Haven’t done one of these in a while… is this video a waste of my time? 100/10 LOL I’ll be setting up my corner to cry in porque que fue esto 😂😭 #chefreations #reactionvideos #isthisvideoawasteofmytime
🫨 I’ve heard your requests! I’ve been listening to every DM, comment and email y’all share with me – and i’m finally so happy to share my new popup with you all!!! I have spent the last 2 years creating a new and exciting series – and honestly, I Can’t wait! DŌEKÏ DŌEKÏ is an Afro-Latin popup that honors my first generation American journey, while preserving the history and culture of Caribbean foods. The name was born to honor my mom, who is the sweetest human on planet earth. My mom’s positivity is infectious, and loves to use the phrase Dōekï dōekï because she can’t say okie dokie. (She’s the cutest.) The words Dōekï Dōekï have echoed through my brain throughout my whole life to fill me with hope and positivity from a Mothers love. I hope that my food brings you that same love, joy and hope. Cause like my mom says “Paola, everything going to be Dōekï dōekï.” Stay tuned for more information and visit @doeki_doeki to stay up to date with us! 💓💓💓💓 Oh… and did I mention this is SAVORY & SWEET? 😉😉😉 Love Paola ( @smallorchids )
Idk what I was thinking building this tower lol but if you want to get into this recipe and more like it, preorder my cookbook Bodega Bakes. #coconutmacaroons #cheftips #coconut #pastrychef #easyrecipes #besitosdecoco #dominicanchef #caribbeanfood #caribbeanheritagemonth
During Caribbean heritage month is crazy. Whomever tagged me in this, Que yo te hice lololol. Is this video a waste of my time? Unfortunately yes. 10/10 lololol Tag me in your nice reels lol give me a reels vacation plz #caribbeanfood #caribbeanheritagemonth #plantain #platano #chefreaction #reactionvideos #reactionreels #cheftalk
My favorite part of working in a kitchen is being around wonderful humans with experiences uniquely their own. Some of the kitchen teams I’ve worked with, often had pockets of time to chat between prep work or when service was a bit slower than we’d hoped. During those moments I would make space for others to tell me about their lived experience. Moments that I hold near and dear to my heart. One of those moments helped create this cookie. The bulla snickerdoodle was born of me listening to Cephas (who at the time was a bartender at a restaurant I worked at.)who would talk to me about his experiences as a child in the mountains of Jamaica and his experience with his afterschool snack- Bulla cake. I would ask him about the smell, texture, taste. How did it made him feel? was it warmth? Happiness? Comfort? and every shift I would create a different sugary spice blend for him to try. I realized that in order to replicate the snack of his childhood I had to create a new memory for Cephas. I had to push the boundaries of his memory and introduce an Americana vessel -the snickerdoodle cookie- I worked on this recipe for months before he finally said this is it. These are the flavors of my childhood. Personally, I am grateful for moments like these because in the stillness of allowing someone to trust me with their memories; I often realized that my journey through the food world, isn’t always about my technical skills but about allowing the essence of humanity to be translated into these quick bites. I hope that I’ve you’re reading this Cephas, know that I still imagine what the mountains of Jamaica look like and hope to see them one day. And that this cookie is a byproduct of your kindness and your trust to share your stories with me. I hope that yall (dear reader) will like this cookie when you bake from Bodega Bakes. & I hope that you take a moment to listen to the lived experiences of those around you. Happy Monday, Chef P #bullacake #jamacia #caribbeanfood #caribbeanstories #snickerdoodle #cookies #cheflife #cheflifestyle #cheftalks
Washing your fruits and veggies might be tedious and to some even controversial however it’s important that we take a few extra steps to properly prepare them for your day to day uses. I’ve also found that when washing in this solution my berries last longer than if I were to just store them directly from the store or from the farmers market. What do you think? Is this step not worth it? #washingfruit #fruitandveggies #cheflife #cheftips #foodandsafety #washingtondc
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
