For some chefs, the only soundtrack in their restaurant kitchens is the clang of pots, pans and plates. But for others, a very specific playlist ensures a kitchen vibe that produces the tastiest food. The music is as different as Nordic death metal and Miles Davis, and the chefs celebrate those differences on the plate. The New York Times’ Jeff Gordinier provides a smorgasbord, complete with personal playlists.

Tunes and spoons can provide musical release and motivation in some professional kitchens. (Photo by TONY CENICOLA, The New York Times)