Bauman College Student Sharonlove Calaguas Larsen Wins Best Overall Experience at Nevada Diabetes Association Gala

Content Summary

  • A Holistic Victory: Bauman College student Sharonlove Calaguas-Larsen won “Best Overall Experience” at the Nevada Diabetes Association’s Winter Wonderland Gala, competing against 25 established local chefs and restaurants.
  • The Winning Bite: Representing Kimmie Candy, Sharonlove developed a sophisticated Sweet Potato Crostini that balanced salted caramel chocolate with savory notes of mushroom, sage, and truffle oil—proving that holistic techniques can make even a “treat” mission-appropriate.
  • Purpose-Driven Cooking: Sharonlove credits her success to the Bauman College Holistic Chef program, which provided her with the confidence and technical skills to pivot from traditional line cooking to a career centered on healing through food.

Every December, the Nevada Diabetes Association hosts its signature Winter Wonderland fundraising event at the Atlantis Casino Resort Spa in Reno, Nevada. This high-energy evening brings together Northern Nevada’s most recognized chefs and culinary teams for a tasting-style showcase where guests and judges evaluate creativity, flavor, and presentation.

This year’s competition featured 25 entries and eight judges. The categories were highly competitive, ranging from Best Global Food to Best Savory Appetizer. The format is simple but demanding: one table, one concept, and one bite that must deliver a memorable experience.

Sharonlove in the Kitchen

Meet the Competitor | Sharonlove Calaguas-Larsen

his year, I was commissioned by Kimmie Candy—Reno’s local candy factory—to create a signature bite and enter the competition.

While I am currently a Holistic Chef Culinary Arts student at Bauman College, I’ve spent years in professional kitchens, ranging from casino line cooking to serving as a Districtwide Chef. Walking into that ballroom, I was surrounded by traditional restaurant owners. In fact, Kimmie Candy was the only candy factory represented, and I was the only holistic chef in the room.

What I knew would set my approach apart is that I don’t just cook for flavor—I cook with a purpose: to support health. I often say, “I see taste.” I build dishes like an artist—through color, texture, and emotion—while keeping wellness and balance in mind.

Even with this unique approach, I faced real logistical hurdles. Unlike the restaurant competitors, I did not have a commercial kitchen at the factory. Through a partnership with the Academy of Arts, Career, and Technology High School, I secured kitchen space in exchange for mentoring their students next year—turning a challenge into a beautiful mentorship opportunity.

The Winning Entry | A Savory Appetizer with a Holistic Twist

I chose the Savory Appetizer category, which I considered my most challenging lane. While others leaned on classic showstoppers like lamb chops or meatballs, I had a complex mission: I needed to feature Kimmie Candy Salted Caramel Chocorocks while honoring the event’s mission of diabetes-friendly cuisine.

My solution was a bite-sized dish designed for glycemic balance: a Sweet Potato Crostini. By using the candy as a nuanced garnish rather than the central focus, I was able to enhance the savory notes without overpowering the palate with sugar.

Sharonlove’s Sweet Potato Crostini

The Recipe Concept

I created a crostini that hit multiple notes at once: sweet, salty, smoky, and earthy—finished with a touch of luxury.

Base

  • Sweet potato rounds (crostini-style)
  • Seasoned with a little sea salt and pepper
  • Baked in a combi oven for 13 minutes

Topping

  • Bacon simmered with a small amount of maple and balsamic vinegar, then cooled
  • Shallots and mushrooms sautéed in avocado oil
  • Mixed with the candied bacon
  • Folded in:a small amount of chopped kalamata oliveschopped dried cranberriesground sagepepper only (no added salt needed—the bacon and olives carry it)

Garnish & Finish (per piece)

  • 1 cranberry
  • 3 small parsley leaves
  • 3 salted caramel chocorocks
  • 2 multicolor river chocorocks
  • A final drop of truffle oil

It was a dish built on intention: thoughtful portioning, bold contrast, and a festive experience that didn’t lose sight of the health-conscious mission of the Nevada Diabetes Association.

Why Bauman College Mattered in This Win

My dish won top honors for Best Overall Experience, which includes Best Taste, Flavor, Creativity, and Chef Interaction. I couldn’t be prouder.

I chose Bauman College because I was searching for a way back to healthy, holistic food choices. I wanted a formal environment that aligned with what I knew in my heart: food can heal. While many people can cook, not everyone cooks holistically—and that has become my “special power.”

The depth of the curriculum and the live classes have been incredibly meaningful. I appreciate the instructors’ dedication and the business training that is helping me move closer to my professional goals. The mentorship I received during my externship—including support from Program Manager Chef Carrie Bonfitto—gave me the confidence to walk into an intimidating event and succeed.

What’s Next

After completing the Holistic Chef program, I plan to continue into the Holistic Nutrition Consultant Program at Bauman College. My long-term goal is to pursue an MA in Food History and Anthropology to eventually teach, write, and build a business centered on travel, culture, and healing through food.

Winter Wonderland was more than a competition; it was a moment of purpose. Winning in a room full of traditional chefs while representing a holistic perspective reminded me why I chose this path. I’m proud of the dish I served and proud to represent Bauman College as a Holistic Culinary Arts student.