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Our third annual State Invitational took place on Tuesday, March 5th at THEARC.  Our two ProStart schools, Ballou High School and Roosevelt High School each formed a team to compete in both the culinary competition and the management competition.  The teams worked hard and prepared for the competition over a 5 month period with the help of their teachers, and Dan Traster, our ProStart mentor/coach.  The students showed up eager and ready to compete against each other.  Both teams brought their best skills, presented very well, and performed professionally and timely.  Our awesome group of judges, made up of RAMW’s restaurant operators and industry professionals, critiqued and judged each team in 8 different categories, scoring them on a scale of  1-10.  The Roosevelt team took the win in both competitions and will advance to compete on a national level at NPSI (National ProStart Invitational).


This event was a success thanks to our ProStart Educators, Students, and many great sponsors, including The Richard E. & Nancy P. Marriott Foundation, Ecolab, National Restaurant Association, Link Strategic Partners, and DC Central Kitchen and Nandos Peri Peri.

The State Invitational is hosted by each ProStart state and serves to qualify a student team to represent their state at the National ProStart Invitational (NPSI), which will be held April 26 - 28 at the Baltimore Marriott Waterfront.  Student teams from across the country will travel to Baltimore to compete and showcase their skills.  

For reference, ProStart is the nationally recognized high school training curriculum and program created by the National Restaurant Association. It is facilitated here in DC by RAMW’s Education Foundation in partnership with DCPS at Ballou High School (Ward 8), Roosevelt High School (Ward 5).

Roosevelt Team Cooking.jpeg
Roosevelt Management Team Presenting.jpeg
Ballou Team Cooking.jpeg

The culinary competition highlights each team's creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. Students are evaluated on taste, skill, teamwork, safety and sanitation.


Management teams develop proposals for restaurant concepts and present it to a panel of industry judges, having their problem solving skills tested as they quickly solve challenges faced by managers daily.

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