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In early 2020, pastry chef Paola Velez was inspired to bring Bakers Against Racism to life. Co-founded with chef Rob Rubba, the organization uses baked goods to fundraise for causes they care about, from Black artists to Haitian refugees to the Ukrainian effort against the Russian invasion.
Over the past two years, more than 3,000 people across four continents have joined in, baking pastries and raising over $2.5 million for local causes in what’s essentially become the world’s largest bake sale.Â
On today’s episode of Extra Spicy, host Soleil Ho speaks with Velez about how she got started in the industry and her goal to remain a “good person” as her career pulls her more and more into the spotlight.
Extra Spicy is:
Hosted by Soleil Ho
Produced by Caron Creighton and Téa Francesca PriceÂ
Executive producer: Sarah FeldbergÂ
Listen to the episode by clicking on the player above, or wherever you get your podcasts. Scroll down to read the transcript of an excerpt of Soleil Ho’s conversation with Paola Velez, edited and shortened for clarity:
SOLEIL: Thank you so much for joining me today, Paola. I really appreciate you having me. So what are you up to these days?Â
Paola: I think I am just going crazy, working as on as many things that I possibly can and trying to figure out how to do it while being a good person.
SOLEIL: Those are two very difficult things. Just like, well, what is I mean, how do you first of all, how do you define being a good person?
Paola: How do I say this without sounding like I’m crazy? So, being a good person, I feel like it’s just doing the right thing, standing up for what’s right and then, you know, treating people with kindness, even if it’s not, you know, of service to you.
SOLEIL: And is it so hard to balance those things, to work really hard and to be good?
Paola: Well, it depends. Like when I was in restaurants, I basically had a team that knew me, knew when I was frustrated, knew when I was crying, knew when I was happy because I was launching a new menu. Knew when I tried something that I’ve never tried before and then saw my wheels turning. Right. But when you kind of step into this like food media, I don’t want to call it a celebrity chef because I maybe I’m like negative Z celebrity. So I don’t know if I’m, like, classified as a celebrity chef, but I’m an internet chef now, right? And I have to meet new people, go on sets and film commercials, etc., blah, blah, blah. And I’m meeting so many new people that don’t know who I am, don’t get to see me day to day. And that balance like how do you meet someone for the first time, ask them to represent you to the fullest extent of who you are and do that with kindness, without sleep? Traveling, sometimes you’re traveling for 36 hours, you know, trying to, like turn everything around. You’re filming for 10 to 15 hours a day, you know. So how do you how do you maintain that integrity and that kindness when you’re meeting people and you’re tired and you just want to be in your pajamas at home, you know?Â
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