Overview

Rashi Jawade is the director of special projects for Deans for Impact. She previously worked for a large urban school district and as a student attorney for a health care and child welfare clinic. Rashi received her bachelor’s degree in information systems and biology from the University of Maryland-Baltimore County and J.D. from the University of Maryland School of Law.

I think education is a grassroots driver for social change, and teachers are its critical lever.

When/why did you start working in education?

I was a private tutor for elementary and middle school students in reading and math. But I made a more formal move into education during my last year of law school, when I interned at Baltimore City Public Schools (where I continued full-time after graduation).


Why were you excited to join Deans for Impact?

I think education is a grassroots driver for social change, and teachers are its critical lever. Working at Deans for Impact is exciting because we are really pushing the envelope in transforming the education profession by changing the culture around teacher preparation.


Why do Deans for Impact’s guiding principles ring true for you?

Deans for Impact embodies the principles I think are important and much-needed in the field of education: transparency, accountability and the need to make data-informed decisions. It is important to understand how we need to transform teacher preparation in order to (ultimately) improve student learning. Data/empirical evidence is the tool that will allow us to identify the most important elements of teacher preparation and measure their transformation.


Who was your favorite teacher and why?

Mr. Sankey was my high school drama director and calculus teacher. He used his skills as a drama director to bring to life the boring (to me!) subject of calculus. He was the Patch Adams of calculus. To this day, I still remember some of his problem-solving techniques because of the funny and creative ways in which he taught them.


What’s your favorite food truck and why?

Chilantro. It’s a fusion of two of my favorite cuisines: Mexican and Korean.


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