About Our Creators
Andrew Sheridan, President
A world-class chef with a predilection for pastries, Sheridan has a broad range of experience in the food industry and the craft of chocolate ganache. His culinary interests took him to Maui, Hawaii and County Kerry Ireland where he perfected his talent for creating one-of-a-kind pastries to the delight of international customers. With both an associates and an advanced culinary degree from Schoolcraft College, Livonia, Michigan, Sheridan has worked in Michigan restaurants including The Farm, in Port Austin, The Grand Hotel on Mackinac Island, The Detroit Athletic Club in downtown Detroit and the Golden Mushroom in Southfield. With ‘Birdie’s Something Chocolate,’ Sheridan is bringing a fresh exciting product which will transform plain or ordinary desserts into a delicious chocolate experience.
Birdie Sheridan, Director of Marketing
With more than 30 years experience in the culinary industry, Birdie Sheridan has a wide array of history and legacy when it comes to all things food. She developed and successfully marketed a dessert which was sold to several high-end retailers, most notably Saks Fifth Avenue and Merchant of Vino.
Clients have included Bon Appetit Magazine, Midwest Living Magazine and numerous supermarkets and food chain magazines. Birdie wrote a weekly food column for the Oakland Press in suburban Detroit and has been a restaurant reviewer for several media outlets. Direct corporate clients have included Nestle’ International, The Original Lawry’s and Honey Baked Ham company. Birdie has partnered with the Food Network in a Food Stylist capacity and has made numerous television appearances that feature food and table top designs
Birdie’s Mother Recipe Was Loved By All
My mother, Irene, was known for her famous Ice Box Torte in the 1950’s. She belonged to a sewing club and she didn’t sew but she made these scrumptious desserts. She loved dark chocolate and made up the recipes to incorporate it. She created a unique ganache dessert that was a combination of crunchy and smooth textures that was the Ice Box Torte.
When I was 5 years-old, I would sneak into the ‘fridge’ and I’d see the torte with the whipping cream on top, the butter crunch, the dark chocolate. I would take a little lick. I will always remember that as it was something I had never had before… crunchy, smooth and with a real robust flavor. I still love it today and now my son, who is a chef has joined me in this company. We have added more dark chocolate products and created new flavors based upon my mothers original dark chocolate ganache recipe. We want to share all of the ganache products with the world.