Insurgo
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Going against the grain to deliver a farm to table experiences for all. https://twitter.com/InsurgoProject
Chef Harold Villarosa was born in the Philippines and raised in South Bronx, New York. From his humble beginnings working in fast food to traveling overseas and working in the #1 restaurant in the world, Chef Villarosa’s culinary journey has been both treacherous and exhilarating. In the farmlands of the Philippines, where he spent his earliest years, Chef Villarosa was exposed to his first education in food and agriculture. His father, a captain in the Philippine navy started his career on the sea as a cook and his mother, who always had a daring food palate, awakened his first curiosities for food. As a teenager living in New York City, Chef Villarosa always expressed a knack for adventurous food choices. After a rocky high school career followed by a relocation to the West Coast, he chose jobs in the food industry as a means of survival. But it would not take long before he identified the deep passion for food and cooking that had always been there. From chef de partie to tournant to sous chef, Chef Villarosa has been steadily ascending the culinary ladder. In 2008, determined to perfect his craft, he moved back to New York knocking on multiple doors and not taking no for an answer. After tireless requests, he made his way into stages at numerous Michelin rated restaurants including Aquavit, Aureole, and Rouge Tomate. He also staged as a fish butcher at the top rated fish market, the Lobster Place. He was offered an externship as an associate in the test kitchen and production for Food Network Magazine, developing recipes from the conceptual stages to testing and labored behind the scenes for Iron Chef America and other Food Network programs. He earned his stripes at Ouest, Triomphe Restaurant, Acme, A Voce Columbus and later at Macondo and Rayuela restaurants, where he worked alongside mentor and friend, the respected and late Chef Máximo Tejada. His fearlessness and persistence truly paid off in 2011, when Chef Villarosa was given the opportunity of a lifetime. He would stage with renowned Chef René Redzepi at NOMA, then the #1 restaurant in the world located in Copenhagen, Denmark. Undoubtedly, this proved to be heavily influential and pivotal in Chef Villarosa’s career. Here he was rigorously trained in the selection, appreciation and art behind farm to table cuisine. This experience not only cemented Chef Villarosa’s passion for cooking, but it also showed him the critical difference and benefits of using locally-grown products and livestock. With the respect and support of some of the most influential chefs in New York City, Chef Villarosa is now launching his own series of projects under the concept of Insurgo (Latin for “to go against the grain”). Turning his dishes into a delicious and dynamic dining experience and bringing them to unlikely places in North America. Through Insurgo, Chef Villarosa aims to both appetize and educate communities, combining innovative but simple food techniques using high‐quality organic products. Chef Villarosa currently works at Fedora restaurant of the Little Wisco Group in the West Village. He is a member of the Black Culinary Alliance and the Experimental Cuisine Collective and holds a Culinary Arts Degree from the Culinary Academy of New York.
We officially have 200+ likes! Thank you all for your support and get excited... Big things are coming!
06/28/2014
Be sure to check out Insurgo's newly published page on Eat REAL's website! Includes a great interview by our own Chef Harold!
Insurgo Project (Pop Up) | Eat REAL Insurgo was conceived by Chef Harold Villarosa in August of 2013. While on site in the Nordic Region of Europe, exposure to local terroir culture inspired a revisiting of his approach to culinary arts back home. Chef knew that this “sense of place” movement would resonate back in New York, where foo…
Have you heard? Insurgo is now REAL certified!
The goal of REAL Certification is to affect change in the food and foodservice industries by providing market-based incentives to increase the profitability of more healthful and sustainable food and beverage. Voluntary, third party certification programs like LEED, B Corporations, Non-GMO Project, Fair Trade and Rainforest Alliance have proven to be an effective way to leverage the power and efficiency of the marketplace for social impact. And similar to LEED, the REAL mark is quickly emerging as the beacon for consumers seeking healthful and sustainable food.
For more information, visit eatREAL.org
06/06/2014
Thank you to our amazing videographer for this great video from our Through the Times event! Let us know what you think and we hope to see you all at our next Insurgo event.
Insurgo presents... Washington Heights: Through the Times On April 28th, the Insurgo Project presented THROUGH THE TIMES a wine mixer and pop-up dinner, partnered with ' own Rusty Mackerel! www.ins...
05/29/2014
Italian design for a building facade constructed from material which absorbs and breaks down pollution.
http://www.gizmag.com/palazzo-italia-milan-expo-smog-purifying-facade/32204/
05/07/2014
Congrats to Devon (tw: ) winner of our raffle prize of a Get Fresh Pack ($45 value: Soap Lotion combo w/ shirt and loofa) from Soap Boy Products (www.shower2thepeople.com)! Soap Boy's products contain no sulfates and no parabens and have an all natural fragrance. Thank you Devon & Soap Boy for supporting Insurgo's
05/07/2014
Thank you to Seeds by Jacqueline (www.seedsbyj.com) for donating a "Jar of Joy" for our raffle last week. Seeds by Jacqueline creates handmade, natural products with no chemicals. Congrats to our winner Virginia Elizondo! Thank you for supporting and our mission!
05/06/2014
Congrats to Michael () & Beth () for winning a SweetGreen $25 gift card/tote bag ($50 value) from our "Washington Heights: Through the Times" raffle last week! Founded in 2007, sweetgreen (www.sweetgreen.com) sources local and organic ingredients from farmers, supporting our communities and creating meaningful relationships with those around us.
05/05/2014
EWG knows the biz.
EWG's 2014 Shopper's Guide to Pesticides in Produce™ EWG's 2014 Shopper's Guide helps you make informed choices about the produce you buy. Check out our 'Dirty Dozen' and 'Clean 15' lists to shop smarter.
05/01/2014
Thank you so much to Village Voice for this write up on , Insurgo and Rusty Mackerel!
We are putting and on the map!
http://blogs.villagevoice.com/forkintheroad/2014/04/insurgo_project_rusty_mackerel.php
04/29/2014
Last night, Insurgo presented THROUGH THE TIMES a wine mixer and pop-up dinner, partnered with ' own Rusty Mackerel! Stay tuned for photos and more from the very successful event. Thank you all who came by and supported the community!
04/24/2014
MIX, MINGLE & UP THE FOOD GAME IN THE HEIGHTS: Last call for THROUGH THE TIMES dinner at Rusty Mackerel on Monday, April 28. Join us for a FREE Wine Mixer at Vines on Pines, 5pm-10pm...and yes FREEEEE WINE and fun raffle prizes and giveaways!
To RSVP for Mixer, go to the EVENTS section of www.insurgoproject.com • To RSVP for dinner, contact [email protected]
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