In conjunction with International Women’s Day on March 8, Set The Tables is highlighting women who play interesting and important roles in the food and beverage industry. While there are many, here are four trendsetters from establishments in and around Kuala Lumpur who serve as inspiration for girls to choose hospitality as a profession in the future.

Chef Jun Wong has worked in top restaurants featured in the Michelin guide, and now helms Yellow Fin Horse, a seafood-centric restaurant at Else KL. She leads with strong values pertaining to social responsibility and sustainability starting in the kitchen.

Pastry chef Ooi Viyern has worked internationally since graduating from Switzerland, including a stint in Singapore, where she led the pastry section for one-Michelin-starred Saint Pierre before returning home to join the opening team of its KL outlet. She was instrumental in the opening of Willow KL at W Hotel before taking on her current role as executive pastry chef.

Bartender Chong Wen Shan studied culinary arts in Taiwan before beginning her professional career as a barista at Privé in Singapore. She has since decided to hone her bartending skills and is now the bartender at Ignis KL.

And chef Julia Ung, who was classically trained in Lafite, Shangri-la KL, has worked in other establishments including Deuce, Char Line and Babulan. While on the lookout for her next project, she is greatly influenced by her last chef de cuisine who emphasised simple but punchy flavours from ingredients that are meant to shine all on their own.

STT: How did you start in the F&B industry?

WONG: It was through my internship as a hospitality-management student. I had to do placements in a hotel, and I found working in the kitchen to be the most exciting and stimulating.

OOI: Growing up, I frequently found myself watching cooking programmes on the Food Network and Asian Food Channel. I was inspired to pursue a culinary degree by my mum.

CHONG: My first exposure to F&B was my internship at Privé in Singapore where I started as a barista. I loved having my own space – not as controlled as working in a kitchen – with the possibility to create. It was then that I discovered a love for coffee and cocktails.

UNG: I was initially a science and music student, but these ultimately didn’t resonate with me. So I eventually signed up for a culinary arts course and realised that cooking, to my surprise, was a combination of everything I was interested in: art, science, and music.

What do you like most and least about your job?

WONG: I’m often reminded of why I love my job when I handle beautiful ingredients, or when my team delivers on a busy night without missing a beat, or when we have someone appreciate our efforts.

But the dedication and discipline required means long working hours, and that’s not fun all the time – especially when it means you have to miss birthdays and other celebrations.

OOI: I can never go hungry! I love being hands-on and making food for people. But yes, the long hours… we don’t have the luxury of meeting friends and family during weekends.

CHONG: I enjoy making cocktails and serving them, as the possibilities are endless and I am able to tweak the recipes on my own. On the downside, there is no personal time – I need to request for leave to run basic errands such as banking!

UNG: This industry requires an eye for detail and constant engagement of all your senses. On the flip side, it is very draining because of these very reasons. It’s an addictive, almost obsessive appeal that takes away time for family, friends, and self-care.

What, to you, is a positive work environment?

WONG: The best scenario is not to tolerate the excuse of “boys will be boys” if a male staff member steps out of line. And if a girl tells you something is not cool, it’s not cool.

OOI: When my peers and management take your opinions into consideration and treat women in equal standing.

UNG: An equal, neutral ground for everyone, regardless of race, language or gender; a supportive learning environment where everyone can exchange knowledge, ideas and values so we can empower one another and raise standards and mutual respect.

What can F&B outlets in Malaysia improve on when it comes to the welfare of female employees?

WONG: We’re seeing many females break the glass ceiling and take on leadership roles. We are actively making changes to make it the norm rather than the exception for females to work in this industry.

That said, we have to be careful not to play too much into the whole “female being a novelty” thing and take away the credit they deserve for getting to where they are. There’s the danger of people thinking we didn’t get the job based on merit.

OOI: Women are still having a hard time finding their place. If you are tough, people think you are bossy; when you speak up, they say you have mood swings .The work environment would be better if more respect were given to female staff.

CHONG: Other countries allow women employees to go on medical leave for menstrual pain. Our male counterparts do not understand this. Men need to understand that each woman experiences this differently.

UNG: I believe fair durations of paid maternity leave is still not a standard practice, regardless of industry, as well as the support pre- and post-delivery for new mothers.

It would also be great to see more training for staff in being observant and proactive when it comes to handling harassment by other customers – essentially providing a safe environment for women during their time in an establishment.

Is there anything you’d like to say to other women in the industry for International Women’s Day?

WONG: Work hard and stand your ground. And it’s all right not to be tough all the time as you are human, too.

OOI: Be prepared to work twice as hard, but do not give up.

CHONG: There are opportunities in the industry for you to step up. If you are interested in hospitality, take the leap and boldly step into it. If you don’t like it, move on and treat it as an experience.

UNG: Always ensure you come in with a mindset of learning and improving yourself each day, but also know your rights and boundaries. This industry requires relentless determination, so build your confidence with a good foundation of knowledge, and a willingness to learn and face your mistakes.

Click here to read the original article, which includes information on events this week involving the above talents, held in conjunction with International Women’s Day.

Also check out this listing of selected establishments that promote equal opportunities and a positive environment for their female staff.

This article was originally written by Theri Burhan for Set The Tables. Set the Tables is positioned to inspire and educate those in the industry as well as the aspiring reader who dreams of a future in the food business, and maybe even the merely curious tantalised by the vast and irresistible universe of food and drink.