Nick DiGiovanni – A Young Entrepreneur Pursuing His Dreams

What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs.8 in 10 US Adults in the US watch cooking shows - what specifics appeal to Nick DiGiovanni about cooking shows?Nick DiGiovani shares his connections with Chef Gordon Ramsey and Joe Bastianich on the show.He graduated from Harvard in 2019 Harvard and decided to self-designed his own major around “Food and Climate”.Nick DiGiovani did an internship with chef Corey Lee at Benu, a three-star Michelin restaurant in San Francisco, and worked as a line cook at Cambridge restaurant Waypoint during his sophomore and junior years.He grew-up in an Italian and Persian household and describe how this multi cultural background influence his cooking.Social media is a strategic tool for Nick DiGiovanni and he shows an amazing follower base growth both on Instagram and TikTok.He is the co-founder, with Daniel Guss, of the start-up Voodles, a vegetable pasta brand for kids.Nick DiGiovanni shares his top food spots in the Boston area.Series of rapid-fire questions.Listen to my conversation with Niick DiGiovanni on the Apple Podcast here!Listen to my conversation with Niick DiGiovanni on Spotify here! Links to other episodes with chefs from Boston Episode #39 with Chef Jamie Bissonnette - Unconstrained Creativity Links to other podcast episodes with chefs who competed in food TV shows Conversation with Chef Brad Miller in episode #40 - Amazing Food Trucks!Episode #64 with Chef Silvia Barban - Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 - Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore - Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 - Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy - A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 - The Marco Polo of American Cuisine #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Tahdig – Nick DiGiovanni Egg Yolk Ravioli – Nick DiGiovanni Chai Tea – Nick DiGiovanni Nick DiGiovanni @MasterChefs season 10 Go-To Pasta from Nick DiGiovanni I find it hard to beat just a good homemade pasta with some sort of homemade pesto. That's always my go-to, and my favorite. It's so easy. It's so delicious. There's nothing like blending the pesto up in the blender and then taking off the lid and got all hot and steamy smell. It is one of the best smells I've ever found in the kitchen. And then if you want to be a little bit more challenging to yourself, there's always that Egg Yolk Ravioli you can make. It takes a little bit more time and precision. Try to fold in egg yolk into your pasta, and keep it whole where you get this amazing sauce from the egg yolk after you break it open. Click to tweet I think everyone was thinking that I would be really scared and nervous meeting Gordon Ramsey. That didn't bother me at all. He was a super nice guy. For me, it was just like meeting any other person. Click To Tweet There's obviously a lot of things that happen with the show that has to do with it being a reality show, but at the same time, there's a lot more of real cooking than people assume. Click To Tweet I wouldn't be opposed to going on the side of the judges a little bit and getting to taste a bunch of other people's food, but I feel like I still have to prove myself a little bit before I can get in that po...