Hottie Sambal
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In 2004 I cycled through the city of Rotterdam with my bag full of groceries for my sambal. I cycled past a poster with RotterdamKOOKT in the Kunsthallen, a fair for small-scale fair produced food. When I got home I started working on my sambal, as always I had several jars for family and friends. While making my sambal, which contains no sugar or other chemical additives, I remembered 'I am a small producer' and called the organization of RotterdamKOOKT.
I was lucky, there turned out to be a dropout, they had a place for 2 days. Of course, the sambals couldn't fit in the jam and apple sauce jars I had. The first jars to fill came from the Xenos, I had already typed the name Hottie Sambal before I could think of it and the logo came in my favorite color olive green.
The first day was overwhelmingly busy, never expected that. The idea of my participation was to let people taste what sambal tastes like when there are no chemical preserves in it or a lot of salt. That night I was back in the kitchen to make sambal for the next day. I was there for 2 days, sold all my jars and went home with orders.
This was September 2004. October 2004 I stood at the Chamber of Commerce and Hottie Sambal was official. The first year I went from my own kitchen to a friend's restaurant kitchen. In 2006 I moved into my own shop annex production space and in 2009 I went to a small factory. At the moment the sambals are sold in various organic stores.
What I am very proud of is that I still work with the same suppliers as I did 10 years ago and even though I am producing more now, the taste and ingredients have not changed. The ingredients come from small organic farmers. Mainly from the Netherlands, but also, for example, from care farms in southern Italy. In this way I am not only organic, but also sustainable.
Pleasant, Sita Dancer, creator and creator of the Hottie Sambals.
I was lucky, there turned out to be a dropout, they had a place for 2 days. Of course, the sambals couldn't fit in the jam and apple sauce jars I had. The first jars to fill came from the Xenos, I had already typed the name Hottie Sambal before I could think of it and the logo came in my favorite color olive green.
The first day was overwhelmingly busy, never expected that. The idea of my participation was to let people taste what sambal tastes like when there are no chemical preserves in it or a lot of salt. That night I was back in the kitchen to make sambal for the next day. I was there for 2 days, sold all my jars and went home with orders.
This was September 2004. October 2004 I stood at the Chamber of Commerce and Hottie Sambal was official. The first year I went from my own kitchen to a friend's restaurant kitchen. In 2006 I moved into my own shop annex production space and in 2009 I went to a small factory. At the moment the sambals are sold in various organic stores.
What I am very proud of is that I still work with the same suppliers as I did 10 years ago and even though I am producing more now, the taste and ingredients have not changed. The ingredients come from small organic farmers. Mainly from the Netherlands, but also, for example, from care farms in southern Italy. In this way I am not only organic, but also sustainable.
Pleasant, Sita Dancer, creator and creator of the Hottie Sambals.
