Tom Gosebrink's cooking reflects the world he's wandered, the people he's met and the ingredients he finds.

"Every Saturday, summer and winter, Jean and I shop Soulard market," Gosebrink said. October through December, he buys pumpkins, winter squashes, sweet potatoes, tender lettuces, spinach, daikon radishes — he knows how to maximize the market's offerings.

"We shop Tower Grove market in the summer, too. Trader Joe's, Whole Foods, Global Market. Jean and I enjoy shopping. We both like to cook, but I get home earlier," he said. "I find cooking relaxing."

He's been cooking since he was a teenager and struck a deal with his parents, who had decided to paint their rambling South County home. "I don't like to paint. I told them I'd cook," he said. "My mom liked eating someone else's cooking, and I learned how to put meals on the table.

"Mom was not an adventurous cook," he said. "She did make wonderful pies — great crusts. But everyday cooking — not so great."

Fortunately, Gosebrink's father enjoyed feeding the family. "He loved to barbecue. And he loved to make food from his German heritage like sauerbraten and hasenpfeffer. Chicken and dumplings — I still remember that."

After college, Gosebrink joined the Peace Corps and worked in Ethiopia. He discovered Indian food there. "Indian workers came over to build the railroads," he said. "The food — main courses over rice, served with lots and lots of condiments and side dishes — I found that interesting."

When he returned to the United States and started graduate school at the University of California at Los Angeles, his culinary world expanded to appreciate Mexican, Chinese and Indonesian cuisines.

He earned a master's degree in African studies, and in 1968, the U.S. Army drafted him. His degree and experiences landed him a spot teaching other soldiers about Africa. When he left the service, Gosebrink returned to St. Louis.

He taught at Sumner High School and began another master's program — this time in urban studies at St. Louis University. A professor convinced him two master's degrees wouldn't be twice as useful, but a Ph.D. could be helpful.

In 1979, he received his doctorate and began working for the city of St. Louis. He later became deputy director of the Port Authority of St. Louis.

When he retired, he followed his wife's advice. "Jean told me I was meant to be a librarian, so I went back to school. I've been a librarian the last 10 years."

He continues to research recipes and experiment with flavors, but he credits Jean with adding the finishing touches that make his food special. "She'll find just the right bowl — like putting the green rice in a yellow bowl with blue trim. Or arranging the table just so. I don't notice things like Jean does."