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NPSI2019 Highlights: Washington, DC May 8 - 10, 2019

Students had the opportunity to learn from and interact with these industry influencers, as well as additional industry thought-leaders throughout the competition weekend. Guest appearances included Ted Allen, host of “Chopped” on the Food Network and author of “In My Kitchen,”; Chef Jerome Grant, Executive Chef at the National Museum of African American History and Culture and Sous Chef at the National Museum of the American Indian; Nicole Silva, entrepreneur and founder of Crumbles by Nicole and a finalist on ABC’s “The Great Holiday Baking Show,” and Chef Kwame Onwuachi, winner of the James Beard Award Rising Star Chef of the Year, author of “A Young Black Chef,” and creator and Executive Chef at Kith/Kin.

What Happens Next in DC? An excited group of students from Ballou High School (Ward 8) spent the afternoon at NPSI to experience the event and see first-hand what it looks like to compete at the National ProStart Student Invitational.  The District did not have a team compete this year, as the ProStart program had just relaunched in the Fall of 2018 at Ballou High School (Ward 8), Theodore Roosevelt High School, and Roosevelt STAY (Ward 4). DC hopes to compete next year at NPSI2020, continue to spread the word about the program and work to expand the program in more schools in the District.

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Winner's Circle


1st Dr. Gene Burton College & Career Academy ​(Texas)

2nd Hendon Career Center (Missouri)

3rd Anderson County Career & Technical Center
(South Carolina)

4th Passaic County Technical Institute (New Jersey)

5th Leto High School (Florida)


1st Ben Barber Innovation Academy ​(Texas)

2nd East Ridge High School (Florida)

3rd Provo High School (Utah)

4th Wilson Central High School (Tennessee)

5th Kalamazoo RESA North West (Michigan)

Educators of Excellence Awards
Judy Fowler ​(Missouri)

Ashley Kurth (Florida)

Brian Greene (Indiana)

James H. Maynard (Teacher of the Year)

Mary Beth Brace (New Jersey)

For more information, please contact RAMW 

phone: 202.331.5990 | email: