Faculty & Staff
H.D. Cooke is a neighborhood school in the heart of Adams-Morgan, serving approximately 400 students. As a community eligibility school, all students receive free meals and may qualify for after school program voucher, regardless of income. As a Title 1 school, we receive funding to provide additional services to all students. Approximately half of our students are also English Language Learners.
We partner with a number of local and national organizations to provide enrichment services for our students including literacy support, developing healthy habits, athletic excellence, and community building. If your organization would like to become a Cooke partner, please contact Jacqueline Alvarado, Director of Strategy and Logistics, at firstname.lastname@example.org.
Our staff works hard to provide a well-rounded education to all of our students. Every year we set goals for our school and are continuously reviewing our practices to help our students meet academic standards and to prepare them as productive citizens in our community.
Ryan Lam, Principal
Ryan Lam began his career teaching 4th grade math at Seaton Elementary School in 2010. From there, he moved into the role of a data coach and in 2015, Mr. Lam transitioned to the assistant principal role at Savoy Elementary School. During his time at Savoy, PARCC scores rose an average of 7% and student satisfaction rose over 25% . Two years later he became the Resident Principal at Whittier Education Campus through the Mary Jane Patterson Fellowship where he designed and implemented a school entry plan, increased the level of family engagement and worked closely with teachers to monitor student level data. He holds a bachelor’s degree from Bridgewater College, and a master’s degree from Liberty University.
Brittany Skipper, Assistant Principal
Ms. Skipper joined the HD Cooke family in 2012 as a third grade teacher. Over the past eight years she has taught third, fourth and fifth grade ELA and served as an Instructional Coach supporting teachers and students in literacy. She became the Assistant Principal in 2020. Prior to her time at HD Cooke, Ms. Skipper taught in Howard County, Maryland and worked in the Child Psychiatry department at Johns Hopkins in Baltimore. She holds a B.S from Virginia Tech in Psychology and a M.A.T from Loyola University of Maryland.
Jackie Alvarado, Director of Strategy and Logistics
Prior to coming to DCPS in July, she was the Permits and Customer Service Manager with DC Parks and
Recreation and before that she worked for 12 years at The Washington Post in the newsroom. Ms. Jackie is a graduate of Wilson High School and the University of Maryland, College Park. Ms. Jackie was born in El Salvador. She lives in DC with her husband, 2 sons.
Yolanda Valderrama, Parent Engagement
Faculty and Staff
Early Childhood Education
Pamela Egbuniwe | Teacher | PK3
Carolina de Luna | Educational Aide | PK3
Julia Moore | Teacher | PK3
Erika Martin | Educational Aide | PK3
Brittany Ell | Teacher | PK4
Mariann Fuentes Gallo | Educational Aide | PK4
Betsy Lavender | Teacher | PK4
Shaileen Gusain | Educational Aide | PK4
Lauren Moore | Teacher | PK4
Selethia Cain | Educational Aide | PK4
Flora Lerenman | ELL Teacher
Nicole Birman | Teacher
Treneita Taylor | Educational Aide
Annie Holt | Teacher
Robbie Lewis | Educational Aide
Lyndon Wrighten | Teacher
Gabrielle Hawkins | Educational Aide
Austra Scopino| ELL Teacher
Jocelyn Flores | Teacher
Laura Harrington | Teacher
Alexis Leonesio | Teacher
Matthew Krummert | ELL Teacher
Jasmine Childress | Teacher
Hayley Gewolb | Teacher
Margaret Peale | Teacher
Peter Jones | ELL Teacher
Keely Fitzgerald | Teacher
Kelly White | Teacher
Angeles Barrera-Cervantes | ELL Teacher
Kate Cable-Murphy | Math & Science Teacher
Megan Greene | Math Teacher
Avalon McOmber | ELA Teacher
Katie Bell | ELL Teacher
Brittany Barros-Soares | ELA Teacher
Candace Lai-Fang | Math & ELL Teacher
Debbie Pridgen | Math Teacher
Christina Mitchell | ELL Teacher
Kritina Probst | Special Education Coordinator
Isabella Freedman | Teacher | PK3-PK4
Shireka Davis | Educational Aide | PK3-PK4
Aydee Perez-Adams | Educational Aide | PK3-PK4
Ann-Terrel Pratt | Teacher | K-2
Mary Carew | Educational aide | K-2
Andrea Flood | Teacher | 3rd-5th
Hannah Minkoff | Urban Teacher Fellow | 3rd-5th
Brian Inghram | Occupational Therapist
Jeffery Chang | Speech Therapist
Lawrence House | Speech Therapist
Jennifer Irvin | Music
Nora Mueller | Art
Marta Rivera | World Language | Spanish
Jonathan McSwain | Physical Education and Health
Roy Mitchell | Physical Education and Health
Marissa Werner | Math Instructional Coach
William Taylor | Literacy Instructional Coach
Mina Sharifi | Bilingual Counselor
Elizabeth Fife | Social Worker
Ramona De Jong | Social Worker
Johnathan McRae | Psychologist
LaTasha Jones | Behavior Tech
Darren Nelson | Behavior Tech
Emma Amaya | Registrar
Marvin Brenes | Custodian
Joshua Johnson | Custodian
H.D. Cooke's meal programs are free for all students and are prepared on site by Sodexo Magic! and Revolution Foods. You can find the current menu at the DCPS Nutrition and Meals site.
Children in our Early Childhood program (PK3 and PK4) eat breakfast and lunch in the classroom. Breakfast and lunch are available for free in the cafeteria for students in kindergarten through 5th grade.
DCPS Nutrition Standards
Tree nuts are not served in any meals
Vegetarian meals are offered to all students daily
Pizza will only be served a maximum of once per week in elementary and middle schools and twice per week in high schools.
Milk must be skim or no more than one percent fat;
Milk cannot contain added sweeteners or artificial flavorings; and
Cheeses and yogurts must be low-fat.
All grains must be 100 percent whole-grain rich
Meat & Protein
Meat may not contain hormones, antibiotics, Genetically Modified Organism(s), unnatural feeds or have been subjected to irradiation or ammonia in the processing phase;
All meat and meat products must be sound, sanitary and free of objectionable odors or signs of deterioration;
Meats and proteins must not be fried at any point during their processing;
Processed fish must not contact more than five hundred milligrams of sodium per serving;
Eggs must be USDA Grade A; and
Pork will not be served in any form in elementary schools and education campuses;
Fish must be offered at least three times per month; and
Beef will not be served more than once per week.
Fresh fruits and vegetables shall be offered daily;
On average throughout the year, 20 percent of all food ingredients and products used in the making of the meals must be either locally-grown and/or locally-processed*
Fruits and vegetables must be naturally-grown, or otherwise grown under sustainable practices as defined by the USDA;
Dark green leafy and orange vegetables must be used weekly;
Fruits and vegetables are preferably fresh or frozen and must not be contained in anything other than water or natural fruit juice; and
Only 100 percent fruit juice may be served.
*Locally-grown, as defined by the District of Columbia Healthy Schools Act of 2010, means from a grower in: Delaware, the District of Columbia, Maryland, New Jersey, North Carolina, Pennsylvania, Virginia or West Virginia. Locally-processed, as defined by the District of Columbia Healthy Schools Act of 2010, means processed at a facility in: Delaware, the District of Columbia, Maryland, New Jersey, North Carolina, Pennsylvania, Virginia or West Virginia.