I had planned to start 2020 with the introduction of a concept that has been two years in the making. In 2018, I created “The LesDaChef Tasting Club” concept.
It was a new and unique idea that would revolve around a limited monthly club event which would be themed differently each month and I’d create a new and unique chef degustation menu each month paired with various beverages. The club drew 300 applications for membership but the launch of Dijo, my first book, completely took over and we were never able to launch until this year. The first event was meant to have taken place, ironically, on the very day that the first national lockdown period began. So we’ve had to put it on hold for now.
I’m currently writing the skeleton for my second book. I say “skeleton” because it will build onto the concept of Dijo but this time focus on other people’s food journeys (that’s all I’m going to say for now). The manuscript is due around March 2021 with release hopefully by October 2021.
I’m currently building up more content for my YouTube channel, Dipitšeng With LesDaChef, as I believe we chefs will need to adapt or die if we do not evolve with the online times. Our industry will take years to recover, so I’m making use of all the support for my brand that I’ve built over the years. Brands and various corporates have jumped on board as well, thankfully, and are paying me for content production. I have also begun developing physical merchandising and a few things are on the way, people will be able to use LesDaChef merch in the kitchens soon.
All of that is happening whilst still doing my usual cookery classes, public speaking, media engagements and catering events.