22-year-old gourmet chef and elec­tronic mu­si­cian Paco San­tos’ other sur­pris­ing hob­bies

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Fish—no contest. Sure, fried chicken is good, but chicken is a dif­fi­cult, bor­ing pro­tein to work with,” 22-year-old Paco San­tos an­swers when asked the age-old ques­tion: chicken or fish? As the son of the fam­ily be­hind Mom and Tina’s Bak­ery and Café (Tina is his mom), Paco knows his way around the kitchen. “Grow­ing up, we trav­eled a lot and I was raised on good food. I de­vel­oped my palate early on, but it wasn’t un­til a few years ago that I se­ri­ously con­sid­ered a ca­reer be­ing a chef.” In­spired by he­roes Marco Pierre White, Gor­don Ram­say, and An­thony Bour­dain, he took up pro­fes­sional culi­nary arts and in­terned at Café Ys­abel with the end goal of open­ing his own French restau­rant. The best meal he’s ever cooked? “A baguette served with smoked sal­mon pâté, raw oys­ters on the half shell, a sim­ple salad dressed in an ap­ple-cider vinai­grette, topped with toasted wal­nuts, feta cheese, and cracked black pep­per, pan-roasted ba­con­wrapped scal­lops topped with crab fat on a bed of parme­san risotto, and an an­gus rib eye steak cooked to per­fec­tion.”

When he isn’t in the kitchen, he’s prob­a­bly in his room mak­ing mu­sic. He plays bass for a rock band called Mad Hat­ter Day, but in his own down­time, he makes elec­tronic mu­sic un­der a solo act called Voy­ager. “The band is cur­rently very ac­tive in the lo­cal mu­sic scene. We’ve just signed with a record deal with an in­de­pen­dent la­bel called Yel­low Room. Our sec­ond EP is in the works and a full-length de­but al­bum will be drop­ping in 2015. Ex­cit­ing times!” he says. Voy­ager, on the other hand, has a de­but al­bum un­der­way call Crys­tal

Chil­dren. “I felt the need to cre­ate an elec­tronic act that would cater to my evolv­ing per­cep­tions in art and mu­sic. The mu­sic I make is pro­duced en­tirely in my bed­room and the sound is an amal­ga­ma­tion of dif­fer­ent gen­res. My first al­bum is a mix of fu­ture funk, am­bi­ent, down­tempo, and avant-garde. Each track in the al­bum is a chap­ter of a sci­ence fic­tion short novel that I’m cur­rently writ­ing.” —CVS

“I’ve al­ways been pas­sion­ate about food and cook­ing. I love to eat and I just re­cently grad­u­ated from culi­nary school. I rarely watch TV, but when I do, I only watch the

“I spend most of my free time play­ing video games, read­ing books and

“I used to be part of the school choir when I was in a photo of me singing at Route 196 with my friend Ni­cole

for Jack Daniel’s Philip­pines

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