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Eclectic Catering At Eclectic Catering, we’re on a journey of showcasing Biblically lawful culinary excellence. Personal Chef. Self taught baker. Artist. Entrepreneur.

16/06/2024
❤️
23/04/2024

❤️

"Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride."

- Anthony Bourdain

Back like we never left…
21/04/2024

Back like we never left…

11/04/2024

His chocolate work is amazing!

Thank you Mr. Albius ✨🍨
29/03/2024

Thank you Mr. Albius ✨🍨

𝗘𝗗𝗠𝗢𝗡𝗗 𝗔𝗟𝗕𝗜𝗨𝗦 (1829-1880)

Edmond Albius was born a slave in 1829, in St. Suzanne, on the island Réunion. His mother died during childbirth, and he never knew his father. In his youth he was sent to work for Botanist Fereol Bellier-Beaumont.

The vanilla plant was flourishing in Mexico, and by the late 18th century, a few plants were sent to Paris, London, Europe and Asia, in hopes of producing the bean in other areas. Although the vine would grow and flower, it would not produce any beans. French colonists brought vanilla beans to Réunion around 1820.

Beaumont had been teaching young Edmond how to tend to the various plants on his estate. He taught him how to hand-pollinate a watermelon plant. Beaumont had previously planted vanilla beans, and had just one vine growing for over twenty years, but was also unable to produce any beans on the vine. Young Edmond began to study the plant and made a discovery. He carefully probed the plant and found the part of the flower that produced the pollen. Edmond then discovered the stigma, the part of the plant that needed to be dusted with the pollen to produce the bean. He used a blade of grass to separate the two flaps and properly fertilized the plant.

Shortly afterwards, while walking through the gardens, Beaumont noticed two packs of vanilla beans flourishing on the vine and was astonished when young Edmond told him that he was responsible for the pollination. Edmond was twelve years old at the time. Beaumont wrote to other plantation owners to tell them his slave Edmond had solved the vanilla bean pollination mystery. He then sent Edmond to other local plantations to teach other slaves how to fertilize the vanilla vine. Within the next twenty to thirty years, Réunion became the world’s largest producer of vanilla beans.

Edmond was rewarded with his freedom, and was given the last name Albius. Beaumont wrote to the governor, asking that Albius be given a cash stipend for his role in the discovery of the fertilization, but received no response. Albius moved to St. Denis and worked as a kitchen servant. He somehow got involved in a jewelry heist and was sentenced to ten years. Beaumont again wrote the governor on his behalf, and the sentence was commuted to five years, and Albius was subsequently released. A man named Jean Michel Claude Richard then set claim to have discovered the fertilization process before Albius. He claimed he visited the island in 1838, and taught a group of horticulturists the technique. Again, Beaumont stepped in and wrote to Réunion’s official historian declaring Albius as the true inventor, giving him all of the credit entirely. The letter survives as part of island history.

Albius returned to live close to Beaumont’s plantation and married. He died on August 9, 1880 at the age of 51 at a hospital in Sainte Suzanne. He never received any profits from his discovery. One hundred years after his death, the mayor of Réunion made amends by erecting a statue of Albius and naming a street and school after him.

10/12/2023

Wow so interesting!

30/05/2023

I would’ve died. Whhaaattt. Jealous. 13 years after graduating lol

All self employed chefs need to utilize this info!
09/05/2023

All self employed chefs need to utilize this info!

#31: Erin Lowry, AKA The Broke Millennial, and I join forces today to give you money and personal finance tips to apply to your life immediately; whether…

21/04/2023

Definitely making and filming this soon. 😋😋😋😋👩🏾‍🍳👩🏾‍🍳👩🏾‍🍳

01/04/2023
Tis’ the season for  ! Get your       catered by a trained professional  !Now servicing   and    .  #                   ...
29/11/2022

Tis’ the season for ! Get your catered by a trained professional !

Now servicing and .

# #2022

28/07/2022

Sometimes life just call for . 😋



17/07/2022

“Who brought the sauce? I brought the sauce
Who made the sauce? I made the sauce
Who got the sauce? I got the sauce
What's in the sauce? I am the sauce…”


Pineapple red pepper sauce 🍍🌶 made by moi 👩🏾‍🍳


A lil’ char ain’t never hurt nobody 😏••••Summer is almost here and I KNOW you’re gearing up for family reunions, grad pa...
13/06/2022

A lil’ char ain’t never hurt nobody 😏




Summer is almost here and I KNOW you’re gearing up for family reunions, grad parties, weddings, and SO MUCH MORE!

So let me help you out by doing all the cooking , while you focus on what’s most important… the drinks! 🍸🍹🤪

A few dates and weekends in July are still available, so contact me NOW to book!


LINK IN BIO


19/05/2022
28/04/2022

Another one.





I’m excited to experience my second ! This time with legends that male grown folks music 🥰



The universe has been showing out lately in amazing and positive ways in EVERY aspect of my life. “No I’m not lucky, I’m blessed…”
Show me how good it can get 🙌🏾



22/02/2022

Life is a crazy .

Little did I know that this opportunity was coming my way, but thank God for preparedness, cuz I had like a 24 hour notice lol.

Now here I am cooking food for the members of . 😳

I’m fully immersed in learning and growing from this and connecting with fellow .

Here’s to the road less traveled. 🥂








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Meet the chef...

Chef Sabrina has always had a love for food!

She began cooking at the ripe old age of four years old. Growing up with a food loving family gave her valuable skills and a sophisticated palette.

Sabrina has had culinary influences from all over. Her parents brought Southern flavor to Michigan, where she was born and raised. She soaked up the eclectic and varying cuisines of Detroit, her favorite being Middle Eastern.

Upon moving to Houston, Texas, and immersing herself in the atmosphere, she was introduced to even more types of cuisine that she quickly fell in love with, it's no wonder she's so culturally adept!