By Molly Mitchell
In the vibrant tapestry of Silver Springs, Md., weaving through the bustling suburbs of Washington, D.C., Beza Bisrat (MBA ’24) flourished within a close-knit Ethiopian community. Family gatherings, rich cultural traditions, and flavorful feasts formed the backdrop of her upbringing. “I saw myself as fully Ethiopian,” she expresses, channeling her heritage, culinary prowess, and entrepreneurial spirit into a remarkable venture titled “Ethiopian Delights.”
“Our community is a treasure trove of experiences. Whether it’s the craving for rich foods or the aroma of coffee wafting through the air, the plethora of local spots foster a strong sense of belonging.” Ethiopian cuisine, she notes, is distinctively communal. “Ethiopia stands as the lone country in Africa to evade colonization. This unique history has allowed our culinary practices to be beautifully preserved,” Bisrat explains. Sharing a bountiful platter of injera and wot—a delectable Ethiopian stew—is an enduring tradition, one that echoes the communal essence found in Indian and Mediterranean kitchens. Diners relish the tactile experience of tearing pieces of injera with their hands, an unforgettably intimate act of sharing.
“When I think about my heritage, I think about how it emphasizes community, hospitality, and care.”
— Beza Bisrat (MBA ’24)
“At a traditional Ethiopian dinner, forget forks and knives,” says Bisrat. “The act of feeding one another, known as gursha, embodies the very principles of our culture—community, hospitality, and care.” Leaving the comfort of her comunidad, she ventured to Northwestern University to study chemical engineering, only to realize the stark difference in cultural access. “Living in Evanston, I felt the weight of my identity; being Ethiopian was palpable, yet foreign to those around me.” Yet, the unfamiliarity enriched her experiences, leading her to a career in food manufacturing with industry giants like General Mills and Danone North America.
Throughout these journeys—often lonely in small towns disconnected from her roots—Bisrat faced the culinary void with an ingenious solution. “I accumulated spices and ingredients, crafting dishes at home, a bridge that connected me to my family and heritage,” she recalls. However, dissatisfaction loomed as she transitioned into consulting, discovering untapped potentials within her skillset. “Consulting unveiled a realm of career possibilities that I hadn’t explored in manufacturing. It ignited entrepreneurial sparks within me.” Hence, the pursuit of an MBA became her beacon.
Drawn to the University of Virginia Darden School of Business for its rich academic environment and influential connections, Bisrat felt at home. Receiving the esteemed Batten entrepreneurship scholarship only solidified her path. With the guidance of eminent professors like Saras Sarasvathy and collaborative support from the KPI Club—a network of aspiring women entrepreneurs—her vision for Ethiopian Delights blossomed.
“That was the place where I thought, okay, I can really see myself as an entrepreneur. Let’s do it.”
— Beza Bisrat (MBA ’24)
“That pivotal moment transformed my perception; I could envision myself as an entrepreneur,” she declared. Engaging with fellow Ethiopian students at UVA unveiled a shared struggle—the yearning for accessible Ethiopian cuisine. “I recognized that they, too, faced barriers similar to my own throughout life. Even in a vibrant locale like Charlottesville, cultural access was limited,” she noted. This revelation fueled her ambition, igniting a passionate drive to bridge this culinary gap.
Bisrat’s journey metamorphosed into a mission. Harnessing her food industry knowledge, she began to innovate, keen to create a shelf-stable product that resonated with her culinary roots. Countless hours were spent perfecting recipes, experimenting with dehydrated ingredients, and crafting prototypes within her kitchen confines. The feedback from pop-up events was overwhelmingly positive, bolstering her confidence. “The enthusiasm was undeniable,” she sighed with relief. In April, she claimed the grand prize at the prestigious Crowdfunded Pitch Night during Charlottesville’s Tom Tom Festival.
Now, Ethiopian Delights boasts a lineup of three delectable products available online, with production moved to a commercial kitchen. Bisrat has identified customers with dietary restrictions, as much of Ethiopian cuisine aligns with gluten-free and vegan standards. Currently, she’s in discussions with various retailers to broaden her reach. Coupled with her involvement in Darden’s iLab Incubator program, her entrepreneurial vision is on the brink of expansion.
“Beza exemplifies the spirit of the Batten Institute,” remarked Omar Garriott, Executive Director of the Institute. “She embodies the journey from aspiring scholar to nurturing entrepreneur, fully utilizing our resources and mentorship. Her drive ensures she’ll be an impactful leader and change agent, regardless of where her path leads. And let me tell you, her recipes? Absolutely fantastic!”
Although Ethiopian Delights cannot replicate home’s warmth, for Bisrat, the venture represents a profound connection to her cultural heritage—a beacon for community-building. “This initiative has deepened my understanding of my culture, enabling me to connect with fellow Ethiopians in unexpected places.” Excitement ignites as she envisions the future, watching her dream grow and evolve. “I can’t wait to see where this journey takes me.”
