PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Scutt, your instructor

Chef Scutt's culinary journey began in Haiti, where his mother served as his first chef instructor, instilling in him a deep love for cooking. After graduating from culinary school in 2015, Chef Scutt had the privilege of working alongside exceptional chefs, gaining invaluable experience in various culinary environments, from upscale dining to bustling fast-paced kitchens. In 2019, he opened his first restaurant, a venture that taught him countless lessons, though he had to close it in 2021 due to the pandemic. Currently, Chef Scutt runs a catering business specializing in Caribbean cuisine, driven by his passion for teaching and a desire to help others discover the art of cooking. He firmly believes that everyone is a chef in their own kitchen, where the magic for their family truly begins. He considers each class and each opportunity to teach an honor.

Presented by UrbnSEEK

BLK TEA is being served as we celebrate self-expression! Sip with us while photographer Arekusn captures how amazing you truly are!

You deserve to be seen - and we're making it official.

BLK TEA is back with something special: a curated afternoon of premium tea, Philly-made snacks, and a professional portrait session just for you. No filters needed. No occasion required. Just you, celebrated.

What's included in your $30 ticket:

• A complimentary portrait session with South Philly photographer @Arekusn - your print goes home with you that same night

• A curated selection of teas served BLK TEA style

• Philly snacks from UrbnSeek

• An intimate, intentional atmosphere where you are the main character

This isn't just an event. It's a reminder.

📅 April 3rd | 🎟️ Tickets: $30 | Spots are limited — grab yours before they're gone.

Presented by The Philadelphia Theater Company and The Fathering Circle

For generations, homes have been more than property—they are places of belonging, memory, and family legacy. Yet many families face challenges with inherited property and unclear ownership that can threaten that sense of home. Together, we’ll explore the themes of protecting historic homes, community history, tangled titles, and what it means to be rooted in community. The event will also feature a preview of Philadelphia Theatre Company's upcoming production of Wilderness Generation by James Ijames, a new play that reflects on family,  inheritance, and what it means to belong.

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a vibrant, fresh pesto that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Got stuff? Need stuff? Love the thrill of a good find?
Come hang.

We’re turning CultureWorks into a one-night community swap zone — part spring cleaning, part treasure hunt, part casual meetup. Bring items you no longer need, browse what others have shared, and help good materials stay in circulation instead of heading to the landfill.

This is a relaxed, open-to-the-public gathering — no tables to reserve, no selling, no pressure. Drop things off, pick things up, grab a snack, and connect with fellow creatives, organizers, and neighbors while you’re at it.

What you can bring:
✨ Art supplies, craft materials, fabric, yarn, tools
✨ Books, magazines, records, creative media
✨ Small equipment or studio gear in working condition
✨ Office supplies, organizers, storage bins
✨ Home goods, décor, plants, kitchen items
✨ Gently used clothing or accessories
✨ Flyers, resources, or materials from your organization
✨ Surprise treasures you think someone else might love

(If you can carry it in, someone else should be able to carry it out.)

Food and beverages will be provided to keep the energy up while you browse.

Suggested donations are welcome and will go toward the removal of any materials left at the end of the evening, helping us keep the event sustainable and easy to host again.

Members are welcome to join for FREE - learn about our membership here.

Come with a bag, leave with something unexpected, and help us kick off spring with a little generosity, a little creativity, and a lot less clutter.

Co-Hosted by Philadelphia Cultural Fund

Join us for a virtual Lunch & Learn focused on preparing for tax season in Philadelphia.

Amy Smith will provide an overview of recent updates to the City’s Business Income & Receipts Tax (BIRT), walk through what to expect when filing, and highlight key considerations for small businesses, independent contractors, and nonprofit leaders.

This session is designed to offer general guidance and help attendees better understand how local tax changes may impact their 2026 filings.

Attendees will have the opportunity to submit questions during the session. A recording will be shared with all registrants.

Bring your lunch and join us for this informative midday conversation.

