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Tennessee Tech Eagle Works finalists pitch compact 'Beginner Chef' kit for students
Summary
Two Tennessee Technological University students presented a compact cookbook-and-cookware kit they say helps students cook in small spaces; they described a $250 kit with a 70% gross margin and initial batch plans while answering trustees' questions about suppliers and sales channels.
Elena Gould and Maddie Ray, students at Tennessee Technological University, presented a compact cooking solution called "Beginner Chef" to the university board after placing second in the Eagle Works Innovation and Entrepreneurship Competition. The kit combines a student‑tailored cookbook with compact cookware and storage containers designed to fit small dorm and apartment kitchens. "We also have starting out tips," Gould said, noting the cookbook includes grocery lists, multi‑method recipes and safety notes such as how to handle a grease fire.
During a question-and-answer session, the students described their planned business model: sell a kit comprising the cookbook and equipment for $250, which they estimated would yield a roughly 70% gross margin. Maddie Ray said the kits would not include perishable food; they aim to keep per‑serving food costs at about $5–$7 compared with higher‑cost meal‑delivery competitors. "One of our competitors would be HelloFresh," Ray said, "but that's more like $10 per serving. So, this would actually be saving you some money." The students told trustees they had identified a Midwest supplier for printed materials and inexpensive cookware and planned to start with limited runs of about 1,200 kits to test demand and quality.
Trustees pressed on distribution and digital strategy; the students said they preferred to build their own online store and social media presence rather than launching a separate app immediately. They cited research presented in their pitch that about 40% of college students say they rarely cook and 14% say they have never cooked, which they used to justify demand for simple, space‑efficient meal solutions. When asked whether they would pursue the business after graduation, the students said they would like to but had not made firm plans.
The presentation concluded with applause from the board. The students said they welcomed follow‑up feedback and assistance from university staff and entrepreneurs.
