Dane Nakamura, bar director for Voltaggio's restaurants Aggio, Range, and Family Meal, prefers using the terminology "culinary-based program" over the classification of molecular gastronomy or mixology, and is adamant that the program is "not about reinventing the wheel." He utilizes techniques that were previously used solely by kitchen staff, such as transforming fruits and vegetables via a sous vide method, in which meats and vegetables are sealed in airtight bags and slow-cooked in a water bath, allowing the foods to retain moisture and cook evenly. Another technique he uses is blast-chilling then aerating ingredients with a Paco Jet, a spinning tool that aerates and shaves a frozen product—without any need for thawing—to create a creamy consistency that can be used for sorbets, pâtés, mousse, and concentrates. While the techniques are elevated, the end result is intended to be a humble presentation of high-quality ingredients that allows bartenders to quickly prepare cocktails, freeing up time to spend with drinkers and diners at the bar. More importantly, all of the work is done behind the scenes. The whole purpose, for those dedicated to the process, is to make an exceptional product without the flair.