PRESENTED BY COCUSOCIAL

Love authentic Italian food but can’t hop on a plane to Italy every time you crave it?
We’ve got the next best thing! Join us for a hands-on pasta-making class where you’ll learn to craft fresh pasta completely from scratch- using simple ingredients you probably already have at home.

In this hands-on class and under Chef Boni's expert guidance, you will learn how to make Mafalda pasta from scratch, paired with a creamy vodka sauce. Mafalda is a beautiful ribbon pasta with a wavy edge. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy.

No experience is required! We provide all the equipment and ingredients, most of which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Presented by the Greater Philadelphia Cultural Alliance.

Join the Greater Philadelphia Cultural Alliance for an evening of networking, cocktails, food, and updates about efforts across the region. Your attendance helps to strengthen the network of arts and culture professionals in the region.

This event is for Greater Philadelphia Cultural Alliance members. If you are interested in joining, please inquire to be part of our interconnected community.

If you have any further questions about this event, please email madelinea@philaculture.org.

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a vibrant, fresh pesto that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Presented by Rails Fever

​In this presentation, we'll explore how to build generative artificial intelligence (AI) applications using RubyLLM, a comprehensive library that brings modern Large Language Model (LLM) capabilities to Ruby developers. RubyLLM is a Ruby gem for integrating LLMs in Ruby and Rails applications, providing a single programming interface to build AI chat, vision, audio, image, and document analysis software, with full support for vector embeddings, tool calling, and streaming responses.

​We'll start by building an interactive chatbot in minutes using RubyLLM's built-in generators, and progress to basic generative AI tasks including text and image generation, audio and video transcription, and structured data extraction. Moving on to intermediate topics, we'll explore tool calling - programmatic extensions that allow you to delegate tasks that LLMs cannot perform such as calls to application code, databases, and APIs. We'll also compare tool calling with the Model Context Protocol (MCP), an open-source standard for connecting AI applications to external systems. 

​We'll move on to advanced topics such as Retrieval Augmented Generation (RAG), allowing you to use custom or proprietary datasets, enabling LLMs to use knowledge outside of their training data to generate authoritative or domain-specific responses. 

​Finally we'll examine the tech stack needed to build production-ready AI systems and workflows. 

• ​Prompting and Context Engineering

• ​Cost Management and Model Selection

• ​Evaluation and Monitoring

• ​Multi-Agent Systems

• ​Infrastructure and Deployment 

Takeaway

​The presentation aims to be beginner friendly but a some knowledge of Ruby and Large Language Models is recommended. By the end, you should have the tools, techniques, and knowledge necessary to bring your generative AI workflows to life! 

​Agenda

• ​​10:00 – 10:30 AM: Meet & Greet (networking + coffee)

• ​​10:30 – 11:30 AM: Talk + Q&A

• ​​11:30 – 1:00 PM: Hands-on Workshop

Speaker - Matthew Solt

​Matt is a Rubyist with 20 years of experience, the founder of RoboRuby, and the author of The Ruby AI Newsletter. The Ruby AI Newsletter covers the intersection of Ruby programming and artificial intelligence, covering AI techniques for Rails developers, open source libraries, and generative AI applications and developer tooling being built for Ruby. RoboRuby is a consultancy that provides comprehensive data and analytics on the Ruby ecosystem, job matching and placement for Rubyists, and informational resources like the newsletter. 

PRESENTED BY COCUSOCIAL

Love authentic Italian food but can’t hop on a plane to Italy every time you crave it?
We’ve got the next best thing! Join us for a hands-on pasta-making class where you’ll learn to craft fresh pasta completely from scratch- using simple ingredients you probably already have at home.

In this hands-on class and under Chef Boni's expert guidance, you will learn how to make Mafalda pasta from scratch, paired with a creamy vodka sauce. Mafalda is a beautiful ribbon pasta with a wavy edge. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy.

