Stacie Wilhelm is the software engineer in charge of keeping the nerve center of Green Chef up and running. Everyone, from warehouse team members to produce buyers to accountants, interacts with her programs on a daily basis. But she’s definitely not your typical engineer. When Stacie’s off the clock, she can often be found strapping on her skates for a bout of full-contact roller derby.
Below, Stacie talks about how film school led to software engineering, the rise of international roller derby, and the fulfillment from being a part of the Green Chef process:
What is a typical workday like for you?
That’s a great question. It can feature a wide range of tasks. Sometimes it’s debugging issues that’s blocking users and needs to be addressed right away. Sometimes it’s server-related. Sometimes it’s just building out new functionality. So we kind of have a plan for what each day should look like, but there are always things that potentially show up.
What got you started in this line of work?
I actually went to school for film editing. I was looking for a job and some friends of mine had a new web consultant company they were trying to grow. They needed someone to do some QA, so I started doing some QA work. I started learning to program from there.
I was able to learn a lot from the people I worked with. I also read up on things and did a lot of learning on my own by working on my own projects and trying to debug them. A lot of trial and error, I guess.
Photo by Benjamin Mah
What do you do when you’re not making sure Green Chef’s software is running smoothly?
My off-time is primarily devoted to roller derby! Roller derby used to be a predominantly North American sport, but it’s really gained popularity in other countries. London is one of the top teams, and a team out of Australia is in the top 10. I skate with a league called Denver Roller Derby. It’s a high-ranked team in the WFTDA (The Women’s Flat Track Derby Association). We’re currently ranked #7 in the world.
It’s a good time. It’s really competitive, but really fun. I’m in my sixth season; I’ve been doing it for quite awhile. I still like it, so I guess that’s a good thing!
What is the most fulfilling part of your job?
Knowing that it’s helping get boxes shipped out the door and good food shipped out to people who are interested in learning to cook and want to eat healthier and learn more about food.
I’m not a gourmand, but I’m into healthy eating. I’m kind of particular about it, and I have some dietary restrictions. So I really like that Green Chef offers a variety of different recipes for different people with different needs. It’s also healthy, it tastes good, and they try to be really mindful of seasonal products and where we’re getting them. I really appreciate the background and ethos behind Green Chef.
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