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.

Portfolio

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...
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...
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.
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...
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...
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...
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...
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...
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.
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...
How sleepy Healdsburg became a dining destination
Chef Dustin Valette is a third-generation Healdsburg native whose downtown restaurant Valette is proudly housed in his great-grandfather's former bake shop. A quarter century...
Tastemakers: Hokuao Pellegrino of Nohoana Farm
How one native Hawaiian brought back his family's abaondoned farm with an ancient tradition.
Star Quality
Chefs Jessica Carreira and David Costa had but a modest dream: to elevate for a new generation a most soulful yet unheralded cuisine, one based upon their Portuguese...
Roy Fong and the quest for a California tea farm
The founder of Imperial Tea Court, the venerated Chinese teahouse in San Francisco's Ferry Building and Berkeley's Gourmet Ghetto, Fong is on a remarkable journey to create what...
Not waiting in the wings
Chef Douglas Keane Makes His Mark in Napa While Plotting Cyrus 2.0 When Chef Douglas Keane first stepped inside the renovated Freemark Abbey Winery-with its rough-and-tumble...
How Roy Shvartzapel is revolutionizing panettone
Brazenly buttery, studded with dried fruit and blessed with an ethereal texture, the Italian Christmas bread has produced a precipice of untold awe, anxiety and failure in many...
Spread the Love
He is an angel investor and serial internet entrepreneur who founded such successful startups as Hotbar, the first company to commercialize a browser toolbar. Yet Oren Dobronsky...
Sweet Spot
Carolyn Jung | Photo: Darlene Phan | November 14, 2016 If he bakes it, they will come. Such has been the response to the pop-up bake sales that pastry chef John Shelsta began...
How the Flavors of Vietnam Found Their Way Across the U.S.
Phat Vu's journey to opening his first restaurant required navigating turbulent waters-in more ways than one.
 
 At age two, Vu, his eight siblings, his parents and...
Proof Positive
Ulli Bisono grew up in an Austrian Alps village with the centuries-old tradition of homemade brandies distilled from local fruit. In fact, no Christmas was complete without the...
Farm Fresh
When longtime Peninsula restaurateur and caterer Maurice Carrubba first heard about an old restaurant for sale atop Santa Clara County's Mount Hamilton, reachable only by a...
This Ain't His First Rodeo
Acclaimed Chef Ron Siegel Dazzles at Rancho Nicasio's Western Room Through soaring redwoods, past undulating hills and beyond stables of plaid-blanketed horses, no less, sits a...
School of Fish
Alan Lovewell found a market for underutilized species of fish: school cafeterias
Back to Business
Dan Gordon and Steve Sinchek prove you can go home again.
Rebooting the Food Industry
Where's the beef? Introducing the Impossible Burger.
Train Spotting
Commuting is such a chore these days. Good thing so many Caltrain stations are mere steps away from surefire sustenance, guaranteed to get any weary traveler going again.
Sprouting Up
If one local inventor has his way, the future of furniture and home design will be fungal.
3 Companies Doing Cool Things with Food Waste
Food waste is a mounting problem in our landfills. Alarmed that 40 percent of all food in this country ends up trashed, intrepid companies are turning former discards into...
Restaurant in tiny Winters reaching for the stars
Ostrander, who grew up 40 minutes away in Sacramento, had never visited Winters, but he was lured by the opportunity to create a restaurant from scratch in an unlikely setting....
Go fish! Monterey a model for ocean conservation
With its deep blue waters now teeming with life, it's hard to fathom that there was a time when whales, otters, sardines, kelp and other marine life were stricken here, fished...

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