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 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.

"Mami often says that when you hear the same story twice, you are supposed to get something different from it."

In this workshop, Philadelphia poet laureate, Raina J. León invites you to bring the stories and objects from your elders (and your elders, if you want to!) to learn ways of writing from the stories that you've heard over and over again. We will learn strategies of eliciting details from our elders from oral historian and archivist, L. Renée, see the strategies models as Raina shares family photographs and interviews from her parents (guest speakers, for this event!), and then delve deep into writing poems from those stories and objects.

A partnership between the Academy of American Poets and Blue Stoop, a fiscally sponsored organization of CultureTrust Greater Philadelphia, dedicated to nurturing an inclusive literary community by creating pathways to access writing education, inspiration, and professional support, and celebrating Philadelphia’s rich writing tradition.

Raina J. Leon, PhD is Black, Afro-Boricua, and from Philadelphia (Lenni Lenape ancestral lands). She is the 2026-2027 Poet Laureate of Philadelphia. She is a mother, daughter, sister, madrina, comadre, partner, poet, writer, and teacher educator. She believes in collective action and community work, the profound power of holding space for the telling of our stories, and the liberatory practice of humanizing education. She seeks out communities of care and craft and is a member of the Carolina African American Writers Collective, Cave Canem, CantoMundo, Macondo. She is the author of black god mother this body, Canticle of Idols, Boogeyman Dawn, sombra : (dis)locate, and the chapbooks,profeta without refuge and Areyto to Atabey: Essays on the Mother(ing) Self. She publishes across forms in visual art, poetry, nonfiction, fiction, and scholarly work. She has received fellowships and residencies and attended retreats with The Watering Hole, the Obsidian Foundation, VONA, Community of Writers, Montana Artists Refuge, Macdowell, Vermont Studio Center, the Tyrone Guthrie Center in Annamaghkerrig, Ireland and Ragdale, among others. She is a founding editor of The Acentos Review, an online quarterly, international journal devoted to the promotion and publication of Latinx arts. She co-founded the Wild Indigo Poetry Reading Series (2024) in Germantown, Philadelphia with Sarah Browning in deep partnership with Young American Cider and Reclaim Philadelphia and now Deaf-Hearing Communication Centre and Hands Up Productions. She is a recipient of a National Association of Latino Arts and Cultures Grant, a Leeway Transformation Award (2025), Letras Boricuas Fellowship (2025), a Velocity Fund Grant (2026), a Puffin Foundation grant (2026), and an Academy of American Poets laureates fellowship (2026). She retired early as a full professor of education at Saint Mary’s College of California, only the third Black person (all Black women) and the first Afro-Latina to achieve that rank there; she is professor emerita there. She teaches poets and writers at the Stonecoast MFA at the University of Southern Maine and poetry at Bryn Mawr College as a visiting professor. She is additionally a digital archivist, emerging visual artist, writing coach, and curriculum developer. She is an enrolled Higuayagua Taíno tribal member and (very slowly) learning Hiwatahia.

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.

You're invited to the second annual Rebel Reid Runway!

Featuring fabulous pieces from local designers, dj performances, and an open bar, this is a Philly fashion event you won't want to miss. Designer Ashaki Reid invites you into her world of design for Fall 2026, featuring sustainable materials, stand out silhouettes, and sick footwear. Come ready to connect with fellow creatives through your love of fashion, take in the runway show, and enjoy the good vibes all around.

About Us: 

Rebel Reid &Friends Network is a non-profit with a mission to help bring opportunity and exposure to Philadelphia's small creative entrepreneurs. Hosting fashion shows and pop-up markets which feature works from local designers, headed by designer Ashaki Reid of Rebel Reid, the organization seeks to create spaces for creatives to connect, collaborate, and support one another.

A creative writing course from Blue Stoop, a fiscally sponsored project of CultureTrust Greater Philadelphia.

