Chef Paul Smith checks in from the road—literally—to talk food, summer menus, and lessons learned from his early summer jobs. From washing dishes at Dutchess Bakery to working Disney’s Magic Kingdom trash routes, Paul shares how humble starts shaped his culinary drive. He dishes on seasonal menu tweaks for West Virginia’s heat, praises college summer staff at his restaurants, and explains why fresh, custom patties always beat frozen burgers. Plus, a peek at his Capital Market cooking classes and Regatta plans.