Anne E. McBride regularly writes on topics related to professional and experimental cooking, 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. She is the co-author of three books with famed pastry chef François Payard, including Payard Cookies (November 2015), of 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 program director for the Worlds of Flavor® International Conference & Festival at the Culinary Institute of America. At New York University, where she is finishing a Ph.D. in food studies and regularly teaches, she is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2600 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, McBride 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 and online at annemcbride.net.