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Meet Count and Jessica Foreman

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Today we’d like to introduce you to Count and Jessica Foreman.

Count and Jessica, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I AM A STREET VENDOR!! Street food is ready-to-eat food or drinks sold by a hawker or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, [1] food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Most street foods are classed as both finger food and fast food and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day.

My name is Count Foreman and I’m a Street Vendor, A caterer, Private Chef and a Foodperv! With the help of my wife Jessica Foreman, my two boys Kount angel, 20 and Jesshuan 17, WE are trying to create a food empire. There are defining moments and situations in your life that can either make you or break you! I’m originally from Hollis Queens, New York, raised in the Bronx, born in Manhattan. My parents had relocated to Pensacola when I was 16. At that age, I was getting into trouble with the law and began to hustle. The minute I got to Florida, the trouble didn’t stop.

By the time I was 19, I was Dc number 312719. I was just a number in a growing system of young black males that would be branded ” FELON.” Hearing the words “35 years” from the judge was my defining moment that this would not going to be my end. My attorney managed to get me a deal of six years and Off I went, I was now Inmate Foreman. When I went to prison, I turned it to a learning experience. I had to use my time to get a high school diploma, two certifications as an electrician apprentice and Data entry. I stayed out of trouble and I became a dorm and inmate counselor. I worked in the laundry and then I got transferred to the Kitchen. The Kitchen was my area, my Mother, Audrey Foreman, is the one that taught me how to cook.

The Kitchen was natural to me. It just made me better and I became popular with the inmates because I took the time to prepare food with flavor and that was edible. I earned my point for reducing time and in 1999, I was heading to work release in Daytona Beach. I started to work at Don Pablos and that is where I met my wife, Jessica Foreman. She was a server and I was a line cook at the Mexican Chain Restaurant. A year later on April 23, 2000, Kount angel was introduce to the world. I became a father and since I was released from prison, I stayed out of the system. I had a family to provide for. Most of the Jobs I was even qualified with my background were in restaurants. With every new restaurant that I worked, I learned a new station. I worked in corporate and small mom and pops establishment than in 2002, I moved to Orlando and landed a job at Planet Hollywood and Cheesecake factory. I worked both jobs as I introduce Jesshuan Foreman on November 24. I worked both jobs until 2004 and then I started to become a private Chef. My wife started cleaning and concierge service. At that time, we started to offer my service to her clients. I cooked holiday meals and even delivered meals to the clients in Celebration and Baldwin Park in the Orlando area for several years.

In 2006, we had to relocate back to Daytona Beach due to my mother in law health with diabetes. I had to readjust and it was difficult due to my experience most of the restaurant would not match my pay so I had to take a pay cut and I started to self contract myself to catering company part-time. I landed a job at Rivergrille on the Tomaka and I help run the Kitchen. I would make daily lunch special, train new cooks and run the kitchen. Even though I was offer Kitchen manager position, I felt I was still not able to express my culinary skill on my terms so in 2007, I started to offer private Chef services back in Daytona and

I started cooking at the Doctor’s office. I was referred to Pharma reps and that when I had the idea take it to Streets. I became a street vendor! I grew up in NY and that all you saw on every street corner were food vendors. So at the beginning of 2008, I created a Pasta Station and took it to Nu Look Barbershop on the corner of Second and Keech st. Literally right down the Street from Bethune Cookman University.

At first, we were not the normal food vendor that usually see on the Ave we were not selling the normal fried fish or BBQ. We were the new kids on the block so people had their reservations so we were giving free samples to anyone that would try our food, even people that were walking by or at the traffic light. We continue to sell food on weekends and events like Bike week for ten years. The money we made we had reinvested in equipment, product and finally, we were able to lease a small catering kitchen. (Our second one the first one is a lesson learned) We started to Cater larger event like the Alphas Black Diamond Soiree, Corporate Christmas Parties, Wedding. We also expanded the vending to Food Festival and competition. My sons have been a vital part of my business. I started to take to train Kount Angel at eight year and Jesshuan at five year old on the Ave, to catering, I also taught them how to prep. They also learn how to grill, saute, bake, dice, chop and they can use any kitchen equipment.

Then in 2016, we entered in our first King of the Grill competition, which we won 1st place Judges choice. We return to King of the Grill 2017 1st place People choice after that we won Best in Savory for the Black Expo Taste of Jacksonville.

In the same year. While we were competing so did my sons. They enter in a baking competition. They created their homemade ice cream and cakes. They won three competitions, Port Orange Family Days, and Allen Chapel and Mt Bethal cook-off. In 2018, we won 1st Judge choice and 3rd place people choice. This year 2019, 2nd place people choice. Even with all the awards we are still trying to prove ourselves and maintaining, especially this year with the Pandemic, we had to change the way we been operating. Right before the State of Florida shut down, we had leased a new Kitchen right in the Midtown community but we been delayed. With everything that is happening, God has made a way to make it another month. We are continuing this process.

