Patricia Smith began her pastry career in 2007 when she began classes at The Restaurant School at Walnut Hill in Philadelphia.  While attending TRS, she worked as an intern at the Four Seasons Hotel, where she stayed through completion of the Pastry Arts program.  She was then hired as a full time pastry cook.  After leaving the hotel, Tish took a position with the Garces Group.  She worked as a part of the opening staff for Chifa, Village Whiskey, and Garces Trading Co.  While working for Garces, she also worked in the pastry kitchen at the Lowes Philadelphia Hotel. 

In the summer of 2009, Tish decided it was time to take her career to the next level, and moved to Park City, Utah to work at the Waldorf Astoria, Park City.  After leaving the Waldorf, she worked as Lead Pastry Cook at Stein Eriksen Lodge in Deer Valley.  It was also during this time she competed with her Sous Chef for the title of Utah’s Best Pastry Chef.  A title which they won!  Upon departing Stein’s she was named the Executive Pastry Chef for a small company in Kent, CT.   She worked in Kent for a brief period of time before returning to Philadelphia to open Foam Floaterie, where she is presently.  Foam Floaterie is an artisanal ice cream and soda shop in Queen Village, specializing in the unique.