Is this what 'the chef of the future' will use to cook with?

I never heard of sous-vide cooking until the Engadget Expand event where I saw theNomiku. Then on 11/20/14, a big article in the New York Times talked about how technology is able to put sous-vide cooking in the reach of the home cook. Seems that sous-vide is the premiere way to cook food in warm water; anything from eggs to steaks and everything in-between. Unlike my idea of sous-vide cooking, which is "boil-in-a-bag," sous-vide cooking still involves a plastic bag. You seal the ingredients in a plastic pouch to make sure there is no air inside. You can use a bag sealer, or just Ziploc-type bags. Food is cooked in constant temperature circulating water for minutes or hours or sometimes days. (Yep, Nomiku cofounder and CEO Lisa Fetterman said ‘days’ in some cases.) The portable Nomiku unit is the size of a hand blender and can work with a large pot or container that you already own. When Sous-vide cooked, the result is said to be the best tasting food ever!  At the show Lisa told me the White House uses her device, as do many top-notch restaurants. She also explained that in the past professional sous-vide cooking units started around $1,500. The Nomiku is making it far less expensive with their device, which will retail for $359. There is a discounted price of $299 available on the company website with shipping in 6 to 8 weeks. (As of 11/20/14). But wait, there’s more! If you can wait until Spring 2015 they’ll be a new wifi version so you’ll be able to download new recipes and perhaps exchange info with other sous-vide chefs. It will also be $299. (My own opinion? I'd opt for that.)

Company video:

https://www.youtube.com/watch?v=yhpNxIjBtTA&index=5&list=PL_RH8eV0RaE4fzwXm1WJ5UTh78RQdvck_ 

Company website: www.Nomiku.com