Nick Morgenstern of Morgenstern's Finest Ice Cream

Business of HYPE

HYPEBEAST

Society & Culture

4.8 • 785 Ratings

🗓️ 1 March 2020

⏱️ 89 minutes

🔗️ Recording | iTunes | RSS

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Summary

Nick Morgenstern is the founder of Morgenstern's Finest Ice Cream, one of New York's most popular ice cream parlors. Founded in 2014, Morgenstern's boasts of the most unique array of 88 home-made flavors from pistachio strawberry pesto and mango chili to french fry and tahini. The parlor also specializes in ice cream sandwiches, cakes, pies and sundaes that also serve at the bar during special hours.

Prior to his ice cream days, Nick was a restaurateur and a chef for various Michelin star restaurants. He has an extensive resume of working in the realm of fine-dining, having gained culinary experience all throughout Europe. He's worked at famed restaurants such as Daniel and Gramercy Tavern and also worked with esteemed chef Paul Liebrandt. When it comes to work ethic, Nick is well aware of the rigorous dedication the culinary world requires.

In this episode, he breaks down his impressive career and tells us how he opened his two locations within Manhattan. Today Morgenstern's is the go-to ice cream place for locals and visitors across America. Nick reminds us that aside from his success it's not about making money, but more so about making the best ice cream in America.

As always, thank you for tuning into HYPEBEAST Radio and Business of HYPE. Please don't forget to rate, comment and subscribe to our other shows The Anthropology, The HYPE Report and HYPETALKS.

For more info: https://hypebeast.com/2020/3/nick-morgenstern-interview-business-of-hype-jeffstaple-episode-68-morgensterns-ice-cream

Morgenstern's Website: https://www.morgensternsnyc.com/

Morgenstern's Instagram: https://www.instagram.com/morgensternsnyc/?hl=en

Nick Morgenstern's Instagram: https://www.instagram.com/nicholasmorgenstern/?hl=en

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Transcript

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0:00.0	From Hype Beast Radio, I'm Jeff Staples, and this is the business of hype, a show about creative entrepreneurs, brand builders, innovators, and the realities behind the dreams they've built.
0:35.8	This is the business of hype.
0:37.9	And on this show, we discuss hype in all its iterations.
0:42.8	And when one thinks about hype, I know maybe one thing that doesn't pop into your head is ice cream.
0:49.0	But if you're in New York City and you walk down Rivington Street right off of the Bowery,
0:53.5	I am sure that you will change your mind.
0:56.5	How can an ice cream parlor have a queue of over 25 people in the dead of winter?
1:02.4	And why would someone leave a high-paying job working at the highest levels of the culinary world
1:08.2	only to then focus on ice cream. When you have the tenacity
1:13.2	and the skills and the mindset, like today's business of hype guest, it's really a no-brainer.
1:20.2	Nick Morgan Stern's desserts have been called the Holy Grail of ice cream. It's not stuffy,
1:25.9	it's not elite. It's made for everyone. It's the perfect mix of
1:30.4	simple nostalgia and innovation all in one scoop. But it wasn't all fun in games in making this
1:36.9	ice cream brand. The praise only came recently after years of finding his way through the food
1:42.1	industry. And today, we get to hear from a chef's brain on how to build a brand,
1:47.8	create a business, and focus on what really matters.
1:51.5	The hype? That's just a cherry on top.
1:55.0	Everyone, please welcome Nick Morgan Stern of Morgan Stern's finest ice cream.
2:05.9	Music Nick Morganstern of Morganstern's finest ice cream. You know, usually on the show, we have a lot of fashion designers, footwear designers,
2:10.7	people of sort of what you would normally think of as hype beast culture.
2:14.8	But I always love it when I get people from a different sector, a different
2:18.1	industry on just to see what we can learn from each other. And you have a very interesting
	...

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