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Name: Ulrich Koberstein Profession: Chef

Relationship: Country: Namibia, Africa - Kohler, Wisconsin

Ulrich Koberstein is the new executive chef at the American Club in Kohler. Born in Namibia, he came here in December from the Ritz-Carlton in Boston Common.

Chef takes fuss off American Club menu
By KRISTINE HANSEN
Special to the Journal Sentinel
Posted: Sept. 8, 2005
Who: Ulrich Koberstein
What he does: executive chef at the American Club, Kohler (The American Club, the Midwest's only AAA Five Diamond Resort Hotel provides country elegance in the charming Village of Kohler, less than an hour north of Milwaukee, Wisconsin.)
Over coffee in the Greenhouse at the American Club in Kohler, with sun streaming in through stained-glass windows, Ulrich Koberstein, the American Club's 36-year-old executive chef, told how he broke into the culinary arts at age 15 - at a horse-racing track in South Africa.
"I had a pushcart and my umbrella and I sold ice creams," he said. "Essentially all the money I made on that I spent going out to fine-dining restaurants. I was quite an odd duck."
As owner of a catering company and deli, his mother told him to get a "real job," and so Koberstein - who was born in Namibia, and also has lived in Zambia, Zimbabwe and Canada - graduated from Witwatersrand University in Johannesburg, South Africa, and worked as an accountant for four years. When he'd had enough of crunching numbers, he "packed up, sold everything (he) had and went to London" for the Cordon Bleu culinary school.
Before coming to the American Club last December, Koberstein was the Ritz-Carlton Boston Common's executive chef. Before that, he worked at Chez Nico in London (a three-star Michelin restaurant). A call from the American Club turned his head because of the Immigrant Room's four-diamond rating and an AAA five-diamond resort-hotel status.
At the American Club, which is owned by Kohler Co., Koberstein supervises 11 sous chefs and 75 kitchen staff, as well as Ryan Anderson, who also was his executive sous chef at the Ritz-Carlton Boston Common. A no-fuss approach to seasoning and plating at Kohler's Immigrant Room, Horse & Plow, Winery Bar, Wisconsin Room, Greenhouse, Cucina, Blackwolf Run and Whistling Straits - and lighter fare at Kohler Waters Spa - brings "a larger-city feel to the menus." The Immigrant Room's menu, for example, boasts Seafood Bento Box, with Hawaiian Big Eye tuna, mango, Jonah crab and Maine lobster, and the Chocolate Trilogy dessert - molten chocolate cake, jasmine tea flan and chocolate napoleon.
Organizing the Kohler Food & Wine Experience, Demonstration Kitchens, wine tastings and an annual Chocolate Show gives wiggle room to food experimentation.
But Koberstein is not a fan of fusion. "I try not to have too fussy of a plate presentation," he said. "I'm not really here to experiment at the guests' expense. If I'm eating duck in a restaurant, I want to taste the duck, not the spices that go in it."
Fish are flown in twice weekly from Honolulu and Boston, but herbs, pheasant and elk on the Immigrant Room menu arrive fresh from Wisconsin farmers.
"When you look around at what people in Wisconsin are producing, they've got some incredible crops here," Koberstein said.

Ulrich KOberstein
Executive Chef, The American Club, Kohler, Wisconsin
Chef Koberstein was born in Namibia, Africa, and has lived in eight different countries, traveling extensively and exposing him to various cultures and exciting food. In 1994 he attended the Cordon Bleu culinary school in London where he earned a scholarship to complete his studies. Upon graduation he started in the kitchen of Nico Ladenis’ three Michelin star Chez Nico @ Ninety Park Lane Restaurant. Royalty and celebrities were everyday guests here. Three years later he came to America to join the Ritz-Carlton Hotel Company with stints at the Boston and Boston Common properties. He quickly moved up the ladder from cook tournant to chef, taking over as Executive Chef after only eight years of professional cooking. During his tenure his restaurant received Conde Nast Traveler’s Top Fifty New Restaurants in the World award as well as four star reviews by the Boston Herald. The hotel received Travel + Leisure’s top 100 Hotels in the World Award.
In December 2004 he joined The American Club in Kohler, Wisconsin, as the executive chef. In his role he oversees all the culinary operations at the Midwest’s only AAA Five-Diamond resort-hotel.

