Carolyn Jung is an award-winning food and wine writer. She is the recipient of a James Beard award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous honors from the Association of Food Journalists, and the Peninsula Press Club. She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off.
For 11 years, she was the food writer/editor for the San Jose Mercury News. She also has been a contributor to the “Good Living” section of Gourmet magazine, and to the book, “The Slow Food Guide to San Francisco and the Bay Area.”
Over the years, her work on other topics has been published in the Fort Lauderdale Sun-Sentinel, the Boston Globe, and the Portland Oregonian.
A native San Franciscan, she’s been passionate about food all her life — from the rarified, breathtaking cuisine at the French Laundry in Yountville, to the intricate morsels of dim sum at Yank Sing in San Francisco, to the plain and simple, yet utterly satisfying tangle of ramen and fresh clams at Tanto in Sunnyvale. She’s obsessed with all things ginger, almond paste, and chocolate. And she’s a sucker for a well made cookie.