I personally haven’t used it (too expensive for just home use) but know a number of chefs who use it very regularly and have very often had dishes were different components were “made” through pacojet. Not sure on what level your chefs are cooking but you will find it mainly used in Michelin star level restaurants - we often eat tasting menus and I can’t remember the last tasting menu where they didn’t use a pacojet in some form - it’s for example hard to make a great salmon ice cream without it
And we make a lot of ice cream and no, icecream out of a vitamix is nothing compared to a pacojet
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