"South Shore natives Jesse Rosenwald and Jessica Bosworth, a.k.a. "J-Squared," made the Bay State proud this week, becoming MasterChef's first duo of champions-and with a New England-inspired meal, to boot. After 15 seasons, the Fox reality cooking show shook up the formula: pitting a dozen pairs against each other instead of individual competitors and adding new judge Tiffany Derry alongside returning judges Gordon Ramsay and Joe Bastianich."
"Rosenwald and Bosworth met as bartenders eight years ago. They started dating after bonding over their passion for cooking, stirring up a love story that eventually took them to the MasterChef kitchen. The TV journey started off rocky: They lost in the first-round "audition battle," but episode three brought back the initial losing duos for a second chance. From there, Rosenwald and Bosworth's speed in the kitchen and harmonious chemistry ultimately turned into a championship win-and a $250,000 prize."
"The couple's three-course finale meal paid homage to comforting New England cuisine with an appetizer of pan-seared scallops and pork belly with corn purée; braised beef short rib with cacio e pepe gnocchi as the main course; and a fancy take on s'mores. They hope to use their winnings to expand their South Shore-style pizza passion project, 10 Inches Pizza, into a frozen pizza business fit for grocery stores."
Jesse Rosenwald and Jessica Bosworth are South Shore natives who met as bartenders eight years ago and began dating after bonding over cooking. They competed on MasterChef during a season that paired contestants and added a new judge, ultimately becoming the show's first duo champions. Their TV journey included an early elimination followed by a return and steady performance that secured a $250,000 prize. The finale featured a three-course New England-inspired meal: pan-seared scallops and pork belly, braised beef short rib with cacio e pepe gnocchi, and an elevated s'mores dessert. The couple plans to use the winnings to expand 10 Inches Pizza into frozen grocery pizzas.
Read at Boston Magazine
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