For nearly a decade, Harold has served as the Food Service Program Manager at BHN, where he brings over 20 years of experience as a certified Executive Chef.

 Harold has a background in mental health, having worked as a case manager. His academic journey began at Tennessee State University, where he earned his undergraduate degree, followed by culinary school at the Connecticut Culinary Institute. But his commitment to service didn’t stop there—he also graduated from Hartford Theological Seminary and is currently the pastor of Solid Rock Community Baptist Church in Springfield.

 A proud U.S. Army veteran, Harold served in a specialized light infantry division for three years. His father was also an Air Force chef. 

In his current role at BHN, Harold and his team are responsible for preparing meals for all residential programs seven days a week. They provide food for over 300 people daily, from new HR hires to individuals in care. Since joining BHN, Harold has watched the team grow from just four staff members to more than 15, expanding their food programs as far as Boston.

“What I love most is seeing the residents,” Harold says. “Because they’re not able to go home during holidays, seeing them enjoy a nice meal is the highlight of my day. It’s satisfying, like therapy. There is instant gratification that comes when someone enjoys a meal that you cooked.” 

A true advocate for excellence, Harold also became a ServSafe instructor and proctor, helping ensure kitchen safety and quality standards across the board. But his passion doesn’t stop there. He’s driven by the opportunity to inspire young cooks, train new talent, and foster a sense of pride in his team. “BHN is a great environment,” he says. “It’s an inclusive culture where we try to meet people where they are. It’s friendly to diversity.”