Has it been a smooth road?
This journey of being in “BUSINESS” has been a bumpy road. I have risked everything just to follow my passion, I invested our own money, credit, our time, late night, early morning, vacation time, spending time with my family. Since we were a start-up catering company, we were not able to secure a loan so we took on extra work with the cleaning business. I picked up work at restaurants at nights we clean properties during the day and street vend on the weekend. Just because I had a business, we are like everyone else living paycheck to paycheck. Now due to pandemic and the state shutting down, we have been a delay and income cut drastically. We are now back in the Midtown and started renovating before the shutdown. This time I am more prepared and have contract and lease in place, unlike our first kitchen, which was a lesson we quickly learned about dealing with OPP (Other people Property) as us old head would say!!

The First kitchen (lesson learned) we rented an old abandon restaurant on the Ave. It was a run-down but we saw potential in 2008. That was a fail and we got bamboozled. We lost time and money on renovating some else property. We believed the landlord words that he would do his part but the building was not up to code. The Ave is a nickname for Mary McLeod Bethune blvd the same street that the First HBCU Bethune Cookman University is located.

This area is called Midtown, a historic area in Daytona Beach that is rich in history and importantly a prominent African American community that has played an important part of U.S HISTORY but it has a lack of funding to rejuvenate and create it back to a thriving business district like other parts of Daytona beach. Our city is growing and building all around the officials have neglected The Midtown neighborhoods. We have important community leaders, businesses, and people that love their community are fighting to bring awareness and striving for a change! My wife is one that has been vocal at the city meetings for street vendors.

When we started in 2008, there were many OG food vendor but as time as pass the city has really been cracking down on street vendors. As more corporate restaurants move into town and are threatened by a little stand or Food trucks cutting into their profit. More laws and regulations are put into place. In 2019 the city passes for Food truck to get a license but they are still regulated on where to set up and really no food truck rallies or event. As for vendors, we are limited to churches. Vendors are just like any small business. With popularity comes love and hate, UNFORTUNATELY!

No matter how many awards I received or won, sometimes people want to typecast me as Soul food or Bar- b-que. What I tell people is that I’m International soul food, I do not limit my capabilities. I am versatile and continue to learn and create my own recipes. I love to follow food trends and explore different flavors, spices, and herbs. My passion is food why not the explore all the uniqueness that cultures have contributed to t

We’d love to hear more about your business.
Saute Kingz is a Live Station, Street vending and Event Catering service. We are #FOODPERVS! For street vending and festivals, I created a live Saute station, which I cook pastas to order. We make from scratch Alfredo and scampi with your choices of Chicken, Shrimp, Steak, Lobster and Salmon. Sometimes we have different add-in like Clams, Mussels, or crab legs and sometimes I bring my grill out and have ribeye cook to tempt. Also, my sons have a flambe dessert and ice cream bar. We also have a full catering service with staff and bar services. We always have a revolving menu and constantly creating and recreating recipes. We also still offer private chef services. Last year I was nominated and won an NAACP award for entrepreneur of the year and was present by Desmond Meade Times most influential person of the year! He led the fight to get Felons their rights back to vote!

We have several proud moments. The first is that I have been on this journey with my family. Our hard work has been able to change the narrative. We have gone on to compete in food competition in different areas with multi-million dollar restaurants and hotels. It just put us on the map that “WE” are on your level and then some! We have been interviewed by local magazines and private magazines. We just upgrades our garage kitchen to renovating a new 1,500 square feet with a hood system!!

What sets us apart is our passion for food and to teach! We started to share our passion with local kids from our community by offering a free cooking class, which we will be starting Saute Kingz and QUEENZ JUNIOR Chef academy as soon as we finish this pandemic. We are opening up to other local bakers, artists and future culinary students. We want our community to be proud of what we been able to accomplish. You see, my COMMUNITY has SUPPORTED us, they have seen my boys grow up to men and I have seen their children grow as well. They have celebrated our accomplishments and always recommend our services. I want to say Thank you, Nulook barbershop family for BELIEVING in me. Thank you to my clients and my customers that have supported us through rain and shine! This wouldn’t been possible if it wasn’t for them!! It all started from a food stand by a corner on Second and Keech street!! That why I AM A STREET VENDOR FIRST!

Let’s touch on your thoughts about our city – what do you like the most and least?
What I love about Miami is the diversity of food cuisine. My family and I frequently come to Miami for the food culture. We learn so much and we take parts of a watch we learn and see back to Daytona!! We envy the food vending, food truck, the street arts in Wynwood! Called Ocho and the festivities. I understand that the area has a problem, especially with the development and the cost of living and violence. There is a beauty, talent and vibe that sent all of Dade county apart from the rest of Florida.

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Image Credit:
Xavier Walton

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