Part 2/7:
Before venturing into Malaysia's culinary scene, the speaker worked as a cook at a chicken rice stall. Despite not knowing much about formal bidding or culinary entrepreneurship, they gained invaluable hands-on experience. Every day, as they prepared dishes, they would glance at their supervisor, observing his wisdom and optimism. During lunch hours, customers—ranging from locals to visitors—would inquire about the dishes, eager to learn the secret behind the flavors.