This week’s guest on All in the Industry is Anne McBride. Anne regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World. She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, November 3, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 64,000 copies) and a cookbook slated for fall 2016 publication, and with Rick Smilow, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010). She is the culinary program and editorial director for the Strategic Initiatives Group at The Culinary Institute of America, working on program development for industry leadership conferences that include Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and reThink Food, a collaboration with the MIT Media Lab that focuses on innovation at the intersection of technology, behavior, design, and food. McBride was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011. McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. A native of Switzerland, McBride sits on the Association for the Study of Food and Societyand The Culinary Trust boards and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and moderator at scholarly and trade conferences. This program was brought to you by