Malaysia has many talented young chefs.

Creative.
Hardworking.
Technically trained.

But one thing that has been bothering me lately is this:
Some culinary graduates with Diploma or even Bachelor qualifications are still earning around RM1,500–RM1,800 per month locally.
Even internationally, some cruise ship opportunities only offer around USD1,200+ monthly despite the demanding workload.

For a profession that requires:
*creativity
*discipline
*long working hours
*precision
*teamwork
*resilience
…this is something worth reflecting on.

Recently, I reached out to several culinary institutions regarding international opportunities in Europe.
Surprisingly, only a small number of alumni were willing to “menyahut cabaran”.

And honestly, I understand why.
Leaving Malaysia is not easy.
– A foreign country.
– A different culture.
– Cold weather.
– New working environment.
– Different expectations.
– Sometimes even a foreign language.
It is uncomfortable.

But sometimes growth only begins when we step outside familiarity.
What many young Malaysians may not realise is this:
International exposure is not just about salary.
It is about:
👉 learning global standards
👉 building resilience
👉 adapting to different cultures
👉 increasing long-term market value
👉 proving to yourself that you can survive anywhere in the world
This is how talent becomes globally competitive.

At Abroad EduWorld, this is what we are trying to encourage:
Not merely working abroad…
but helping Malaysian youth realise their true potential beyond our borders.
Sometimes the biggest risk is staying too comfortable.

#Malaysia #TVET #CulinaryArts #FutureOfWork #TalentMobility #GlobalTalent #Norway #Hospitality #YouthDevelopment #CareerGrowth