From Study Hall to Dining Hall: One Graduate’s Journey to a Career in Food and Nutrition
Meet Sheridan Van Biert, whose full-circle homecoming took her from Nutrition and Food Science studies at Montclair State University to a registered dietitian nourishing her alma mater’s community
Posted in: Alumni, College for Community Health, Homepage News, University
Through this photo essay – part of an ongoing series – we highlight how Montclair students, faculty and staff embody the University’s mission in the classroom, on campus and beyond – empowering a diverse community by providing broad access to rigorous learning, advancing research and creativity, and forming partnerships for the common good.
Sheridan Van Biert works as a registered dietitian for Gourmet Dining Services at Sam’s Place, the same dining hall where she grabbed meals between classes as a Montclair State University student.
Van Biert did her dietetic internship with Gourmet Dining Services, Montclair’s award-winning dining service provider, while studying Food and Nutrition Science in the College for Community Health, resulting in her campus career. Her preceptors during her internship are now her colleagues.
“Montclair’s undergraduate and graduate nutrition program helped me prepare for my current role by applying what I learned in the classroom into real-life practice,” says Van Biert ’22, ’24 MA. “From situational group lesson plans and cooking classes as a student to everything in between, it came naturally when I started using these skills for teaching kitchens that we, as dietitians, host for students, as well as presentations we tailor for our athletes.”
The Path to Success:
- Degrees: BS (’22) & MA (’24) in Nutrition and Food Science.
- Program Perk: Combined BS/MS track for faster career entry.
- Real-World Experience: 1,000+ hours of dietetic internship.
- Current Role: Campus RD for Gourmet Dining.
Student Connection
“Being a part of Montclair for so many years I feel is a big advantage when it comes to relating and connecting with the campus community,” Van Biert says. “It’s a valuable aspect to have when providing outpatient counseling to students or chatting with them in the dining halls and around campus.”
Gourmet’s Director of Dining and Wellness Jennifer Bostedo, RDN, Van Biert’s supervisor, echoes those benefits, noting that Montclair’s Food and Nutrition Science program well prepared her for the position. “Hiring a Montclair grad gives us the benefit of a rigorously, well-trained professional who has an intimate knowledge of the campus culture. It allows us to tailor food and beverage offerings to meet the needs of today’s students better.”
Montclair’s Nutrition Program continues to contribute to Van Biert’s career success. “Having built a strong sense of adaptability has been invaluable in my current role, as each workday varies significantly and involves juggling multiple diverse responsibilities.”
I understand the students’ perspective, as well as the food service perspective. I always like to think back to what I was excited about coming into the dining hall. It’s kind of a full circle moment.” ~ Sheridan Van Biert
Paying It Forward
Today, Van Biert helps guide Montclair student dietetic interns, collaborates with her former professors on nutrition research and student wellness initiatives and ensures nutritious, delicious meals for the Montclair community. “Now she and the other dietitians on campus continue the cycle as we precept future dietitians who started just like Sheridan did, right here at Montclair,” says Bostedo.
I love the connections I’ve made at Montclair, the people I’ve met, the campus, the community.”
Montclair alumna and registered dietitian Sheridan Van Biert swabs dining plates for allergens at Freeman Dining Hall’s LIFE (Less Ingredients Flavorful Eats) station, which is gluten- and allergen-free. “We are very cautious.”
Meeting with colleagues at Freeman Dining Hall, Van Biert collaborates with Dining Director Jennifer Bostedo, left, and Director of Sustainability Benjamin Kalscheur, right, and catering colleagues to plan a nutritious and sustainable menu for Montclair’s annual Sustainability Breakfast.
Food safety comes first – Van Biert washes her hands often to maintain top health standards in campus dining.
Van Biert updates a front-of-house allergen recipe binder she created for students and staff, ensuring everyone has easy access to ingredient and nutrition information. “I have it out there so students can see what is being served. We have a back-of-the-house one for chefs and the associates preparing the foods. The chef knows that one of those recipes is good to go because it was approved by me.”
When a student requested yogurt, Van Biert coordinated with Gourmet Dining staff, ensuring it is offered throughout the day – part of her ongoing effort to meet students’ needs.By Sylvia A Martinez, Strategic Content Producer.
View more photos for a complete look at Sheridan Van Biert’s day and her attention to details as a food service professional and nutrition counselor.
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