Hi! Bon Jour! I am Yolande! I was conceived at one hotel opening, and had my first, second and third birthdays at yet other hotel openings. Hotels, that is what I do. It is what I was born into. It is what my parents did, and it is how I became The Innkeeper's Daughter. Just call me Eloise at the Plaza. I have pulled almost every stunt she ever did. Hell, my first kiss was under the stairs in the linen closet, I think I was nine. And, okay, I was smart enough even as a child to know that taking a ride down the laundry chute is just not cool. But outside of that…yup, I can tell you where the bodies are buried.
I was raised from age 3 to 17 spending six months of every year in a country Inn in northern New Hampshire.
If you were from within a 50 mile radius and you said you were going to The Playhouse for dinner, everyone knew where you were headed, to see Monsieur and Madame Lacan
My parents, Noel and Lucienne (or, Monsier and Madame), came to Canada and then the US in the mid and late 50's(That tale is a wild ride I will get to sooner or later). In 1971 they drove North from their then home in Boston one weekend to do some camping in the White Mountain region of New Hampshire. They meandered across this big old slightly Gothic, slightly Victorian building and fell in love all over again. They made an offer and became Innkeepers. It was a natural progression from my father's profession as a Chef and my Mother's experience in all areas of small hotels and fine dining establishments.
As dreams go it was pretty magical, AND, my sister Jacqueline, and I had no choice but to pick up a tray, a chef's knife, a laundry basket of table cloths and napkins and get to work, it was never dull….
Jacqueline was smart, she got out. I on the other hand stayed "in" and have been "in" for the last 40+ years. "In" every type of hotel there is from historic restorations to big city airport to 4 diamond beach resort, and everything in between. I came up through Food and Beverage and then became a General Manager, detoured through Human Resources and back to GM. Along the way I kept going back to my roots, opening and reopening hotels, and keeping my hand in Food and Beverage.
Coming up through Food and Beverage was an homage of sorts to Papa. He inspired me in this business and instilled a love of food and how to treat it, respect it, work with it, experiment with it, etc.
Join me as I relive the journey and recreate some amazing food. If I do this correctly, you might chuckle and maybe be inspired to try something new for dinner.