Given this excerpt from Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee, Statement on the 'new cookery'
The fashionable term "molecular gastronomy" was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term "molecular gastronomy" does not describe our cooking, or indeed any style of cooking.
What chemicals are you looking for? I know these guys are using ingredients not readily available outside of the large-scale food industry, but things like liquid nitrogen, CO2, etc. should be simple enough to find in the phone book.