Anne McBride

Anne E. McBride regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and, with famed pastry chef François Payard, Chocolate Epiphany and Bite Size. She is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. At New York University, where she is pursuing a Ph.D. in food studies, she is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2400 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, she is a board member of The James Beard Foundation Awards, The Culinary Trust, and the Association for the Study of Food and Society, was a two-term board member of the New York Women’s Culinary Alliance, and is a judge for the James Beard Cookbook Awards.