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, Food Arts magazine, Wine Spectator magazine, EatingWell, 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, 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.


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''
Sous Vide Recipes by Carolyn Jung
Blog posts and recipe development for Anova.
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...
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...
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...
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...
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)
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...
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...
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...
Grill Out, Chill Out
Chef Curtis Stone offers tips and recipes for effortless summer entertaining.
Mr. Napa and the City
Chef Michael Chiarello ventures beyond his heritage to build his new restaurant.
Perfect San Francisco
The Must-Eat Places in San Francisco
The Big Hello
Meet the man who puts the "h'' in hospitality at the world-renowned Fairmont Hotel in San Francisco.
Golden Eggs from Ben Young's farm a breakfast star
Meet rocker Neil Young's son and the golden eggs he sells.
Ecopia Farms serves up microgreens
A specialty, high-tech farm that aims to change the face of urban farming.
Big Little Gem
The lettuce that's taking Northern California by storm.
Foie and Its Discontents ( 2013 AFJ Third Place Award, "Best Story on Food Policy'')
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...
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...
What's a Diner to Do?
Why you should speak up if you get bad service.

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