Last night Ferran Adria, master Avante Garde Chef of El Bulli did an interview with Charlie Rose. Ferran is really an artist. El Bulli is considered to be one of, if not the most popular restaurant in the world. I tried to get a reservation this year, but wasn't one of the lucky 8,000.
Because his cuisine is avante garde (he doesn't like the term molecular gastronomy--because he doesn't like the image in conjures up) many people think that it doesn't fit in well with slow food. After hearing him speak last fall, I learned that Ferran is a avid member of Slow Food and that his raw materials are of course of the best quality and sourced in a way that is good/clean/and fair.
From this interview I learned that he is also the head of an organization based in Spain focused on the education of children about Health and Cuisine.
Oh and its ok to post this video on The Dairy Show site, because at the end Jose Andres mentions Ferran and Milk in the same sentence.