Stephen St. Amant, PC/104 Consortium President
There was a time when I watched the cooking competition television show "Chopped" somewhat regularly. It's an intense ingredients-based culinary challenge that pushes chefs to their limits under strict time constraints. Amidst the nearly endless food combinations available to the contestants, it seems as though every episode I watched included one person (and sometimes two or three) who used mascarpone cheese. Often in the dessert round, the chef's storytelling voiceover (dripping with tension) would recount, "I ran to the pantry. I grabbed the mascarpone ... "