Before joining the Greyhound family he was the assistant department chair for the culinary arts program at Art Institute of Washington, D.C.

One of the reasons he chose ENMU is because he “wanted to leave corporate education, and get back into traditional academia.”

Dr. Broz entered the culinary field because of his love for cooking.

“I grew up around the restaurant industry, and it has always been a familiar world. Teaching culinary arts seemed like the perfect fit,” said Dr. Broz.

He is particularly interested in sauces. This is what led him to being trained by two French sauciers.

“This is a dying art, and is the heart of French classical cooking,” said Dr. Broz.

“The Farm to Table” movement is currently his favorite subject.

“I really like the idea of knowing where our food comes from,” said Dr. Broz.

His favorite part about teaching is getting to be around the students.

He considers Dr. Darron Smith his mentor.

“In my five years at Eastern, he has always made time for me, and has never given me bad advice,” said Dr. Broz.

His biggest accomplishment is earning his Ph.D.

He grew up on the north side of Chicago.

“It was very large, very busy and very cold,” said Dr. Broz.

His mother and father are both retired and finishing their dream home in San Diego.

He loves classical music, collects watches, and is currently restoring a vintage motorcycle. He has also met TV chef Alton Brown.

Dr. Broz became a university teacher when he was recruited to work in a research and development kitchen, “and it kind of evolved from there.”