Carolyn Jung

Journalist, Editor, Blogger, Book Author and Media Consultant

Carolyn Jung is a James Beard Award-winning food writer with years of experience in traditional and digital media. Her first cookbook, "San Francisco Chef's Table'' (Lyons Press) debuted in December 2013. She was a staff writer at some of the top newspapers in the country, including the San Jose Mercury News. Her work has been published locally, nationally and internationally in such publications as the San Francisco Chronicle, Modern Luxury Silicon Valley magazine, Food Arts magazine, Wine Spectator magazine, EatingWell, Via magazine, Edible Marin-Wine Country, Edible Silicon Valley, Every Day with Rachael Ray and Sweden's Scanorama magazine. She is also the creator of the award-winning blog, FoodGal.com. She has judged a bevy of cooking contests, including the biggie of them all, the Pillsbury Bake-Off. She has hosted cooking demos at Macy's Union Square San Francisco and been a moderator for the Ahwahnee Hotel's "Chefs' Holidays'' event. Additionally, she is a social media manager for local food companies.

USA

Portfolio

San Francisco Chronicle

Salt Wood Kitchen highlights local seafood in Monterey

The Chronicle has launched a new weekly Travel newsletter! Sign up here. Enter your email at the top and check the box marked "Travel." When he first moved to Monterey County in...

Edible Marin & Wine Country

A Real Life Green(er) Acres

KELLI DUNAJ CREATES ART OUT OF THE TAPESTRY OF LIFE AT SPRING COYOTE RANCH Five years ago, Kelli and Ken Dunaj swapped their hard-charging big city lives for a different kind of...

Silicon Valley Magazine

Worth the Wait

Beyond the dramatic backlit bar, tufted banquettes, and custom cheese and tart carts, there is a seemingly inexplicable memento tucked away on a back shelf at what is arguably...

Silicon Valley Magazine

A Global Effort

Silicon Valley's elite can easily jet to the poshest spots around. Yet, increasingly, when it comes to vacation destinations, some local movers and shakers are opting instead...

Edible Marin & Wine Country

With Fire in Their Bellies

BAY AREA CHEFS AND FOOD COMMUNITY NOURISH THOSE IN NEED DURING THE 2017 WINE COUNTRY FIRES Whenever the wind starts to howl now, Kelly Smith reflexively tenses. It's enough to...

San Francisco Chronicle

To build or not to build? That's the question locals are debating in St. Helena

Guneet Bajwa, managing principal for Presidio Companies, knows what it's like to jump through the bureaucratic hoops involved in building hotels in California and the west. But...

EatingWell

Spice Genius

Bold flavors and nuanced spice combinations are hallmarks of Ethiopian cuisine. Here, Chef Fetlework Tefferi shares some of her favorites from this intoxicatingly aromatic cuisine.

Edible Marin & Wine Country

A Chef Finds his Place

CHRIS COSENTINO COMES TO NAPA Chris Cosentino is in a good place now. Not just geographically, even if his surroundings at the moment are quite enviable. Fresh off a 25-mile...

Silicon Valley Magazine

Art & Soul

Th e Valley’s art scene is fl ourishing, thanks to passionate supporters like those featured on the following pages—including a major collector and a consultant to newly minted...

San Francisco Chronicle

Aplat totes on a mission

She is known as "the bag lady.'' But to Shujan Bertrand, there is no higher compliment. Since founding Aplat in 2014, her line of novel, hand-made-in-San Francisco totes have...

Silicon Valley Magazine

In San Jose, Viva L'Italia

The historic, barrel-tiled building on West St. John Street is a cornerstone of San Jose's Little Italy. When built in 1925, though, the original Italian business there took...

Silicon Valley Magazine

Movers, Shakers and Makers

In recent years, the startup and tech boom has had a mouthwatering repercussion in the Valley: a thriving culinary scene marked by a fresh crop of chefs, buzzy restaurant...

Silicon Valley Magazine

Robot Revolution

Gordon can make a foamy cafe latte in less than a minute. Little Toro can take a ball of dough and flatten it into a perfect round of pizza crust in 5 seconds.

San Francisco Chronicle

Tech industry backers lure top chefs to Silicon Valley

The tech industry's appetite for good food and its wealth of discretionary income has been a major driving force in the past few years in invigorating the restaurant scene in...

San Francisco Chronicle

Santa Cruz dining scene shakes off its college town image

When Andrea Nguyen, noted Asian culinary expert and cookbook author, left Los Angeles for Santa Cruz County 19 years ago, she was surprised to encounter a rather dispirited food...

Silicon Valley Magazine

A Native Son Returns

Throughout his career, Charlie Parker has been a chef at impressive restaurants far and wide, including Manresa in Los Gatos, The Village Pub in Woodside, Ubuntu in Napa, Freddy...

Silicon Valley Magazine

The Empowering Entrepreneur

Carolyn Jung | Photo: Cody Pickens | March 2, 2017 As the QVC cameras roll, a young woman, dressed in a festive frock, with glowing complexion and lustrous ebony locks, uncaps a...

San Francisco Chronicle

The app that pairs restaurants with on-demand workers

The app that pairs restaurants with on-demand workers Because it's booked solid every day, San Francisco's Michelin two-starred Lazy Bear restaurant can't afford to lose any of...

Edible Marin & Wine Country

Cooking's Next Big Thing

Inside a secluded test kitchen on a sprawling estate on the outskirts of Napa, innovation of a most tantalizing type is brewing.

Edible Marin & Wine Country

Singlethread

Chef Kyle Connaughton's singular focus leads to a singular sensation Chef Kyle Connaughton has treaded a most purposeful path in life. It started at age 9 with a bite of raw...