MyChart
Finding joy, community, purpose in food inspiring for St. Luke's Nampa director's team
There is just something special about food.
Sure, we all need it.
But there is also the variety, the sense of pride in making it, finding food that can make one healthier or the way it can still bring people together in a world where fewer and fewer things can.
That’s what continues to inspire Jason Jones, St. Luke’s Nampa director of food and nutrition, which in turn has led to finding ways to bring that feeling to people inside and outside the hospital.
“I’ve always been lucky, having people who have taken me under their wing,” Jones said. “I didn’t go to culinary school; it’s been all on the job training, so it’s been a point for me to return that, help out others.
“It’s important to give back and hopefully inspire through my passions.”
Finding ways to connect with the community has been important for Jones and his team.
Take Dionicio Arciga, a cook, who cooked up pollo asado for students at Breaking Chains Academy of Development in Nampa. A St. Luke’s Community Health Improvement Fund grant recipient, the academy provides a place for teens to be tutored, prepare for the GED, get healthy snacks and more.
Arciga and Jones brought the food over to the students during the holiday break, a time when getting good food may not be easy with school out.
“He’s awesome … we keep telling him he needs to put out a cookbook,” Jones said. “It was a pretty great experience, seeing those kids and being able to do something for them like that.”
While they were there, Jones told the students that he enjoyed his time so much that he will be back this summer to cook for them in celebration of those who are graduating.
And it doesn’t stop with simply feeding the younger generation.
An American Culinary Federation member since 2001, Jones has made many connections through the association, including Chloe Gibb, culinary arts instructor at Mountain View High School in Meridian.
Gibb asked Jones if he could lead a healthy cooking segment for her class, which he now has done for four years, doing three or four classes each semester.
“It’s been really fun, each class I’ve done, I’ve been able to take a (St. Luke’s) dietician with me, too, so we can find ways to incorporate what they do into the class,” Jones said.
For Jones, making a career out of being around food came by accident – a literal one.
While in high school, Jones was hit by a truck while riding his bike. After breaking both legs, multiple surgeries and about six months in a wheelchair, he was eager to get back out and feel some normalcy.
A friend knew of a dishwashing job. Back on his feet, Jones said he would be interested.
“I thought I might work construction like my dad … but I wound up with an entire career after taking that job,” Jones said.
Quickly working his way up, Jones wound up working as a chef at restaurants, hotels and country clubs around the Treasure Valley. A fellow ACF member and longtime Boise chef, Mark Owsley, had moved to the Magic Valley, working at St. Luke’s and was hiring a sous chef in 2014.
It wasn’t something Jones had ever considered, but was intrigued by how much Owsley was enjoying his change.
“He said he loved it, how it gave him a great quality of life and how he’d wanted to do it sooner,” Jones said.
So, Jones gave it a shot and the rest is history, moving on to operations manager in Boise in 2016 and then his current role in Nampa in 2022.
Jones noted that he is happy his team can help in one unexpected way while patients are being treated — they have choices on what they can eat, and ultimately what may help make their day.
Last summer, that came further into focus when Jones was asked to help with a special event in Nampa’s ICU. A patient who was nearing the end of his life asked if it was possible to marry his longtime girlfriend.
Staff decorated the chapel, a nurse who was ordained performed the ceremony and Jones put together a cheesecake for the couple and the staff.
During busy times, Jones may even deliver food trays himself. He’s also been happy to whip something up for a patient’s birthday.
“I didn’t know what to expect when I started working at a hospital … seeing the impact it can make with your skills, it doesn’t take much to brighten someone’s day and that’s rewarding,” Jones said.
About The Author
Dave Southorn works in the Communications and Marketing department at St. Luke's.
