After hours, Jackson Rouse sings with his band, Dixie Trash. Photo provided

Jackson Rouse knew he wanted to cook for a living at age 15, when he began working in the seafood department at his parents' grocery store, Flick's Foods in Florence. He was so enthusiastic, he used food coloring to tint the ice shades of red and blue in the fish display cases.

"I'd come up with these sauces and then photocopy the recipes to give out to customers," Rouse says.

After paying his grocery store dues, Rouse went on to work in several restaurant kitchens, including Cooker, Funky's Cafe and Funky's Cantina and Charlie's Crab House. He cooked at Ciao Baby, downtown and in Symmes Township, before moving on to the position of sous chef at Iron Horse Inn five years ago.

TAKE THE CLASS

He's not making mac 'n' cheese, but Jackson Rouse will prepare Wilted Spinach Salad with Warm Bourbon-Sweet Potato Vinaigrette, Provencal-Style Rack of Lamb and other dishes during a cooking class 6-9 p.m. Thursday at Cooks' Wares at Harper's Point in Symmes Township. Cost: $45. To register: 489-6400.

The 29-year-old has served as executive chef at the Glendale restaurant since 2002, creating contemporary Southern dishes such as Pan-Seared Scallops with Madeira Butter and Creamy Lobster Grits and Fried Chicken with Truffled Pan Gravy.

When he's not shaking pots and pans on the stove, Rouse sings with his rock band, Dixie Trash, which plays at clubs in Northside and Clifton. Most nights, he doesn't get to practice with the band until 10 p.m., after he leaves the restaurant. He sings on weekends, usually after 11 p.m.

"If you like something enough, you'll find the time and energy to do it," Rouse says of his musical sideline.