The last time that I blogged, on Food and Whatever, it was the beginning of a season in this journey that I feel like I started. To write the truth, I really don't know how or where to get some kind of traction going right now. There's a few episodes of Food and Whatever that need editing so that they can be posted up. Looking for a new job that would push me to new things hasn't happened, clients...not even close. Though this feels disheartening I know that I cannot and must not give in. Have you ever felt like you are stuck in a pause mode? I am moving, or maybe I have the perception that I'm moving but really am not moving. I wish that I knew what to do, say, where to go but I know that that's not the way things work. My body is getting into shape, but it seems like nothing else is. This week coming up I have to sit down and work on menus and pricing for all the stuff that is planned out. I know it takes time. That I must be persistent and push through. So this is where I am currently, wanting to do all the things that I hindered my self from achieving and wanting to get them done within weeks.  Instead of trying to accomplish Goliath size plans at one time, maybe I need to make David size plans and smooth out my stones for when those Goliath plans start to come into play. So from here, today, what do I do? Break down huge plans into stages, continue to achieve my goal of having my athletic body back, make the menus and pricing, and cook like there's no tomorrow (pics will be posted on my social media pages), believe and trust God.

Chef Cristina

So it's been a while since I've blogged anything on Food and Whatever......but it's a new year and a new season in my life.

In this year, I am starting a journey that should've been started many years ago. The only one who has stopped me from starting in the past was me, myself , and I. Is it going to be personal? Yeah. Is it going to be hard? Yeah. Most of all, this is going to be a journey that is going to make me reflect and face the very things in my most inner being that made me doubt every dream, every inch of talent and passion that I have in and for food. No matter what accomplishments I've had in my career, it has never been enough proof to myself of my abilities and what I can do. Nobody could make me see the truth that has been right in front of me all of these years. It's time to let God shatter the mask and the lies that I have created around me that for some reason have been my safety net. No matter how much I wished and wanted and strove, doubt and self worthlessness always were in the forefront. Food and Whatever and my career could have been in a whole different level and it's time for me to catch up.

Why am I blogging about this journey? I don't know if this is part my way to shed this doubtfulness that I have towards myself or if this is a way to share my story with others that might have the same problem. Truly, all in all, this is definitely out of my comfort zone; but this new way of trying to pursue my life and career is too.  Let's see where God wants to go with this. It is one thing to try to make things happen in your life that don't belong, it is another to doubt yourself and the truth of what God says about how He made you. I understand that many may doubt the existence of God, but for me He is a huge part of my life and this journey. So here we go! I can not and must not falter. So here's to God, Food and Whatever, catering, being a personal chef, cooking parties, food, and to my husband, family and friends.

Chef Cristina V

Hey yall. I know that I haven't been on track with putting up new episodes, sorry. Now that the wedding is over and things are settling (some what), Food and Whatever is going to be active again. There's a lot of ideas growing, soon we are going to be picking from the tree and serving you all new shows; and who knows shirts or whatever. HEE HEE

What can I say....I decided to do a great snack. Who doesn't like popcorn? This is such a simple recipe to make, and you can actually use different kinds of spices and seasonings to change up your popcorn. I do recommend that you buy the corn kernels and pop it fresh at home. What's even better is that you get to control the salt, how much butter is used, how fresh it is, and so on. It is a great snack to make, especially if you have little ones. Great for a movie night, even better yet, a family game night. I know that my husband enjoyed making this episode, he absolutely loves popcorn.  If any of you have any pics to show of the food that you made from the recipes on Food and Whatever, please send them my I would love to see them. Thank you all for watching, and keeping up with us.

And as always I would like to thank, first and foremost, God for all that He allows me to do. Thanks to the crew of LIFE STONE PRODUCTIONS. They always do an awesome job. To Nancy, from Nancy's Candy and Spice in Historical Downtown Lawrenceville, for the great spices that I get from them. They are such great people; and their store is AWESOME!!! Don't forget to check out the Food and Whatever youtube channel.

Newly Married Chef Cristina V

.Hey guys and gals. So it's been a minute since I've uploaded any episodes, it has been a very interesting past few months. Well, we are back again!!! This time with even more easy and great recipes.

