Count and Jessica Foreman shared their story and experiences with us recently and you can find our conversation below.
Count and Jessica , really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: Are you walking a path—or wandering?
Chef Count:
“This is a great question because lately I’ve been continuing to walk a path that’s constantly changing—and now I find myself at a crossroads. Entrepreneurship feels like a winding road, with hilltops and slumps. The path is never clear; it can be filled with potholes, rocks, and moments where it’s meant to be walked alone. Many people treat it like a race, but the truth is, sometimes you have to pause, embrace the journey, and stop to smell the flowers.
I’ve changed paths many times in my life—it’s taken growth, sacrifice, and a full 360 transformation from the man I once was. For the past 26 years, I’ve stayed the course, nurturing the mustard seed I planted when I was at my lowest. Along this journey, I fell in love, became a husband, a father, and a business owner. Now, at 49, I’m entering a new chapter. The ground where I once felt rooted no longer feels the same. These past five years have brought the deepest uncertainty, yet I continue walking through it—because life is not a race.”
Jessica:
“Honestly, I’ve been wandering since 2020. For so long, I had one path—helping to build our business and brand. Now, in 2025, I find myself asking, ‘Where do I truly want to be?’ and ‘What do I want to do with the time I have left on this earth?’ My path has always required me to be strong, independent, supportive, and nurturing. They say behind every great man is an even stronger woman, and that has been my truth.
We built this brand together from a mustard seed, and my journey has constantly shifted because of the many hats I’ve worn. I’ve played every role—dishwasher, accountant, marketer—you name it. That’s the life of a small business owner. Over the years, I’ve become a chameleon, adapting to whatever the moment required.
For the last 26 years, I’ve been a mother, a wife, and a problem-solver. But now, this new era is about self-care, healing, and elevating into the most authentic version of myself. I’ve had to make many detours in life—like pausing college—but I came back and earned my associate’s in business economics in August 2024, and in 2025 I’ve restarted my journey toward a bachelor’s degree.
I want to learn how to truly master business because the world is changing rapidly. What we’ve been taught no longer applies in the same way—it’s a reflection of the times we live in. With every path, we must adjust to the environment, and that’s exactly what I intend to do.”
Can you briefly introduce yourself and share what makes you or your brand unique?
In my Hov voice:
“Allow us to reintroduce ourselves… We are Sauté Kingz by Chef Count!”
Chef Count:
“I am Count Thomas James Foreman—Chef, creator, and owner of Sauté Kingz, and a proud FoodPerv!”
Jessica Foreman:
“I am Jessica Foreman—the better half of Count, co-owner, front of house, and marketing force behind Sauté Kingz—and yes, I’m a FoodPerv too!”
Chef Count:
“Sauté Kingz by Chef Count began in 2008 as a pop-up tent vendor on Second Avenue and Keech Street in front of Nu Look Barbershop in Daytona Beach, FL, alongside my two sons, Kount Angel and Jesshuan Foreman. We created a live-action sauté pasta station, cooking every dish to order right in front of the community.
For the past 17 years, we’ve been rooted in the Midtown community of Daytona Beach—a historic neighborhood where Mary McLeod Bethune built the foundation for the first HBCU. What started on the street evolved into our first catering kitchen in 2016, operating out of a converted two-car garage in Holly Hill.
By January 2020, we were ready to take the next step and opened a bigger restaurant back in Midtown, this time on the Southside at 200 S. Martin Luther King Blvd. But as with every new chapter, there were unforeseen circumstances—what we didn’t see coming was the pandemic that stopped the world in its tracks.”
Jessica:
“When we moved into our new location, we started renovations right away because we wanted to be ready for Bike Week in Daytona—a huge event for the city. We poured in everything we had, because we’ve always been self-funded. At the time, we still had our other location until April, so our plan was to finish out the new spot and be up and running by then, or at least have half of it ready.
But in March, Florida shut down. Just like that, the world changed. Instead of giving up, we went back to vending—this time setting up right in front of our own building while repairing it from the inside.
In the middle of all that, I even went and got my CDL-A license. The pandemic forced us to adapt, but quitting was never an option. We had already put 13 years of work into this dream, and we weren’t about to let it drain away. So, we pivoted and went back to the basics. Unlike corporate or investor-backed businesses, we’ve always done it ourselves—working every position, filling every gap, and pushing forward even with limited staff. That resilience is what kept us alive.
