North Texas Daily (Denton, Tex.), Vol. 95, No. 54, Ed. 1 Wednesday, April 28, 2010 Page: 4 of 8
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Page 4
Arts & Life
Wednesday, April 28,2010
Amber Arnold, Arts & Life Editor
ntdailylife@gmail.com
Students compete in microwave cooking battle
By Graciela Razo
Senior Staff Writer
Two teams of amateur student
chefs brought their most creative
microwave recipes in an attempt
to win a cooking competition
that required quick, dorm room-
friendly food.
Eight Kerr Hall residents
competed in the dorm's second
Microwave Iron Chef competi-
tion Tuesday night with their best
microwave recipes and a secret
ingredient, cheese.:
Food Network's television
show "Iron Chef America" was
the inspiration for the compe-
tition.
"We wanted to see how creative
our residents are," said Rebecca
Ramos, a Kerr Hall resident assis-
tant and political science senior.
"It gets them involved because
they are the ones doing all the
work."
The teams were allowed to
spend up to $15 for ingredients,
then were given the secretingre-
dient before they started the
45-minute cooking spree.
The winning recipe was Rice
Exotica, a rice dessert made
by Brooke Otten, a chemistry
sophomore; Dorie Mishael, an
art freshman; Melissa McCoy,
an anthropology sophmore;
and Tyler Boyd, a history soph-
Photo by Agnes Wysowski/Photographer
A student competing in the Iron Chef competition Tuesday night at Kerr Hail grates cheese in preparation for a dish. The teams were allowed to spend up to $15
on ingredients, then were given the secret ingredient, cheese, before they started the 45-minute cooking challenge.
A panel of three judges scored
the students on taste, creativity
and plating.
The students wentrightto work
at their jobs: grating the mild
cheddar cheese, measuring cups
of rice and peeling a ripe mango.
Otten borrowed the dish from
her mother and grandmother
and said they make it for her as
a summer dessert. The rice was
mixed with pineapple, coconut,
mango, sugar and mild cheddar
cheese and was served with a
mound of whipped cream.
"I think it's madly delicious,"
Ottensaid. "Wenormallyeatitas
a dessert, but it could also be an
entree or a side dish of sorts."
The opposing team created
what it called a "Mexico Trio
con Doritos," a plate of a chicken
quesadilla decorated with Dorito
chips and a jalapeno slice, rice,
refried beans and a New York
cheesecake topped with lemon
zest.
The team said it was a collab-
orative effort from Alesha Mays, a
psychology freshman; Shannon
Hughes, an interdisciplinary
studies freshman; Leeanna
Castro, a speech-language
pathology freshman; andTelisha
Smith, a fashion merchandising
freshman.
Mays said they all came up
with different parts to the recipe
and had fun cooking together.
"I think we did really good,"
Mayssaid. "Itwasreallyfuneven
though I had never heard of a
Microwave Iron Chef before."
Ben Taylor, a judge and Kerr
hall director, said he was not
sure what he would be eating by
the sight of the teams' strange
ingredients, but that the deci-
sion to pick a winner was a diffi-
cult one.
"It was a close one, and even
though I'm not a huge fan of
coconut, I got past it because it
was really good," Taylor said.
Both teams were given UNT
items as prizes for their cooking
efforts.
Resident assistants wanted
to give students a break from
the stress of finals coming up
with this cooking competition,
Ramos said.
"My residents got really excited
about it because it makes them
get away from the classroom for
just a little while," she said.
Student establishes new restaurant with help from UN'
By Christina Mlynski
Staff Writer
A row of miniature wooden
boats filled with sushi lines a
table surrounded by a glass
window as a hostess leads
customers past the workstation
and to their seats at J Sushi.
Sam Jung, owner of J Sushi
and hospitality management
junior, opened his business
April 5 with the help of the
School of Merchandising and
Hospitality Management.
"I've taken a year and a half
of courses that really connect
with what I'm doing," Jung
said. "UNT has helped me
prepare information to get my
business started and taught me
networking skills that helped
make my dream come true."
Jung began saving money to
open his own business when
he was 18. He studied culinary
techniques at the University of
California, Davis, and moved
to Denton to further his educa-
tion when he was 21. Davis
is now 23 and has set up a
working restaurant in four
months with the guidance of
professors.
"The classes taught at our
university tie in with the real
world and help students find
the best fit for their academic
and professional needs," said
Sua Jeon of the merchandising
and hospitality faculty. "It
makes me excited to see that
our students can implement a
project given in class and turn
it into a real business plan."
