Smart Kitchen Show

Nick Holzherr is well-known in the smart kitchen space. With the rapid growth of his startup Whisk and the acquisition of the company by Samsung, it's one of the true success stories in this market.   Whisk was the first recipe startup to explore early on how to use AI and apply it to recipes. As we find out in this interview, Nick and his team were building everything from the ground up, including buying computer chips to run his AI models a decade ago.   Nick also tells the story of going on the British version of The Apprentice and appearing before Lord Sugar (the British version of Donald Trump) to pitch the company.    Over the years, Nick's company started working with grocers in Europe and eventually appliance brands, and it wasn't long before he started getting calls about acquiring the company. Nick talks about those heady days in which he got three companies all making bids to buy the company.   Nick also discusses what he is excited about and where he sees the use of AI in the kitchen going.    If

This week Mike and Carlos be joined by Future Market’s Mike Lee to talk over some of the most interesting stories of the week. Mike Lee also tells us about his new book Mise,  which paints four different scenarios depicting the potential direction of our future food system. Here are all the stories we’ll be talking about. Bored & Hungry Closes – Food & Web3: A check in on where things are In March 2022, NFT and crypto investor Andy Nguyen purchased Bored Ape #6184 along with three Mutant Apes and soon decided to establish a Bored Ape-themed restaurant named Bored & Hungry. The restaurant opened its doors on April 9, and by the end of its first day, it had served 1,500 burgers and had lines stretching around the block. Two years later, Bored & Hungry has closed. Last week, Nguyen announced on Instagram that the restaurant’s original location in Long Beach, California, was closing. He shared that they had sold the concept to a franchising company from Asia known as HUNGRY Dao. Is AI-Powered Customer Inte

This week on the Food Tech News Show we are joined by Scott Heimendinger, one of the inventors of the home sous vide circulator and a long-time kitchen tech inventor.  Here are the stories we talk about: Apple is working on robots for the home! – From Bloomberg: “The original concept for the robot was a device that could navigate entirely on its own without human intervention — like the car — and serve as a videoconferencing tool. One pie-in-the-sky idea within Apple was having it be able to handle chores, like cleaning dishes in a sink. Google has used its latest AI to create a new tool that creates a fusion recipe between two culinary cultures. Lifehacker: “According to Google,  Food Mood can provide creative inspiration for your next meal. Select two countries and this fusion recipe generator will create one for you. You can choose whether you would like to cook a starter, a soup, a main course or a dessert. For example, why not try a unique blend of flavors from Sri Lanka and Uganda or mixing influen

If you follow the world of kitchen and consumer food tech startups, you know there hasn't been much in the way of venture funded startups targeting food waste in the home. That changed last year when Mill lifted the veil on the company and its first product, the Mill Bin, a smart food recycler. The company had a unique approach, offering a subscription-based home food waste recycler and an accompanying service that would turn the food grounds into chicken feed.  We decided to catch up with the company's CEO, Matt Rogers, to hear about the journey to making Mill. During our conversation, we also talk about: The early lessons in building a tech-powered food recycling appliance and service Why Matt decided to target food waste after building a smart home company in Nest The challenges in getting consumers to think about wasting less food How better data could help us change consumer behavior  The future of food waste reduction technology in the consumer kitchen If you want to learn more about Mill, you

This week, the Spoon crew got together to discuss some of the big stories of the week on a new weekly video news show we’re launching called The Food Tech News Show. The stories Carlos Rodela and I discuss include: Keurig Unveils Plastic-Free Coffee Pods, Developed With A Little Help From The Maker of CoffeeB Keurig Takes Another Swing at Cold Beverages With the Launch of QuickChill Cold Coffee Technology Not Surprisingly, Starbucks Is Shutting Down Its NFT Program Watch The Figure 01 Robot Feed A Human, Sort The Dishes, And Stammer Like Us Meatbags Why a Small Startup in the Middle of Valencia May Be Leading the Wireless Energy & Invisible Cooktop Trend Bellwether Debuts Small-Format, Countertop Electric Coffee Roaster for $15 Thousand   You can watch the full show on YouTube, or listen to it on the Spoon podcast. And, if you’d like to watch next week’s Food Tech News Show, join us on March 22nd at 1 PM Pacific on Streamyard, Twitter, or on our YouTube channel. Music from #Uppbeat  License code:

Over the past decade, Fresco has been building technology that helps appliance and housewares brands to create smart kitchen products. The journey for Fresco started when the company - then known as Drop - created a connected kitchen scale. After finding success selling its scale in the Apple store and other locations, the company started working with other brands to help provide enabling technology to power their smart kitchen solutions.  Fast-forward to today, and Fresco is now working with some of the world's biggest kitchen brands, including Panasonic and Viking, to help them build out their smart kitchen solutions. To hear about this journey, we welcome Anthony Sullivan, the Chief Product Officer for Fresco, to the podcast.  On the podcast, host Michael Wolf talks with Anthony about: The journey from a consumer product company to a platform company Building software for appliance brands The evolution of the mindset of appliance companies around creating solutions that enable cross-brand connectiv

