HIBT Lab! Osmo Salt: Nick DiGiovanni

HIBT Lab! Osmo Salt: Nick DiGiovanni

Do you know who holds the record for making the world’s largest chicken nugget? How about the world’s largest sushi roll?

If you know Nick DiGiovanni, then you know the answer to those questions. Each week, more than 15 million followers across YouTube and TikTok gawk and drool over Nick’s masterful and over-the-top culinary creations. Nick is at the helm of some analog business ventures too, including a DTC salt and seasoning company and his debut cookbook, Knife Drop, which publishes later this year.

This week on How I Built This Lab, Nick talks with Guy about overcoming shyness to become an on-camera personality, and his recent decision to forego Harvard Business School to continue on his path as a creator. Nick also opens up about his struggles to set strong work-life boundaries and speculates about his professional future.

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Episoder(805)

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In the mid-1970s two childhood friends, Ben Cohen and Jerry Greenfield decided to open an ice cream shop in Burlington, Vermont. Their quirky little shop packaged and sold unusual flavors like Honey C...

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2 Mar 20201h 32min

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After noticing more and more people sign up for yoga in the late 1990s, Chip Wilson bet everything on an athletic apparel company aimed toward young professional women. What started as a small pop-up ...

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