Sodexo chef food demos reign at Loyola University New Orleans

A pivotal part of college life is creating smart and self-sufficient eating habits that will endure in adulthood.

Many students are balancing financial limitations, stress-driven food cravings, lack of nutritional knowledge, sorting through diet fads in the media, and finding time to stay well nourished.

Sodexo’s Chef Kraig Dixon at Loyola University New Orleans (LOYNO) is teaching students to value the food they put into their bodies through cooking demos he has coined “Krafted By Kraig.”

Born in New Orleans, Chef Kraig grew up in his family’s restaurant business inspiring his love for cooking. Today, Chef Kraig is considered an invaluable culinary force in the Loyola community.

Students, faculty, and fellow staff partake in his cooking demo pop-ups that teach healthy and delicious options - all the ingredients can be found on campus and the dishes made on their own time.

Chef Kraig’s creations feature classic comfort foods with simple and nutritious ingredients that pay homage to the many cultures that encompass New Orleans cuisine.

Loyola University New Orleans welcomed Chef Kraig onto the Sodexo dining team in 2019 after he was featured in Louisiana Life Magazine for his inventive vegetable-based comfort food at Seed, a local vegan restaurant.

Chef Kraig quickly became a highlight of LOYNO dining in the fall semester once the University green-lit his idea to create a special menu of approachable yet delicious meals he could teach the campus community on-site with cooking demonstrations.

Immersing himself into campus life, Chef Kraig shared his dishes at various Loyola dining halls, student-led clubs, sporting events and the University’s recurring Farmers' Market on the quad.

The impact Chef Kraig has on the Loyola community goes beyond his cooking demos. He built a rapport with students and faculty and is widely requested for weekly specials in the dining halls and school events.

Law students are particularly friendly with Chef Kraig who regularly visits the Loyola University New Orleans College of Law to share his latest dishes.

The faculty and staff lunch period known as “Freret Fridays” is also a popular time for Chef Kraig to connect with the campus community.

When Chef Kraig is not showcasing his culinary talents on the Loyola campus, he performs trumpet with his band Da Truth Brass Band, a mesh of brass, funk, rock and reggae to regional events, ranging from weddings and corporate functions to the famous New Orleans Jazz Fest.

Krafted by Kraig highlights the importance of encouraging student health and community by allowing campus staff the opportunity to connect on a deeper level.

Chef Kraig’s passion for food, music, and teaching resonates with Loyola students and has cultivated a new enthusiasm for well-rounded meals in college life.