A founding member of the RCA in 2002, and previously the RCF vice president, Dr. Borchgrevink explains that “RCF is the primary source of financial funding for Culinology education and research.” As president, he will seek to further the mission of the RCF, which is to generate resources, award scholarships, and support programming and research for students and professional members of the Research Chefs Association (RCA) who pursue higher learning and continuing education in Culinology, culinary arts, and food science.
Dr. Borchgrevink also serves as secretary/treasurer of the Michigan chapter of the Council on Hotel, Restaurant and Institutional Education (MICHRIE).
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