As a line cook have you ever wondered what other skills and techniques you need to learn to grow in the kitchen? There isn’t a direct ladder to sous, CDC or even executive chef except right place and time or interviewing until your socks fall off. But as you’ve been trying to grow and learn I’m sure you have a I wanna be a chef check list: •if you have time to lean, you have time to clean. •what are the five mother sauces •knife cuts are fast as fux boi! •use oui chef and soigné in a sentence multiple times during your shift But one bullet point that is often over looked is the •what are the pastry basics that I need to learn so I’m able to create a full menu (including dessert). Swipe to see what I believe are good recipes to research and practice to grow your pastry skills. (Even if you’re not a line cook trying to level up). #chefskills #pastrychef #cheflife #carousel #pastrygram #thebearfx
Once la Señoras would start bringing me lunch from their casa i knew 💪🏽🇲🇽🇩🇴💕👩🏽🍳 I guess it also helped that I was almost born in a Tex-Mex restaurant in the 90’s in NYC 😂 #lachona #prepcook #cheflifestyle #cheflife #chefmemes #mexico #washingtondc
Happy National DOÑA DONA day! (National donut day) To all who know and love her, yes she’s in the cookbook because I love yall! Have a lovely Friday 💜 Photo by @laurenviedallen for Bodega Bakes #nationaldonutday #donadona #bombesquad #bodegabakes
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
It’s been a while since I’ve introduced myself to all the new folks following me on this platform! First, I wanna say, hi! 👋🏽 I’m happy that you’re here! A few “about me” bullet points: •I’m First-Generation, Dominican-American •I’ve won multiple culinary awards, but h*te talking about them!! •I started working in this industry at 14 years old, and am turning 34 this year. •I graduated @lecordonbleu_international in 2009 •I believe anyone can bake and cook! You just have to keep practicing. •I infuse my creations with influences from the African Diaspora. Afro-Latinidad is Latino history. •I am Pro-workers rights and believe in advocating for a more equitable culinary industry. •I am publishing a cookbook called Bodega Bakes in the fall (October 1st) with @unionsqandco and preorders are currently live! •I love to travel with my husband. •I currently serve as a United States Culinary Diplomat with the State Department. •I was born and raised in the Bronx, N.Y. But believe that no matter your circumstances we all deserve access to affordable or free higher education, robust afterschool programs for inner city children & higher pay for our public school teachers. •through @bakersagainstracism I’ve helped thousands of people jump start their businesses across the nation with free resources on how to sell and collect payment online. (and we are the worlds unofficially largest bake sale to date for social justice causes.) •lastly, I believe that people from all walks of life deserve to have access to free or affordable desserts/pastries. I dream of opening up a culinary studio that can offer goodies on a sliding scale or as a pay it forward model. (Though I don’t think this dream will happen for me anytime soon, I believe that good things come to those who wait.) So whether you’ve come here because of my upcoming Cookboook, my silly reaction videos, or you find that my content and platform brings you comfort. I’m happy to be in community with you. #bodegabakes #bakethechange #aboutme #chefpaolavelez #paolavelez #pastryinspiration #latinacreators #daletucreators #introduction #lecordonbleu Photo credit: slide 1 – Brian Bills slide 2 – @h_papi
SURPRISE! BODEGA BAKES is now available for pre-orders! Bodega Bakes is my love letter to Dominican and Americana baking, technicolor, NYC, THE BRONX & our childhood corner stores (La Bodega). Foreword by the absolute bestest @christinatosi With 100 recipes including y’all’s faves THICK’ems, plantain sticky buns, tortas and so much more!!! I can’t wait to see you baking from this book! Available everywhere haha!!! (But visit my website to find all the links 😉) Thank you to the amazing Chefs and wonderful humans who gave blurbs for this book! @jacquespepinfoundation @gailsimmonseats @doriegreenspan @carlaphall @mashamabailey @cherylday And to the amazing team that put this wonderful book together. (They worked so hard to make it perfect, perfect, perfect!) My cowriter @egtimberlake Photographer @laurenviedallen Food stylist @hadleysui Prop stylist @summer_stylist Editors @amandaenglander & @clo_nyc The whole @unionsqandco team! @ricasuave my awesome book agent @taa_pr (@abakwawu @theashleydc @gansie) my publicists & of course my BOO @h_papi Publishing on October 1st, 2024 #bodegabakes #cookbook #bookstagram #coverreveal #unionsquareandco #dominicanchef #dominicancookbook #pastrychef #bombesquad #chefpaolavelez #bronx
