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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nick DiGiovanni, a successful YouTuber and culinary creator, shares his journey of turning down Harvard for a $10M YouTube empire. He discusses mentorship from Gordon Ramsay and his experiences on MasterChef. The conversation explores his creative ideation process, the launch of his new channel "Nick's Kitchen," and strategies for engaging collaborations with big names like MrBeast and Ryan Trahan. Nick also shares insights on how authenticity in content creation has shaped his success and evolving culinary trends.