Podcast appearances and mentions of evan sung

After years writing and editing "real life" articles and books set in and around the food and restaurant realm, Ruth Reichl recently wrote her first work of fiction, The Paris Novel. The book follows young protagonist Stella as she discovers life's pleasures, and gets to know herself, in the most romantic city on Earth. In this Special Conversation, Ruth discusses the book's genesis, its examination of sensuality, and why writing it allowed her to enjoy the writing process as never before.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!* This was a remote interview. Photo of Andrew & Ruth taken in 2018 at Porter House Bar and Grill by Evan Sung. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Have you ever wondered if you're really on the right career path? Imagine the courage it takes to step off a predictable path and plunge into the unknown. That's the story of Evan Sung, a former literature student who walked away from the planned road for something different. Meet Evan Sung: A Portrait of Change Evan Sung wasn't always destined to be a food photographer. His initial academic journey in literature seemed set, but deep down, Evan felt a disconnect. His real passion lay elsewhere—in the world of photography. From a Craigslist ad that led to his first photography job to capturing over 40 cookbooks, Evan's story is a testament to following your heart. In today's episode, we explore how Evan Sung made the leap from academia to the dynamic field of food photography. His experiences range from high-pressure kitchen shoots to serene moments capturing the artistry on a plate. If Evan's journey resonates with you, maybe it's time to listen to those whispers of change. Whether it's a hobby that's calling you or a dream you've shelved for too long, consider what your first step could be towards a career that fills you with excitement every morning.

#17. This week our guest is Evan Sung, a prominent and talented photographer in the food industry who has worked with renowned chefs and publications like The New York Times, Vogue Magazine, and Food & Wine.During the episode, Evan reflects on the generosity of those who shared their knowledge and experiences with him. He discusses the importance of trust in capturing great photographs in the kitchen and the role of the camera as a passport to behind-the-scenes worlds. The conversation also delves into the technical aspects of cameras, such as shutter speed and diffraction, while emphasizing the importance of lighting and lenses in producing high-quality photographs. Evan insights on conducting successful photo shoots, highlighting the significance of organization, communication, and having a clear vision for the desired outcome. Overall, this episode provides insights into the transformative power of photography in the culinary world and provides a plethora of tips on what makes or breaks a good photograph.Where to find Evan Sung: InstagramTwitterLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) How Evan got into photography10:39) Evan's first restaurant photo shoot(13:33) Why food photography?(18:44) Meeting the person behind the food(21:06) Working with Paul Liebrandt(24:55) Why curiosity and trust are essential to professional photography(29:32) Why mirrorless cameras are a game changer(36:06) Camera lenses and lighting(39:42) Organization is key to a good photoshoot(45:51) Photographing for NOMA(49:46) The important work of food stylists

In our humble estimation, the food Marc St. Jacques and his team serve at Bar Bête, is some of the very best not just in Brooklyn, but in New York City, especially in such a relatively casual bistro setting and at a relatively gentle price point. Marc recently opened what's shaping up as an American answer to Bar Bête, Ruthie's, just a block up Smith Street in Cobble Hill. The new restaurant has undergone a few significant tweaks in just its first few months; in his conversation with Andrew, Marc opens up not just about his Canadian roots and culinary training, but also about launching a new restaurant, acknowledging and correcting mistakes, and the challenge of getting the word out if you don't have a PR firm or social-media manager. He also discusses the workplace culture that's helped Bar Bête retain many of its original employees since opening three years ago. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  photo by Evan Sung

Evan Sung, a prominent food, lifestyle and travel photographer based in Brookly, N.Y. joined me on Dec. 24, 2021. 

