Why do organizations choose fiscal sponsorship? What motivates groups to move away from traditional nonprofit structures, and when does fiscal sponsorship become a long-term solution? This moderated online panel will feature project directors from a range of fiscally sponsored initiatives who will share their experiences, challenges, and opportunities working within a fiscal sponsorship model.

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

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 hearty Pomodoro 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.

Are you interested in starting a creative or cultural business in Philadelphia? Looking for the right resources, connections, or support systems to help bring your ideas to life—or strengthen the work you’re already doing?

Join us for this Third Thursday gathering focused on the organizations that help fuel the city’s cultural economy. This event will bring together a range of support organizations that provide resources, guidance, and infrastructure to artists, venue operators, small business owners, and creative entrepreneurs.

Throughout the evening, participating organizations will host information tables and booths, giving attendees the opportunity to meet directly with the people behind the programs that support creative work in the city. The program will also include a brief 20-minute showcase, where each organization will introduce their work and share how they support artists, venues, and cultural businesses.

Simultaneously, there will also be a practical workshop from 5:00-6:30 PM for artists, freelancers, and nonprofit professionals looking to build stronger financial foundations while navigating creative and mission-driven careers. Led by wealth advisor Jacky Petit-Homme of Liberty One Wealth Advisors, this session will explore how to navigate irregular income, think strategically about saving and investing, and build a financial framework that evolves with your work.

Presented in collaboration with the Philadelphia Department of Commerce, this event is designed to help attendees better understand and access the ecosystem of support available for creative and cultural ventures in Philadelphia.

Third Thursdays at CultureWorks convene practitioners, leaders, and neighbors for conversations about the forces shaping Philadelphia’s cultural sector—and the shared work required to keep it thriving.

This special workshop will take place in the conference room during The Creative Economy Fair. Space is limited, RSVP below.

For artists, freelancers, and nonprofit professionals, financial planning often has to flex alongside unpredictable income, project-based work, and evolving career paths. This workshop offers a grounded, practical approach to building financial stability while still supporting creative and mission-driven lives.

Led by wealth advisor Jacky Petit-Homme of Liberty One Wealth Advisors, the session will explore how to navigate irregular income, plan for the future, and make thoughtful decisions around saving, investing, and risk. Jacky will share strategies for creating a financial framework that adapts to your work—whether you’re balancing multiple revenue streams, growing a practice, or thinking about long-term sustainability.

This is an opportunity to step back, gain clarity, and build a more intentional relationship with your finances—on your own terms.

Jacky L Petit-Homme, CFP®, CEPA®

Managing Director & Founding Partner

2022 Financial Advisor of the Year by RIA Intel

2023 University of Florida’s 40 Gators Under 40

2025 Marquis Who’s Who Award Winner

As a Founding Partner of Liberty One Wealth Advisors, Jacky plays a central role in designing and implementing comprehensive financial plans for individuals, families, and business owners. He brings dynamic experience in retirement income strategies, liquidity event planning, and long-term wealth design. In addition to financial planning, Jacky leads the firm’s advanced insurance planning initiatives, helping families and business owners think strategically about risk management, estate efficiency, and wealth preservation.

Jacky works closely with business-owner families to align personal wealth planning with business growth, succession, and exit strategies. His approach integrates investment strategy, tax awareness, and insurance solutions into one cohesive plan built around clarity and confidence. He prides himself on the strong, lasting relationships he builds with clients and is deeply committed to delivering thoughtful, high-touch service.

A first-generation American born to Haitian immigrants in South Florida, Jacky relocated to Philadelphia in 2014 and quickly developed a deep appreciation for the city and its entrepreneurial spirit. He is a passionate advocate for mentorship and community involvement. 

Jacky serves as a Big Brother with Big Brothers Big Sisters and sits its Governing Board of Directors. He also serves on the Board of the Crescent Foundation, a nonprofit dedicated to supporting individuals and families affected by Sickle Cell Disease. He also serves on the Board of Andrée Collective, a nonprofit organization that provides trauma-informed therapy, financial literacy education, and transitional employment support for individuals escaping intimate partner violence.

Outside of work, Jacky enjoys traveling, exercising, and spending quality time with his family. He lives in Brewerytown with his wife, Ashley, and their son, Quinn.

