According to Emma Marris at The Sceptical Chymist, Harold McGee, author of my favorite book “On Food and Cooking” has suggested that the term “molecular gastronomy” should be ditched.

He noted that most chefs labeled as molecular gastronomists rejected the label and say that their experiments rarely take place on the molecular level. […] These chefs aren’t looking into molecules, says McGee, “they are cooking with ingredients. They are artists, not chemists.”

Currently, there is a career opportunity for chefs with an interest in science. Heston Blumenthal at The Fat Duck is hiring:

Research Chef Stage - Applicants should give a minimum commitment of 3 months, but a longer stay of up to six months is preferred. The successful applicant will be an enthusiastic chef or culinary student with an interest for the science behind cooking. A background in chemistry or other related science is desirable, but not necessary.