De Las Cenizas ignites the next Monday Night Foodball

Adalberto Olaez hated the sound of the ticket printer. It was a microplane zesting the back of his skull for nearly 14 years in just as many professional kitchens. “The restaurant closes at 10,” he says. “But as a line cook, it takes you 45 minutes prior to that to start wrapping up, start wiping d...