Associate Professor in The School of Hospitality Business at Michigan State University Dr. Carl P. Borchgrevink has been named president of the Research Chefs Foundation (RCF), which supports the educational endeavors of the Research Chefs Association (RCA). Dr. Borchgrevink will serve in this capacity on the all-volunteer board for two years Dr. Borchgrevink earned his Ph.D. at MSU in 1994, and has been with The School since 1989. He has broad experience in restaurant management, culinary foundation leadership, and in hospitality business education. Dr. Borchgrevink has a keen interest in organizational behavior and communication, human resources management in hospitality and tourism, and service management.
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).
