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. Now, she freelances locally, nationally and internationally for such publications as the San Francisco Chronicle, Food Arts magazine, Wine Spectator magazine, Via magazine, 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 consultant for local food companies.

Portfolio

Open-uri20150519-10-13p9jo8
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...
Ribs
Sous Vide Recipes by Carolyn Jung
Blog posts and recipe development for Anova.
Ritzcarltonstoryphoto
"Bouquets on the Bay''
"Where the Mellower Wine Enthusiast Wanders''
Open-uri20141224-8-12foqzi
Wine Country vintners turn to truffles
On the edge of his Sonoma vineyard aptly named Scintilla ("spark of an idea"), vintner Robert Sinskey has yanked out grapevines to make room for a few hundred oak and filbert...
Open-uri20141108-8-198bogu
Jacques Pepin's last series for KQED shares his 'Heart & Soul'
With a glass of Madeira appropriately in hand, Jacques Pepin leans back in a leather wingback chair beside the kitchen adorned with his own watercolors of fanciful scallions and...
Open-uri20140825-8-1mqald4
Snap Pea Sensei (2015 IACP Award Finalist)
Thirty-five years ago, Calvin Lamborn matched A with B and wound up with the world's first sugar snap pea. He's still at it, bringing to light a bushel of kaleidoscopic peas and...
Open-uri20140825-5-wa1b61
A Modernist Proposal
Nathan Myhrvold's technological solution to the kerfuffle unleashed last year by Time's "Gods of Food" dust-up: transform them into Goddesses and invite them to dinner. Carolyn...
Koreanairsaisonphoto
Season of Saison
Chef Joshua Skenes created the ultimate pop-up success story in one of the world's most discerning cities. (Story pages 94-96)
Open-uri20140517-5-1e7bxu0
Where the tech deals are made
Just ask Tim Stannard, founding partner of Bacchus Management Group, which includes the plush Village Pub in Woodside. BJ's Restaurant and Brewhouse is so close to Apple's...
Open-uri20140429-4986-13i5t7b
Bay To Bakers Bring It On | News | Features | Food Arts
Every 10 years or so, a paroxysm of sweet desire overtakes San Francisco that's barely quelled by the numerous pastry shops that emerge to satisfy it. Carolyn Jung looks at the...
Open-uri20140103-7-1i7ve9f
GREEN GOLD GROWN BY THE COAST
Green Gold Grown by the Coast Story by Carolyn JungPhotos by Stewart Putney Fresh wasabi is not easy to grow. It takes skill, fortitude and endless perseverance. That's why in...
Curtisstonerachaelray2
Grill Out, Chill Out
Chef Curtis Stone offers tips and recipes for effortless summer entertaining.
Chiarellofarnum
Mr. Napa and the City
Chef Michael Chiarello ventures beyond his heritage to build his new restaurant.
Craigleeyanksing
Perfect San Francisco
The Must-Eat Places in San Francisco
Foodartswilliammay
The Big Hello
Meet the man who puts the "h'' in hospitality at the world-renowned Fairmont Hotel in San Francisco.
Benyoungchron
Golden Eggs from Ben Young's farm a breakfast star
Meet rocker Neil Young's son and the golden eggs he sells.
Ecopiachron
Ecopia Farms serves up microgreens
A specialty, high-tech farm that aims to change the face of urban farming.
Littlegem
Big Little Gem
The lettuce that's taking Northern California by storm.
Foiefoodarts
Foie and Its Discontents
With California’s foie gras ban set to take effect July 1, a slew of the state’s chefs hold last-hurrah dinners as protesters howl. And behind the scenes, a stir to amend or...
Oaklandmagazinedinersstory
What's a Diner to Do?
Why you should speak up if you get bad service.
Viaveggiestory
Vegetables Star at 10 Restaurants
The best places to get your veggie fix in the West.
Tomdouglascoconutcreampie
Best Bite: Triple Coconut Cream Pie
How Tom Douglas' famous pie came to take on a life of its own.
Foodartsapples
Like Grandmother, LIke Grandson
Don and Sally Schmitt's enduring legacy in the Napa Valley and beyond.
Open-uri20150408-9-kcvrz6
Carlo Middione can't taste but still loves to cook
In the pint-size kitchen of his San Francisco home, chef, restaurateur and cookbook author Carlo Middione hunches over a counter, methodically rolling veal meatballs as tiny as...
Hodosoybeaneryworker
The New Age of Tofu
Bean curd elevated to gourmet levels.
Eastbayexpressbrunchillo
Fewer Faces at Dinner, So Chefs Add Brunch
How adding brunch service has boosted or become the bane of restaurants in this laggard economy.
Eastbayexpressjames
Oakland, America's Next Great Dining Town
How Oakland became the next Brooklyn, with a profusion of exciting new restaurants.

Videos and Podcasts

https://www.youtube.com/watch?v=pjJ7KMClEik
The Food Gal Hosts Chef Matt Accarrino of SPQR at the Googleplex
https://www.youtube.com/watch?v=8XGenzAFTik
The Food Gal Hosts Pastry Chef Bill Corbett of Absinthe Brasserie at the Googleplex

All Copyrights Belong To Their Respective Owners

Writing portfolio powered by clippings.me