The 'Sader Digest
The 'Sader Digest —where health, wellness, and food collide with a whole lot of flavor!
We’re here to dish out fresh ideas and fun conversations about how to eat well, live better, and make food choices that fuel your body and mind. From Holy Cross dining hacks to mastering the art of cooking on your own, we’re serving up everything you need to know to stay healthy and feel your best.
Whether you’re curious about what’s on your plate, looking for simple tips to level up your meals, or just want to geek out about all things food, this podcast is for you. Think of us as your foodie friends with a side of wellness wisdom.
Grab a seat, press play, and let’s dig in!
The 'Sader Digest
Everyone’s a Chef Now (According to Instagram)
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
Everyone loves calling themselves a chef these days. Got an apron? Chef. Posted a pasta video on Instagram? Chef. Bought a really expensive knife? Obviously… chef.
But in this episode of The 'Sader Digest, Brad pulls back the kitchen curtain to answer a surprisingly complicated question: what’s the actual difference between a cook and a chef?
Spoiler alert: it’s not just about who makes the best steak.
Brad digs into the history of the word chef, from its French roots as chef de cuisine—literally “chief of the kitchen”—to the military-style brigade system that turned restaurant kitchens into something resembling an army. Along the way, we explore how celebrity chefs, TV shows, and social media have blurred the lines between the people running the kitchen… and the people actually cooking the food.
Because here’s the uncomfortable truth:
The person whose name is on the restaurant door usually isn’t the one sweating over your dinner.
From Gordon Ramsay to Anthony Bourdain to the unsung heroes on the line, this episode looks at leadership, ego, kitchen hierarchy, and the hardworking cooks who actually make the magic happen every night.
So next time someone says, “I’m a chef,” you might want to ask a follow-up question:
Do they run the kitchen… or do they just own a really nice knife?