Chef Harold Villarosa is a Filipino-born, New York City-raised chef with a very impressive bio. He has worked at the likes of NOMA, the number one restaurant in the world under Rene Redzepi, as well as Michelin-star-rated restaurants Aquavit, Aureole, and Rouge Tomate. Harold is also a member of the Black culinary alliance and a culinary ambassador for the USA in Denmark. On this episode, host Bianca Osbourne talks to Chef Villarosa about what it's really like to work in the restaurant industry. It's no surprise that it's known for being toxic—toxic masculinity, toxic egos, not to mention the propensity for drug and alcohol abuse that comes from long hours and late nights. That's why in the past year, Harold decided to go sober and focus on reflection and mental wellness. Now he uses food as a platform to create the narrative on community, social justice, social impact. He brings this perspective to his appearances on Bon Appetit, as well as all the nonprofit work that he's done with people outside of the restaurant industry, working with kids in low-income neighborhoods, and with the last prisoner project, where he works with inmates, coming out of jail. You won't want to miss this episode to hear all about his journey with food and why it's so important to 'respect the process.'

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