Was sure sous vide was a gimmick, then I watched a guy nail 40 steaks at once

Back in 2010 I worked at a steakhouse in Kansas City and the head chef there called sous vide "a fancy way to boil meat in a bag." I believed him for almost a decade. Then two years ago I picked up a $60 circulator just to try it at home, and the first tri tip I pulled at 130 degrees came out edge to edge pink with zero gray band. I ran it for a 30 person family reunion last summer and every single plate went out the same, no guessing, no resting panic. My old chef still won't touch one, says it takes the craft out of it. Curious if anyone else came around on these or if you're still in the never camp.