Nomiku on ‘Shark Tank’: A Look Inside the Company

Nomiku, a device that clips onto a pot and uses WiFi to cook vacuum-sealed food in a water bath to the correct temperature, entered the Shark Tank in Season 8.

We interviewed founder Lisa Fetterman, who created the product with her husband, Abe. Her culinary background includes working for celebrity chefs like Mario Batali and Jean Georges. They also published a companion book, Sous Vide at Home.

Here’s what else she told us…

Interested in Nomiku? Buy it here.


How the Idea Came About

Lisa: Abe and I had started dating and I was saving up money to buy my own immersion circulator for sous vide cooking. We had used them in the Michelin-starred kitchens I worked in like Jean Georges and I was really lusting after one because it always made the most delicious food. I told Abe, he has a PhD in Plasma Physics/Astrophysics from Princeton. He said, “Oh, we can just make one together.” At the time they cost thousands of dollars and we made one for $80 from parts we found in the hardware store! We started making DIY open source sous vide kits and sold hundreds of them across America and traveled to maker/hacker spaces everywhere to teach people how to make their own. Eventually we gathered enough momentum to go to China and made our first working prototype for a machine that would plug into the wall.


How it Works

Rollin' deep with some sous vide shrimp 🍤

A post shared by Nomiku Sous Vide (@eatnomiku) on

The Nomiku works by you clipping it onto a pot you already own. Next, you fill up the pot with water and select a recipe you’d like to make with our app EatTender. Put your ingredients in a zip seal bag and remove the air, then drop the bag in and walk away. When you come back, you’ll have the most perfectly cooked dish ever!


Entering the ‘Tank’

Sous vide delights for the Sharks? Of course! Catch Nomiku on Shark Tank on ABC on Friday night (12/2) at 9pm PT / ET.

A post shared by Nomiku Sous Vide (@eatnomiku) on

We’ve actually been talking to Shark Tank for over two years, but the timing never aligned until now. This year with our new product, platform, and bestselling cookbook Sous Vide at Home, it was now or never.

Interested in Nomiku? Buy it here.


Her Culinary Experience

Totally tenta-cool! This sous vide octopus from @parisneto is definitely #fridayfoodcrush worthy 😍🐙😍

A post shared by Nomiku Sous Vide (@eatnomiku) on

I worked under the most elite chefs in the world from Mario Batali, to Jean Georges, to Joshua Skenes. It was always mostly front of house but I got to cook on the line and help out around the kitchen if I asked nicely. They were always encouraging of my enthusiasm! 


Working With Her Husband

Sometimes it's a jarring experience. Try a sous vide creme brulee–recipe is on the @eattender app 😆

A post shared by Nomiku Sous Vide (@eatnomiku) on

The pros are I don’t have to explain anything to him when I get home and I completely trust him on every decision. The cons are it’s hard to turn off! We just want to work all the time!


Interested in Nomiku? Buy it here.

Other cooking products on Shark Tank:



Shark Tank products for the holidays:



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3 Comments

William Roy Whiteway Smallwood

8 Limestone molecules or 8 Potash Rock molecules react with 16 Hydro Chloric acid molecules making 8 Carbon diOxide! They make 8 chemically seperate into Methane gases! They electrolyse into 4 Ethane gases! They electrolyse 2 Butane gases! They electrolyse into 1 Octane gas! It condenses into 1 Octane gasoline!

badger

This type of device is already available from a reputable company at a lower cost (Anova Precision Cooker, bluetooth and wifi enabled) on Amazon. The price for the Anova is at least $100 less (depending on current pricing).

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