“Since he started here about two years ago, he’s had cooks promoted to different positions – he’s helped them grow,” she said. “He’s very positive. Jason always looks at the bright side of things.”

Gersten said he enjoys teaching and inspiring his team to “be the best version of themselves.”

Here’s more about him, in his words – and a recipe:

What did you want to be as a kid, and how did you ultimately choose your career?

As a kid I always dreamed of playing professional basketball. I tried out for the NBA, but they turned me down because they didn’t have any room for a 5’8’’ guy! Once that dream was over, I pivoted to my next passion, and that was food. I love food. I love making people happy, and I love making people happy with food. For me, this executive chef position is something that reaches a lot of people, which is what I’ve wanted to do for a long time. And it’s nice to be working for one of the most recognized hospitals in Texas!

What is your workday like?

Every area within our department has its own managers and supervisors, so my job is focused on the culinary aspect, the final product, taste and execution. I start my mornings by rounding with my team. I personally greet each member of my staff and manage any issues. Then I assist on the patient rooms service line for breakfast before my first meeting of the day. I sometimes help with serving or restocking food. After that, I move to the retail side, where I have a morning meeting with my cafe and purchasing/receiving supervisor to go over any product shortages or other issues. Then I’ll tend to my emails, menu development and other meetings. Before I know it, it’s the end of the day.

What is your favorite part of your job, and the biggest challenge?

Making good-quality meals for our guests is the most rewarding part of my job. For instance, if a guest is worried about an upcoming test or procedure, a comforting meal prepared by my team can make them feel calmer and more at ease. I’m able to see firsthand the impact our culinary team has on our guests. The other day, a guest asked for the pot roast recipe and that made my day!

The biggest challenges, besides the typical ones like product shortages, product substitutions and those types of issues, would have to be regulating my team’s stress levels. Working in the food service industry is stressful at times. I encourage my team to find ways to de-stress on their time off. Work-life balance is important within our department.

What’s something people would be surprised to know about you?

I haven’t had a soda in 32 years and have zero cavities. I moved from New York to Texas to follow my Texas sweetheart. I love to watch kung-fu shows with martial arts – I have to read the subtitles, but, hey, I love all the action. I spent six weeks in China learning about the cuisine.

Would you share a favorite recipe with us?

I would have to go with this corn souffle. It takes minutes to prepare, allows sweet corn to shine and strips all the intimidation associated with making a souffle.

Corn Souffle

Servings: 4

2 cups corn kernels cut from the cob (you can use canned)

1/2 cup grated Gruyere cheese or any cheese of your choosing

1/2 cup half-and-half or light cream

3 large eggs

2 tablespoons diced jalapeño pepper (to taste)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced chives

2 tablespoons butter, softened

In a blender or food processor, blend all ingredients except the chives until slightly chunky (you can fully puree it if you prefer).

After blending, fold in the chives.

Heat oven to 400 degrees. Butter four large ramekins or a 4-cup gratin dish with softened butter.

Pour in egg mixture.

Bake for about 25 minutes. The souffles should be crisp on top.