Jung decided to open a
restaurant in Denton because
he felt that the city was lacking
authentic sushi. Jung's family
has owned sushi restaurants
throughout his life, and he
said he knew that owning one
is something he is passionate
about.
"I have been working at
restaurants since I was 17,
and it's a lot harder than just
jumping into it and starting
fresh because there are so
many aspects that go into it,
and Sam has done the proper
training to make it flow
and work well," said Jamie
Christensen, a waitress at J
Sushi and psychology soph-
omore.
Everyone on Jung's staff is
a UNT student.
Because of the help Jung
received from UNT in starting
his business, he said he plans
to donate money to start a fund
for students who want to start
their own businesses but do
not have the means to do so.
"I never thought it would
happen this early, so I really
hope that students who have a
dream and a set of goals really
believe in themselves to make
it happen," Jung said.
The restaurant has seen
a steady growth in business
since its opening, and Jung
said although he did not adver-
tise the grand opening of J
Sushi, people seem to be inter-
ested in the establishment.
Photo by Cristy Angulo/Staff Photographer
Sam Jung, a hospitality junior, celebrated the grand opening of his restaurant J Sushi on 1400 Loop 288 two weeks ago.
J Sushi operates as a family business.
"J Sushi shows that you actu-
ally can do something if you go
in wanting to ... succeed, and
he shows it through his good
food, excellent service, and a
really nice and calm atmo-
sphere," said Amelia Shepherd,
a first-time customer and
international studies sopho-
more,
J Sushi is at 1400 S. Loop
288.
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UNIVERSITY OF NORTH TEXAS
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OFFICE OF DISABILITY ACCOMMOOVTION
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University Union, Suite 321
(940) 565-4323
www.unt.edu/oda
University of North Texas
Airline fined for violating
bumped passenger rules
DALLAS (AP) — Southwest
Airlines Co., which bumped
more passengers than any U.S.
carrier last year, has been fined
$200,000 for violating rules on
kicking passengers off oversold
flights.
The Transportation
Department said Tuesday that it
reviewed passenger Complaints
and found many cases of
Southwest failing to promptly
pay bumped passengers and
give them written notices of their
rights.
Airlines are allowed to sell more
seats than they have because
some passengers don't show up.
In other businesses, that would
violate laws against deceptive
sales tactics. Airlines get a break
under the theory that they can
offer lower fares if they don't get
stuck with empty seats because
of no-shows.
Last year, Southwest bumped
13,113 passengers — 80 percent
more than the next closest carrier.
However, Southwest carried the
most U.S. passengers, and trav-
elers faced a greater chance of
being bumped on some other
airlines, with American's regional
affiliate, American Eagle, being
the worst.
Federal rules require airlines
to first askfor volunteers who will
give up their seats in exchange for
compensation. Afterthat, airlines
can begin to bump passengers
who bought tickets. Most passen-
gers bumped from flights are enti-
tled to up to $800 in cash.
Airlines are required to give
bumped passengers a written
statement detailing their rights
and explaining how the airline
decides who gets bumped when
flights are oversold.
The airlines can offer travel
vouchers but only after telling the
passengers that they are entitled
to get cash or a check instead, and
the amount that they're owed.
In a consent order, the
Transportation Department said
it would waive $90,000 ofthe civil
penalty if Southwest doesn't break
the rules again in the next year.
Also, Southwest can use $20,000
of the fine to develop ways to
notify passengers of their rights
and the airline's policy on over-
selling flights.
In the consent order dated
Tuesday, the company said it
mostly follows the rules — the
number of violations was not
"We take
every violation
seriously and
are working to
improve our
procedures,"
—Brandy King
Southwest spokeswoman
disclosed — but would provide
more training for employees to
improve compliance. The airline
also said it would give customers
more notice of their rights when
they buy tickets on the company
website.
Southwest spokeswoman
Brandy King said the alleged viola-
tions involved "a small percentage"
of the airline's flights.
"However, we take every viola-
tion seriously and are working to
improve ourprocedures to ensure
full compliance with DOT regu-
lations and to provide the best
possible experience for all of our
customers," she said.
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North Texas Daily (Denton, Tex.), Vol. 95, No. 54, Ed. 1 Wednesday, April 28, 2010, newspaper, April 28, 2010; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth164910/m1/4/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting UNT Libraries Special Collections.