Uploaded June 2025 | Updated September 2026, 2 days ago
Street Food Stories — Season 1, Episode 14
What started as college meal prep gigs at Georgia Southern grew into Williams Express — a brand now running three food trucks and a brick-and-mortar location, built entirely from word of mouth and a deliberate choice to stand out from the area's usual barbecue scene.
In this episode, we talk with the owner of Williams Express about quitting his job to chase food full time, the jump from small catering gigs and meal prep clients (he had 50 within his first run) to building an actual commissary kitchen and food truck, and why he opened the truck a full year and a half before the takeout location followed. We get into the real hardest part of the business — permits, documentation, and becoming a legitimate operation — and why he intentionally skipped the ribs-and-chicken route in favor of standout dishes like seafood fries with blue crab claw meat and chopped shrimp, smoked fried wings, and jumbo fried shrimp. We also get a look at where the brand is headed next, including a second truck doing Asian-American fusion and a third built around a quick-grab, ice-cream-truck-style concept.
Street Food Stories is a 22-episode series profiling the people behind Southern food culture — the ones cooking, hustling, and building something real, one event at a time. So subscribe and turn on notifications if you don't want to miss Episode 15.
V I D E O S T O W A T C H N E X T :
STREET FOOD STORIES youtube.com/playlist?list=PLmllD4tJZ24wIK9ctVS8agqZghBB47xTN
ONYX VISION NETWORK tv.onyxvision.net
Timestamps / Chapters
0:00 Street Food Stories — Cold Open
0:00 Why He Quit His Job to Run a Food Truck
0:27 Cooking Since College
0:34 Starting With College Parties and Word of Mouth
0:50 From Meal Prepping to 50 Clients
1:08 Deciding to Expand Into a Food Truck
1:20 The Brick and Mortar Location Near Rena Center
1:30 Starting With a Commissary Kitchen
1:40 The Truck First, the Takeout Spot a Year Later
2:05 The Real Hardships: Permits and Documentation
2:27 Building a Fan Base From Scratch in a New City
2:54 The Main Dishes: Seafood Fries and Smoked Fried Wings
3:18 Why He Skipped the Typical Ribs and Chicken Route
3:50 Standing Out in a Barbecue-Heavy Market
4:04 What's Next: A Second Truck (Asian-American Fusion)
4:16 The Third Truck: A Grab-and-Go Concept
instagram.com/hoodaffairstv
facebook.com/HoodAffairsTV
tiktok.com/@hoodaffairsondemand
twitter.com/HOODAFFAIRSDVD
Hood Affairs brings you exclusive interviews, hip-hop culture, urban lifestyle stories, street documentaries, food, sports, events, and real voices from the streets. We also produce original short films, web series, and indie movie content based in real urban culture.
#FoodTruckLife #BlackOwnedBusiness #StreetFood #streetfoodstories #SouthernCuisine #Entrepreneurship #Food #CateringBusiness #FoodFestival #MobileChef #SupportSmallBusiness
Street Food Stories — Season 1, Episode 14
What started as college meal prep gigs at Georgia Southern grew into Williams Express — a brand now running three food trucks and a brick-and-mortar location, built entirely from word of mouth and a deliberate choice to stand out from the area's usual barbecue scene.
In this episode, we talk with the owner of Williams Express about quitting his job to chase food full time, the jump from small catering gigs and meal prep clients (he had 50 within his first run) to building an actual commissary kitchen and food truck, and why he opened the truck a full year and a half before the takeout location followed. We get into the real hardest part of the business — permits, documentation, and becoming a legitimate operation — and why he intentionally skipped the ribs-and-chicken route in favor of standout dishes like seafood fries with blue crab claw meat and chopped shrimp, smoked fried wings, and jumbo fried shrimp. We also get a look at where the brand is headed next, including a second truck doing Asian-American fusion and a third built around a quick-grab, ice-cream-truck-style concept.
Street Food Stories is a 22-episode series profiling the people behind Southern food culture — the ones cooking, hustling, and building something real, one event at a time. So subscribe and turn on notifications if you don't want to miss Episode 15.
V I D E O S T O W A T C H N E X T :
STREET FOOD STORIES youtube.com/playlist?list=PLmllD4tJZ24wIK9ctVS8agqZghBB47xTN
ONYX VISION NETWORK tv.onyxvision.net
Timestamps / Chapters
0:00 Street Food Stories — Cold Open
0:00 Why He Quit His Job to Run a Food Truck
0:27 Cooking Since College
0:34 Starting With College Parties and Word of Mouth
0:50 From Meal Prepping to 50 Clients
1:08 Deciding to Expand Into a Food Truck
1:20 The Brick and Mortar Location Near Rena Center
1:30 Starting With a Commissary Kitchen
1:40 The Truck First, the Takeout Spot a Year Later
2:05 The Real Hardships: Permits and Documentation
2:27 Building a Fan Base From Scratch in a New City
2:54 The Main Dishes: Seafood Fries and Smoked Fried Wings
3:18 Why He Skipped the Typical Ribs and Chicken Route
3:50 Standing Out in a Barbecue-Heavy Market
4:04 What's Next: A Second Truck (Asian-American Fusion)
4:16 The Third Truck: A Grab-and-Go Concept
instagram.com/hoodaffairstv
facebook.com/HoodAffairsTV
tiktok.com/@hoodaffairsondemand
twitter.com/HOODAFFAIRSDVD
Hood Affairs brings you exclusive interviews, hip-hop culture, urban lifestyle stories, street documentaries, food, sports, events, and real voices from the streets. We also produce original short films, web series, and indie movie content based in real urban culture.
#FoodTruckLife #BlackOwnedBusiness #StreetFood #streetfoodstories #SouthernCuisine #Entrepreneurship #Food #CateringBusiness #FoodFestival #MobileChef #SupportSmallBusiness