Jacky is a graduate of the University of Florida and holds the CERTIFIED FINANCIAL PLANNER™ certification, awarded by the Certified Financial Planner Board of Standards, Inc. He also holds the Certified Exit Planning Advisor (CEPA®) designation through the Exit Planning Institute, reflecting his advanced expertise in helping business owners prepare for and execute successful transitions.

Join us for a casual reception following Monday’s flag raising.

Each year, on May 18th, the City of Philadelphia raises the Haitian Flag at City Hall in honor of Haitian Flag Day! This is a wonderful tradition that the Haitians of Philadelphia desire to see live on for generations to come!

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.

A candid conversation with a Philly founder and serial startup CTO

Starting a company has never been more complicated — or more full of possibility. In this candid, unscripted conversation, Wale Olaleye sits down with a seasoned Philadelphia founder and a serial startup CTO to pull back the curtain on what they know now that they wish they'd known then.

​From navigating product-market fit in a shifting landscape to leveraging AI from day one, this session distills decades of hard-won experience into practical, honest lessons for founders and business owners who are building, scaling, or starting over.

​Expect real talk on the unique advantages of building in Philadelphia, the role engineers play in startup success, how to recover from failure with your momentum intact, and why entrepreneurship — done right — can be a force for good in your community.

​Whether you're pre-revenue or preparing to scale, you'll leave with a clearer sense of what to do — and what to skip — if you were starting a company today.

​Panel

​Tracey Welson-Rossman Chief Marketing Officer at Chariot Solutions, founder of Journal My Health, and founder of TechGirlz, a nationally recognized nonprofit dedicated to inspiring middle school girls to explore careers in technology.

​​Tracey is a recognized leader in the Philadelphia technology community, known for building organizations that empower women in tech and for launching mission-driven startups. She will share insights from her experience as a founder, community builder, and startup leader navigating the realities of building and growing a technology company.

​​Eric Whitten Startup CTO and Director of Engineering at Conceive with over 25 years of experience building and scaling technology teams across multiple industries. Eric has worked alongside founders to architect platforms, grow engineering teams, and guide startups through the challenges of scaling technology organizations. In this talk, he will share lessons from decades of startup wins, failures, and everything in between.

​Wale Olaleye is a Fractional CTO & Founder at Rails Fever where, he helps SaaS companies build new apps, modernize aging applications and design the infrastructure they need to scale. Beyond the code, Wale is known for bringing people together, hosting tech events and working to uplift the Philadelphia tech community.

​Who should attend

​• Small Business Owners
• Startup Founders
• Scaling businesses
• Anyone curious about how successful startups actually get built

​Agenda

​5:00 PM — Networking and refreshments
5:30 PM — Panel Discussion
6:15 PM — Audience Q&A
6:30 PM — Open networking

​This event is free to attend as part of Philly Tech Week

Thanks to our Sponsors

• ​Chariot Solutions

• ​Rails Fever

Fiscal sponsorship is often talked about as a workaround—but in practice, it’s become essential infrastructure for how creative, community-rooted, and emergent work actually happens.

This session offers a clear and candid introduction to fiscal sponsorship: what it is, how it functions, and why it has become a critical model for artists, collectives, and early-stage initiatives navigating today’s funding landscape.

We’ll begin with a brief grounding in the fundamentals—unpacking common models, legal and financial considerations, and the types of projects best served by fiscal sponsorship. From there, the conversation will expand to include funders and institutional partners who have recently shifted their approaches to more intentionally support fiscally sponsored work.

Together, we’ll explore what’s driving those shifts, what questions funders are asking, and how organizations are rethinking due diligence, risk, and impact when engaging with sponsored projects.

This session is designed for both practitioners and funders—those currently operating within fiscally sponsored structures, as well as those seeking a deeper understanding of how to support them more effectively.

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.

Hosted by Olivia Wondu, w/Interaction Design Foundation

During Philly Tech Week, CultureWorks is opening its doors for a coworking day bringing together founders, developers, and creatives building at the intersection of technology and culture.

This event is for people who want to make real progress—whether on a startup, side project, or new idea—while working alongside others who are curious, focused, and driven.

CultureWorks is a space rooted in creativity, exploration, and shared learning. We see building technology as a creative act—one that shapes how we communicate, create, and imagine the future. This day is an opportunity to experience that environment firsthand while connecting with Philadelphia’s tech and creative communities.

