Robyn Sue Fisher: Chief Ice Cream Maker





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Published on Jul 25, 2013

Robyn Sue Fisher had a successful career as a consultant in the biotech industry. But when her professors at Stanford Graduate School of Business encouraged her to follow her dreams and become an entrepreneur, she decided to focus on a product she'd always loved - ice cream. Working in a basement, she invented a one-of-a-kind ice cream maker that uses liquid nitrogen to turn fresh ingredients into ice cream in 60 seconds. Now, after years of selling ice cream out of a radio flyer wagon on the streets of San Francisco, she's finding sweet success running her own shop "Smitten Ice Cream" from a recycled shipping container in the hip Hayes Valley neighborhood.

Learn more about Smitten Ice Cream: http://smittenicecream.com

Learn more about Stanford's "Startup Garage" class, where Robyn started developing the business plan for Smitten Ice Cream: http://startup.gsb.stanford.edu

Photo credits:
Kevin Freedman
Organic Hobo
Joseph Perez-Green, Envelope A+D
Gil Riego Jr., first published by SF Weekly

More Stanford GSB alumni spotlights: http://www.youtube.com/watch?v=7zvAfo...
Follow on Twitter: https://twitter.com/stanfordbiz
Like on Facebook: https://www.facebook.com/StanfordGSB

Video produced by Steve Fyffe.

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