By PETER MONAGHAN
Published, July 27th, 2007
Sauté pans sizzle; steamers simmer; bains-marie bathe. Blades slice, dice, and julienne.
It's the Super Bowl of campus cooking: the Culinary Challenge of the National Association of College and University Food Services. And it's held not in a state-of-the-art kitchen, but in a convention-center ballroom, now redolent of garlic, fennel, lemongrass, and the finest olive oil.