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Viola Poletes Montgomery
Director, Advancement
519-884-8111 x 28277
Sandra Moon
Advancement Administrative Coordinator
519-884-8111 x 28301
Advancement & Alumni Relations
It is an honour and privilege to serve St. Jerome’s University in the role of Director of Advancement.
Not only do I work with exceptional colleagues but I am also able to accomplish tremendous work with our alumni, donors, volunteers, advocates, and friends by helping them turn their philanthropic wishes into meaningful support for both current and future students.
Our donors change the world every day through thoughtful annual contributions to the campus through the St. Jerome’s University General Scholarship Fund or, as change agents and leaders who advance our campus with larger outright or estate gifts in support of special projects.
Each time you get involved, get informed, make an investment or show your pride, you are investing in St Jerome’s University -- present and our future.
I am proud to be a part of this university and hope you will join me in making a difference. We have a lot of exciting opportunities and I would enjoy helping you to see the impact of your giving to our students at St. Jerome’s University.
Call or send me an e-mail. I'd love to hear from you

Viola Poletes Montgomery

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Director of Advancement

Valentine's Day Recipe

This Thanksgiving Enjoy a Bowl of
Roasted Sweet Potato and Apple


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SJU Website

• 3 pounds sweet potatoes
• 1 tablespoon olive oil
• 1 onion

• 1 celery stalk
• 1 apple
• salt and black pepper

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STEP 1: Heat oven to 400° F.

STEP 2: Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.

STEP 3: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.

STEP 4: Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.

STEP 5: Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency.