Rochester Democrat and Chronicle:
Karen Mack of Webster hedges her bets with a more focused approach that starts in her kitchen.
Her original recipe for blackberry-almond bruschetta has already upped the odds for a cash windfall, because Mack is among the 100 finalists competing in the 42nd Pillsbury Bake-Off two weeks from today in Orlando, Fla. The 57-year-old Bake-Off is the country’s best-paying recipe contest, with a grand prize of $1 million and several other $10,000 awards.
“I thought, ‘I could find something to do with $10,000.’ That was my inspiration,” says Mack.
The story continues:
For Mack, the heat hits the pan March 21, when she and the other 99 finalists have to re-create their dishes for judges, cooking in cramped, tiny work spaces surrounded by a flurry of contest officials, media types and spectators.
That pressure of public cooking doesn’t faze Mack, whose part-time gig as a Pampered Chef consultant made her comfortable with performance cooking. In fact, these sessions have given her ample practice time with the recipe, which she estimates costs about $7.50 a batch.
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