Ulrich Koberstein, executive chef at the American Club in Kohler, stands in the Immigrant Room of the hotel. Koberstein recently collaborated on a four-course meal at the James Beard House in New York. Sam Castro photo

MILWAUKEE -- It's a day made for Wisconsin -- National Cheese Day! Sargento Director of Culinary, Chef Ulrich Koberstein, joins FOX6 WakeUp to help us celebrate.

Philly Cheesesteak Sliders

Ingredients

3/4 cup Unsalted butter

2 medium Yellow onions, sliced

2 Green bell peppers, sliced

1 pound Flank or skirt steak

1 tablespoon Dijon mustard

1 tablespoon Honey

1 teaspoon Garlic Powder

12 Pretzel slider rolls

12 slices Sargento® Reserve Series® Aged White Cheddar

1 tablespoon Poppy seeds

Directions

Preheat your oven to 350 degrees F. Line a large baking sheet with foil and spray with a non-stick spray. Set aside.

In a large saute pan, melt 1/4 cup of the butter over medium heat. Add the onions and peppers and cook until caramelized and brown, stirring occasionally, about 10-12 minutes. Remove from heat and set aside.

Preheat a griddle or grill pan over medium-high heat. Spray the flank or skirt steak with a non-stick spray and season generously with salt and pepper. Place the steak on the hot pan and cook until it's cooked to your liking. I cooked mine for 3 minutes on each side for rare. Set aside to rest for a couple of minutes. Once the steak has rest, cut against the grain in VERY thin slices. Set aside.

In a small saucepan, melt the remaining 1/2 cup unsalted butter over medium-low heat. Whisk in the mustard, honey, garlic powder and a dash of salt and black pepper. Cook for 1-2 minutes more and then remove from heat. Set aside.

Take the bottoms of your rolls and place them on the prepared baking sheet. Layer on thinly sliced steak, onions and peppers and cheese. Place the tops of the rolls on top. Brush the tops generously with the melted butter/mustard mixture. Sprinkle on the poppy seeds.

Cover the pan with foil and bake for 15-20 minutes or until the cheese has melted.

Remove from heat and serve immediately. Enjoy!

