Julian, who was trained professionally at the Cordon Bleu schools in London and Paris, served as the longtime food writer and stylist for the Globe Magazine. She is the author or editor of several books, including “The Way We Cook” and “The New Boston Globe Cookbook.” Julian compiles the Food section with the help of Globe restaurant critic and reporter Devra First.
The competition received 250 entries from across the globe; first place in the largest newspaper category went to the San Francisco Chronicle and third place to the Chicago Tribune.
AFJ is a professional journalism association for those specializing in food and food-related journalism.
Follow on Twitter: @SherylJulian and @devrafirst Follow all Globe food coverage at www.bostonglobe.com/food and @GlobeFood
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