I can remember when I began cooking. Just like yesterday. Ha ha. But really, I have had a few conversations on this particular hot topic of using the older method of roasting the veal bones and making stock for the sauces as opposed to the new cost saving buy the base. Both products are very good. Meaning the base as well as the white bucket of demi sold by the major distributors. I just thought back to when I was learning how to cook in a professional kitchen how it was somewhat of a honor to be the one selected to make stock. Stock duty when I first started was for the Sous Chef and then he was coached along by the chef. Lately, in most kitchens I have visited and have worked in we have not made stock by the veal bone method.