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Four chefs reveal the music they listen to while cooking, as one believes it makes the food ‘better’
In a bid to explore the deep connections between chefs and their music choices, we spoke to four professional cooks about the beats and tempos that get them in the groove.
Legendary American pioneer of French cooking Julia Child once said: Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.
Theory, backed by science
Paul Sorgule, of the American Academy of Chefs, detailed the innate connection between food and music in a 2018 blog post.
He theorized: To me, the type and style of cooking and the restaurants that you engage in dictate the type of music that you connect with and vice versa.
Throughout his decades of experience, he identified the natural bond with fine dining and classical music, tasting menus and American jazz, fast food and rock and roll, and BBQ and country blues music. He further highlighted how culture plays a part in music choice, as seen through Cajun cooks and their love of Zydeco.
There is also a scientific approach to understanding the ties between music and cooking, as some styles are known to increase productivity and workflow.�
As explored by Entrepreneur, classical styles are known to reduce stress and enhance focus thanks to their lack of distracting lyrics.�
Some research even suggests the type of music is irrelevant, and its actually the tempo that dictates productivity. Spotify behavior therapist Dr. Emma Gray argues that songs with a 50- to 80-beat allow our brains to enter what is referred to as the alpha state.
Does food impact music choice?
To better understand the attachment cooks have to their favorite genres, we spoke to four chefs from across the wide world of cooking.
For Gabrielle Yap, a Filipino chef, jazz music works like a beautiful dance for her style of cooking.
Theres something about the smooth, soothing sounds of artists like Ella Fitzgerald and Louis Armstrong that complements the creative and sometimes chaotic nature of cooking, Gabrielle, who is now a Senior Editor at Carnivore Style told us. The rhythm of the music often mirrors my actions in the kitchen – the steady chopping of vegetables, the gentle sizzling of meat in the pan, the rhythmic stirring of a sauce.
However, Gabrielle further suggested that the type of music tends to change depending on the dish she is whipping up. Though she primarily writes about her meat-related recipes now, she also has experience in pastry and even catering.
For dishes that require quick, energetic actions, like a stir-fry or a sizzling steak, I might switch to something more upbeat. Classic rock or pop music from artists like The Beatles, Queen, or even Taylor Swift can infuse the kitchen with a lively, dynamic energy thats reflected in the food, she added.
Some chefs know what music the kitchen needs
Little Red Kitchen Bake Shops Susan Palmer told us that her choice of music is dependent on what the kitchen most needs at that moment.
Susan explained: If it’s a dark and moody day outside, I know my team needs something upbeat to get them going. If it’s me in the kitchen alone, I have those few albums that always get me moving, whether it’s just an all-around good feeling (Fitz and the Tantrums) or killer drum beats and guitar solos (Mammoth WVH).
In times when she is feeling stressed, Susan turns to her tried and true bands like Jukebox the Ghost, Guster, and classic Food Fighters.
The same sentiment was echoed by Troy Guard, Owner and Executive Chef of the TAG Restaurant Group. The group runs and operates over 11 signature restaurants, including the award-winning Guard and Grace Steakhouse in Denver.
He explained: “The music I listen to when I cook is super important and I think most chefs will agree. The feeling and setting that your cooking in comes out in the food. If you feel good, you cook good! I always want to set the right mood in the kitchen and the restaurant because guests can feel it too. Theyre going to enjoy their experience and their meal so much more if the vibe is right and it all starts with the music when they walk in the door.
“When Im cooking outside and barbecuing, I listen to laid back music like reggae, sometimes country, and Hawaiian music to bring me back to my roots. If Im preparing for a big event of 300, 400, 500 meals, its always Metallica,” he added. “I want to listen to something that gets me and my team fired up like were going into battle.”
Get the vibe right
In contrast, some cooks prefer the music to suit where they are cooking, as a pose to what. Despite making his start in mechanical engineering, CookOut News CEO Wes Wright found himself drawn to the art of grilling.
When I’m cooking a normal dinner in the kitchen, I usually listen to dance music,” he said. When I’m grilling or cooking barbecue, I usually pull up something with a slower pace, like Country.”
