Community News

Vanuatu Disaster Relief Fundraiser

A huge and heartfelt thank you need to go out to the entire PVCC community for the compassionate way so many families responded to the request for donations to support the Vanuatu Disaster Relief Fundraisers run by the college last week. Whether this was through the out-of-uniform day held last Thursday in the Primary School, as well as the Sausage Sizzle in the Secondary School and the Family Picnic last Friday, our college students and families were incredibly generous in their support of our Pacific neighbours after cyclones and earthquakes struck this island nation in such devastating fashion recently.   

These various fundraisers succeeded in raising over $2,500 for the disaster relief efforts; funds which will be much appreciated by those in need and which will be directed to the people of Vanuatu via our partner organisation Mission Ventures Australia. 

It is indeed true that “…God loves a cheerful giver” (II Cor. 9:7), so may the Lord bless each member of our amazing community who supported the people of Vanuatu in their time of need.

Family Picnic

Families from across the college gathered for a beautiful, relaxed evening together at the Family Picnic last Friday. Former student, Grace Frost, provided wonderful live music, while children played games and enjoyed the playgrounds. 

The BBQ fundraiser for Vanuatu Disaster Relief raised over $800 and will be combined with the other fundraisers from Primary and Secondary last week. Thanks to all the families who joined us and the staff who were there as well at the end of another busy week!

A trip down memory lane with Jo Roberts

Before she heads off to new adventures in the land of music exams and assisting clients with performance anxiety, I had the opportunity to sit down for a brief chat with Jo Roberts…

Jo began her time at PVCC 24 years ago as a woodwind teacher. Over the course of the next few years, she worked her way into the director’s seat. In that time here, she has started an enormous amount of different programs. She remembers how when she first started the only band on offer was just a rock band for the kids that wanted to be loud. Since then, she has created a Violin group, a Guitar group, a Worship group, jazz bands, Gospel choirs, Woodwind group, and Brass bands, Duets in Senior school and of course Junior, Middle and Senior Rock bands are still popular.

Her involvement in 10 different productions (director of 9 of them) has been a highlight of her time here. Camelot, “because it's hard to not love a production with extraordinary costumes”, and The Sound of Music were some of her all-time favourites. But you could see the love and time she put into each one. 

We sat for ages looking at photos of past productions, Jo would recall some of the costumes she and her husband had made late at night at home, and the funny quotes past students had left her with. Jo remembered fondly the budding relationship that had developed in productions that have grown into lifelong marriages of students past. 

You could feel Jo’s passion for music and the arts, allowing students to come in at lunch and recess to play and explore music, create and share with friends, and just enjoy being surrounded by music. Music is all about fun for Jo, “if you’re not having fun, try a new piece!” she said.

“Teaching Music will always be a part of me” she shared before she began welling up. The laughter and the tears that have been in her room resonated. You could see how deeply personal this job is to her.  “The Music Room is a safe place” I always wanted to create a place where students felt they could share openly about who they are and what they love. Creating music is deeply personal and allowing someone to come along on that journey is like a snapshot of someone’s soul. Seeing kids worship God and grow in that relationship was something deeply special.

Jo had stories galore of funny events from past students, hiding in the small music room to escape assembly to then go on and perform an “I am sorry Jo” song at their Year 12 performance in recompense. Jo explained that her brain would often be three steps ahead of her mouth and often things would get jumbled in the process. One year, the students began keeping track of all the quirky ‘Jo quotes’ and wrote them down on a piece of red paper, and it was gifted to her at the end of the year.

Jo’s words of wisdom for the next person to come in her place, “Have fun! Remember part of the performance is just pretending you have it all under control” Then she laughed a hearty infectious laugh. 

There is so much more I could write, but for now, let us just say, thank you, Jo, for gifting this community through the years of your life. We are so thankful for your commitment to not only musical excellence, but student wellbeing and giving the students a space to perform.

Alumni achievements – Archer Houghton

Archer Houghton, a former student from the Class of 2021, is an apprentice chef working at Mercers restaurant in Eltham. He was recently selected in a nationwide competition for his budding skills and talents in his field and we are proud of his achievements. Marlene Theron spoke with Archer about this opportunity. 

Tell us about the Competition-the target group, focus and outcomes relating to the competition.

Proud to be a Chef is a program that is aimed at apprentice chefs from all over Australia. You embark on a four day culinary experience, where you will learn from chefs in the industry. This year our mentors were Mark Normoyle, Kay-Lene Tan and Daniel Giraldo.

Where was it held and how many participants?

There are two stages for PTBAC, the first stage you have to submit a recipe by the 31st of October and that will be the dish you cook on the day. Over 380 apprentices enter and only 32 make it to the next stage, then on February 19th everyone comes together and meets in Melbourne for the first time. 

What did you prepare and present to the judges?

The dish I prepared was a whipped ruby peach ganache in a shape of a peach, dark chocolate peach liqueur seed, white chocolate and raspberry crumb, grilled peaches, Chantilly cream, and a raspberry and peach coulis.  

What was challenging and what were the highlights?

My highlight of the program was getting to meet 32 apprentices and the mentors, that I now get to call my good friends. 

What does winning this competition personally mean to you moving forward in your career?

Winning this program gave me the opportunity to meet chefs in the industry, form relationships with apprentices my age, and receive a prize, custom to my future aspirations.