Name: Ulrich Koberstein	Profession: Chef
Relationship:	Country: Namibia, Africa - Kohler, Wisconsin
Ulrich Koberstein is the new executive chef at the American Club in Kohler. Born in Namibia, he came here in December from the Ritz-Carlton in Boston Common. Chef takes fuss off American Club menu By KRISTINE HANSEN Special to the Journal Sentinel Posted: Sept. 8, 2005 Who: Ulrich Koberstein What he does: executive chef at the American Club, Kohler (The American Club, the Midwest's only AAA Five Diamond Resort Hotel provides country elegance in the charming Village of Kohler, less than an hour north of Milwaukee, Wisconsin.) Over coffee in the Greenhouse at the American Club in Kohler, with sun streaming in through stained-glass windows, Ulrich Koberstein, the American Club's 36-year-old executive chef, told how he broke into the culinary arts at age 15 - at a horse-racing track in South Africa. "I had a pushcart and my umbrella and I sold ice creams," he said. "Essentially all the money I made on that I spent going out to fine-dining restaurants. I was quite an odd duck." As owner of a catering company and deli, his mother told him to get a "real job," and so Koberstein - who was born in Namibia, and also has lived in Zambia, Zimbabwe and Canada - graduated from Witwatersrand University in Johannesburg, South Africa, and worked as an accountant for four years. When he'd had enough of crunching numbers, he "packed up, sold everything (he) had and went to London" for the Cordon Bleu culinary school. Before coming to the American Club last December, Koberstein was the Ritz-Carlton Boston Common's executive chef. Before that, he worked at Chez Nico in London (a three-star Michelin restaurant). A call from the American Club turned his head because of the Immigrant Room's four-diamond rating and an AAA five-diamond resort-hotel status. At the American Club, which is owned by Kohler Co., Koberstein supervises 11 sous chefs and 75 kitchen staff, as well as Ryan Anderson, who also was his executive sous chef at the Ritz-Carlton Boston Common. A no-fuss approach to seasoning and plating at Kohler's Immigrant Room, Horse & Plow, Winery Bar, Wisconsin Room, Greenhouse, Cucina, Blackwolf Run and Whistling Straits - and lighter fare at Kohler Waters Spa - brings "a larger-city feel to the menus." The Immigrant Room's menu, for example, boasts Seafood Bento Box, with Hawaiian Big Eye tuna, mango, Jonah crab and Maine lobster, and the Chocolate Trilogy dessert - molten chocolate cake, jasmine tea flan and chocolate napoleon. Organizing the Kohler Food & Wine Experience, Demonstration Kitchens, wine tastings and an annual Chocolate Show gives wiggle room to food experimentation. But Koberstein is not a fan of fusion. "I try not to have too fussy of a plate presentation," he said. "I'm not really here to experiment at the guests' expense. If I'm eating duck in a restaurant, I want to taste the duck, not the spices that go in it." Fish are flown in twice weekly from Honolulu and Boston, but herbs, pheasant and elk on the Immigrant Room menu arrive fresh from Wisconsin farmers. "When you look around at what people in Wisconsin are producing, they've got some incredible crops here," Koberstein said. Ulrich KOberstein Executive Chef, The American Club, Kohler, Wisconsin Chef Koberstein was born in Namibia, Africa, and has lived in eight different countries, traveling extensively and exposing him to various cultures and exciting food. In 1994 he attended the Cordon Bleu culinary school in London where he earned a scholarship to complete his studies. Upon graduation he started in the kitchen of Nico Ladenis’ three Michelin star Chez Nico @ Ninety Park Lane Restaurant. Royalty and celebrities were everyday guests here. Three years later he came to America to join the Ritz-Carlton Hotel Company with stints at the Boston and Boston Common properties. He quickly moved up the ladder from cook tournant to chef, taking over as Executive Chef after only eight years of professional cooking. During his tenure his restaurant received Conde Nast Traveler’s Top Fifty New Restaurants in the World award as well as four star reviews by the Boston Herald. The hotel received Travel + Leisure’s top 100 Hotels in the World Award. In December 2004 he joined The American Club in Kohler, Wisconsin, as the executive chef. In his role he oversees all the culinary operations at the Midwest’s only AAA Five-Diamond resort-hotel. Ulrich Koberstein, executive chef at the American Club in Kohler, stands in the Immigrant Room of the hotel. Koberstein recently collaborated on a four-course meal at the James Beard House in New York. Sam Castro photo
MILWAUKEE -- It's a day made for Wisconsin -- National Cheese Day! Sargento Director of Culinary, Chef Ulrich Koberstein, joins FOX6 WakeUp to help us celebrate. Philly Cheesesteak Sliders Ingredients 3/4 cup Unsalted butter 2 medium Yellow onions, sliced 2 Green bell peppers, sliced 1 pound Flank or skirt steak 1 tablespoon Dijon mustard 1 tablespoon Honey 1 teaspoon Garlic Powder 12 Pretzel slider rolls 12 slices Sargento® Reserve Series® Aged White Cheddar 1 tablespoon Poppy seeds Directions Preheat your oven to 350 degrees F. Line a large baking sheet with foil and spray with a non-stick spray. Set aside. In a large saute pan, melt 1/4 cup of the butter over medium heat. Add the onions and peppers and cook until caramelized and brown, stirring occasionally, about 10-12 minutes. Remove from heat and set aside. Preheat a griddle or grill pan over medium-high heat. Spray the flank or skirt steak with a non-stick spray and season generously with salt and pepper. Place the steak on the hot pan and cook until it's cooked to your liking. I cooked mine for 3 minutes on each side for rare. Set aside to rest for a couple of minutes. Once the steak has rest, cut against the grain in VERY thin slices. Set aside. In a small saucepan, melt the remaining 1/2 cup unsalted butter over medium-low heat. Whisk in the mustard, honey, garlic powder and a dash of salt and black pepper. Cook for 1-2 minutes more and then remove from heat. Set aside. Take the bottoms of your rolls and place them on the prepared baking sheet. Layer on thinly sliced steak, onions and peppers and cheese. Place the tops of the rolls on top. Brush the tops generously with the melted butter/mustard mixture. Sprinkle on the poppy seeds. Cover the pan with foil and bake for 15-20 minutes or until the cheese has melted. Remove from heat and serve immediately. Enjoy!