Charles "Tony" Talucci
Director of culinary instruction
Baltimore International College
Salary --$70,000
Age --49
Years on the job --One
How he got started --Growing up in Italy and watching his mother's love for cooking. After working in the restaurant business as a chef for 30 years, most recently as the general manager for Truffles at the Belvedere, he decided to make the switch to education.
Typical day --Talucci is in charge of all culinary classes and chef instructors at the Baltimore International College's School of Culinary Arts. He must make sure all classes include the most up-to-date practices. His days are sometimes filled with meetings and paperwork, while other time is spent in the labs or kitchens assisting students and teachers. There are about 15 full- and part-time chef instructors under his direction and more than 30 culinary classes offered. "You're always updating things so they are current to today's standards expected of our graduating students in the industry."
Talucci said he arrives at work by about 6:30 a.m. and usually doesn't leave until 4 or 5 p.m. He said he is used to long hours and enjoys the hands-on nature of his job. "The restaurant business is a lot of hours and a lot of work. It's not that I don't go home tired now, but the pace is different than running a restaurant."
Cooking as a career choice --"You have to have passion. Without the passion, you might as well forget about it."
Realization of teaching --No matter how good the instruction is at the college, Talucci said achievement ultimately rests with the students. "You can go to the best facility in the world, but if you don't apply yourself, you're not going to be successful."
Popularity of the Cooking Channel --"It's really helped to bring to the forefront how technical cooking is. I don't think people realize what's involved."
The good --The students.
The bad --Wanting to change everything in one day. "You have to be able to really slow down."
Favorite restaurant --"My house."
Favorite food to prepare --Seafood, grilled or poached. "I'm not sure why more people don't poach seafood. When you poach something, you get the natural flavor to come out. It's exceptional."
Experience he brings to the table --Talucci has regularly competed in local, national and international competitions. He was on the American Culinary Federation's Culinary Olympic Team and he is helping to form competitive teams at the college.
Philosophy on the job --"Passion, fairness and professionalism."