Anne E. McBride is a content provider, whether it is through writing, organizing conferences, or teaching. She holds a PhD in food studies from New York University and researches the changing role of the chef in the 21st century. Anne covers chefs and restaurants, global culinary events, and pastry for both consumer and academic audiences and is the co-author of six books, including Les Petits Macarons, Payard Cookies, and Culinary Careers. She is the program director for the Worlds of Flavor® International Conference & Festival at The Culinary Institute of America and the director of the Experimental Cuisine Collective at NYU, where she regularly teaches. 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.