Chef Jeon Ho-je recalls his experiences with "fracturing machines" in top-tier restaurants, where bone-cutting and butchering skills are foundational. In Korea, many restaurants outsource these tasks, focusing instead on food presentation and service. He emphasizes the importance of mastering bone-cutting techniques and how they contribute to creating quality dishes. While convenience stores and markets have become competitors for restaurants, a kitchen's dedication to craftsmanship remains crucial. The article highlights the significance of hearing the sharp sound of bone-cutting in a meat restaurant, as it indicates a focus on meat quality and preparation.
