Anne McBride wears many hats. She’s an accomplished food writer, having contributed to Food Arts and Gastronomica and co-authored multiple cookbooks with Francois Payard; she’s the culinary program and editorial director for the Strategic Initiatives Group at the Culinary Institute of America; and she is working towards at Ph.D. in food studies at NYU, where she’s also an instructor.
Anne’s research focuses on the evolution of professional cooking and how the role of chefs in society has changed over the 21st century. As she explains, the way we think about chefs in popular culture today is drastically different from how we’ve seen them in the past — and the implications for chefs today are huge.
Here, we ask Anne all about her research, the state of the restaurant industry, and what chefs need to know to succeed.