Anne Engammare McBride writes for consumer, trade, and academic media on a variety of topics that range from entertaining to experimental cooking. She co-authored Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010) with Institute of Culinary Education President Rick Smilow. With famed pastry chef François Payard, she wrote Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008) and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). She has been working as editor and writer of ICE’s tri-annual publication, The Main Course, since 2004 and is the director of the school’s Center for Food Media.
McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of scientists, chefs, media, academics, and food enthusiasts that examines the connections between food and science.
She is working towards a Ph.D. in food studies at New York University, where she also teaches courses on contemporary food issues and careers in the food industry. Her research focuses on the relationship between chefs, media, and cuisine and what it says about national identity.
McBride sits on the boards of the New York Women’s Culinary Alliance and of the Association for the Study of Food and Society, and is a member of Les Dames d’Escoffier International, the American Sociological Association, and the Research Chefs Association, among others.