No experience is required! We provide all the equipment and ingredients, most of which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Hosted by Sean Blanda

Join us for a very special Philly Content Meetup: Best-selling author Joe Lazer will join us IRL to share the story telling principles he's seeing win in the age of AI. Few people know more about how to bridge the writing and creative talents of the "old" with the technology of the "new."

See what's working in 2026 and ask Joe all of your AI/creativity questions.

Schedule:

• 4:00 p.m. - Start 

• 4:30 p.m. - Joe on the storytelling in the age of AI

• 5:00 p.m - Q and A / Hangs

• 6:00 p.m. (ish) - End

Beverages and apps provided.

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Scutt, your instructor

Chef Scutt's culinary journey began in Haiti, where his mother served as his first chef instructor, instilling in him a deep love for cooking. After graduating from culinary school in 2015, Chef Scutt had the privilege of working alongside exceptional chefs, gaining invaluable experience in various culinary environments, from upscale dining to bustling fast-paced kitchens. In 2019, he opened his first restaurant, a venture that taught him countless lessons, though he had to close it in 2021 due to the pandemic. Currently, Chef Scutt runs a catering business specializing in Caribbean cuisine, driven by his passion for teaching and a desire to help others discover the art of cooking. He firmly believes that everyone is a chef in their own kitchen, where the magic for their family truly begins. He considers each class and each opportunity to teach an honor.

PRESENTED BY COCUSOCIAL

There’s nothing so delicious as fresh pasta, and creating it yourself.

Learn how to make the perfect pasta dough, and then use a rolling pin to roll out your dough until it's the right thickness to cut into ribbons of fresh Pappardelle. You'll also learn how to make delicious Garlic Herb sauce to pair with your handmade pasta. We invite you to join Chef Alex in this adventure of flavors! At the end of class, everyone will be able to sit down and enjoy their pasta together.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States.  He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish.  His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method.  Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients.  He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a vibrant, fresh pesto that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

Organized by the Greater Philadelphia Cultural Alliance, CultureWorks Greater Philadelphia, and Haverford College.

Our next Third Thursday event is sold out, but CultureWorks members may be able to join. Email Ariel at ashelton@cultureworksphila.org if you are a member and interested in attending.

A networking event linking students and arts organizations for internships, career advice, and meaningful connections in Philly.

Internships can be career-defining experiences. Whether you're searching for your next great intern or looking to launch your arts career, this evening brings together students, professionals, and organizations for meaningful connections and real opportunities.

If you are an organization or an individual artist or cultural producer looking to hire an intern, please come connect with young talent in the region!

If you are a college student or a recent graduate looking for opportunities in 2026 or seeking general career advice and guidance, please come meet Philadelphia's arts and culture professionals!

Come share opportunities, exchange ideas, and discover new perspectives in a welcoming environment. This event is open to all professionals, students, and job seekers. 

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a vibrant, fresh pesto that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Organized by URBNSEEK.

UrbnSEEK serves Tea, Art & Main Character Energy! Join us with Exhibit A for a true Philly night of storytelling, creativity & community fun

Are you giving main character energy?

Do you enjoy the story you’re living—or are you feeling stuck in a plot twist that won't end?

Join us for an evening of reflection and celebration of our stories and our selves. Through art, conversation, and gentle prompts, your invited to explore how your inner narrative shapes the life you’re living—and how curiosity can open the door to something new.

We’ll explore, express, relate, and release while enjoying BLK TEA- a specially curated pairing experience with Philly foods and teas.

No performance. No pressure.

Just a thoughtful, creative space to reconnect with yourself and others.

What to Expect:

• Artist Meet and Greet Reception with our featured artist - Exhibit A

• A guided reflection centered on storytelling and perspective

• An introduction to Exhibit A’s creative journey

• Creative expression activities (no art experience required)

• BLK TEA specially curated pairing experience with Philly foods and teas.