9 Tuesdays, 10/6 – 12/1 | 6:30–8:30 pm ET | In-Person @ CultureWorks

Every November, thousands of writers attempt to write a 50,000-word novel in a single month. This 9-week, in-person course will guide students through the process with motivation, information, and accountability.

Perfect for those with a novel idea, a work in progress, or the desire to start from scratch, this class will include tips on building a routine, outlining (or not), and revision. Students can expect interactive craft lectures, regular progress check-ins, individualized support, short readings, community-building discussions, and a private end-of-semester reading with snacks. 

• Registration closes Tuesday, 9/29 (or when the class is full)

• William M. King scholarship apps close 9/1. General full scholarship apps close 9/15. Financial aid discounts are first come, first served. Learn more here.

• CultureWorks is wheelchair accessible, but has no automatic door openers. Masks are optional but encouraged.

• See our FAQ for refund policies, etc.

Instructor: Kale Choo Hanson is and educator, writer, and editor. Their work has appeared in Peatsmoke Journal, The Good Life Review, Glassworks, and Thirteen Bridges Review. They hold an MFA from Temple University and are currently instructing at Widener University.

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

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.

Join us for the first Philly AI Learning Exchange, a monthly lunchtime learning and networking series for people working in nonprofits, arts and culture, and small businesses.

The Exchange is especially for people who are figuring out how best to incorporate generative AI into their work without an IT team to provide guidance or support. It is a place to talk honestly about what we are trying, what has been useful, what has failed, and what we are still trying to understand. No technical expertise is needed.

Each one-hour session will be actively facilitated by Barbary Cook and will include structured opportunities to share experiences, learn from one another, and build relationships. Participants will leave with practical ideas from their peers, new connections, and a clearer sense of how others are approaching the possibilities and difficulties of AI. A WhatsApp or Signal group will help participants stay connected and share resources between sessions, and everyone will receive a short written summary afterwards.

Tuesday, September 29, 2026
12:00–1:00 p.m.
CultureWorks Greater Philadelphia
1315 Walnut Street, Suite 300, Philadelphia

About Barbary

Barbary Cook is an organizational development consultant and coach who helps people understand the systems they work within, use their power and agency, and lead change more effectively. She also supports mission-driven organizations to explore generative AI and make ethical choices about its use.

Image: Deborah Lupton / https://betterimagesofai.org / https://creativecommons.org/licenses/by/4.0/ Check out the Better Images of AI project!

“Connect and Dream Together” is a gathering for Philadelphia-area theatre artists to meet, share what they’re dreaming about, talk about what’s getting in the way, and imagine how our theatre community can support one another.

Come as you are and settle in:

6:00--6:30 PM: Arrive, grab some food, mingle, and explore a few prompts around the room.

6:30--7:30 PM: We’ll come together as a group for introductions and conversation.

7:30--8:00 PM: We’ll dedicate some space for free mingling, conversation, and connection.

Free to attend. Can’t join us in person? A Zoom option will be available from 6:30–7:30 PM for those who would like to listen in to the group conversation.

A few things to know before you arrive

Health & masks: If you’re feeling sick or unwell, please stay home and take care of yourself. Masks are welcome in the space.

Building entry: The building asks visitors to check in with security in the lobby and show a photo ID. If showing a photo ID may be a barrier for you, please let us know so we can help make arrangements.

Contact: Sisi Wright, sisi.directorsgathering@gmail.com

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

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 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 Philanthropy Network

Fiscal sponsorship plays a critical—yet often misunderstood—role in supporting community-rooted work. This six-part brown-bag Lunch & Learn virtual series is designed to give funders a practical, nuanced understanding of fiscal sponsorship as both an operational model and a strategic tool for advancing impact.

Across six monthly sessions, participants will explore how fiscal sponsorship functions in practice; why projects choose this structure; how due diligence, equity, and impact measurement look within sponsored models; and how funders can engage more effectively and responsibly with fiscally sponsored work. Each 45-minute session, held the first Thursday of each month from 12:00–1:00 PM will combine brief framing with facilitated discussion, centering real-world experience and shared learning rather than formal presentation. 

