— Robert Stepp

So, uh, we have a, uh, a whole bunch of different chefs that are working for us that have expertise in all kinds of different fields. Um, for some of us that's all we do is just be an instructor. Um, and we just grade basically, um, every day new ones come in and, uh, for others like myself or like Char, we have other things that we do for Rouxbe. So my, um, my expertise is in plant-based, so I do a lot of recipes and plant-based, but I also help to build courses for Rouxbe, and that's my main job at Rouxbe. And I typically grade a couple days a week for sure. She does a lot of her social media as well, along with a bunch of other things. So we all wear a lot of different hats. Um, but the review process is we have a queue that basically comes up every single day and when new, uh, assignments come in, we read everybody's assignments and look through all the pictures and then give the grade basically on that. And then if it's, say, if it's a, it was a dispute with it, there's a Supreme Court, we usually bring it back to the person that graded it and they approve or deny that as well and then grade it in the same way. But yeah, so we have a lot of different chefs working on staff that take the time to be able to go through each one of those and write back individual, um, answers to all of the assessments.