Neither of them had any entrepreneurial history before they met. Abe Fetterman was a plasma physics Ph.D at Princeton and Lisa Qiu had worked in hospitality at Jean-Georges and Mario Batali before entering the magazine world.
But while watching Top Chef episodes during their first week of dating, they clicked.
Lisa, who was working around some of the most elite chefs in the world, saw an immersion circulator on a Top Chef episode. These devices are used to cook with the “sous vide” method, where food is vacuum sealed and slow-cooked in a water bath to a precise and even temperature. High-end chefs have raved that “sous vide” helps them create perfectly cooked food, like steaks where the core is evenly rare without having burnt exteriors.
She confessed that she would've loved to have one.
But at the time, sous vide machines cost well over $1,000, which was far out of reach for an admittedly money-poor grad student and associate magazine editor in Manhattan.
So Abe gallantly offered to make one with off-the-shelf parts for about $50 or so.
It was the beginning of a partnership that would spawn...