Ok, so you have to try out the Spicy Mexican Chocolate Glazed Doughnuts (Donuts)....it still tastes great how ever it is spelled. HA HA HA  I am so psyched about putting new episodes out. Some of you might have seen the previous episode of the biscuit doughnuts, but it is the glaze.....yeah the glaze....what makes this great. The great thing is that the glaze is just as easy to make as the doughnuts. WARNING: (ha ha ha ) DON'T BE FOOLED BY THE SWEETNESS, YOU'LL FEEL A LITTLE KICK AFTER.  What is great about this recipe is that you can adjust the spiciness of the glaze.  I love coming up with recipes like this.  And having an awesome place like Nancy's Candy and Spice to supply some of the main ingredients. The whole process is fun, thinking about what to do, testing, tasting, testing, tasting, testing, and tasting. LOL I had a good time filming the episode, this time my fiance's mom was my one live audience. 

As always I would like to thank, first and foremost, God for all that He allows me to do. Thanks to the crew of LIFE STONE PRODUCTIONS. They always do an awesome job. To Nancy, from Nancy's Candy and Spice in Historical Downtown Lawrenceville, for the great spices that I get from them. They are such great people; and their store is AWESOME!!! Don't forget to check out the Food and Whatever youtube channel. Oh, and by the way: TO A SUMMER NEAR YOU. SOMETHING AMAZING!! SOMETHING SPECTACULAR!!!! SOMETHING LONG TIME COMING......(DUN DUN DUUUUNNNN) THE UNITY OF LIFE STONE PRODUCTIONS AND FOOD AND WHATEVER.  (GOING TO THE CHAPEL AND WE ARE GONNA GET MARRIED). Yes folks, co-founder of Life Stone and I are getting married. Yay!! Well, as I always end things...ENJOY, HAVE FUN, AND GOD BLESS.

Chef Cristina V.

This is probably the shortest blog posting. I just wanted to say how thankful I am to God first and foremost; and everyone. This has been a really cool couple of weeks for Food and Whatever. God willing, there's going to be some very cool stuff planned ahead; so optimistic and curious and excited (all at the same time). I'm still in awe at that the fact that we are almost at 6000 views. It's been great seeing the interaction and responds from people. Please send pics of any of the dishes that y'all have tried out and let me how it turned out. Again thanks to everyone for being the greatest people. High five to every one and many blessings unto all of you. And high regards and thanks to the guys from Life Stone Productions.

Chef Cristina

I'm so excited to announce God has provided the opportunity to get published. I want to give thanks to the personnel of Best Self Atlanta Magazine for putting the latest episode of FOOD AND WHATEVER; PANKO BAKED CHICKEN PENNE.

I still cannot believe everything that this is happening.  I'm extremely grateful for everything, and humbled at the fact that people actually are interested. This is soooo cool. The next step, if God willing, is to start on a cook book.  Only a year and some change has passed since my boyfriend and I decided to just go for it, and it's been truly a blessing. I feel like I have of the best people subscribing and watching the show. Everybody and everything are amazing. Most of all, I cannot stop thanking the All Mighty. See you in the next blog. Have a great awesome day!!!

Chef Cristina

Yes!! It is the 3rd season of FOOD AND WHATEVER. I must say that I'm super excited about this new season of FOOD AND WHATEVER. I had such a great time filming this episode.Can you believe that I actually had somebody watching the show being filmed? That was pretty cool. It was like a participating live audience....lol. 
For this season I got involved with a small local business called Nancy's Candy and Spice; they are so awesome. They're gonna be featured through out this season. I really think that this season is really good, especially since they're original recipes. Hope you all enjoy the extras on the show, but most of all, I hope enjoy the recipes. By the way the Panko Baked Chicken Penne, can only be defined as AWESOME. And as always I have to thank God for all that He is doing, and Life Stone Productions. High five to all of you.

Chef Cristina Villafane

I know that I've been a way for a while. We all, Life Stone Productions and I, been working hard to get season 3 ready. Is going to be even better; as well as working hard in our  individual jobs.

 First and foremost I thank GOD for all that He is doing. THANK YOU! THANK YOU! THANK YOU! To all who have watched the different episodes, who have tried the recipes, and who have subscribed to the youtube page. YOU PEOPLES ARE SOOO AWESOME!! Huge hug and high five to all of you!!! I really can't wait for you guys to see the new recipes that I have to show you. Again thank you to God and to all of you . This is so exciting!! Is even more exciting because I actually get to share my excitement with my loved ones, friends, and those who I don't know personally but watches the episodes.

So the egg roll ravioli recipe is such an easy recipe that it is great to do with kids. What is even better, is that not only is it super easy, it is inexpensive and has an unlimited variety of stuffing and sauces you can use. It is a must try. Hope you enjoy many many raviolis.

Once again I would like to thank God first and fore most and the guys of Life Stone Productions for all the work that they do for Food and Whatever.

If you haven't checked out the Egg Roll Ravioli recipe go to my youtube channel:

http://youtu.be/a2J3HzllPbc