Anne E. McBride, PhD is the newly appointed deputy director of the Barcelona-based Torribera Mediterranean Center, a joint initiative of the University of Barcelona and The Culinary Institute of America’s (CIA) 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 (2019) at the CIA. She holds a doctorate degree in food studies from New York University, and focuses her research on the changing role of the chef in the 21st century. Anne has co-authored seven books and regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences, including 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. She is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2500 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, 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 is a frequent presenter and moderator at academic and professional conferences around the world. Find her on Instagram at @aemcbride and online at annemcbride.net.