He began in the pastry field in different workshops in Huesca. He studied at the Confectionery Guild School of Barcelona (EPGB), while working in different pastry shops in the city. A year later he joined the staff of teachers. He participated in various competitions and in 2011 becomes Spain’s Best Master Artisan Chocolatier (Lluis Santapau Trophy), the highest honor for Spanish chocolatiers. A few months later he joined the Chocolate AcademyTM as teacher. Raúl Bernal represents fantasy and fun creativity, starting from study and technique.
Hangar78 inaugurates a new Youtube series called "The hangar78 stories", to tell the stories of the biggest chefs who come to our food and pastry school. In the third episode we met Raul Bernal, a pastry Chef from Huesca, a chocolate specialist. During the course held in hangar78 he started from simple eggs in chocolate to create a line of subjects dedicated to Easter, realizing colors, modeling and techniques for the realization of details.