Around 2009, Ralph Newhouse's company hunted down excess inventory of small electrics and would re-sell them into the secondary market. However, it wasn't long before Newhouse realized he wanted to make his own appliances, and that's when the Chefman we know today was born. Newhouse wasn't done. As he and Chefman started to see how new connected products made their way into the market over the past decade, he realized he wanted to create a brand around more tech-forward connected products, and that thinking led to the creation of ChefIQ, a startup within a startup focused on the smart kitchen. In this conversation, Newhouse talks about this journey, why he decided to create a separate company for his connected products, and where he sees the future of the connected kitchen going.  And...for those interested new products, we have a couple reveals by Ralph in this podcast that are heard for the first time.  Have a listen! For those interested in checking out where the future kitchen is going, you'll want t

Ty Thompson and the rest of the Ovie team recently passed a major milestone: They shipped their first piece of hardware. The product, a consumer food waste management system, was over half a decade in the making. Along the way to market, the founding team faced numerous challenges around funding, finalizing the product concept and design, building prototypes for manufacturing, and finding the right manufacturer to work with. Ty talks about all of these challenges and the lessons learned, including: -Battling mission creep around the product's vision -How to find the right minimum viable product to get it into production -What you need to do (and what you shouldn't do) when looking to find the right manufacturing partner -How to balance your life and your day job while hustling to build a startup And much more.  Ovie will be at Smart Kitchen Summit, so if you like what you hear and want to connect with the team in person, get your ticket at www.smartkitchensummit.com.

Chris Young is one of the most provocative and interesting thinkers in the future of food and cooking, so any time he visits The Spoon podcast we learn a lot. This time was no exception.  In this episode of The Spoon Podcast, we talk about: How he has put AI compute into something as small as a thermometer  Where he thinks generative AI and other AI is going in the food and cooking space How he thinks big companies should approach the AI era  Why he's back creating content for Youtube and other channels again And much more! Chris will be back at Smart Kitchen Summit this summer in Seattle, so if you're interested in seeing him there or learning more, head to www.smartkitchensummit.com.  

Food delivery through underground tubes? Sounds crazy, but it's already happening today, and Pipedream's Garrett McCurrach thinks it just may be the future of delivery. We catch up with Garrett just a week after they announced their first pilot in the Atlanta suburbs, where they have built a system that delivers food and other items underground for nearly a mile. During this podcast we talk about how Garrett came up with the idea, what it was like to showcase the system to Jeff Bezos, how the company is working with fast food restaurants to rethink drive-thru pickup and what he sees for the future of underground delivery.  As always, like or subscribe if you haven't already. 

This week SuperGut CEO Marc Washington joins the podcast to talk about why new GLP-1 drugs like Ozempic and Wegovy are keeping CPG brand CEOs up at night. These new drugs, which got their start as a new class of pharmaceuticals that help contol type 2 diabetes, have become very popular in recent years as weight loss drug. They are hugely effective in suppressing appetites and reducing the overall calorie intake of those taking them, so much so that some speculate that they could have a significant impact on overall demand for food if, as predicted, tens of millions begin to take them in coming years as the price comes down and more accessible formats (i.e. not shots) become available.   Marc thinks a lot about these drugs because his company, SuperGut, creates a natural alternative to GLP-1 drugs in the form of supplements, snacks and bars. His journey to leading the company was born out of both a personal loss as well as a chance meeting with Dave Friedberg, the CEO of The Production Board.  You can learn

In this episode of The Spoon Podcast, we welcome Ari Tulla, CEO of Elo Health. Ari got his start in tech working for mobile giant Nokia, where he helped lead the company's mobile app studio.  However, after his wife experienced a health scare in the late 2000s, Ari decided to turn his attention to the broken health system and built what he describes as a "search engine for doctors." After he sold that company, he began to think about how the explosion in personal data using wearables and other inputs could help pave a way for food as medicine and personalized nutrition. That journey eventually led to the creation of Elo Health, a company that uses AI to power a personalized nutrition and supplement platform.  Ari will be joining The Spoon and others at the Food AI Summit on October 25th to discuss his journey. If you want to connect with Ari personally (and try an Elo Health personalized supplement!), join us in Alameda. Use the discount code PODCAST for 25% off tickets. 

