Ten minutes with Rubén Aguilar Bel and Gabriella Fogarasi, Canvas London

Rubén Aguilar Bel and Gabriella Fogarasi met in Hungary where they have been working together in a restaurant of an ex Ferran Adria’s chef. They felt in love not just with food, but also with each other and decided to move together somewhere where they can face greater professional challenges. They moved to London and are now spoiling the guests with their delights at the Canvas restaurant in Chelsea. Rubén is the head chef, Gabriella instead is the pastry chef. Since they are partners in all aspects of life, here is a double interview.

How would you introduce yourself?

R: I am Ruben, I am 35 years old, I was born in a little Spanish town, named Teruel, where I love to return for vacation. It is there where my passion for cooking started, and where I attended the hospitality college. Teruel is a little town on the hills, where we have a great range of products – different kind of mushrooms, lovely meat, chees, truffles and all kind of game. However, I left my town pretty soon to start working in some of the best Spanish restaurants, as well as later in some other countries – China, Hungary and UK.

G: I am Gabriella Fogarasi, 32 years old, born in Transilvania. In 1990 we moved to Hungary and I grew up there. I’m happy that my parents took this decision because we had better life conditions and more openness to the world. When I finished hospitality college I wanted to continue studies, I didn’t really desire to work in a kitchen. Gastronomy was not yet on high level at that time in Hungary – we almost didn’t know what is a Michelin star, so I finished at Business University. I came for the first time to London when I was twenty-two to learn the language. I needed it for my degree, and to support myself here I had to start working. I sent my CV to some restaurants and I started to work. I was surprised because I fell in love with the culinary world here in London. I didn’t care anymore about my degree – I decided to stay in the kitchen.

What/who is inspiring you?

R: I was inspired by every chef with who I had the opportunity to work. I really learned a lot from them. They were challenging me and changing my point of view of the kitchen. But the most important thing is to create at the end your own personality in cuisine.

G: Complaints! I don’t want to do mistakes –  I really want to do my best. I am still learning and I can not correct my mistakes if I do not know them! On the other side – if I see people happy, it gives me good energy for the day!

What do you love most about your work?

R: Without any doubt, I enjoy cooking and I love to create new dishes which will satisfy my guests.

G: I love the challenges.  It can be a recipe, an idea that I want to create on a plate or a busy service.

What are your favourite flavours?

R: Mediterranean flavours, Spanish flavours. I was born there, and I was always tasting those kinds of flavours, in fact, I am using a lot of Spanish products in my work.

G: I love the aromatic herbs and the smell of the fresh mushrooms! I close my eyes and I feel like I am in a forest after rain! Nature is the most amazing creation!

What is your relationship with chocolate?

R: Complicated, because I have a little allergy and it makes me sneeze. :)

G: Chocolate is like a very nice boyfriend. It often surprises me! Once I burned the white chocolate and on one side of the bowl it was like a caramel. I tasted it and loved it! So I tried to find out how can I use it in a dessert. I caramelise it in the oven and then I do an aero in a vacuum machine. Please keep me away from the freezer from that moment on, or I will eat it all! :)