Anne Engammare McBride writes for consumer, trade, and academic media on a variety of topics that range from entertaining to experimental cooking. She is the director of the Experimental Cuisine Collective at New York University and of the Center for Food Media at the Institute of Culinary Education. 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). McBride has been the writer and editor of ICE’s newsletter, The Main Course, since 2004, and is currently writing a book with the school's president about working in the food industry. She handles features, profiles, q&as, book reviews, and advertorials with the same ease and pleasure.

McBride was born and raised in the French-speaking part of Switzerland, before moving to Louisiana and receiving a degree in journalism from the University of Louisiana at Lafayette. She has been living outside of New York City since 2000, and spent the first few years of her career in the food industry as a cookbook editor. She is working towards a Ph.D. in food studies at New York University, where she also teaches courses on contemporary food issues, careers in the food industry, and food markets. Her research focuses on the relationship between chefs, media, and cuisine and what it says about national identity. As an adjunct instructor in the hospitality department of New York City College of Technology (CUNY), she teaches a research seminar for upperclassmen.

McBride sits on the board 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.

When time allows, or if the right project comes along, McBride plans events, develops and tests recipes, and teaches cooking classes or demonstrations. She cooks Swiss food, particularly desserts, and otherwise mainly vegetarian dishes that make use of seasonal ingredients. Her recipes are practical, full of flavor, and quick for the most part, since her time in the kitchen is limited by the one spent at her computer.

Contact McBride if you are looking for a writer or editor for your project, an event planner for your organization, or if you just want to discuss the meaning of new American cuisine, Coca-Cola’s world domination, the merits of fondue, or the relevance of French cuisine.

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