You already know your favorite chefs by the foods they prepare and the restaurants they’ve created. Now, get to know a different side of these culinary masterminds in our weekly The Dish feature. From behind-the-scenes kitchen talk to culinary soundtracks and Nashville recommendations, we’re bringing you the dish – straight from the pros.

Last week we checked in with James Beard Award-winning TV personality, chef, food writer and teacher, Andrew Zimmern, and today we talk with award-winning chef Michael Symon in advance of this weekend’s second annual Music City Food + Wine Festival!

Favorite post-shift meal/late-night snack?

While I’m in Nashville, that would definitely be Hot Chicken!

Go-to cooking soundtrack?

I have eclectic taste in music. Anything from classic rock to metal to rap – here are a few songs from one of my playlists:

• Van Morrison – “Brown Eyed Girl”
• Willie Nelson – “Good Hearted Woman”
• Edward Sharpe and The Magnetic Zeros – “Home”
• Beastie Boys – “Make Some Noise”
• Tupac ft. Notorious B.I.G. – “Runnin’ (Dying to Live)”
• Patti Smith – “Gloria”
• Cheap Trick – “Surrender”
• The Killers – “Romeo and Juliet”
• Chickenfoot – “Soap On a Rope”
• Metallica – “Welcome Home (Sanitarium)”
• Led Zeppelin – “Immigrant Song”
• Public Enemy – “Fight the Power”

Which words or phrase do you most overuse in the kitchen?

Delicious.

Most underrated/overrated ingredient?

Underrated – Lemon
Overrated – Garlic

Favorite Nashville spot?

Definitely Prince’s Hot Chicken Shack, as well as Husk and Adele’s.