James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline to break down the hidden science of why chefs salt from high above, the right kind of salt for perfect pasta water, and the do’s and don’ts of making a creamy Alfredo sauce. The Charleston chef also talks about hiring for his growing restaurant group — from teaching new cooks to spotting natural talent — and whether he believes robots could ever run a kitchen. A lively, flavorful mix of culinary technique and industry insight