Anne E. McBride, PhD

Anne E. McBride

Anne E. McBride, PhD teaches regularly at New York University and received her PhD in food studies from NYU last year. Her research focuses on the changing role of the chef in the 21st century. She writes on topics related to professional and experimental cooking for both academic and consumer audiences, including contributions to Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World, and is the program director for the Worlds of Flavor® International Conference & Festival at The Culinary Institute of America. She is the co-author of three books with famed pastry chef François Payard, including Payard Cookies (November 2015), Les Petits Sweets (September 2016), and Les Petits Macarons with Kathryn Gordon, and Culinary Careers: How to Get Your Dream Job in Food. She is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, Anne sits on the board of the Association for the Study of Food and Society and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance and past board member of The Culinary Trust. She is a frequent presenter and moderator at scholarly and trade conferences. Find her on Twitter at @annemcbride. (North Plainfield, NJ)