Foodista Five: Leah Rodrigues, Foodista Staff Contributor

This week's Foodista Five interview is from Foodista staff contributor Leah Rodrigues, a food writer who's traveled throughout Europe to document regional cuisine and food culture. Leah studied anthropology, Spanish and Portuguese at UCLA; this academic background lends a historical context to the comfort foods she writes about for Foodista. Read on to discover Leah's other culinary inspirations.

1. How did you get involved in food writing? What's your food background?

When I was in high school, I dreamed of becoming a chef. I loved anything that had to do with food whether it be watching people cook, reading about it, and of course, my favorite, eating. When I graduated college, I attended the Westlake Culinary Institute, where I spent six months learning as much as I could about a professional kitchen. I assisted chefs at events and worked in catering. I soon realized that I was more fascinated by the people who created food than cooking myself.

Don't get me wrong, I love being in the kitchen, but my own kitchen -- cooking for family and friends in a relaxed atmosphere. I am passionate about cookbooks and became enthralled by authors who know their subject. I admire any chef or food scholar who can transform their love for food into meaningful words.

2. What inspires you to create?

To me, inspiration is everywhere. I might find an interesting ingredient at the farmer's market that I want to experiment with or find a recipe while flipping through some of my favorite cookbooks. Food is meant to make you happy and I am always trying to cook dishes that do just that.

3. What is your favorite thing to prepare?

My favorite food is whatever I am craving at any given moment. The dishes that I turn to the most are those from my childhood. Growing up, I was surrounded by excellent cooks so I strive to recreate those dishes in my own kitchen. This could be my dad's feijoada (Brazilian black bean and meat stew), my mom's chicken and dumplings or my grandmother's pao de queijo (cheese bread).

4. What's your fondest food memory?

Any moment spent cooking with my grandmother automatically becomes a fond food memory. I learn so much about her, my family history, and Brazilian food during the time spent at the stove. This woman can make something out of nothing and it always, I truly mean always, tastes good.

When my sister turned 16, my grandmother and I decided to throw her a feast to celebrate this milestone birthday. We spent two days cooking 16 different dishes. I was lucky enough to film her throughout the whole process while taking copious notes on how to make some of my favorite Brazilian dishes. Needless to say, we all ate very well for many days after the birthday party was over.

5. If you were an "Iron Chef America" contestant, which chef would you battle, and why?

I would battle Morimoto because he is the original Iron Chef. I know I would lose (he has an insane track record) but I can at least take comfort in the fact that it was to a true master of his craft.