Yolande Lacan

The Innkeeper's Daughter

<p>Hi!&nbsp; Bon Jour!&nbsp; I am Yolande!&nbsp; I was conceived at one hotel opening, and had my first, second and third birthdays at yet other hotel openings.&nbsp; Hotels, that is what I do.&nbsp; It is what I was born into.&nbsp; It is what my parents did, and it is how I became The Innkeeper's Daughter.&nbsp; Just call me Eloise at the Plaza.&nbsp; I have pulled almost every stunt she ever did.&nbsp; Hell, my first kiss was under the stairs in the linen closet, I think I was nine.&nbsp; And, okay, I was smart enough even as a child to know that taking a ride down the laundry chute is just not cool.&nbsp; But outside of that&hellip;I learned all the tricks of the trade.</p> <p>I was raised from age 3 to 17 spending six months of every year in a country Inn in northern New Hampshire.</p> <p>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</p> <p>My parents, Noel and Lucienne (or, Monsier and Madame), came from France&nbsp;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).&nbsp; 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.&nbsp; They meandered across this big old slightly Gothic, slightly Victorian building and fell in love all over again.&nbsp; They made an offer and became Innkeepers.&nbsp; 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.&nbsp;&nbsp;</p> <p>As dreams go it was pretty magical, AND, my sister Jacqueline,&nbsp; 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&hellip;.</p> <p>Jacqueline was smart, she got out.&nbsp; I on the other hand stayed "in" and have been "in" for the last 40+ years.&nbsp; "In" every type of hotel there is from historic restorations to big city airport to 4 diamond beach resort, and everything in between.&nbsp; 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.</p> <p>Coming up through Food and Beverage was an homage of sorts to Papa.&nbsp; 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.</p> <p>In the last couple of years I started a blog to memorialize the crazy yet magical childhood of being raised in a hotel as well as matching up those memories to Papa's great recipes as well as my own.&nbsp;</p> <p>Now I get my dream...Entrepreneurship.&nbsp; Doing what I do best, developing and running a restaurant...my own.&nbsp;</p> <p>Bon Appetit!</p>

About Me

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