Jessica Bosworth and Jesse Rosenwald are the first champions of MasterChef: Dynamic Duos. The long-time couple from Boston triumphed in Season 15 with a three-course menu they called “a culinary love letter to New England,” paying homage to where they grew up, met, and fell in love.
The moment Gordon Ramsay called their names is one they’ll never forget. “Honestly, we blacked out,” Jessica tells Gold Derby. “All I remember was sparklers going off everywhere and then seeing the most beaming expression on his face. We were jumping up and down together.” Jesse adds, “I turned to her and said, ‘We won.’ She looked at me like, ‘What’s happening? Is this real life?’” Watch their interview with Gold Derby above.
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Jesse and Jessica in the MasterChef: Dynamic Duos finale. Cr: Kelly Gardner / FOX.
Their road to victory almost ended before it began. In their first audition, they lost a head-to-head battle against Zach and Michelle Lamb and didn’t earn an apron. “It was devastating,” Jessica admits. “We felt like losers.” Jesse remembers, “We thought, who do we think we were even coming on this show? Then to find out we had the second chance, it was like, ‘All right, we’re doing this together.’”
In the finale, they outcooked fellow duos Rachel Sanchez & Julio Figueredo, and Tina Duong & Aivan Tran. Under the eyes of judges Gordon, Tiffany Derry, and Joe Bastianich, Jessica and Jesse delivered dishes that showcased their regional pride: scallops with corn purée and Brussels sprouts, braised meat with gnocchi, and an elevated s’mores-inspired dessert.
Now, the duo has their sights set on parlaying their win into culinary ventures, including perfecting South Shore Bar Pie, opening an Italian provisions shop, and launching their own brand, J Squared Eatz.
Gold Derby spoke with Jessica and Jesse about their journey, their challenges, and what’s next.
Gold Derby: What was it like competing side-by-side as a couple?
Jesse: We cook every day in our own kitchen, so it felt right at home. Even the bantering and bickering — “No, I’ll do this. No, I’ll do that.” We felt like we were always on the same page.
Jessica: Food has always been our bond. We met working together as bartenders, and during long shifts we’d talk about food, then travel to eat food. Eventually we took a 40-day trip through Europe. Cooking has always been our love language.
What challenges did you face as a team?
Jessica: There were times we butted heads, but you had to learn how to pivot and think on your feet. We offset each other’s strengths and weaknesses, so it balanced out.
Jesse: We didn’t disagree on flavors, but on how to get there. I’d think one technique, she’d think another. She’s concise, I’m “go, go, go.” She had to bring me down to earth.
Why did you choose a New England-themed finale menu?
Jessica: We wanted to pay homage to where we grew up, met, and fell in love. New England is known for its seasons, so we riffed on staple ingredients we grew up with and elevated them with what we learned in the MasterChef kitchen.
Jesse: The appetizer highlighted late summer corn, scallops from the water, apples for apple-picking season, and Brussels sprouts when the leaves are falling. The entrée reflected harsh winters — braised meats with gnocchi. Dessert was a nod to fire pits and s’mores, but elevated for MasterChef.
At what point did you start planning what to cook in the finale?
Jesse: Our finale menu was probably finalized about 10 days before we executed it. We had an idea from the start with New England, but as the challenges went on, we realized what worked and what didn’t. Then it was also about figuring out how to get it done in an hour.
Jessica: Yes, it came down to the parameters of each challenge, which helped us refine the plan.
What was the toughest challenge of the season?
Jessica: “Follow Gordon.” We had to recreate one of his Michelin-rated dishes as a tag team. Keeping up with him was insane. Duck is such a fickle protein.
Jesse: Also “Recipe Telephone,” where we couldn’t talk to each other. One of us started the dish and the other had to pick up the pieces.
What was it like bonding with your fellow contestants?
Jessica: Absolutely incredible. We have a big chunk of the cast coming to our watch party. The bonds we formed were one of the best parts of the journey. No one else understood what the competition entailed.
Jesse: Lots of trauma bonding. We’d be pacing the green room, downing espresso, raiding the fridge before challenges. The competition was fierce, but the people were amazing.
What do you each prefer to order in a restaurant rather than cook yourselves?
Jesse: Something like Peking duck or paella. We’ve made them, but they’re brutal.
What’s next for you two?
Jessica: We started perfecting South Shore Bar Pie during COVID — it’s specific to where we grew up in Massachusetts. We want to sell it to the masses and hopefully open brick-and-mortar spots.
Jesse: We also want to launch an Italian provisions shop with an artisanal sandwich counter. Jess is the sauce queen — pestos, aiolis, vodka sauce. We have lots of ideas brewing.
This interview has been edited for length and clarity.
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