Chef Paul joins MetroNews Hotline for his weekly culinary conversation with Dave Weekly, serving up a flavorful mix of cooking tips and local flavor. This week, Chef Paul dives into pumpkin pie perfection — from making your own crust to balancing spices — and the great bacon debate, sharing how the pros handle 40 pounds a week at his Charleston restaurant, Paulie’s. He also talks about Bridge Road’s booming restaurant scene and why Charleston’s food culture is thriving.