It took us two years to finally open our doors. Our grand opening was on January 14, 2022—the exact date we had first gone to see the building back in 2020. Just two months later, we were off to compete on The Great Food Truck Race Season 15 on Food Network.
Being chosen was an honor—we were selected from hundreds of teams who auditioned, and for me, it was a personal win. I had been writing to the show for over five years, interviewed three times, with the last one in 2019 before the pandemic hit. To finally step onto that stage was surreal.
The experience was unforgettable, but it was also a reality show. We kept our integrity—we didn’t create drama or chase “content” because, at the end of the day, drama feeds television, but we’re about real food and real people. A lot was edited out, but even with the loss, we walked away with a win—because as soon as we returned home, we were finally able to secure our own food truck.”
Chef Count:
“Being on the show was an amazing experience. We got to vend in L.A., the mecca of food truck heaven. Back in 2018, Jessica and I had visited L.A. and placed our card on an empty star on Hollywood Boulevard. To come back and actually be vending there—that moment is etched in my memory because it was something we had talked about for years, and then it became our reality.
Just being in the food truck was surreal, because that’s exactly what we wanted from the start—but, as I mentioned before, there were detours along the way. One thing I learned from a reality show is the importance of content. Today, content dominates social media and TikTok, but much of it is illusion. Personally, I was careful about how I wanted to be portrayed. For me, it’s always about the food. I never sold my soul or bent my integrity. I am who I say I am, and my passion for what I do has saved my life. I do this for real, real.
“Every drop of sweat and tear, every late night, every sacrifice, every person I gained—and every person I lost along the way, like my mom—has shaped this journey. She believed in me when no one else did. Even when I was labeled a trouble youth, she saw the potential in me, and that belief has carried me through everything.
After the show, we didn’t win, but I did gain something priceless—our food truck. I may be a newbie in the food truck scene, even though we’ve been on the Food Network, but here in Florida, the past three years have been challenging. Severe flooding from hurricanes made it tough to find a field to operate this new business.
At my core, I am a caterer first and foremost. Now, my focus is learning how to expand our empire without doing all the work myself. In 2025, we’re navigating another shift. I’ve seen businesses grow too quickly and fail. No one is immune to these economic challenges—not even chain restaurants—and here we are, a small business weathering the same storms. It reminds me every day that this is not a sprint—it’s a marathon.”
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. What breaks the bonds between people—and what restores them?
. Chef Count:
“I think what breaks bonds between people is often people themselves—their behavior. Some show a lack of empathy or loyalty; they have no backbone and will bend their integrity to fit a narrative or chase money. Listen, I like money too—that’s how we live—but I’ve never had to screw anyone over to get what I have.
There was a time I was ruthless, living by C.R.E.A.M. (Cash Rules Everything Around Me) every day. But in the end, it got me nowhere. Becoming a husband and father changed my perspective. Now, I focus on making sure my boys don’t face the same challenges I did growing up, and I try to inspire other youth in the community as well.
I’ve been able to teach what I’ve learned in life, and I’ve been transparent about my past—because no one can throw anything in my face. I’ve also had to learn how to set boundaries. I look out for people, but I’m not gullible. I was raised in the streets, but my mentality is always to be a decent person. I give respect, and I demand it back.
My restaurant in Midtown is a safe haven for both my employees and my customers. They’ve watched me grow from a young buck selling pasta on a corner to being on the Food Network. The story has constantly evolved, but I’ve remained the same person throughout.”
“How people restore bonds is really up to the individual. For me, once you show your true colors, I’ll know exactly how to handle you—either accordingly, barely, or not at all. Setting boundaries is for me, because at the end of the day, my peace and integrity come first.”
Was there ever a time you almost gave up?
Jessica:
“There have been plenty of times I wanted to quit, but instead I had to pivot. I’ve had to come back and change course, no matter what the perceived notion of how to run a business might be. At the end of the day, we’re human. There are times when your emotions are heavily invested, because building a business is like a marriage—it takes time, patience, love, and sometimes hard honesty about where things really stand.