Daily Provisions from USHG is the kind of neighborhood spot everyone welcomes. It is true all-day dining, from the classic Bacon Egg and Cheese in the morning to the Roasted Chicken in the afternoon. Don't pass on the addicting sweets like cookies and crullers. But even with the muscle from a seasoned team at USHG there can be unforeseen start-up challenges. Welcoming executive Chef and friend of Tilit Amanda Wilson and Jessamyn Waldman Rodriquez, managing director to the show.Photo Courtesy of Evan Sung.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Josh Sharkey, Founder and CEO of meez, the recipe tool for professional chefs. Josh has over 15 years of experience as a chef, from Michelin Star restaurants in Norway, to working with some of the best chefs in NYC, including Gray Kunz, David Bouley, and Floyd Cardoz. In 2009, he opened his first solo project as chef/owner -- a fast-casual concept called Bark Hot Dogs, which received many accolades including “Best Hot Dog in NY” by NY Magazine. In 2020, Josh launched meez after two years of development, inspired by the same principles applied to great cooking – an uncompromising attention to detail and a constant drive to evolve and improve. Today's show also features Shari's PR tip to utlilize the right tools; Speed Round; Industry News Discussion on the grocery-table challenges for restaurants in the pandemic; and Solo Dining experience at Le Pavillon by Daniel Boulud. Image courtesy of Evan Sung.#allintheindustry #allindustry #sharibayer #culinary #hospitality #podcast #hospitalitypodcast #foodradio #hrn #nyc #meez #getmeez #joshsharkey #aurify #barkhotdogs #tech #foodtech #recipes #recipetool #chefs #restaurateur #restaurants #tunein Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This is the shortest month of the year, so we're packing as much as we can into each episode!Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he's been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), opens up about the future; and kicks around the historical context of "modernist cuisine."We are also thrilled to welcome back Mashama Bailey of The Grey in Savannah, Georgia. She and her business partner John O. Morisano discuss their new book Black, White, and The Grey, which combines their two distinct voices and points of view in an examination of race, the hospitality business, and friendship.And in this week's current events segment, a trio of chefs and owners--Jef Edwards of Ration Food Lab in Toronto; Roni Mazumdar of the forthcoming Dhamaka in lower Manhattan; and Jeff Miller of Rosella on New York City's Lower East Side--who have opened or are about to open during the COVID pandemic, trade notes and offer advice about how to navigate this difficult time.Links mentioned in episode:Our 2019 interview with Mashama Bailey at the Philly Chefs Conference (starts at 1 hour, 3 minutes)Our Toqueland interview (2 parts) with Wylie DufresnePlease consider supporting Andrew Talks to Chefs via our Patreon page--we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Wylie Dufresne by Evan Sung)

From a childhood in Israel, to life as a street seller in Germany, to jobs in top New York City kitchens to success as chef-owner of Taim, Balaboosta, and Kish Kash, chef Einat Admony is an open book. On this episode, she opens up to Andrew about how being a middle child set the tone for her life; why she loves cooking; what it was like to serve in the Israeli military; and the twist of fate that led her to her husband and business partner. Oh, and she's also an amateur stand-up comic. All that and more in this action-packed hour.Einat is also participating in S.Pellegrino’s (our promotional partner) inaugural Destination Dining series, in which pairs of restaurants on the East and West Coasts exchange dishes for one week each. For more about Destination Dining, see the recent article about the program on Fine Dining Lovers.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Einat Admony by Evan Sung; courtesy S.Pellegrino)

An on site episode deep in the kitchen of the legendary Gotham Bar and Grill in Mahattan. The exciting evolution of this classic institution with a new head chef- Chilean Born Victoria Blamey who has a mostly female kitchen. Diego and Mariana spoke with them.Instagram handles - @victoriablamey @j.essamine @nadiaivonlagos @melemilly @maggie_paradis Photo Courtesy of Evan Sung.Buenlimón Radio is powered by Simplecast.

On today's episode of THE FOOD SEEN, how did a character on American political drama The West Wing, inspire a cinematically shot cooking show? Well, whatever the circumstance, Andrew Rea's Binging With Babish YouTube channel has become a marvel; with over 5 million subscribers, Rae's recipes are recreated (or created) in admiration of his two greatest passions: the moving picture and cooking. To that effect, he's now made a BwB cookbook, cataloging some of movies and television's greatest culinary scenes: Timpano from Big Night, Confit Byaldi from Ratatouille, Prison Gravy from Goodfellas, Buddy's Pasta from Elf, and of course, Fried Green Tomatoes.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image Excerpted from BINGING WITH BABISH: 100 Recipes Recreated from Your Favorite Movies and TV Shows © 2019 by Andrew Rea. Photography © 2019 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.The Food Seen is powered by Simplecast.

Agnes designates a theme song that perfectly captures Evan Sung's work and discusses his identity as a New Yorker, Craig's List, the chef that he credits in launching his work with cookbooks, his not-so-big secret to working with all the big-name chefs, his photography pet peeve, and tips on photographing food. Guest info: evansung.comInstagram: @evansungnyc   For more info: Instagram: @asiansinthehouse asiansinthehouse.com

On this episode I sit down with one of New York's most talented food photographers Evan Sung. We discussed how he went from studying for his PhD in literature to pursuing his passion in photography and his path along the way. More Episodes: Listen to Part 2 with Jeremy Perez-Cruz https://apple.co/2QGbb1j Listen to Part 1 with Jeremy Perez-Cruz https://apple.co/2SPIvFO Follow Wellfed on Instagram: https://www.instagram.com/wellfedpodcast/ Watch Wellfed on Youtube: https://www.wellfedpodcast.com/youtube If you enjoy this episode please rate, review, and share this podcast. It would be a big help and go a long way to continue to produce more episodes. You can find more episodes on the website www.wellfedpodcast.com Thank you for listening!

