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

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...
Local makes chef good: how Napa nurtures a transplant
In the stillness of sprawling forest in Angwin, fallen twigs and leaves from mighty oaks and manzanitas snap and crackle under the feet of chef Christopher Kostow. On the tail...
Explore Offal with Tendons, Marrow, Cartilage and Fat
Red Rocker Sammy Hagar, as Comfortable in the Kitchen as Behind the Microphone
A Little Bit Of Everything, And It Works He may be known for his electric-socket blond curls, his sizzling chart-topping Van Halen vocals, and his devilish declaration that he...
Hoshigaki time: Bay Area chefs embrace elaborate Japanese dried persimmons
Bay Area chefs embrace elaborate Japanese dried persimmons Carefully wrapped inside the back of the freezer in his San Francisco home are the precious dried persimmons known as...
Tri-tip empire began at Buckhorn in Winters
The scene has played out countless times, yet never ceases to amaze John Pickerel. Whether he's on a plane to Prague, climbing Mount Shasta or visiting another far-flung locale,...
Up on the Roof: Quince Restaurant
A Sanctuary Above the (Michelin) Stars Right before service begins at Quince restaurant in San Francisco, Chef de Cuisine Jonathan Black keeps to a ritual that girds him for the...
The buzz at Google: Coffee pulp re-purposed as flour for sweets
When sipping that daily espresso, cappuccino or other cup of joe, you may pride yourself in knowing where the beans originated, their roasting method and whether they're Fair...
Look Past the Pupu Platter for the Next Level of Hawaiian Cuisine
Aged pa’i ‘ai, akule, pohole, limu salsa verde, Town Restaurant
Half-sisters' family tree yields wine, and a story
Derived from the French word "to find," the name refers to the mission to express the singular terroir of its Central Coast varietals. [...] it also reflects the remarkable...
A Man of 'Action!'
Like the pivotal climax of a drama unfolding on the big screen, Kevin Longa's freeze-frame moment jarringly came when he was all of 11 years old.
Calvin Lamborn's Magic Peas
PHOTOS BY ROD LAMBORN Fairytale Jack's Magic Beans Have Nothing on These Beauties BY CAROLYN JUNG French Laundry culinary gardener Aaron Keefer knew what he cradled in his hands...
Where to find the Bay Area's best Korean food
"When you talk about Korean food, you think of Santa Clara immediately," says Sung, board member of the Korean-American Chamber of Commerce of Silicon Valley and of Cupertino's...
"Bouquets on the Bay'' (First Place, Folio Eddie Award 2015)
"Where the Mellower Wine Enthusiast Wanders''

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