Sessions are intended to stand alone, yet collectively offer a cohesive learning arc—from foundational concepts to long-term partnership strategies.

This series is made possible through generous support from The Philadelphia Cultural Fund.

BLK TEA: The Listening Room — Poetry & Tea

BLK TEA is BACK — and IYKYK! BLK TEA is more than an event; it’s an experience.

Step into an evening where poetry, presence, and sensory ritual come together. From the first pour to the final word, you’ll be invited to slow down, tune in, and connect—through tea, storytelling, and shared expression.

Enjoy a specially curated BLK TEA grazing table, complete with Philly snacks + Tea and a grounding aromatherapy experience designed to open your senses. Featured poets will share their creative journey, and our team will guide you through reflection and writing, leading into an open mic where your voice is welcome—whether spoken, written, or simply held in the room.

Come for the vibe. Stay for the connection. Leave with something meaningful.

Your ticket includes:

• Tea service

• Signature grazing table

• Guided aromatherapy experience

• Writing prompt and reflection time

• Featured poet conversation

• Open mic

BLK TEA's are intimate experiences with very limited space. Tickets are available through Eventbrite.

If you have any questions, please feel free to contact us by phone at 267.538.0558 or by email at serita@urbnseek.fun 

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 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 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.

Traditional networking can sometimes feel a bit stiff. That’s why for August’s Third Thursday, we’re doing things differently. Join CultureWorks Greater Philadelphia for an evening of easy, intentional connection designed specifically for local creators, makers, and arts administrators.

Our Speed Mentorship Mixer is all about breaking down the walls between different career stages. We are bringing together emerging voices and legacy professionals from across the city for a series of relaxed, 20-minute conversation sprints. It’s a comfortable, low-pressure way to ask the career questions you’ve been sitting on, get real advice, and share perspective with people who truly understand the Philly creative landscape.

Whether you are looking for a mentor, want to share your own experiences, or simply want to meet other passionate folks in the community, you’ll find a welcoming space here.

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 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

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.

Financial oversight is a critical—but often under-discussed—aspect of fiscal sponsorship. This session will feature experienced financial professionals who will offer insight into the systems and practices that underpin strong fiscal sponsorship programs. Panelists will discuss internal financial tools (such as Sage), common challenges they encounter, and best practices for maintaining accurate reporting and financial transparency across fiscally sponsored projects.

Note: This event is open to the public, but you must register an account with The Philanthropy Network to attend.

Panelists Include:

Johnny Gerant, Finance Director at CultureWorks boasts a decade-long commitment to various arts and culture initiatives in the Greater Philadelphia region. Prior to assuming his role at CultureWorks, Mr. Gerant played a pivotal role in a charity-based arts collective, contributing to the successful execution of events tailored to Philadelphia's dynamic underground music community. As a first-generation Haitian-American, Johnny Gerant possesses a profound appreciation for the transformative impact that non-profit organizations can have on local communities. His dedication to supporting artists is not merely a professional obligation but a personal passion that fuels his commitment to fostering positive change. Witnessing the tangible, real-world benefits of his work within the CultureWorks network across Philadelphia serves as a constant source of fulfillment for Mr. Gerant. Johnny studied liberal arts at Muhlenberg College and brings a well-rounded academic foundation to his role. His diverse experiences, coupled with a nuanced understanding of financial and systems management, contribute significantly to the success and impact of CultureWorks in the vibrant cultural landscape of Philadelphia.

