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Back in 1990, Robin Hildebrand had a hobby …
It was making homemade salsa. And, boy, was she good at it. Coming from a
large family with 13 brothers and sisters, Robin usually found herself helping
her mother in the kitchen as a child. Helping with the meals, she developed
an interest in cooking and canning that stayed with her over the years.
When hot, spicy foods became very popular in the U.S. in the late ‘80s,
Robin tried her hand at making salsa. At first she made it for parties and
the holidays for family and friends. But everyone loved it so much, she soon
found herself making extra batches all during the year. It became so popular
that family members and friends encouraged her to start her own salsa business.
Eventually, she did, quitting her full-time job and devoting all her time and
energy to making her product, “Blue Smoke” in her 10’ x 12’ kitchen
in the basement of her home.
After three busy years, Robin outgrew her home operation and opened a business
on Main Street in Ansted, West Virginia. Her company has been there for 11
years now and the same salsa that was given as friendly gifts and enjoyed at
family functions is now the favorite of all of West Virginia, distributed through
more than 300 stores across the state.
Robin is extremely proud of Blue Smoke and its achievements — such as
Blue Smoke being one of the first food ambassadors for West Virginia … her
kitchen being the first in West Virginia to be state Health Department-approved
as well as registered with the Food and Drug Administration (FDA) in Washington,
and subject to FDA inspection … and the many awards that the salsa
has won across the country.
Like her product, Robin, too, has been the recipient of much acclaim and
praise. She has won many awards over the years including being chosen out
of 400 nominees
to be named Ernst & Young’s “West Virginia’s Emerging
Entrepreneur of the Year.”
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