10-12pm .
stealthisrecipe.substack.com/p/steal-this...
Happy Launch day for Steal This Recipe!
@stealthisrecipe.substack.com
open.substack.com/pub/stealthi...
This one is for the folks who think “who the hell does she think she is— she’s easily replaceable talent— she’s not worth __ amount”
People just assume I’m up to nothing because of my goofy approach to life but here’s what I’ve been up to just in the cookbook arena.
Best Cookbooks of ‘24:
NYT, WaPo, Food Network, BonApp, F&W, LA Times, Eater, Forbes, Delish, Robb Report, Library Journal, Amazon, B&N & best of ‘25 by RUSA CODES
Happy Black History Year + ♾️
substack.com/@paolavelez/...
My quick thoughts on Nevin’s article for WCP
It was such an honor to have Paola read a preview of Potluck Desserts and receive such a touching review and endorsement.
Thank you, @smallorchids.com for the sweetest words and heartfelt allyship to the Queer and Trans community!
Preorder Now wwnorton.com/books/978168...
Whenever I bake for the camera, it feels like it takes forever.
But I just knocked out 2 recipe tests in 1/2 the time while loading the dishwasher 2x & cleaning the kitchen. Like—why does filming turn a 30-min bake into a full-day production? IDK, how did I even get myself into making food videos? 🥴
“But if you’re really that DIVA… just make more recipes.”
Did you know I have a substack community called Steal this recipe?
Join here:
open.substack.com/pub/stealthi...
My publisher just emailed to let me know that Bodega Bakes was honored by RUSA during their Book & Media Awards Ceremony at ALA LibLearnX.
Congrats to all the other Essential Cookbooks of 2025!
lnkd.in/esMmJNbr
Carrot buttermilk pie, nasturtium coconut cream pie, sorrel snickerdoodle’s & campfire brownies
I’m confused by the lack of action.. why this isn’t this something that (they) were paying attention to beforehand to protect all of us…. Like I’m genuinely confused as to how we’re all just standing here with our mouths hanging open… am I the only one?
Hibiscus Greek yogurt
“Hundreds gathered in Dallas and Fort Worth on Sunday to protest President Donald Trump's new immigration policies.
News of the protest spread across social media over the weekend, with posts inviting people to ‘show up & speak up for those who can't.'"
www.cbsnews.com/texas/news/d...
I am sad to think about what the current event we’re living will do to the breakthroughs of diversity within the restaurant industry as we know it.
I hate that I even have to go there but the impact on 🧊 alone is going to be a a defining event for the industry
Haha so crazy!!!! 😂
Check out Chef Paola. She started a substack
Thank you Kiki for sharing
Thank you!!
It’s time to try something new 🧡
stealthisrecipe.substack.com/about
Follow my other Bluesky account @stealthisrecipe.substack.com
🥺
Do you remember when @tarajiphenson.bsky.social looked dead at the camera and told people to look up #Project2025 and it started trending on Google? I do.
When we try to reason with folks without reason it doesn’t work right?
So here’s something I like to lead with
ALL OF YOUR FAVORITE FOOD WILL COST YOU MORE MONEY.
Forget the cost of eggs
Some of yall (idk if they on this app) don’t know how to cook. And you order out a lot.
Godspeed frfr
Folks there’s no coming back from this.
Culinary workforce are immigrants. There’s a mixture of documented and undocumented, that percentage isn’t accounted for. But what I do know is that this will change the course of our industry’s lifeline.
Porters, cooks, farmers, delivery drivers and everything in between.