Expect a low-pressure, highly productive atmosphere with time for focused work, informal connection, and optional sharing.

Use this time to:

• Build or iterate on a startup or MVP

• Experiment with AI tools or creative technology

• Contribute to open source or personal projects

• Learn something new alongside others

We’ll have light structure throughout the day, including optional introductions and a casual show-and-tell, with a focus on giving you space to build and connect.

Whether you’re deep into a project or just getting started, you’ll leave having made meaningful progress—and with a clearer sense of how to continue building within this community.

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

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.

A free daytime gathering that invites participants to slow down, reflect, and connect with Philadelphia’s rich jazz legacy through creative practice.

Led by Joy Best of Revive Art Journaling, this guided session blends expressive art, mindfulness, and music history. Participants will be invited into a gentle journaling process using paper-based art, prompts, and reflection exercises designed to support emotional awareness, creative expression, and community connection.

Throughout the session, attendees will listen to a curated historical journey through Philadelphia’s jazz lineage — highlighting influential recordings, artists, and movements from past, present, and emerging generations. By pairing reflective art-making with deep listening, the program creates space for participants to consider how music shapes personal memory, collective identity, and the cultural life of the city.

This program is open to jazz lovers, artists, cultural workers, and community members alike. It also serves as an opportunity for participants to experience the CultureWorks space in an informal, welcoming setting — highlighting how shared creative environments can support both artistic exploration and community care.

All materials will be provided, and no prior art or journaling experience is required. Light snacks will be made available, and participants are welcome to bring lunch.

Joy is a Therapeutic Art Facilitator with an educational background in Behavioral Health, Sociology, Public Health and therapeutic art facilitation. She believes that art is a creative expression, fueled by our own stories, thoughts, and emotions, which bloom from our hearts into amazing art pieces. She is the owner and creative facilitator of Revive Art Journaling, an organization that partners with various schools, churches, and organizations to create a fun and colorful environment for students to use recycled materials (old holiday cards, dried flowers, stickers, etc.), paint, and draw to create mixed media collages and personalized art journals. Her background in SEL (social and emotional learning) allows her to use the art journals as tools to help students explore their sense of self, learn the concept of color theory (color's connection to influencing our emotions), meditative mindfulness, develop their emotional intelligence, unpack the wonders of gratitude, and discover the captivation of their creative identity, and gain confidence in their artistic self-expression. Her goal is for participants to upcycle the recycled materials into mixed media colleges to reinforce the concept of reviving their art and themselves in their art journaling, bringing "old, dead things" back to life, while creatively sharing their story!

She has led therapeutic art workshops in 10 Philadelphia school programs, including Mighty Writers. She has also worked with college students at Eastern University to help them destress as they pursue their careers, helping them sustain mental wellness and healthy work life balance.

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.

Live music is more than entertainment — it’s a driver of local economies.

Across major cities, vibrant music scenes support tourism, activate restaurants and cafés, sustain performance venues, and generate income for artists, educators, and cultural workers. When supported intentionally, live performance becomes not just cultural expression but a vital part of a city’s business ecosystem.

This Third Thursday conversation will explore how live music functions as both creative practice and economic strategy. The discussion will look at how musicians build sustainable careers, how organizers and institutions support the field, and how businesses — from clubs and cafés to hospitality spaces — can successfully integrate live performance into their programming.

While the conversation will include perspectives from jazz practitioners, the focus is broader: understanding how local music ecosystems form, how opportunities are created, and how cities benefit when musicians and venues are able to thrive.

This event is designed not only for musicians and cultural workers, but also for restaurateurs, venue managers, and entrepreneurs interested in incorporating live music into their spaces, strengthening their audience base, and positioning their venues within the city’s cultural landscape.

Produced in partnership with the Philadelphia Department of Commerce, this gathering brings together practitioners, business leaders, and community members to examine how live music contributes to the vitality of Philadelphia’s cultural and nighttime economy.

Opening Remarks + Case Study

Alexa Colas — Clubfriends Radio & Records

Featuring Panelists:

Justin Faulkner — Community Unity Music Festival

Aaron Myers — DC Commission on the Arts and Humanities

Ambrose Liu — Olney Culture Lab

Matt Royles — Philly Bluegrass

Moderated by Ariel Shelton — Co-Executive Director, CultureWorks Greater Philadelphia

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

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

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.