Nicholls State University Kicks Off Chef Celebration Week Honoring Indigenous Culinary Traditions

Sodexo at Nicholls State University launched its annual Chef Celebration Week by recognizing one of its own, Chef Raykim Goslar, a Sodexo chef whose journey spans military service, film, and the culinary arts. The kickoff coincided with Indigenous Peoples’ Day, and Chef Raykim marked the occasion with a menu that honored his heritage, featuring Fry Bread Tacos and Oneida Soup.

The Oneida Soup carries deep historical significance. Named after the Oneida Tribe, it was served by Polly Cooper and other Oneida women to American troops at Valley Forge during the harsh winter of 1777–1778. Their aid was vital to the survival of the Continental Army, which faced severe food shortages and starvation. Polly Cooper’s legacy extends beyond her wartime contributions, symbolizing the enduring alliances between Native Americans and the emerging United States and the importance of Native contributions to American history.

Chef Goslar’s path to the kitchen has been anything but ordinary. Born in Brooklyn, New York, he is a U.S. Marine Corps veteran whose career has included 16 years in security, 12 years in carpentry, nearly two decades as an actor, and over 22 years in the culinary arts. After completing his formal training at Delgado Community College in New Orleans in 2008, he cooked for major venues such as the Superdome and Smoothie King Center before later catering for Will Smith during the filming of Emancipation.

Outside the kitchen, Chef Goslar has appeared in productions including The Magnificent Seven, 12 Years a Slave, and Fearful Pranks. His creative background reflects the range of talent within the Sodexo culinary team — professionals whose experiences extend beyond food but converge around a shared commitment to creativity and service.

Having traveled to Powwows across the country, Chef Goslar found inspiration in the traditional foods that connect him to his culture — especially frybread, which he describes as “a taste of home and history in one.” His culinary journey led him to Nicholls State University, where he is completing his degree and sharing his heritage with students and colleagues through Sodexo’s campus dining program.

“I’m grateful for the opportunities Sodexo has given me to continue learning and growing,” Chef Goslar said. “The company really invests in its people, and I want to keep growing with it — both as a chef and as someone who can share my culture and experiences with others.”

Chef Celebration Week continued with guest chef KJ Townsend, owner of Fat Boy Phillies and Fat Boy’s Eats. Chef Townsend’s story of resilience has inspired many across Louisiana. After losing both legs to an infection, he continues to pursue his passion for food while using prosthetics. He also founded One Step Closer, a nonprofit amputee support group dedicated to helping others thrive after limb loss.

A video highlight from the kickoff event can be viewed here: Instagram Reel