 Live from San Francisco, it's theCUBE, covering Samsung Developer Conference 2017. Brought to you by Samsung. Okay, welcome back. We're live here in San Francisco. We're here at the SDC, the Samsung Developer Conference. I'm John Furrier, the co-founder of SiliconANGLE and co-host of theCUBE. My next guest is Lisa Fetterman, who's the CEO of Namaku. And she's a three-time, triple-star winner. Forbes under 30. Inc. 30 under 30, and Zagat, 30 under 30. That's a weird one. That's a great one. You'd like to get the Michelin Star soon. Tell us about your company. It's a really super story here. You're going to get, you have this new device, you guys started. Tell the story. Well, speaking of Michelin stars, I used to work under the best chefs in the nation. I worked under Mariah Batali, Jean Georges at the three-billion-star restaurants, and I saw this huge, hulking piece of laboratory equipment. We would cook so many of our components in it, and I lusted after one for myself. But there were $2,000 and up. So then I was like, well, you know what? I'm going to save up money. And then I went on a date with a plasma physicist, and he said, hey, you know what? We could just make it on our own. We run to the hardware store, we make a prototype. We travel all across the United States and teach people how to make their own DIY open-source sous vide kits, to the point where we amass so much attention that Obama invited us to the White House, and then we put on Kickstarter. It becomes the number one most funded project in our category, and we are here today with our connected home sous vide emergency circulator that interacts with Samsung SmartFridge. That's fantastic story, all in a very short time. Well done. So let me just back up. So you guys have the consumer device that all the top chefs have. Okay, that's the key thing, right? It's consumable, low priced. What's the price point? So we do hardware, software, and goods. Right now, the price of our machine is $49 on souschef.namiq.com because it interacts with the food program. So there's food that comes with the machine. You wave the food in front of the machine. It automatically recognizes the time and temperature and interacts with different time and temperatures of different bags of food, and you just drop it in. In 30 minutes, you have a gourmet chef-prepared meal, just the way that we would do it in Michelin-style restaurants. And now you're connecting it to Samsung so they have this smart things messaging that's kind of the marketing, smart clouds, smart things. What is it, so what does that mean? Like it's connected through the Wi-Fi, connect to an app, take us through how it connects to the home. So we're connected through Family Hub, which is the system inside of the Samsung SmartFridge. Every single Samsung SmartFridge shifts with the Namiku app pre-downloaded inside of it. And the fridge and the Namiku talk to each other. So there's inventory management potential. There's learning consumer behaviors to help them. Let's say you cook a piece of chicken at 4 a.m. 4 a.m., you go to a subset of people who also do that, like wow. And then we recognize that those folks do CrossFit. They will eat again at 7 a.m. because they eat more little meals rather than full meals. And then we can recommend things for them as their gate goes along and help manage things for them, like a personal assistant. So it's like a supply chain of your personal refrigerator. So can you tell if the chicken's going to go bad so you cook the chicken now? Kind of thing like that would be helpful. You can absolutely tell if the chicken's going to go bad. If the chicken, if there's a recall or the chicken's expired and you tap it with a machine, the machine will tell you to throw it out. So tell us about some of the travels you've been under. You said you travel the world. You also have done a lot of writing. That's selling author. Tell us about your books and what you're writing about. So I wrote the book called SuVeed at Home. It's an international bestseller and it's SuVeed recipes. Everybody has been lusting after SuVeed since we invented the technology in 2012. So much so actually that the market for it grows 2.5X every single year. So the adoption rate is insane. The adoption rate for SuVeed actually has surpassed that of the internet, the cell phone and the personal computer. Why is the excitement on the Kickstarter and the record breaking and the sales and the trend? Why is it so popular? Is this a convenience? Is it the ease of use? All of the above? What's the main driver? All of the above. So okay, if you ever cooked in the kitchen and you lost your confidence, it was mostly because you messed something up in the kitchen. This is a full proof cooking. So at 57 degrees Celsius, that's when the fat in the collagen melts into the muscle of steak making each bite so juicy, tender and delicious. We can set it at exactly that magic temperature, drop the steak in and then put it in the water. When you cook it like that, there's no overcooking the muscle and it becomes effectively marble but all that juicy fat deliciousness. Oh, I'm hungry already. Yeah. Leonard wants a steak. I can hear Leonard moaning over there. Okay, let's get down to the science here because a lot of people might not understand like what temperatures to cook anything. Do you guys provide some like best practices because this is like, this is a game changer for my family of four, right? They want to move cook fast but you want to have meals staged potentially and then re-cook them. How does someone use it? Is there a playbook? Is there a cookbook? Like we say in the industry, there's an app for that. The app is on the smart fridge and it's also on your smartphones. Moreover, so the machine acts as a standalone sous vide machine for you to cook your own recipes and it also reads RFID tags from our meals. So if you use our meals, then it's a no brainer. You just tap and then put in the water. There's nothing more. Actually people get flustered that it's so easy. They're like, that's it. That was all that was. But I hate smart devices that actually make people stupider. So being a standalone sous vide machine, you can create any of your recipes, whether it's from my cookbook, the app, which is community focused. So we have over a thousand recipes inside there from our community. People make it and they share it with the world. So with the kickstart, I'm just going to ask that next question. I'll see a community layer. Kind of like it's like a Reddit page and you have your own pages. What's going on with the community? Tell us about the community. So everybody who has an Omiku downloads our app called Tender. And inside you can make your own profile. Not to be confused with Tinder. Correct. Tender. Although I wouldn't mind if you confused it. And instead of going out, I guess you're making dinner. Swipe left for the steak and right for the chicken. Exactly, exactly. So I mean, we love the play of the word. So when you make your own little profile, it encourages you to share. And it's really fun because you can keep your recipes in there. So you never have to look it up ever again. You can bing it and it goes directly to your machine. It's great professional chefs too, because you can share it with your entire team. So maybe we should start a CUBE food channel. You can get a dedicated recipe channel. Exciting. That's great. Will you be my sous chef? Of course. I'm a great guest to do that. If I can do it, anyone can do it. So how do I get one? How do people buy? What's the deal? So it's nomiku.com for just our hardware. And in California, we've launched our food program on souschef.nomiku.com. Right now, our machines for the food program are only $49. That is such a great value, considering that CUBE machines are usually $200 up now. Awesome. Well, thanks so much for coming on. I really appreciate it. Lisa Fetterman, the CUBE entrepreneur of Namaku. Entrepreneur, great stuff here in the CUBE. Of course, we're bringing the food tech. And remember, farming tech is big too. So as the culture gets connected, the food from the farm to the table is being changed with data and IT. More after this short break.