Tips and trick to carving - and smelling - a Spooktacular Pumpkin this Halloween
Amelia Island, Fla (October 6, 2015) – Carving a pumpkin this Halloween? Consider a spooktacular
design to delight the eyes and the nose. Executive Chef Andrew Yeo at The Ritz-Carlton, Amelia Island shares his tricks for selection, style and smell.
1. All pumpkins are not created equal. When it comes to selection, consider texture as well as shape.
2. Planning your design. Use a grease pencil or marker to outline your design and wipe away any
mistakes. Look online for ideas and stencils. Many templates are free of charge and easy to transfer
onto a pumpkin.
3. Creative carving tools. When you are ready to carve, try a mix of tools. A knife is great for big cuts,
but detail work requires finesse. Try push pins, paperclips, tweezers or even knitting needles for precision.
4. Getting to the guts. Here is the fun part – scooping out the pulp! But where to hide the access hole?
Many carvers cut a lid but the hole can be placed anywhere, top or bottom. Think about display and whether you will use a light. Just be sure to keep the hole out of sight. Making a pie or collecting seeds? Remember to first have your bowls or containers ready.
5. Light your pumpkin. Candles are traditional, but holiday lights add a colorful twist. Mix the size of the bulbs or have them blink. Just be sure the plug stays dry.
6. Is that pumpkin pie I smell? Sprinkle spices on the inside of your pumpkin to fill the air with the scents of the season, cinnamon, allspice or cardamom.
7. Make your pumpkin last longer. After carving, soaking the pumpkin in a mild solution of bleach and water will help slow the growth of mold and keep your pumpkin hydrated.