Anne E. McBride regularly writes on topics related to professional and experimental cooking, including contributions to Bake From Scratch, Plate, Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World (see Writings). She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Sweets: Two-Bite Desserts from the French Pâtisserie (Running Press, September 6, 2016), and Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 70,000 copies). And she wrote Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010), with Rick Smilow. She was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011.
She is the program director of the Culinary Institute of America’s flagship conference, Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and of The Greystone Flavor Summit, an invitational program for the hospitality industry. Among past projects for the CIA, she also led the program of reThink Food, a collaboration with the MIT Media Lab that focused on innovation at the intersection of technology, behavior, design, and food.
McBride is finishing a Ph.D. in food studies at New York University, where she has been teaching courses on experimental cuisine, food media theory, food writing, communications, contemporary food issues, and career building in the food industry for 10 years. Her research focuses on the evolution of professional cooking, to better understand how we have come to think of the 21st chef the way we do—someone who typically has a degree, is media savvy, and whose reach goes much beyond that of a kitchen.
Also at NYU, she is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. Speakers have included Ferran Adrià, Hervé This, Wylie Dufresne, Michael Laiskonis, Johnny Iuzzini, David Arnold, Bill Yosses, Michael Ruhlman, and Colman Andrews.
A native of Switzerland and a graduate of the University of Louisiana at Lafayette, McBride sits on the board of the Association for the Study of Food and Society and on the James Beard Foundation Awards Committee, and is a past board member of The Culinary Trust and the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and moderator at scholarly and trade conferences.
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