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
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=7zvAfon4Xak&list=PLxq_lXOUlvQBxUAvW7eXx4lNYMoAJy7Kt
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Video produced by Steve Fyffe.