Photo by erin m.

Words by DCist Contributor Jordan Anthony-Brown. Playlist compiled by Tori Kerr.

If you’ve ever spent time in a restaurant kitchen, you might’ve noticed that they can be hectic. They’re typically hot, cramped, and filled with hazards to navigate; plenty of sharp objects and open flames, just to name a few. It can be a challenge to maintain sanity, composure, making sure that everything is getting prepared and cooked quickly and up to standards, and keeping guests (and chefs) happy. So how do chefs and their cooks get through prep and service? Besides copious—and somewhat obscene—amounts of caffeine, good music is a necessary staple in many kitchens. To find out more about the role music plays in professional kitchens, DCist talked to a handful of area chefs to find out, among other things, some of the best, worst, and strangest things to ever grace their kitchen’s speakers.

What genres of music are most popular in your kitchen? Do you typically stick to one, or is there an eclectic mix of music?

Victor Albisu, Del Campo: There’s a pretty eclectic mix of bachata (essentially Latino blues music), rock, rap, and pop.

Kyle Bailey, Birch & Barley: Our music tastes are all over the place, but we always seem to come back to death metal, gangsta rap, and ’90’s alternative.

Kristian Felix, Daikaya: We always have a good selection of music in the kitchen—hip-hop, rock, oldies, reggae, ska, bachata, breakbeats. But we never really listen to country, unless I’m in that kind of mood.

Tim Ma, Water & Wall: During prep there is a lot of heavy metal played by Adam Musselman, our butcher/morning sous chef. But we definitely play a lot of underground hip-hop and deep cuts.

Marjorie Meek-Bradley, Ripple/Roofer’s Union: The music in the kitchen varies every day depending on the mood we’re in, and who is on the schedule for that day. I really like hip-hop—Drake, Rihanna, Eminem. Some days I’m in an indie rock mood or am compromising with my cooks, then we play stuff like Alt J and Tove Lo.

Dwayne Motley, Nage Bistro: We actually usually stick to comedy, sports, or the news.

Aaron Silverman, Rose’s Luxury: Probably the most common music is oldies and hip-hop.

Do you stick to mostly albums, playlists, or just a shuffle of random songs?

Albisu: We mostly play full albums.

Felix: Pandora or Spotify usually, but I have a few playlists on my phone and iPad that we go to sometimes. We also have several Daikaya playlists made by local DJs. Chef Katsuya also has his playlists—he’s been playing a lot of R. Kelly and Neal Sadaka radio lately.

Ma: We usually do a shuffle using Beats Music by Dre.

Meek-Bradley: I like iTunes Radio—it gives us a good mix without having to manage it too much while we’re working. We also make playlists though, which can be fun.

Motley: It really all depends on my mood, but I like to binge listen whenever possible.

Silverman: During prep we go with playlists or Pandora.

Do you take requests from sous chefs and cooks, or do you hold complete DJ authority?

Albisu: There’s no set DJ authority, but I’m the final word on what we play.

Bailey: We don’t play music during prep or service, but we usually collectively put on some tunes after service when we talk about the menu.

Felix: Each chef on duty usually selects what music to play depending on what cooks are on the line, or what chefs are working at the time.

Ma: There’s a lot of input—when we’re setting up and breaking down, our music selection resembles a bad case of ADD. It jumps from John Legend to John Mayer to Stevie Wonder to Vanilla Ice. Rap, hip-hop, jazz, blues—you name it, it’s played.

Meek-Bradley: I usually get in a few hours earlier than everyone, so I’ll listen to my music, but then will let the cooks switch it to something everyone likes around 2. I have ultimate veto power though.

Motley: It’s my kitchen, so when I arrive I usually take control of the iPhone.

Silverman: The sous chef on duty at the time controls the iPod.

Is anything off limits—meaning that you refuse to play it under any circumstances?

Albisu: We accept all music, but it should inspire hard work and a fast pace.

Felix: Nothing is off limits—any music is better than working in a quiet kitchen in my opinion.

Ma: Disco—no disco.

Meek-Bradley: We have to have upbeat, loud music in the kitchen. Something with a fast tempo that puts everyone in a good mood, but also makes us work a little faster, a little harder.

Motley: Right-wing radio, and anything that I feel is disrespectful to women or minorities.

Silverman: No Nickleback.

What’s the strangest thing that’s ever come across your speakers?

Albisu: Culture Club’s “Karma Chameleon.”

Bailey: That’s a hard one. Every once in awhile we’ll hear the theme song from “Mr. Belvedere” or the “Dayum” song (which is an auto-tuned version of a Five Guys review). The weirdest one to come up recently was the “877 Cash Now” jingle from the J.G. Wentworth commercial.

Felix: Probably some Spanish gospel song.

Ma: “Barbie Girl” by Aqua.

Motley: Invisibilia on NPR—just a little too intense for me.

Silverman: Not sure—probably that epic Lord of the Rings song when they’re marching through the hills.

Do any songs inspire your cooking, or the creation of new dishes?

Albisu: I think music in general appeals to the creative side of the brain, the same side that creates flavor components.

Felix: No—but certain genres make it easier to get through a night or pump up the cooks.

Ma: “Started from the Bottom” by Drake.

Meek-Bradley: I think that fast-paced, upbeat music affects a chef’s mood, which in turn inspires a chef’s food.

Motley: “O Fortuna” from the opera Carmina Burana; “Unbelievable” by Notorious B.I.G.; “Victory” by Puff Daddy—all songs I go to when I need to get inspired.

Silverman: I honestly can’t say that any do.

What are your three favorite albums of all time?

Albisu: Pearl Jam, Ten; Pink Floyd, Wish You Were Here; Prince, Purple Rain.

Bailey: Metallica, Master of Puppets; Tool, Undertow; Nas, Illmatic.

Felix: Notorious B.I.G., Ready to Die; OutKast, ATLiens; Kendrick Lamar, Good Kid, M.A.A.D. City (for a more recent selection).

Ma: Notorious B.I.G., Ready to Die; Kanye West, College Dropout; and the soundtrack from Rock of Ages.

Meek-Bradley: I don’t really have a top three album; it just depends on my mood.

Motley: Podcasts—Big O and Dukes, The Read, and The Tony Kornheiser Show.

Silverman: Kitty, Daisy & Lewis, Sunday Best or Smoking In Heaven; Elvis, Elvis Sings the Wonderful World of Christmas (only at Christmas time, and yes, even though I’m Jewish); The Band, their eponymous album.

Need some tunes the next time you’re making dinner? Music Editor Tori Kerr has put together a playlist with some of the chefs’ favorites.