9. Combining tech and ice cream in the coolest way possible
Who does it: Robyn Sue Fisher, founder, owner, and chief culture and R&D officer of Smitten Ice Cream, San Francisco, CA
What she does: Robyn Sue Fisher is disrupting the world of ice cream, one scoop at time. Through her patented nitrogen Brrr technology, she has found a way to make the freshest and creamiest ice cream, to order, including all new alcoholic varieties coming this summer. Fisher's technology is able to freeze below the freezing point of alcohol, so ice cream can be infused with all sorts of liquors.
How she got the job: After four years in management consulting, Fisher made herself a promise: to make being an adult fun. She got her MBA and graduated with an offer from the FBI to become a special agent (?!). Fisher decided to pursue ice cream instead and spent the following two years working with an engineer to develop the perfect ice cream machine. Broke, but with the perfect machine, she sold her frozen treats out of a wagon. Two years later she opened her first store. By the end of this year Smitten will have opened its 10th location. Fisher still regularly carts along her "BRR" machine to Google parties, food festivals, and fans' personal events.