About this episode
Harvard graduate, entrepreneur and chef, Nick DiGiovanni dishes on his plans to break his ninth Guinness World Record. The philanthropist reflects on his favorite one yet, a wholesome holiday donation that made a massive impact. Nick shares what led him to create the first-ever sustainable food major at his Ivy League school. While crafting curriculums with professors, working on his senior thesis and interning for a Michelin star restaurant, he became a viral content creator. Nick nonchalantly explains how he juggled it all, and compares cooking in the prestigious San Francisco kitchen to his experience learning to cook from his grandparents. He reflects on his biggest takeaways, surprises and achievements competing on Master Chef and becoming the youngest guest to place third on the show. Then he shares how his business background helps him manage his cookbook, warehouse, spice company and content teams. He explains his intentions for and favorite recipes in his soon-to-be-released cookbook and his involvement with charitable organizations like Farmlink. Finally, he tells fans what he has planned next, the best and worst parts of being a content creator and what’s on the menu for his perfect food day. Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/nick-digiovanni-harvard-grad-turned-viral-chef Follow Food Network on Instagram: https://www.instagram.com/foodnetwork Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire Check Out Nick DiGiovanni’s Website: https://www.nickdigiovanni.com/ Follow Nick DiGiovanni on Twitter: https://twitter.com/NickDiGiovanni Follow Nick DiGiovanni on Instagram: https://www.instagram.com/nick.digiovanni/ Follow Nick DiGiovanni on YouTube: https://www.youtube.com/channel/UCMyOj6fhvKFMjxUCp3b_3gA Follow Nick DiGiovanni on TikTok: https://www.tiktok.com/@nick.digiovanni Learn More About Master Chef: https://www.foodnetwork.com/shows/food-network-challenge/episodes/master-chefs Hosted on Acast. See acast.com/privacy for more information.