On this week's All in the Industry, host Shari Bayer is joined in the studio by Evan Sung, a prominent food, lifestyle, and travel photographer based in Brooklyn, NY. In addition to his long freelance tenure with The New York Times, Evan has traveled and photographed for clients like Vogue, Wall Street Journal, GQ, Bon Appetit, Food & Wine, Gourmet, Art Culinaire, Delta SKY, and many others. Evan's work also appears in several recently published cookbooks with Michelin-starred chefs, including To The Bone (Clarkson Potter) with Chef Paul Liebrandt, Classico E Moderno (Random House) with Chef Michael White, Marc Forgione (Houghton Mifflin) with Chef Marc Forgione and North (Ten Speed Press) with Icelandic Chef Gunnar Gislason. Other forthcoming cookbooks include work with Chef Masaharu Morimoto (Ecco) and Chef Alex Stupak (Clarkson Potter). All in the Industry is powered by Simplecast.

Evan Sung didn’t think he’d be a photographer — let alone one of the most sought-after food photographers in the country. Armed with an undergrad degree in psychology and an insatiable curiosity about people and the world, Sung set out to tell the most honest visual stories he could, his success at which landed him on the pages of 35 cookbooks (shooting with the likes of chefs Paul Liebrandt and Marc Forgone) and a myriad of publications. Sung visited the Eater Upsell studios to talk LA’s incredible light, his favorite shots of all time, and the unsung hero of the food photography world: the prop stylist. But first, Helen tells Greg about a secret Las Vegas restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the past few years, tacos have risen from humble street food (and Americanized fast food) to trendy options at a growing number of restaurants. A staple of Mexican cuisine, they’ve been adopted by different cultures and are even showing up on brunch and dessert menus. On this week’s Please Explain, Chef Alex Stupak, owner of the Empellón restaurant group, and food writer Jordana Rothman, will tell us how to make fresh tortillas, salsas, moles, as well as traditional and modern fillings. They'll also share tips and recipes from their book Tacos: Recipes and Provocations.   Do you have questions about tacos? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Tacos al Pastor (From Tacos: Recipes and Provocations by Alex Stupak & Jordana Rothman) Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can be a thing of beauty—the wide surface area means more of that good Maillard char you want from al pastor. Take your time when slicing the finished meat: thin, bias-cut slivers are the ideal texture here. MAKES 12 TACOS ADVANCE PREPARATION 1 cup Adobo (see below) Salsa Roja (see below), for serving Raw Salsa Verde (see below), for serving FOR THE FILLING Vegetable oil, for the grill Four 1⁄2-inch-thick boneless pork shoulder steaks (2 pounds total) Kosher salt, as needed TO ASSEMBLE THE TACOS 1⁄4 ripe pineapple, peeled, cored, and cut into 24 even slices 1⁄2 medium white onion, minced 60 cilantro leaves (from about 15 sprigs), roughly chopped 2 limes, each cut into 6 wedges 1 recipe Corn or Flour Tortillas MAKE THE FILLING: Preheat a grill to the hottest possible setting and brush with vegetable oil. Slather about 1 cup of the Adobo all over the pork steaks and season liberally with salt. Place the pork steaks on the hot grill and cook for 3 minutes. Rotate 45 degrees and cook for another 3 minutes. Flip and continue to cook for 3 minutes. The finished steaks should have visible charred grill marks. Remove from the grill, transfer to a plate, and set aside to rest in a warm place. Make one batch of tortillas and hold them warm. Cut the pork steaks against the grain and on the bias—you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor. ASSEMBLE THE TACOS: Lay out the warm tortillas on serving plates. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Top with some of the Salsa Roja and Raw Salsa Verde, along with the minced onion and chopped cilantro. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. ADOBO Masa may be the bedrock of Mexican cuisine, but adobo is what makes it sing. The dried chile paste is a component in countless dishes, slathered on robust meats like the pork for Al Pastor Tacos and the lamb for the Lamb Barbacoa Tacos. The dried chile and aromatic spice flavors in this paste are versatile, so adobo is a useful thing to have around to add instant depth—try thinning it with oil and using it to dress a hearty vegetable, like asparagus. Adobo will last 1 week in the refrigerator, and 1 month in an airtight container in the freezer. MAKES ABOUT 2 1⁄3 CUPS 8 ancho chiles 8 guajillo chiles 1 chipotle morita chile 3 whole cloves 1⁄4 teaspoon cumin seeds One 2-inch stick of canela (Mexican cinnamon) 1 teaspoon black peppercorns 1 teaspoon dried Mexican oregano 20 garlic cloves, skins on 1 cup cider vinegar Remove the stems from the chiles and tear the chiles open. Shake out and discard the seeds. Tear the chiles into small pieces. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the cloves, cumin seeds, canela, black peppercorns, and oregano; toast, shaking the pan, until fragrant, about 15 seconds. Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the ancho, guajillo, and chipotle morita chiles, turning from time to time until you see the first wisp of smoke, about 30 seconds. Transfer the chiles to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once the cloves are cool enough to handle, peel them and discard the skins. Drain the chiles and place in a blender along with the ground spices, roasted garlic, and vinegar, and puree to a paste. You may need to add a bit of water to the blender to help the chiles pass easily through the blades. Transfer to a container and refrigerate until ready to use. SALSA ROJA Salsa roja and salsa verde are the ebony and ivory of the salsa universe: Whereas verde supplies brightness and clean, sharp heat, roja offers gentle spice and dried-herb warmth. It makes sense that the two keep such close company—you’ll encounter versions of both at nearly every taqueria in Mexico. For my salsa roja, I looked to guajillo chile, one of the workhorses of the Mexican pantry. Cheap and ubiquitous, these dried peppers impart the mild heat, distinctive berry-like aroma, and deep, rusty hue that define a good roja. MAKES ABOUT 2 CUPS 2 plum tomatoes 10 guajillo chiles 1 chipotle morita chile 1⁄2 teaspoon dried Mexican oregano 1⁄8 teaspoon cumin seeds 5 garlic cloves, skins on 1 1⁄2 teaspoons kosher salt 1 tablespoon sugar 1 tablespoon cider vinegar Preheat the broiler. Roast the tomatoes on a baking sheet under the broiler until blackened in spots, about 7 minutes. Turn them over and continue to blacken, about another 7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins. Remove the stems from the guajillo and chipotle chiles and tear them open. Shake out and discard the seeds. Remove and discard the veins. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the oregano and cumin seeds and toast briefly, shaking the pan, until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the guajillo and chipotle chiles, turning them from time to time until you see the first wisp of smoke, about 45 seconds. Remove pan from heat, and transfer the chiles to a bowl. Cover them with hot tap water and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once they are cool enough to handle, peel the garlic cloves and discard the skins. Drain the soaked chiles and discard the liquid. Place them in a blender along with the ground spices and roasted garlic, the salt, sugar, cider vinegar, and ¼ cup water. Puree on high speed until completely smooth, working in batches if necessary. Set up a medium-mesh sieve over a bowl and pass the puree through the strainer. Transfer to a container or refrigerate until ready to use. The salsa will keep for up to 3 days. RAW SALSA VERDE Raw ingredients speak (shout, actually) for themselves in this purist salsa verde. It’s all about the green apple acidity of ripe tomatillo, the heat of untreated chiles, and the garlicky sting right up front. MAKES ABOUT 1 CUP 1 garlic clove, roughly chopped 1 teaspoon kosher salt 2 serrano chiles, stemmed and roughly chopped 1⁄2 medium white onion, minced 3–4 medium tomatillos (about 5 ounces total), husked, rinsed, patted dry, and diced 1 teaspoon honey 40 cilantro leaves (from about 10 sprigs), roughly chopped EQUIPMENT: Molcajete* Place the garlic in the molcajete with the salt and crush to a paste using the tejolote. Add the chiles and minced onion to the paste and crush to a coarse texture. Add the tomatillos and continue crushing with the tejolote until pulpy. Season with the honey and stir with a spoon. Add the chopped cilantro and stir to combine. Transfer to a container and refrigerate until ready to use. The finished salsa is best eaten the day it is made; if you want to work ahead, don’t add the cilantro to the salsa until the day you plan to serve it. *If you don’t have a molcajete, prep all the ingredients as instructed and add them, minus the cilantro, at once to the jar of a blender. Pulse to combine then stir in the chopped cilantro. “Recipe reprinted from TACOS: RECIPES AND PROVOCATIONS by Alex Stupak and Jordana Rothman. Copyright ©2015 by Empellon Holdings LLC. Photos by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

On today's episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso. *photos by Evan Sung *photos by Evan Sung   “Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00] “The problem is with a corn tortilla is that it's a gluten free, fat free, sugar free product. It's a very unforgiving thing. It doesn't reheat well.” [20:00]

Our weekly look at all things photographic with Sarah Jacobs and PhotoShelter co-founder Allen Murabayashi.   Get the podcast: http://bit.ly/ilovephoto Watch the broadcast: http://bit.ly/ilovephotoyt   1:38 The NPPA on The Value of Professional Photojournalism 7:02 James Nachtwey receives the Lifetime Achievement Award from the ASME 10:18 Why does our Instagram generation think its snaps are so special? 13:13 Justin Poulsen's Severed Thumb Drive Promo 15:38 Humans of New York raises over $1.2M for a Brooklyn School 21:47 Miho Aikawa's Dinner in NY 24:46 Evan Sung photographs Atera for their website 27:46 Jacobus Rentmeester sues Nike for Michael Jordan logo 31:08 Law Firm Fights Revenge Porn with Copyright 34:47 For a group of Siberians, Hawaii was far from a tropical paradise 37:32 Nikon wins with new Generation Image marketing campaign