YouSaid · the spoken record

Nick DiGiovanni

lines on the record: 54
first: 2023-01-26
most recent: 2023-01-26
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“All the sushi rice. Yeah, we had probably five or six restaurants making rice non stop all day for a whole day to get us enough rice for that. Isn't that crazy?”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“For all that chicken Oh man, that's a good question. I don't know actually. I have to look back and see I don't even know where we got it, but it was in these really big industrial bags, so”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I'll be honest, I've thought about a lot of stuff. I've thought about a restaurant and if I could find the right people to do it, I would love to have a restaurant by the end of 2023. Although I know that's ambitious, I think I could also see myself looking into some sort of TV show. I've looked into that. With a bunch of different people now, and that could be something. But I think 2023 should be the year for me to slow down and look bigger picture instead of just taking things so day by day and say, okay, what could this whole business of what we're doing right now look like in five, ten years, and try to really build something that's more sustainable and that's much, much bigger than just me. And so I would be very happy if I had an answer for that in 2023.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I have this feeling now everyone's looking to me and sort of saying that I've got a lot of it figured out, right? Or all of it figured out. And I think when you look closely at a lot of different people and businesses, and that's probably not the case. And for me, I'm totally transparent in the sense that I still need a lot of help. I mean, I think I am not alone in saying that a lot of YouTubers probably work way too much because it's just a space where it's so uber competitive now. And it's easier than ever every single day to post a video online. And it is a stressful, stressful, stressful job.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“We certainly had conversations about it already. I just I don't know enough about it still, but what I do know is that you need to find the right people for it, and I also think that you need to dedicate a lot of time. And just working on this cookbook took way more time than I ever could have imagined because anytime I take on a project, I want to be a part of it and I want to make sure that I do it right. If I'm going to put my weight behind something out, I want to make sure that it's done right.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I used to, but at this point I'd so much rather go and meet friends out at a restaurant It's sort of sad in a way, if you think about it, because it used to be this thing that I, and I'm not saying all that I've done has made cooking not fun, because that's definitely not the case. It's more. Leisurely cooking is just not a thing in my life anymore because Why would I, you know, it just doesn't make any sense for me to do? I just need to take a break from it sometimes.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I don't know what it's going to look like to tell you the truth. It's funny, in a way all it would really take is me just taking a couple days to slow down and think bigger picture for a second? Yeah. To an extent, it almost feels like right now that's even that is not even possible because I have this to do and I have this to do And I've never gotten the time to actually go and do that, but it's been this thing that I just keep pushing away because I have this brand deal to get done or I have this video to make and I have this new idea. And so at some point, I know the time's going to come where it just hits me and I have to slow down and stop and say, okay, enough is enough. You know, where are we taking all of this? So I need to slow down. It's just a matter of when.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Just it was my dream forever to go there. I mean, that's a dream come true. You know, I sent off that email and I said, all right, I'm in it now. I mean, there's no fallback anymore.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Know one large area of my audience is kids, and for me the mere fact that I could inspire even a single kid or just to want to cook, especially in a time where it's easier than ever to just go get, you know, food delivery or go to a quick, fast casual place like Chipotle and get a quick lunch. For me, that's one of the biggest drivers that just keeps me going on it and makes me think that no, I don't think a time will ever come where I want to stop. I do think I need to sort of shift the direction of everything anyways and just sort of keep it sustainable however that might look. But no, I know that I want to do this. In fact, I just recently, literally a couple days ago, finally told Harvard Business School that I'm not going to go. And that was a door that I never thought I would close.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yet, definitely. There's days now where I come in, and this didn't used to happen, where I just don't feel like filming a bunch of TikToks, just getting the kitchen disaster and getting all like oily and. I just don't feel like it some days anymore And what I try to do now is just say, you know what? That's fine. Just turn around, take your computer, and go do computer work or go do something else. Go think of ideas instead. But it's hard. You're being pulled in a lot of directions.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, stuff, stuff. There's a lot of things to get adjusted to. And I also want to set a good example and be a good role model for all those kids. Because it is true that... Audience, it has a nice sort of range between young kids and then 18 to 24 and 25 to 36, that kind of whole area. I've traveled around the world and had kids come up from all over the place and ask for a picture because they enjoy the videos. Still to this day, almost sort of unsure of why or how so many kids think that food and cooking is interesting, but I love it, and yeah, it's stressful, like you said, it's stressful, and there's a lot of things to get used to, and for somebody so shy, it makes it even more difficult.