Behind The Scenes: AT&T Park Food Tour - Garlic Fries (Ep. 5)

Executive Chef of AT&T Park Toussaint Potter shows Carmen Kiew the behind the scenes of the ballpark's favorite treat - GARLIC FRIES!
Part Five and the finale of a mini-series on the great food in the ballpark.
Check out additional episodes below:
Part 1 - Crazy Crab Sandwiches:
• Behind The Scenes: AT&...
Part 2 - Orlando's Cha Cha Bowls
• Behind The Scenes: AT&...
Part 3 - Tony's Pizza
• Behind The Scenes: AT&...
Part 4 - Baby Bull Tri Tip Sandwiches:
• Behind The Scenes: AT&...
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[@chadbonnerart]

No way! Chef Potter was the head chef at the art school I went to!

[@mayhemjr.803]

The BEST!

[@zlee001]

Hows the garlic prepared? Cooked?

[@Joelontugs]

Make sure you have toilet paper on hand lol

[@proudasiangirl576]

Please tell Chef Toussaint that the garlic fries at AT&T Park sucks. After getting in a long line and paying premium money for it, it's soggy, limpy and cold! I tried more than once just to make sure that I didn't get a bad batch. Never again. I'll spend my money somewhere else.

[@ChrisCards]

The problem is this stuff sits around so long it just doesn't hold up. Go get a crab sando and it's probably been sitting under a heat lamp for 40 minutes with 80 other sandwiches. It's a fine line between losing the quality of the food and making sure you get through long lines in a timely manner. Unfortunately, they overprep at this point and the food suffers. The EXPENSIVE food suffers, make that.