Anne McBride

Deputy Director, Torribera Center, The Culinary Institute of America; North Plainfield, NJ and Barcelona, Spain

Anne McBride, PhD is deputy director of the Barcelona-based Torribera Mediterranean Center. This joint initiative of the University of Barcelona and The Culinary Institute of America (CIA) was recently launched to advance research and education around Mediterranean food, health, and culinary innovation. She also serves as program director for the annual Worlds of Flavor® International Conference & Festival and the Global Plant-Forward Culinary Summit at the CIA. She holds a doctorate degree in food studies from New York University (NYU), and focuses her research on the changing role of the chef in the 21st century. She is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2,500 scientists, chefs, media, scholars, and food enthusiasts. She also teaches in the food studies departments of NYU and the New School. A native of Switzerland, Anne is the chair of the James Beard Foundation Leadership Awards, a member of the Menus of Change Scientific and Technical Advisory Council, and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust. She was named to the Heritage Radio Network Hall of Fame in 2019 and is a frequent presenter and moderator at academic and professional conferences around the world. Anne has co-authored seven books and regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences. These include past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, 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. (Barcelona, Spain; North Plainfield, NJ) @annemcbride