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Well, so the reason I say I work from about nine to nine is because I'm super serious about my sleep. I will get eight hours every night. I can't run on no sleep, and I learned that a long time ago. So that is one giant chunk where right away. That's it. And, I mean, outside of that, I don't know. I mean, to be honest, I don't really unwind that often anymore, because it's just hard to get my brain thinking about anything other than YouTube and what's the next big idea. It's really, really hard once you get stuck in that ecosystem to think outside of that.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Know, you might look at that from the outside and sort of say that doesn't even sound possible, but if it's something that you really enjoy doing and you love it, it doesn't feel as painful as it might sound, but it's a problem. It's definitely not sustainable. And it's what I've been doing for well over a year now into all this, and it's not good.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it's something that I have a difficult time doing still. There's plenty of areas with all of this where I just realize that I need help and I also need to figure out how to do it better. So I would say time management is still something that I need to work on because I work pretty much from, let's say, 9 a.m. to 9 or 10 p.m. every single night consistently And then I don't take the weekends off ever anymore, which is just, and I'm not saying that to brag, I'm actually saying it as a bad thing and something that I want to work on and change.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it was actually really early on where I sort of figured, let me reach out to a bunch of people and collaborate on videos and just keep things fresh and make it fun.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“She's amazing. So I DM'd her on Instagram, and it's funny, I thought I was DMing Linja, I thought I was DMing that, you know, sixty something year old woman, Mr. And it was really her son that I was talking to who runs all of her content. She's had cancer four plus times now, and she's run eight marathons. She puts me to shame, honestly.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yes, and if you sit down and you look at the numbers, then I won't make my money back on that, nor did I expect to. But I would also argue to you that I absolutely will in the bigger picture of just, you know, we got so many eyeballs on it, it did some amazing things and we got a lot of press out of it. And so I look at it as a win, but if you actually look at all the numbers and you go granular, then technically we're not going to make that money back.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Osmo funds itself. It's amazing It's the content. I mean. We spend a lot of money on some of these videos. I mean, you know, we made the Guinness World Record largest sushi roll.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I'm certainly not at 50 million, but yes, I'm in that range, and it gives me more than enough money to do whatever I want to do, which is great.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I mean, to be honest with you, I'd have to even just kind of look more carefully to get a really great sense of it. But what I will say is that our revenue is higher than I perhaps could have ever imagined going into a space like this, and especially higher than I thought something could be for a career where I didn't set out to make money. I just was doing what I enjoyed doing. But at the same time, I don't even think about the money. I just don't. Because as long as I have enough to do these crazy projects, then I'm happy”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“It'll be great. I'm excited. And so that's a whole new area where it'll be really interesting to see how that all works out and just a totally new area of, you know, getting my name out there, getting my food out there, which I'm excited for.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“We raised some money pretty early on to just go crazy on the advertisements and that kind of thing. And so that's, I mean, again, that's another area where for me, it's amazing because I've learned a ton. It's what I like to do. I get to taste this food, this salt, make these really creative, unique flavors. I mean, I was working on a pizza flavored salt today, just fun stuff like that. Yeah. And then I get to see all the numbers and the business side of it. So we've got Osmo, the salt company, and then on the other side of it as well, I mean, I'm now launching my first ever cookbook.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it starts to consumer, and I mean, it's doing quite well, and we have wholesale, you know, we're selling wholesale now. It's getting crazy, crazy eyeballs just online because there's so many different creators that love it and use it. So that's another area, which again, we're trying to let it run itself. I haven't ever taken a dime from it.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“So the way I look at it is I have this kind of one bucket of YouTube, Instagram, TikTok, and those all make their ad revenue and also brand partnerships through those. So there's that one area. Yeah. Then I have Osmo, the salt seasoning company.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“That was the first time that it happened to me. And I didn't really know what to do about it. I couldn't pay them what this place was paying them. And I'd spent so much time, and so there's been so many crazy things like that. But I've built this to not rely on getting extra advertisements outside of the YouTube ad revenue, but I do think that I need to take them on once in a while to be able to keep everything moving and sustain everything.