Crossover Meats has partnered with Northampton Community College’s (NCC) Culinary Arts Department to give student chefs real-world experience in recipe development.

Since June 1, students in NCC’s culinary program have been competing weekly to develop the best new dish using Crossover’s “Chicken & Beef Blends.”

The winning recipe is featured on the menu of Hampton Winds, NCC’s award-winning, student-run restaurant.

“Working with an innovative product like Crossover Meats is an incredible learning experience for our students,” said Director of Culinary Arts at NCC, Chef Dominic Lombardo.

“They get the chance to push boundaries, learn about modern food systems, and most importantly, see how their creativity connects with real diners. The response from our guests has been amazing,” Lombardo said.

Crossover Blends combine lean, wholesome chicken with premium cuts of beef, pork or lamb using a patented process that delivers the flavor of traditional 80-20 ground meat, but with fewer calories, more protein and a smaller environmental footprint.

“This partnership is about more than recipe development. It’s about shaping the future of food,” said Michelle Adelman, CEO of Crossover Meats.

“NCC’s students are learning how to innovate in the kitchen while exploring healthier, more sustainable ways to deliver bold flavor and real satisfaction,” Adelman said.