“You have to water it, nurture it, and grow it. And sometimes, you have to cut the dead weight to keep moving forward. Many people’s perception is that being a business owner just means giving orders and having others do the work—and yes, sometimes that’s part of it. But the reality is different. When an employee doesn’t show up, you step in. When there’s a deadline, you lose sleep to meet it. When equipment breaks, you find a way to replace it—often out of your own pocket. The problems are endless, and they don’t stop just because you’re the owner.
Entrepreneurship is constant problem-solving, and right now we’re being tested more than ever. With rising costs and prices changing daily, the bottom line has become thinner and thinner. It forces you to adapt, rethink, and push forward, even when the weight feels heavy. “We are completely self-funded, with no partners—just us. We represent the essential spirit of a true mom-and-pop business. But the reality is, growth requires expansion, and sometimes that means change—not being afraid to start over or take risks. That’s when your faith has to be just as strong as your vision, because the journey can be mentally exhausting, physically draining, and full of moments of self-doubt.
No one likes to fail, but sometimes we outgrow situations. When that happens, it’s about focusing on new avenues, embracing change, and trusting the process.”
So a lot of these questions go deep, but if you are open to it, we’ve got a few more questions that we’d love to get your take on. Is the public version of you the real you?
Chef Count:
“The version of me you see in public is the same, but at home with my family, I’ve got jokes—and trust me, my family are smart asses right back. I’m an introvert at heart, but I can hold a conversation with anyone. When it comes to business and being in the kitchen, though, I’m laser focused. There’s no time for games. I’ve always been straightforward, since day one.
I was born and raised in Queens, NYC. I was a latchkey kid, so from an early age I learned to take care of myself and to always be aware of my surroundings—you learn quick when to fight and when to stay silent. Like I said before, it took a lot of growth to make a full 360. I could’ve easily stayed in the streets, but then I’d be telling you a very different story today—if I was even alive to tell it.
“To be here at my age now, doing what I love, I’ve surprised a lot of people—including myself—to still be alive. What you see is what you get. I’ve lived on different sides of the spectrum of this life, and that’s why I treat everyone the way I want to be treated. I know how it feels to be judged, labeled, and typecast.
Yes, I’ve changed, but don’t take my kindness for weakness. I carry those lessons with me. My respect, my grind and my heart is real.”
Okay, so let’s keep going with one more question that means a lot to us: If you knew you had 10 years left, what would you stop doing immediately?
Jessica:
“If I only had 10 years left, I’d stop everything and move to Costa Rica. What I miss most about being Over the Road was the chance to travel—seeing new cities, exploring different places, and experiencing life outside of the routine.
This question has been weighing heavy on me lately. Over the last five years, I’ve lost so many friends—beautiful women I looked up to and shared deep conversations with. They were mothers, entrepreneurs, teachers, activists. And they didn’t just pass away quietly—many were taken by health issues and cancer. It forces you to realize that our time is limited. When you know your time is definite, your perspective shifts—you start to worry less about appearances and more about your loved ones and your happiness.
I’m proud of what my family built in Midtown. I’ve lived in Daytona for most of my life, and when we first started here, we were young, unknown, and just brave enough to put our food out in front of people. Today, so many rely on influencers or paid promotion to validate food, but our experience was raw and unfiltered. Cooking live in front of people felt like performing at the Apollo Theater—because if your food wasn’t good, trust me, people would let you know immediately. That pressure built us. It made us sharper, stronger, and more connected to our community.”
Chef Count:
“I have a different take—I may never truly retire. Maybe I’ll change course, but I love to build, and I’m always looking toward the next business venture. I believe my legacy in Daytona is already cemented, but now it’s time to go farther—maybe even back to NYC. I don’t know exactly where yet, but I know my reach has to extend beyond what I can even imagine.
“This isn’t just about me—it’s about creating something that will outlast me, something my sons can carry forward. Everything I’ve taught them, and even the kids who started their very first job with us or used to hang out at our stand, carries forward too. They’ve learned work ethic, resilience, and how to take pride in what they do. That’s the real legacy—planting seeds not just for my family, but for the next generation.”
Contact Info:
- Website: https://www.sautekingz.com
- Instagram: @sautekingz2016
- Facebook: @sautekingz
- Other: Tiktok: Twistedfoodie
Image Credits
Koach Media Group
Doe Photography
Bell Vision Media Group
