This topic has probably been discussed to no end but I am interested to see what people have to say about the topic. I think it has its place in cooking. I greatly respect Adria, Blumenthal, Achatz and the others. They have definitely pushed cooking in new and exciting directions, but I like it more when the techniques are minimally used in a meal and the food can still be recognized as such. For example I dig how David Chang and Jose Andres (at Oyamel at least) integrate it into their cooking. I believe it can be used in a manner to enhance a meal and make a few elements interesting and surprising rather than totally changing the physical nature of a meal altogether.