Mallory Good is a principal at CLA who delivers assurance, tax, and consulting services to nonprofit organizations. With more than 13 years of experience serving the nonprofit sector, she is recognized for her proactive, relationship-driven approach and commitment to helping clients navigate complex accounting, compliance, governance, and reporting matters. Mallory works closely with boards, finance teams, and executive leadership to provide practical guidance and responsive support tailored to each organization's needs. She has experience working with charitable organizations, including those operating under fiscal sponsorship arrangements. Mallory's expertise includes financial reporting under Generally Accepted Accounting Principles (GAAP), federal and state tax compliance for tax-exempt organizations and Uniform Guidance and Yellow Book compliance. Mallory earned a Bachelor of Science in Accounting and Finance from West Chester University of PA, is a CPA, and is a member of involved with the AICPA and the PICPA.

Thaddeus Squire, Chief Commons Steward at Social Impact Commons, has more than 25 years of experience in the nonprofit management field, focusing on arts and cultural heritage. A serial nonprofit entrepreneur, he founded Peregrine Arts in 2004, a multi-arts producer, followed by Hidden City Philadelphia, among other curatorial projects. In 2010 he shifted his practice to focus on shared nonprofit infrastructure, founding CultureWorks Greater Philadelphia in 2010, the first comprehensive fiscal sponsor focusing on arts and heritage in the country, which grew to steward more than 120 independent organizations under his leadership. Following CultureWorks, in 2020, he co-founded Social Impact Commons, the first nonprofit supporting organization and field builder for the national fiscal sponsorship community. Thaddeus’s creative practice is focused on systems design for nonprofit resource sharing, in particular practices based in commoning and commons management principles and other Solidarity Economy models. In his free time, he cultivates interests in horticulture and garden design, history of philanthropy and the nonprofit sector, political economy, nonprofit management, and cultural stewardship, which he explores through his Substack, The Undersector and through frequent speaking engagements. Thaddeus holds degrees from Princeton University, the University of Leipzig (J. William Fulbright Fellowship), and the Mendelssohn Conservatory of Music & Theatre.

Presented by: The Philanthropy Network

Fiscal sponsorship plays a critical—yet often misunderstood—role in supporting community-rooted work. This six-part brown-bag Lunch & Learn virtual series is designed to give funders a practical, nuanced understanding of fiscal sponsorship as both an operational model and a strategic tool for advancing impact.

Across six monthly sessions, participants will explore how fiscal sponsorship functions in practice; why projects choose this structure; how due diligence, equity, and impact measurement look within sponsored models; and how funders can engage more effectively and responsibly with fiscally sponsored work. Each 45-minute session, held the first Thursday of each month from 12:00–1:00 PM will combine brief framing with facilitated discussion, centering real-world experience and shared learning rather than formal presentation. 

Sessions are intended to stand alone, yet collectively offer a cohesive learning arc—from foundational concepts to long-term partnership strategies.

This series is made possible through generous support from The Philadelphia Cultural Fund.

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

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

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

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 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.

Immerse yourself in the creative works of Jalina Evans as she reimagines her modern day interpretations of sacred symbolism.

What to expect: A curated selection of abstract pieces designed to ground and inspire.

The Vibe: Music, chill atmosphere and meet the artist.

• Street parking and garages nearby

• Wine & hors d’ oeuvres

• ID required to enter

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 fellow summer interns and professionals from across Philadelphia's vibrant arts and culture organizations for an evening of connection and community! This casual mixer provides a unique opportunity to network with peers and meet established professionals outside the confines of your institution.

Pursuing a career in the arts and culture sector is rarely linear and highly individualized, which is why it's especially important to meet others who have already walked this path and can offer advice. Connect with mentors and colleagues while helping to strengthen Philadelphia's future arts and culture workforce.

Come share experiences, exchange ideas, and discover new perspectives in a relaxed, welcoming environment! Light bites and drinks will be provided.

This event is supported by the Philadelphia Museum of Art, the Penn Museum, the Barnes Foundation, the Brandywine Museum of Art, CultureWorks Greater Philadelphia, and the Hurford Center for the Arts and Humanities at Haverford College.

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

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 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.