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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According to the CDC, 6 in 10 adults in the U.S. have a chronic disease like cancer or diabetes. Meanwhile, the process for discovering new drug treatments is critically expensive and inefficient. Abo...

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Working as a Hollywood makeup artist in the early 2000s, Rea Ann Silva designed a sponge that reshaped the face of beauty. She'd been looking for a technique to simplify makeup touch-ups without worry...

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It was a love for Ricky Martin that started it all...Beatriz Acevedo thought that if she could only become a DJ, she could get his attention and marry him. While marriage to Ricky was not in the cards...

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With no formal training in business or computer design, Nelson Gonzalez and his cofounders decided to do what almost no other company was doing in the mid-1990’s: make personal computers specifically ...

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Growing up in Ethiopia in the 1980s and ‘90s, Sara Menker saw the devastating effects of drought and famine firsthand. Later as a commodities trader on Wall Street, Sara realized that a major driver o...

8 Dec 202238min

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Growing up in 1960's Chicago, Dave Anderson didn't eat much deep dish. Instead, his dad took the family to the South Side for barbecue, and those memories—and aromas—stayed with him.For years, Dave ti...

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