• Community connection in a warm, welcoming space

This experience is for anyone who:

• Feels the weight of the world and wants a pause

• Is curious about self-expression and reflection

• Wants to reconnect with creativity, care, and community

• Is ready to see their story—and themselves—more gently

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Scutt, your instructor

Chef Scutt's culinary journey began in Haiti, where his mother served as his first chef instructor, instilling in him a deep love for cooking. After graduating from culinary school in 2015, Chef Scutt had the privilege of working alongside exceptional chefs, gaining invaluable experience in various culinary environments, from upscale dining to bustling fast-paced kitchens. In 2019, he opened his first restaurant, a venture that taught him countless lessons, though he had to close it in 2021 due to the pandemic. Currently, Chef Scutt runs a catering business specializing in Caribbean cuisine, driven by his passion for teaching and a desire to help others discover the art of cooking. He firmly believes that everyone is a chef in their own kitchen, where the magic for their family truly begins. He considers each class and each opportunity to teach an honor.

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a vibrant, fresh pesto that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

PRESENTED BY OBVIOUS AGENCY

After years of participating in an unjust economy, artists and culture bearers are searching for viable alternatives to the traditional models of cultural production. Cooperatives and the solidarity economy are gaining traction as a values-aligned solution.

But what's the difference between a worker-owned cooperative and a purchasing cooperative? Is an ensemble a cooperative? Is talking about ownership inherently capitalist?

In this workshop, participants will learn about:

• The fundamentals that define cooperatives and how they differ from other types of collectives

• Explore case studies of cooperatives in the arts and culture sector, and brainstorm how a cooperative could meet their needs and the needs of their communities.

• Participants are welcome to join as individuals or alongside their collaborators, and will receive resources for further study into various cooperative models.

Who is this workshop for?

• The Co-op Curious - Any individual or group that is curious to learn more about cooperatives in theory and in practice.

• Community Builders - People who value the things we can do together, that we can’t do alone.

• Irrepressable Artists - Artists who have felt the pain of our current economic systems, and know that something better must be out there.

Members of CultureWorks get a discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Scutt, your instructor

Chef Scutt's culinary journey began in Haiti, where his mother served as his first chef instructor, instilling in him a deep love for cooking. After graduating from culinary school in 2015, Chef Scutt had the privilege of working alongside exceptional chefs, gaining invaluable experience in various culinary environments, from upscale dining to bustling fast-paced kitchens. In 2019, he opened his first restaurant, a venture that taught him countless lessons, though he had to close it in 2021 due to the pandemic. Currently, Chef Scutt runs a catering business specializing in Caribbean cuisine, driven by his passion for teaching and a desire to help others discover the art of cooking. He firmly believes that everyone is a chef in their own kitchen, where the magic for their family truly begins. He considers each class and each opportunity to teach an honor.

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

Join us for a special conversation with CultureWorks Co-Executive Directors Ariel Shelton and Melinda Steffy. This gathering will officially kick off our 2026 Third Thursday Community Conversations series and mark two years of shared leadership, offering a moment to reflect on where we’ve been with the team at CultureWorks—and to ground ourselves in what’s ahead.

The evening will offer a candid look at CultureWorks in 2026, including:

• Updates on the state of our fiscal sponsorship program, including growth, challenges, and strategic priorities

• Insights into the evolution of our creative coworking space and how it continues to support Philadelphia’s cultural ecosystem

• Space for conversation, questions, and connection with fellow members and staff

At its core, this is an opportunity to come together as a community—to share transparency around the organization’s trajectory, strengthen relationships, and set the tone for the year ahead.

This event is complimentary for CultureWorks members.
Non-members are warmly invited to attend by making a $50 contribution in support of CultureWorks' ongoing efforts to provide essential shared services and infrastructure for our cultural community.

We look forward to connecting, reflecting, and launching the year together.

Join us for a virtual Lunch + Learn, where we’ll dig into current best practices in board governance and what they mean for your work.