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Because also at one point, I had this person that I put a lot of time into and then they ended up getting some job that was paying way more somewhere else”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I don't think so anymore. Doing what I'm doing now I think has forced me in a good way to put on a lot of different hats and kind of learn, you know, to be in the managerial role and then in the actual creator role. And I try to pay everyone on my team really, really well and really generously”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it started out with more tutorial cooking type stuff where I might be a little bit goofy in them and make a few jokes and try to keep it lighthearted and fun. And through COVID to now, it shifted more to these sort of challenges and honestly just whatever comes to mind. There is no set formula to the ideas that we pursue.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Well, I film pretty much every day, but I would say on a day of filming if I'm just doing TikToks, I probably do five. But I made a rule for us that we will never spend, we will never do more than one YouTube video in a day because I don't want the quality to suffer”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I would say when you account for my agent and people like the lawyer and this and the CPA people that we talk to a lot. Say 12 to 15 people Is constantly, and then there are now video shoots where we have had up to 35, 40 people working with us for some of them.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“So I have a nice Well thought out team around me now. Initially it was just sort of and I'm still figuring it out as I go, truthfully, but initially it was just, you know. Work with whatever people we need to when the time comes and just deal with things on a case by case basis. And now it has to be much more sort of planned and figured out. So now I've got three editors, I've got still the same camera guy, Manny that I work with. But also, we're always getting extra contractors now to kind of come help on videos. So it's just sort of, it's changed a lot over time. But, you know, we've got a nice large team now.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I like to say to people that you can't really one day wake up and say, you know, I want to be a TV star, I want to be a, you know, but there's a lot of people I know now that just said from day one, I want to be a YouTuber and they work so hard at it and they make it work. At the same time, honestly, I've just taken this journey day after day and week after week, and I've been taken on this wild ride. And I work really, really hard. With every opportunity that comes my way, but I never know what's going to happen a week from now or a month from now. And I kind of like it that way.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“No, yeah. No one's allowed in the room. I got a camera on a tripod My camera guy, Manny, taught me how to use it all and run it so I can use a camera really well now to the extent of, again, I'm certainly not a camera professional. I can use a camera. I know how to turn it on. I know the settings. I know how to work it. And I think that's important, anyways. But I'm too shy to have people in the room for a TikTok.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“It's the age old question and issue of when you try to make videos that are supposed to go viral online, how far do you take it and how How far can you skew from the true techniques before being ridiculous?”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Know guy, you got me on the spot here. What I'll say, though, if there's any defense for this has all been a learning experience for me too, right? I mean, at the time, I might not have known how to cook a piece of wagy. I don't know, but I have learned so much over the last couple years just by cooking every single day. And I would go so far as to say that I spend a lot more time cooking now than even I was back when I was working in those restaurants for full-time jobs. Because I'm here in my kitchen every single day, even on weekends a lot of time. I'm just cooking and experimenting. So, I mean, I can't come back from what you just said, but I learned so much.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Now, this might sound crazy, but turn your heat to medium and add an entire stick of butter. Adding an entire stick, it sounds insane. But what this butter is going to do is really cost a ton of flavor into this steak, and it's basically going to allow us to kind of use this like Yeah, you know, it's hard. That's”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, TikTok is fascinating in the sense that I always explain it to, let's just say parents or my grandmother as, you know, they ask how does it work? And I say, it's really cool. It essentially finds the very best videos, and no matter how many followers you have, you know, you could make an account right now and post a video that's a really funny, silly video, and you have zero followers, and it can have ten million views in twenty minutes. And that's just a fact and a reality of a platform like TikTok that's totally kind of transformed the way that videos are shared and found, I guess is a good word. And so I didn't have very many followers at the time, but just posting this very unique and interesting thing, I guess there was never a video out there that was widespread about chocolate, but there was a giant audience of people out there that eat chocolate all the time that were curious to see how it's made. So it worked out.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I mean, I figured I'd gotten this tiny little spark, this little jump start from Master Chef. And despite being such a shy person, all the cameras, all that kind of stuff didn't seem to bother me, and I'd always love cooking, and it just seemed like this really unique path that I might be able to take. So I started making some videos on TikTok when COVID hit, which is, you know, about the time I finished school. And then a couple of them took off. I didn't look back.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I did. I did. And that was the one side of my plan. Maybe two years from now, I'll go to Harvard Business School. And then on the other side of it, I was preparing to accept a job at McDonald's, and it was actually, you know, it was a really cool job that I'd gotten lined up with them. So it was a corporate job, and if you boil it down, frankly, I was just going to be an undercover food inspector for McDonald's.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“So, my senior year of college, I applied to a couple business school programs where I could defer, so take a couple years to work and then go. And I applied to just a small handful, and I actually got rejected from all of them except for Harvard Business School.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“But the other thing that I think I had to my advantage that I was very lucky to have was that I had a fallback plan of going back to college, which again I was lucky to have, but I could take all the risk I really wanted to. So when I walked in the room with everybody, I think I had, you know, perhaps less nerves than anyone else did because I was just going to go back to school and finish up school. And some people are taking a much bigger risk being there. I mean, people lose their jobs for going to these shows.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think Master Chef was a time in my life that helped me become a little bit more confident and perhaps a little bit less shy, even though I'm still extremely shy.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“It's a long time, no technology, no contact in your family or friends other than every Sunday, get a couple phone calls. And you hear it at first and you think that's terrible, but it's actually amazing. You sleep better than you've ever slept before. I mean, you wake up at 4 or 5 a.m. with the sun and you feel fresh and new every morning. It's amazing. It was amazing, actually.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Funnily enough, I went to the audition expecting to be gone from school for maybe an hour, and then I'd get back for my midday afternoon class. And I never made it back for the class. I was there till it got dark because I kept moving on to another room and then another smaller room. And then, you know, with fewer and fewer people until you met the executives there who sort of hinted at the fact that you would be going further with the process. And it was the same mindset there that I had for the actual show, where I thought, you know, okay, I got onto the show probably last a couple episodes and then come home and then I ended up being gone for three and a half months. So same sort of deal there.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“I wanted to show something that highlighted my background. So I'm Persian and I'm Italian, among other things. And so I took those two things and I made lamin and mint raviolo. And I thought it was a nice representation of the family that I learned from and just me as a person.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so I just remember senior year was the time that I really started digging deep with food. I was working in this seafood restaurant. I was working multiple nights a week. I choke at two o'clock and all my prep work done. I remember chopping lots and lots of chives. That was always one of the big. They loved using chives at this place. And then I was a teaching fellow in this big food course at Harvard that a lot of kids took. I did everything I could with food senior gear. And then Master Chef, I just saw a flyer. I saw a little flyer and I was already doing everything else with food. So I figured, let's go to the audition. It doesn't hurt to try.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“To me, that seemed crazy. So, my thought was, I will learn the side of business and then learn how to be a good cook and then be able to come in from this totally different angle on it and know the inner and outer workings of a restaurant. But obviously that didn't happen.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Totally. So, my master plan was to go to college, get a degree there, and then finish school and go get an MBA to know the business side, and then also work in more restaurants and perhaps go to I'd worked in restaurants, and I mean, anytime I'd been in a restaurant, I noticed this one interesting thing, which was that oftentimes there was a kind of a sharp divide between the people actually running the restaurant day to day and then the people on the business side of it. Yeah. Just were investors and they had no idea. You could probably ask any of them to go in and fry an egg, and I'm sure some of them wouldn't know.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so it's called, you know, when you stage, that's sort of the culinary world equivalent of an internship. And so, you know, I went in and I would spend the whole day, you know, every day throughout this whole summer I spent there. Doing prep work, I was sort of taken under this one Cook's wing, and he helped me, you know, they let me do more and more as time went on. It was fun, it was fast paced, and I learned how the ins and outs of a restaurant worked. It was amazing.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, it was a lot of the more sort of basic stuff there. But as I like to say in food, I mean, you have to learn the foundations and the techniques before you can break the rules, which is what I think leads to good food.”
2023-01-26 · How I Built This with Guy Raz · HIBT Lab! Osmo Salt: Nick DiGiovanni · IDENTIFIED FROM THE TRANSCRIPT