Andrew Simmons is an open book. When the long-time entrepreneur decided to buy a restaurant in 2020, little did he know that in just a few months he would be forced to close his doors due to COVID.  But instead of giving up, he had to get creative and, after surviving the pandemic, he kept on tinkering, trying to figure out how new technology could make his restaurant more efficient.  During this whole experience, Andrew has been documenting his journey via posts on Linkedin and on a blog. As he reinvents his restaurant through technology, he talks about what works and what doesn't, providing a potential blueprint for other operators who are thinking about how technology could change their business.  During this podcast, Andrew and Mike talk about: How the installation of a pizza robot from Picnic completely changed how he does business How one piece of game-changing technology, like a pizza robot, forces other changes and adoption of new technology throughout the restaurant's work flow The impact of

In this week's podcast, we talk food and AI with Evan Rapoport. Over the past decade, Evan has led teams in Google Research and other organizations looking at how AI could impact biodiversity and change. During our conversation, we talk about a project called Tidal, in which he and Google used AI technology like computer vision and applied it to aquaculture. We also discuss the impact of AI more broadly on the food system and how Evan thinks newer technology like generative AI might have an impact sooner than we think on the world of food.

When you think of the kitchen of the future, do you envision a 3D food printer instantly whipping up a dinner or a snack? While the crazy idea might not happen tomorrow, if life follows the path of science fiction (as it often does), there's a good chance a food printer will be sitting on our kitchen counter in 10 or 20 years. If we're going to get there, this week's guest Jonathan Blutinger might have something to do with it. Jonathan is a 3D food and software-defined cooking researcher who is trying to envision what this future world of cooking looks like. In the podcast, we talk about How Jonathan got started exploring future cooking technologies What is laser-cooking and how does it pair with 3D food printing How the current state of the 3D food printing ecosystem compares to other industries like digital music The difference between printing sweet vs savory products Will consumers ever accept the idea of 3D printed food? And lots more! Enjoy this week's podcast and we'll see you next week!  

As a child, Oliver Zahn was a self-described "mathy" kid who had a fascination with how the world worked. This early interest in the mechanics of the universe would lead him to the study astrophysics and embark on a career that would land him at one of the world's top universities teaching cosmology. But as Zahn went on to become a world-recognized astrophysicist and cosmologist who would also work at places like SpaceX and Google, his interest in another childhood interest - food - continued to grow, especially as he realized the potential of complex mathematical models to effect change in the food system. That realization led him to found Climax Foods, a company using artificial intelligence models to discover new, more sustainable plant-based ingredients that can replace those derived from animals.  In the episode, Zahn talks about this journey from astrophysicist to future food entrepreneur and the work Climax has done using AI to create cheese with plant-based ingredients.  Podcast Timeline:  Ho

This week we catch up with Wired's Joe Ray. Here at The Spoon we're fans of Joe's kitchen reviews, where he cuts to the quick and tells the reader exactly why he or she should (or shouldn't) buy a product.  In this episode, we take a look back at how Joe got started in food, why he picked up one day and went to France to become a writer, his tutelage under the famous restaurant reviewer François Simon, and his approach to kitchen technology journalism. We also talk about the current state of kitchen tech and the smart kitchen and where we see it all going. Enjoy!

In this podcast interview, Mike catches up with SideChef's Kevin Yu in the wake of the company's recent funding round to discuss the evolution of SideChef and the smart kitchen market. A lot has happened since Mike and Kevin first met on the roof deck of a restaurant at SXSW, so they reminisce about old times, talk about the cyclical nature of innovation, and how AI will impact the connected kitchen space. Kevin shares SideChef's AI strategy, his plans for the company, and where he thinks this is all going.   Podcast Outline: Introduction: (00:00) -Host: Michael Wolf -Guest: Kevin Yu, CEO and founder of SideChef Early days and the birth of SideChef (02:29) SideChef's recent funding round (03:15) The evolution of SideChef (05:42) Plans for the future (07:30) Expansion of SideChef platform into computer vision and machine vision (10:34) Collaborating with Bacardi (12:36) The state of the connected kitchen space (15:59) Overcoming challenges in the industry (17:00) The potential of shoppable recipe

Are VCs still hungry for food robotics investments? We ask S2G's Arthur Chow and Vebu Labs' Buck Jordan what their thoughts are on the food automation landscape. In this podcast we ask: The current investment climate for food automation Why founders should consider monetizing on their vision soon through incremental releases of products The roll-up opportunity for investors Alternative forms of financing for food robotics founders Whether we will see a food robotics unicorn You can watch the video of this session on The Spoon here.  

Do you know what DeSci is? If you don't, don't feel bad, especially if, like me, food is your primary focus. A16Z's publication Future describes DeSci as a movement in which "a growing number of scientists and entrepreneurs are leveraging blockchain tools, including smart contracts and tokens, in an attempt to improve modern science. Collectively, their work has become known as the decentralized science movement, or DeSci." If you're like me and are just learning about DeSci, the reason for that is that while it's a trend that's caught the attention of the biotech and research funding worlds, it hasn't made its way into the future food conversation just yet.  But it's only a matter of time, so I figure there's no better time to learn. To help us do that, our guest for this episode of The Spoon Podcast is Dr. Jocelynn Pearl, a biotech scientist, entrepreneur, and podcaster.  In this episode of the podcast, we discuss the following: What is DeSci? How DeSci is changing the insular and outdated world of