Governance Best Practices

Strong governance requires more than good intentions—it calls for clearly defined roles, disciplined decision-making, and alignment between mission and strategy. This session will help board and staff leaders identify gaps, leverage strengths, and plan for the leadership needed to support strategy, fundraising, and governance to meet and exceed today’s challenges. The discussion will provide a framework for lean but effective boards, including key governance policies and strategies, and will outline actionable best practices for oversight, delegation, meeting cadence, advisor engagement, and policy development—ensuring committees are equipped to govern with clarity, accountability, and purpose.

Panelists

Karyn Lyman

Karyn is a Vice President and Client Advisor in the Philadelphia office of Bernstein Private Wealth Management. Her practice focuses primarily on advising and supporting the nonprofit and philanthropic communities as well as charitable families and individuals through values-aligned asset management, education, advice, and thought leadership. Karyn joined the firm in 2023 after 24 years a nonprofit manager and chief fundraiser, spanning institutional giving, major giving, membership and planned giving programs, with organizations including the Free Library of Philadelphia Foundation, Philadelphia Outward Bound School, Theatre Horizon, Kun-Yang Lin/Dancers, PlayPenn, Lantern Theater Company, and Theatre Development Fund. Karyn’s lived experience resonates with the community she works with as she deeply understands the challenges and opportunities facing the sector. Karyn holds a BA, cum laude, from Barnard College, and an MFA in theater management from Yale University School of Drama. She is a member of the development committee of Share Food Program. She lives in the Mt. Airy neighborhood of Philadelphia with her husband and two children.

Elizabeth (Liz) Thompson

Liz is the founder and director of LeadLab, a professional development initiative for creative leaders that fosters experiential learning through cross-sector and intergenerational exchange. She contributes her expertise as a member of the development committee at Allens Lane Art Center and the programs committee at DiasporaDNA Story Center. Previously, she led creative sector engagement at the Arts + Business Council (formerly a Council of the Chamber of Commerce for Greater Philadelphia), where she worked across artistic disciplines and industries to support leadership development, alumni engagement, and program operations. Liz holds a BA in Art History from Western Washington University and an MA in East Asian Languages and Civilizations from the University of Pennsylvania.

Presented by Hungry Education

We spend much of our lives accumulating things. But in the end, how do these things define us as a person? What We Leave Behind (WWLB) is an intimate look at aging parents and loved ones and the magnitude of their lives as reflected in the accumulation of material possessions.

As more and more of us help our aging parents transition into the final phase of their lives or process estates after death, we are faced with the totality of their existence, not just the one we knew of as their children. We must also contend with the value of both things and life, and with the idea that materialism may not deliver on its promises.

This workshop draws on conversations with the executive director of a senior moving company, lessons from the anti-aging and anti-dying architects of the Reversible Destiny Foundation, organizational methods of Swedish Death Cleaning, and the intentional curation of artifacts from extraordinary lives. WWLB is intended for adult children and professionals who work with aging populations and seek thoughtful discussions about who and what is left behind as we age.

PRESENTED BY COCUSOCIAL

There’s nothing so delicious as fresh pasta, and creating it yourself.

Learn how to make the perfect pasta dough, and then use a rolling pin to roll out your dough until it's the right thickness to cut into ribbons of fresh Pappardelle. You'll also learn how to make delicious Garlic Herb sauce to pair with your handmade pasta. We invite you to join Chef Alex in this adventure of flavors! At the end of class, everyone will be able to sit down and enjoy their pasta together.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States.  He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish.  His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method.  Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients.  He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

There’s nothing so delicious as fresh pasta, and creating it yourself.

Learn how to make the perfect pasta dough, and then use a rolling pin to roll out your dough until it's the right thickness to cut into ribbons of fresh Pappardelle. You'll also learn how to make delicious Garlic Herb sauce to pair with your handmade pasta. We invite you to join Chef Alex in this adventure of flavors! At the end of class, everyone will be able to sit down and enjoy their pasta together.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States.  He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish.  His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method.  Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients.  He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!