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

Sodexo at Nicholls State University launched its annual Chef Celebration Week on October 13 by recognizing one of its own, Chef Raykim Goslar, a Sodexo chef whose culinary journey spans more than two decades. 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 spanned military service, security, carpentry, acting, and culinary arts. After completing his formal training at Delgado Community College in New Orleans in 2008, he honed his craft in major venues such as the Superdome and Smoothie King Center before later catering for Will Smith during the filming of Emancipation.

His passion for Indigenous cuisine is deeply personal. 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.

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