The quad turned into a crispy carnival Monday afternoon when visiting performer “Fry Guy” unveiled his one-of-a-kind French fry artistry. Students gathered in droves as baskets of golden fries were launched, stacked, and sculpted into dazzling displays.
At one point, the artist balanced an entire arch of fries between two benches, holding together only with ketchup drizzles. Another act saw fries flung high into the air like juggling pins, only to be caught neatly in paper boats and handed to eager onlookers. “I thought it was going to be weird,” said junior Andre Lopez, “but I’ve never seen so many fries flying around in my life. It was amazing.”
The performance was part stunt, part snack. Students were encouraged to sample the fry creations—curly fries, waffle fries, and even crinkle-cut towers. The Culinary Club joined in, handing out dipping sauces ranging from garlic aioli to spicy sriracha.
“I want to show people that fries aren’t just food—they’re art,” Fry Guy said after the show, still smelling faintly of canola oil.
As the sun set, the quad was left with laughter, full bellies, and a faint trail of salt across the grass—a reminder of a day when potatoes took center stage.
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