We had the good fortune of connecting with Rose Wilde and we’ve shared our conversation below.

Hi Rose, we’d love to hear about how you approach risk and risk-taking

Risk is how one makes a life and sometimes a living. You won’t have all the answers maybe ever, the risk will teach you about everyone around you, there will always be hard lessons learned and you will find rewards in the end.

As a kid I believed it meant taking every dare, especially the ones not meant for girls. I joined an all boys baseball team as a kid. I was told the risk was I couldn’t keep up and I’d get hurt. I wanted to play anyway. I learned that the real risk was how upset the other boy players were on the team. I learned how much my coach liked me but new challenge I brought a new challenger to the dynamic to his summer league. The risk for me paid off, I was a fast runner and the best pitcher on the team. Animosities faded as we won games and the team bonded. But this risk taught me young how difficult it can be to change peoples minds when you break the norm. I also learned to believe in myself always, hard work, and bring my best to the table.

As a young adult my risks in education were plenty. I studied everything with great passion. I was an actor, I studied biochemistry for several years, I love languages. When told to narrow my focus so as make the most pragmatic choices for my future, I took on more. I committed to learning deeply. The risk was loans and multiple jobs to pay for college and law school. The reward was being able to open and run a business once I had a great idea. I knew how to handle permits, taxes, and deal with regulatory agencies. And I could help others with their dreams that seemed out of reach.

Another risk, after all that I became a baker. Committed to doing all the things that in 2010 I was told I couldn’t. I was dared not to use all natural leavening – sourdough, told all whole grains wasn’t possible and preservation was a dead practice now handled by industry. I knew from study and travel this was a very American approach to food, and that in other parts of the world it was the norm. I did it anyway. I did it to dare them back to do it also. I learned how hard it is to operate outside food system norms, but how rewarding to be more deeply connected to farmers and community. Today in 2022 there are over 120 micro bakeries in Los Angeles specializing in sourdough. Many of the celebrated brick and mortar bakeries in Los Angeles have incorporated whole grains into their menu. The reward, is seeing incredible bakes in my city. They motivate and inspire me daily to improve my own craft.

In my current work focused on pastry, recipe development and writing. The risk is more whole grains in pastry. But also more vegetables, herbs and flowers. Too long has pastry just been butter and sugar. I’m set on daring everyone to eat more. Daring them to enjoy more from root to blossom in their desserts. I’m writing a book to help make the choice delicious and undeniable! Again it’s asking me to grow, to stretch myself creatively, to be ok with being uncomfortable and different, to move forward without a guide or worn path ahead. These are all the things I’ve learned mean I’m in the thick of the risk. Learning is the real joy. I’m excited to see the rewards ahead. But I’m more excited for risks unknown in my future that hold their own mysteries. I hope to inspire more people to risk their heart, their art, everything more for the lessons and the rewards at journeys end. I can’t imagine a life without risk as a constant companion.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Kitchen people have the best stories in my opinion. So many paths lead one to find a home making food for others. For me, it was a career change from human rights law. I was self taught and found it difficult to be accepted into kitchens with only front of house and expo experience. That could be overcome. Surprisingly the greatest challenge was my legal background. Too often I found myself in kitchens with labor abuse practices, harassment and toxic environments and representing staff that did not have a voice. HR departments I have been established In some restaurants but the industry still fails its workers daily.

Proof Bakery’s recent transformation to a Co-Op is an inspiring move here in Los Angeles. A living wage, representation, engagement, transparency and accountability should be the norm for the food industry. I want to be in this business of not just selling food to people but nourishing a community. I want the community to know they have so much power to change food workers lives by supporting them with their daily choices. I continue to advocate for workers and vocalize systems to uplift. I collaborate with other food workers with like minded goals. I champion the farmer, Miller and cook/baker in making each day sweeter. I believe you can see all the links in the chain in every bake. Every dark crusted bread and every frosted layer adorned with petals. I believe all these things are possible.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
A week of living and loving in Los Angeles means lots of eating (and driving.) I’m 110% adventure oriented.

First carb crawl the city:
May Micro Bakery
Quarter Sheets Pizza
Fat & Flour

We’ll need to eat:
Sawtelle for all your Ramen Dreams
Found Oyster for seafood towers and champagne because you’re worth celebrating any day.
Pastrami Rueben at any of the cities incredible Jewish delis – Factors, Langers, Wexlers, Freedmans.
Burger Flight at AMBOY
Natty Wine and Filipino Rotisserie at Lasita
Hatchet Hall for Vegetable Dishes
Mizlala West Adams best Israeli food especially for the pickle bar

Walt’s Pinball Bar
Poolside at the Hoxton Hotel
Old Man Bar

Day Trips include:
Palos Verdes Tidepools, and popping in to Colossos Bread in Long Beach.
Ojai for the outdoor bookstore and bites at The Duchess. You can’t be in California and not drive the iconic PCH 1. Santa Barbara wine tasting and shuck your own by the dozen at Jolly Oyster.
Joshua Tree for a life changing sound bath at the Integratron and cooking over fire.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Women in my industry constantly inspire and support me. I’d be lost without Clemence Goussat of The Gourmandise School, she uplifts everyone in her radius. She gave me my first job as a culinary teacher, a role I treasure with every class I lead. Sherry Mandell leads the Tehachapi Grain Project restoring grains to California Fields and making each season more interesting for a baker. Nan Kohler of Grist and Toll, mills some of the most beautiful flour I’ve ever played with. All the pastry cooks I’ve had the pleasure of training and workin with, they’ve all taught me so much.

Website: https://www.eatredbread.com/

Instagram: @trosewilde @redbread

Facebook: https://m.facebook.com/eatredbread/

Youtube: https://youtube.com/channel/UC7cmIZwzm01U1z9_z6uTXGQ

Other: Demi Baking Community https://demi.community/community/bakingwilde Livestream Tastemade Classes: https://www.tastemade.com/rose-wilde

Nominate Someone: ShoutoutLA is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.