My husband loves to use the ISI whip for espumas and make molecular kirs, and would like to learn more about molecular gastronomy in the home kitchen (I wouldn't mind either!); his birthday is coming up and he would be thrilled if I found him a short course on this as a present--does anyone have any suggestions or leads on this? I am looking for either a 1-day introduction or short course in molecular gastronomy, in Los Angeles--or ideally, if I could find a way for him to observe in the kitchen at a place like Bazaar/José Andrés. . . does anyone know of anything or have any ideas?