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.
Attend my one-day conference January 27th in Pittsburgh. Learn more here.
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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.
Leah Lizarondo is an innovator and food advocate. She is also the founder of The Brazen Kitchen, a food education practice and influential blog and the co-founder of 412 Food Rescue, an innovative technology-driven nonprofit that fights hunger and waste.
Leah received her Master's Degree in Public Policy from Carnegie Mellon University graduating with Highest Distinction and is an advocate for healthy food accessibility, food safety policy and sustainability. She has trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University.
Leah will be speaking at my one-day conference January 27th in Pittsburgh. Learn more here.
She served as one of the Trustees at the global Awesome Foundation: Food, serving with leaders and creative innovators in food and is an Ambassador for Jamie Oliver’s Food Revolution.
She began her career as a product manager in Southeast Asia, working in consumer packaged goods and as a consultant working with technology startups. She served in leadership positions at global nonprofits before moving on to her passion in food and health advocacy. She is interested in the intersection of food, health and innovation.
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Leah’s Challenge; Write a letter to yourself one year from today explaining your vision for where you want to be.