According to the strict rules of the World Record Academy, the world record was:

1. transmitted live via the Internet;
2. the anti-doping tests, imposed by the WRA for this category, were carried out by: Centrum Voor Medische Analyse, Dr. Eggers Tom, Herentals, www.cma.be
3. the world record was also confirmed, among others, by the following witnesses: Stryckers Kurt, judicial officer, Turnhout, Belgium; Sas William, judicial officer, Turnhout, Belgium.
   

"I would like to extend a special thank you to everyone who supported my record attempt. It was incredibly heartwarming to see customers spontaneously stop by to chat or simply say "hello" to offer their encouragement," says Nick van den Langenbergh, owner of Frituur De Wissel in Rijkevorsel.

"Especially towards the end, when fatigue started to set in, your support meant a great deal to me. Your presence and kind words provided the extra motivation I needed to keep going.

"Thank you for your wonderful support during this challenging yet incredibly special experience!"

"Before the attempt, I felt a mix of excitement and nerves. The thought of such a long and exhausting challenge was daunting, but I was also deeply motivated by the goal and the months of preparation I had invested.

"I had trained intensively for four months with personal coaching, swimming, jogging, and a healthy diet, which gave me the confidence to tackle this enormous task."

"I took on this challenge not only because I am turning 50 this year but also because it coincided with the exact start date of my three-year anniversary running this business.

"During the attempt, I experienced an emotional roller-coaster. The first hours were filled with determination and energy, but as the hours went on and fatigue set in, it became increasingly difficult. The late-night hours were particularly challenging, testing my endurance and perseverance.

"Despite the difficulties, the support and encouragement from friends, family, and customers who stopped by to share their kind words were a tremendous boost.

"After completing the record, I felt an overwhelming sense of accomplishment and relief. The physical and mental exhaustion was immense, but the joy of achieving such a significant milestone made it all worthwhile. This experience was a powerful reminder of the impact of dedication, perseverance, and the support of those around you."

"As Nick’s wife, I am incredibly proud of his achievement in setting the new world record for Longest French Fries Cooking Marathon," says Nick's wife, Kay de Ruijter.

"The support from our local community has been nothing short of amazing. Many locals came by to offer their encouragement and congratulations, expressing their admiration for Nick's dedication and perseverance."

"People were genuinely impressed by the sheer effort and commitment required for such a monumental challenge. It was heartwarming to hear them share how inspired they were by Nick’s determination and how much they appreciated the opportunity to witness this historic event.

"The kindness and enthusiasm from our neighbors and customers truly uplifted Nick, especially during the toughest hours. Their presence and words of encouragement made a significant difference and played a crucial role in helping him achieve this extraordinary milestone.

"We are deeply grateful for the local community’s support and couldn’t have reached this achievement without them."

"Every step of the preparation was thoughtful and personal. We carefully selected Bintje potatoes because their ideal starch content and texture ensure the classic, golden-brown, crispy fries that I am so proud of. These are the same potatoes we use daily in the frituur, as I believe in providing consistency and quality to our customers.



"For frying, I chose 100% pure beef tallow. This is a traditional Belgian ingredient that I’ve appreciated since childhood. It gives the fries that rich flavor and crispy texture that makes them so special. During the record attempt, we ensured that the oil was always kept at the perfect temperature so that every batch was just right, exactly as I envisioned it.

"An important aspect of frying fries is the two-step frying process. First, the potatoes are cooked at a lower temperature to soften the inside. Then, we fry them at a higher temperature, giving them their characteristic crispy exterior. This process ensures that the fries have the perfect texture that our customers love."

"What truly made this experience special was the support from our local community. It was heartwarming to see customers, friends, and family spontaneously stop by for a chat or just to say “hello.” Especially during the toughest moments, when fatigue really set in, their presence gave me the strength to keep going. It felt like we were doing this together, and that made it all the more meaningful.



"This record attempt was more than just an achievement; it was a personal mission to demonstrate how deep my love for this craft runs. Every fry I made was a tribute to the rich tradition of Belgian fries, and I am incredibly proud of what we achieved together. This was an experience I will never forget, and it reminds me how important dedication, perseverance, and the support of those around you are."

"Initially, I said no when asked if I would try again if someone broke the record. However, I’ve heard rumors that someone is planning to break the record in 2025, so who knows what the future holds.

"I am immensely grateful for the support I received from former record holder Luc Driessen (photo above). His willingness to share insights and offer advice was invaluable in my quest to break his record. It reflects the spirit of camaraderie and mutual respect within the community of fryers.

"His encouragement and advice not only helped me reach this milestone but also made the entire journey more meaningful. Thank you for your contribution to this experience and for helping to push the boundaries of what is possible."

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