Blog - Inspiring Women: Tracy-Leigh Gaag

Inspiring Women: Tracy-Leigh Gaag

This August, we're featuring inspirational women who are making a name for themselves in the food industry.

They've shared their stories, favourite products and recipes.... for now we're focusing on:

Inspiring Woman: Tracy-Leigh Gaag

Tracy-Leigh, tell us brief about yourself & your back ground...

I have lived in Cape Town all my life. I grew up by the sea and food has been a celebration in my life for as long as I can remember. After school I completed the Silwood Kitchen Grande Diploma. After 3 years of studying I joined the very small team of lecturers at Silwood Kitchens Cookery school where I taught the 1st year students their cooking practical lessons. I loved my job for 4 years, then I left to open my restaurant in Chelsea Village.

Four & Twenty in Wynberg has been open for over 9 years now and we opened our beautiful new Four & Twenty Cafe on Constantia Uitsig Wine Farm a year ago on Women’s Day last year! I love my life at the cafes more and more every day! It really has been a dream come true!

How did your love for baking / cooking develop?

When I was very young I was inspired by my mother’s handwritten recipe book from her days in her school home economics classes. I began writing my own recipe book where I imitated her exact style of writing in the same color pens. In this where I included my very small collection of recipes. I remember the exhilarating feeling when I tasted the very first dish I cooked completely on my own, and it tasted like ‘mom’s cooking’ and my family enjoyed it! I followed the recipe exactly and it was so rewarding. From there, my cooking became more regular at home, cooking for my family and mastering all my mom’s basic recipes. I loved to bake and I drew a lot of inspiration from paging through food magazines as well as my grandmother’s very simple baking recipes - shortbread and fruit biscuits are my most memorable.

What sort of food do you serve and what are your favourite ingredients to use?

I serve breakfasts and lunches to appeal to almost everyone. The menu is extensive and my aim is to accommodate a wide range of dietary needs as well as sticking to our roots which is food made with wholesome, authentic, and excellent quality ingredients. Our dishes are unique to Four & Twenty and we are conscious of changing dishes to keep ourselves (and of course the customers) inspired and excited about the food we serve. We keep very close relationships with our suppliers in order to offer the most seasonal and sustainable produce we can get our hands on. Myself and my fellow chefs are always thinking of something new! My favourite ingredients are first of all, what is in season and at their absolute best! Favourite ingredients are butter, rhubarb, raspberries and hazelnuts. Oh and chocolate! we only use Valrhona.

What are your TOP kitchen tools:

1. Victorinox Classic Paring Serrated Point

2.Lacor Meshed Chinese Strainer

3. Silpat Mat

4. Plastic spatula – heat resistant

Please share a short word of encouragement for young girls wanting to pursue a career in the industry

It starts with confidence in oneself as well as confidence in the product you are selling, a firm ‘hands-on’ approach and the willingness to adapt to meet the desires and needs of the consumer.

And a few things to keep in mind….. be kind, work hard, stay humble, smile often, stay loyal, keep honest, travel when possible, never stop learning, always be thankful.