The next generation of enterprise

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On the day of the NVC finals in May, David Rabie, ’15, and his team stood in front of a panel of judges in a Booth classroom and passed out samples of Thai chicken curry, quinoa, and ginger soy broccoli. The meals had been cooked in a futuristic countertop device — similar to a crockpot — called Maestro. Rabie’s vision of simple, healthy meals calls for customers to pop pods of raw vacuum-sealed vegetables, grains, and proteins into the machine and scan the QR-coded cooking instructions on the package. In a half hour, a well-rounded meal is ready to go.

Matt Maloney's $2.5 billion food delivery company took shape at Booth.

Matt Maloney’s $2.5 billion food delivery company took shape at Booth.

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