Do chefs use bouillon cubes?

They most likely use a paste that’s a reduction in many flavors, Chicken, beef, vegetable, clam, seafood, lobster, those are the ones I’m familiar with but we made our own. I was trained by some of the best chefs in the country and in order to make a true flavor for a pure experience? It has to be from scratch. Every two weeks we roasted fifty pounds of veal bones and a basic mirepoix of yellow onion, carrot and celery and tomato paste. Tomato skin and seeds are bitter, try to keep them out. We’d roast them until there were almost scorched, transfer them…

Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife