Nomiku launched its first Kickstarter campaign in 2012 after Lisa and Abe Fetterman, Nomiku co-founders, decided to create their own sous vide machine that was affordable, well-designed, and powerful. Nomiku had a total of two successful Kickstarter campaigns raising over $1.3 million and are proud to manufacture our product locally in San Francisco.
Sous vide technology, before Nomiku came along, was expensive and unwieldy, which in itself made it very limiting to who could actually experience sous vide. Only those who could afford to the tech could replicate their experiences at the restaurants at home, and even then, they had to work with industrial grade equipment that was unnecessary for home use. And those who couldn’t afford the tech - which was upwards of $1,000 at the time - would only be able to enjoy sous vide cooking to restaurants (and only restaurants that they knew used sous vide).
Today, Nomiku has developed an easy to use and affordable product that lets anyone cook like a professional chef and experience a new way of cooking alongside a community that makes cooking better together.
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Bill has been awarded both Chef of the Year and Restaurateur of the Year from Pittsburgh Magazine, in addition to sharing in the numerous awards received by the restaurants he oversees. He is dedicated to developing relationships with individual local farmers and Penn's Corner Farm Alliance, publicly speaking on the benefits of locally farmed foods. Ongoing charity efforts include participating in the Greater Pittsburgh Community Food Bank and acting as an advisor to the culinary program the the Art Institute of Pittsburgh.
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If you liked this interview, check out episode 7 with Bobby Fry where we discuss the restaurant business and reinventing yourself.
Bobby Fry owns the Livermore and Bar Marco in Pittsburgh. He also started the Food Revolution Club at Pittsburgh’s Barack Obama Academy High School in East Liberty. He has been featured in Business Insider and CNN Money for his innovative solution to compensation for his staff at both restaurants. They do not accept tips and instead include all employees in a profit-sharing policy.
Bobby left Wall Street in 2010 as a junior trader to return home to Pittsburgh. He started Bar Marco first with his friends Michael, Justin Steel, and Kevin Cox in 2011. He is an avid reader and offered five great book suggestions for listeners. You should check out his restaurants the next time you’re in Pittsburgh.
Personal Challenge; Read these books!
Articles about Bobby
Food Revolution Day Pittsburgh