The cuisine of Missouri is as diverse as the cultures that made the Show Me State what it is today.

With the Ozark, German and Chinese influences Missouri cuisine have a flare for captivating the palate. Early settlers incorporated beans, squash, and corn from the Native Americans to the Barbecue sauce of Spain. The German Settlers introduced bread, pies, potatoes and sausage. The Chinese immigrants brought their sauces and cooking methods which have become a favorite in the Springfield area of the state.

The Chinese also introduced the popular St. Paul sandwich in the St. Louis area a delectable combination of egg foo young, lettuce leaves, tomato slices and pickles served on white bread, as well as crab Rangoons.

Some of the more popular dishes found in the St. Louis area are the Gooey butter cake,The story goes a German baker got the proportions wrong and created one of Missouri’s favorite desserts. You will also find the Prosperity sandwich, and Toasted Ravioli which are found in nearly all the Italian restaurants in the area. The Soy and Apple Trees have made these two items staples in most of the cuisine eaten today. Today with Missouri’s world-famous Bar B Que of Kansas City to the Toasted Ravioli and Gooey Butter Cake of St. Louis, it is no wonder Executive Chefs to roadhouse cooks flock to the state for world-class training.

There are a variety of Culinary schools ranging from the five-star Le Cordon Bleu and the Culinary Institute in St. Louis to various technical colleges spanning the state from Springfield to St. Louis and Cape Girardeau to Rolla. Each school teaches courses from Classical to Contemporary cooking methods, techniques and proper seasoning. Along side the Business aspects of the Culinary industry. They learn Leadership and team building skills, menu planning, cost control, and professionalism. Without the culinary skills these talented men and women gain from each of these schools we would not have the mouth-watering delicacies Missourian’s call their own.

According to Missouri’s Bureau of Labor Statistics today’s Culinary geniuses can expect to find job’s in the St.Louis and Kansas City areas. According to their statistics of 2012 an Executive Chef can expect to make a median income of around $43,000 a year or a base pay of $21.00 per hour. In 2012 there were 115,000 workers. They estimate a slow increase of jobs by 5% or an added 6,000 jobs by 2022. While jobs for Pastry and Sous Chefs will increase 6% by 2022. The average salary for all bakers was $25,000 per year.