DW
GPSC treasurer arrested in meeting
} d n e k e e {W DAILYWILDCAT.COM Friday, March 31, 2017– Wednesday, April 2, 2017 VOLUME 110 ISSUE 75
BY RANDALL ECK @reck999
Omo worked at the MGM Grand hotel in Las Vegas, where he ran the entire dining operation. Prior to that, he worked at hotels in Los Angeles and received a culinary degree from the Western Culinary Institute in Portland, Oregon. Omo said he knew he wanted to be a chef ever since he was in high school. During those days, he was involved at an on-campus restaurant, where he learned about management, cooking and food service. “I started dabbling in cooking on my own and felt I had a knack for it,” he said. “I liked being able to create different dishes and different things like that.” After deciding he wanted a change of
Jim Collins, the treasurer of the Graduate and Professional Student Council around whom a heated controversy has developed in recent months, was arrested for disorderly conduct and disturbing the peace during an executive board meeting on March 27. The incident occurred during a guest speaker’s presentation on an ASUA Supreme Court opinion for the GPSC concerning term limits — a recent GPSC topic with which Collins has taken issue, as hes perceived it as an attempt to remove him from the council. According to a University of Arizona Police Department report, Collins placed a hand on the guest speaker’s chair, preventing the individual, whose name is redacted in the report, from leaving. The police report, filed following the incident, indicates the guest speaker wanted to leave the room, but did not feel they could safely do so when Collins approached and stood over the chair in close proximity. Sarah Netherton, GPSC Development Administrator and another member of the GSPC executive board blocked Collins from the guest speaker, allowing the guest speaker to leave the room, according to the police report. Netherton described Collins as “irate” and said he “kept arguing with” the guest speaker. Collins described the incident by saying “I went over to give [the guest speaker] an email to quietly ask [the guest speaker] some questions about it.” On the audio recording of the meeting, which the Wildcat was not present in, multiple GPSC members attempt to end the conversation with the guest speaker, but Collins continued to ask questions. He then approached the guest speaker’s chair as the discussion was being moved forward by other board members. As Collins approached the guest speaker, multiple board members thanked the individual for their time and politely ask them to leave so the meeting could continue, according to audio from the public meeting. Netherton said the guest speaker was being very good in trying to calm the situation without escalating or engaging Colins. “I made eye contact with [the guest speaker] trying to say you need to leave,” Netherton said. “(They) were looking at me like ‘I am trying’ but
CHEF OMO, A15
COLLINS, A3
EXTRA: ARIZONA HOOPS SEASON WRAP | PAGE B1 IT WASN’T THE END THE WILDCATS WERE LOOKING FOR, BUT THEY ACCOMPLISHED PLENTY IN 2017
MICHELLE TOMASZKOWICZ/THE DAILY WILDCAT
CHEF OMO INSIDE THE student union production kitchen on March 29.
Chef Omo: UA’s man behind the menus BY ALEC KUEHNLE @ThrowMeAnAllie
Almost 30,000 meals are served and consumed every day here at the UA. From well-known franchises like Burger King and Panda Express to home-grown creations like The Cellar and the newly created Nrich Urban Market, the UA offers a wide variety of eatery options for students. Of course, someone has to oversee this gigantic dining operation, and much of that responsibility falls on the shoulders of UA Senior Executive Chef Michael Omo. Omo has served in this position for the past three-and-a-half years. Before bringing his culinary skills to the UA,
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