Meet the Chef: Ula Robertson, At Your Service NY Catering

It was 102 degrees when I met Ula Robertson, executive chef of At Your Service NY Catering outside, about to go into her kitchen at St. Paul's Church in Congers. But with a big smile she told me that she loves the heat and cooking in the kitchen no matter what the temperature! Catering any gathering of people, large and small, makes her really happy. And she has a strong interest in being "green" in every aspect of what she does personally and professionally … and in supporting the work of area non-profits.

Executive Chef Ula Robertson started At Your Service NY in 2007 and provides full-service catering to private and corporate clients, and cooking classes for children and adults.

You are very committed to being environmentally aware  ... where did that come from?
When I came to the U.S. from Germany in 1993 I was surprised and shocked by the things that are thrown away here. In Europe you don't do that! I don't think I ever had a paper plate in my life before. I decided I had to do something about it.

How has that influenced how you run your business?
I am very aware of the environment in all that I do. A few years ago I got involved with the Rockland Business Association's (RBA) Green Council and last year I worked with them on their Green Summit. And I always try to avoid waste, recycle, and compost the food scraps. For a fundraiser for People to People, we had real plates and glasses donated. For some larger events we use biodegradable plates and forks and knives. The goal is zero waste.

What brought you to the U.S., and to Rockland County?
My husband! He's actually from Jamaica, but moved to the U.S. and ended up in Rockland. I met him in Singapore while we were both there on business.

Your catering business appears to be a second career for you. What was the career path that you took?

I've always been interested in cooking. When I was 15 I started to work in a hospital kitchen just to make some money while I was going to school. I was in the area where they did special foods for patients and I really liked it and wanted to become a dietician. But, when I graduated from high school at age 18 and realized I had to be 21 to become a dietician, I went into international sales instead. But, while doing that I studied to be a dietician and that comes in handy now when I cater for people who have certain dietary requirements and I know how to accommodate them. Later in the U.S. I imported high-end plumbing fixtures and sold them nationwide, in Canada and in the Caribbean.

Do you have any formal cooking training?
No formal training but I took some classes with a few famous chefs in France. And all along I have been cooking. I have a very big in-law family here and we are always having parties … for 50 … 70 people. And I am always the cook. So I knew I could do it. When I first began cooking professionally I worked with a friend who was a trained chef and we had a contract to run the kitchen at Rockland Country Day School.

How did you expand from that into your catering business with private and corporate clients, and cooking classes?
I am a big believer in networking! I co-run the Rockland/Westchester Business Networking Meet-up, and I am also a member of the RBA, the North Rockland Business Alliance and the Rockland Business Women's Network, and also some groups in Westchester and New York City. I am out there meeting people in all different fields, positions, activities. They always know what I do … from what I'm wearing.

What is your connection with St. Paul's Church in Congers?
When I started the business I needed a commercial kitchen, and they are hard to come by … a friend suggested I talk to the church, and five minutes later I had a kitchen!

How would you describe your customer base?
My customers are so diverse it's unbelievable! I'm known for creating a lot of ethnic and international foods … from all sorts of American food, to cooking for people from the Dominican Republic … to cooking in a synagogue. I'm looking forward to a 90th birthday party I'm doing … I just catered a huge graduation party where they ate three times over 9-hours … and recently did a cooking class as a surprise party for someone. Anyone who wants to have fun, I'll cook for them! And all sorts of businesses … corporate functions … board meetings, seminars … big and small.

Where did your strong interest in supporting area non-profits come from?
From the moment I came to the U.S. I was able to do whatever I wanted. I didn't have a green card yet but I could open my own business. This country has been very good to me. So it's my time to give something back. I'm a volunteer chef at the United Church of Spring Valley. In Nyack I help with the Soup Angels and with Sunday Supper. I often donate my services for non-profits or really reduce my rate … and often provide private catered dinners for their fundraisers.

How has your travel and knowledge of language influenced your cooking?
Of course I speak German, I majored in French, I speak Turkish, a little bit of Spanish and some Creole. Wherever you are you meet people, you talk to them, you eat with them … and I seem to attract people from other places … so I am curious and always look into their pots and learn what they eat, what they cook.

Where else do you get your inspiration for new creations?

I just keep watching what's around me … I'm interested in what everybody has to offer … even people who aren't necessarily "cooks" but they make something really well … I watch some of the cooking shows … I'm very intrigued by colors. And I love to combine vegetables, like the Chinese and Japanese because it's colorful. When I'm catering, I do have a catering menu that's geared toward weddings and formal events. But most of the time people have a good idea of what kind of food they want to have.

What do you cook at home for your own dinner?

It's whatever crosses my mind. Right now it's what's growing in my garden … so far I have just some hot peppers, some collard greens, bell peppers, and callaloo, a Jamaican vegetable that's like spinach, and I have all the herbs.

Do you still like to entertain at home?
I love to entertain! It doesn't matter how many people. My house can accommodate 50-60 people, more in the summertime. I never get tired of cooking. My ultimate nightmare is someone bringing food to my house.

What advice do you have for a young person who wants to become a chef?

Find a job or volunteer somewhere you can learn about cooking to find out if you like it. Work your way up. It's harder nowadays without professional training, but you never know.

What tips do you have for someone who wants to learn how to cook for themselves or guests at home?

It's good to take cooking classes because you'll learn how to get organized, how to make a particular dish, in the right sequence. But for a beginner … get a steak, maybe some corn or a baked potato, and a bunch of broccoli … that's really easy!

Where do you get the food that you use for your catering business?

I usually use local suppliers and go to the farmer's markets. And if the budget allows I use organic produce and meats.

Are there any cookbooks that you would recommend?

I'm a very bad follower. I create my own recipes mostly, and even if I have a recipe I change it.

Recipe from the chef
 
IMAM BAYILDI 

This is a Turkish recipe and the name means the imam (priest) lost consciousness (because it is so good). It's my all time favorite dish! You can leave out the yogurt and butter to make it vegan and it tastes equally as good. - Ula Robertson

Serves 4 people.

2 large eggplants

2 large onions sliced

1 large onion chopped

2 cloves of garlic crushed

2 large tomatoes diced

2 tsp. tomato paste 

1 bunch of parsley chopped

1 cup of pine nuts (alt. pumpkin or sunflower seeds)

salt and pepper to taste

olive oil as needed

1 cup of yogurt

1/2 stick of butter

Water or vegetable stock as needed

1. preheat oven to 350 degrees

2. Peel eggplant lengthwise all around, repeat at 90 degree angle (eggplant looks like striped)

3. Cut in halves lengthwise, cuting through stem and leave it on for looks

4. Scoop out flesh, leaving about 1/2 to form a boat

5. Heat olive oil and slightly sautee eggplants until the stripes turn slightlye green (normal), then set aside

6. Heat olive oil in frying pan, sautee onions and garlic and tomato paste  until translucent, then add scooped out eggplant cut up into small pieces, add tomato and cook until all contents are very soft, add nuts or seeds

7. Fill eggplant boats with vegetable/nut mixture and place into a pan, add hot water or stock about to half the height of the eggplant, cover pan with foil or lid and bake for approx. 1 hour or until the eggplants are very soft.

8. To finish, place about 2 tbsp. of yogurt on the middle of the  eggplant, top with browned butter and sprinkle with parsley.

Serve at room temperature.

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