Post-football career rests on back burner

If Marcus Hamilton doesn't win a job in the Locomotives' secondary this season, maybe he can catch on as the team's chef.

The 26-year-old cornerback, who is battling for a roster spot after playing for the Locos during last year's championship season, dreams of running his own restaurant.

Hamilton envisions a romantic, relaxed establishment that serves upscale cuisine.

"It would be the kind of place where you would celebrate a special event, like an anniversary, or you might propose to someone," he said.

Growing up in Centreville, Va., Hamilton became a foodie thanks to Emeril Lagasse, whose popular TV show helped launch the Food Network into American pop culture.

"I remember watching him on the Food Network when I was a kid, and afterward I'd go in the kitchen and help my mother (Christina)," Hamilton said. "I watch Food Network all the time, trying to pick up tricks and recipes."

Hamilton said his cooking is influenced largely by Southern cuisine, which means lots of spice.

"Hot is good," he said. "Cajun, Caribbean -- I'm on it."

He's not afraid to experiment and definitely isn't a cookbook guy.

"To me, cooking is about the heart," Hamilton said. "It's got to come from within. Anybody can follow a recipe in a cookbook. To me, that's not cooking. Cooking is love. It's passion. It's about trying different things."

It's virtually the opposite of playing football, where experimenting and freelancing are usually frowned upon.

The kitchen provides Hamilton a healthy escape from the field.

"You've got a lot more freedom as a chef," he said. "But it's still very disciplined. You still have to produce or you won't be in business very long."

The 5-foot-11-inch Hamilton hopes to be with Las Vegas when the Locos open the United Football League's second season Sept. 18 against the Florida Tuskers at Sam Boyd Stadium.

"I knew it was going to be a lot more competitive this year so I tried to prepare myself in the offseason so I would be ready," said Hamilton, who had brief NFL stints with Tampa Bay and Chicago in 2008 and 2009 before joining Las Vegas.

Hamilton wants to help the Locos defend their title and is also eager to visit the kitchens of some of Las Vegas' top restaurants.

"To have been part of last year's team was an unbelievable experience," he said. "To be the first to win a title is something very special. Nobody can take it away from you.

"Las Vegas is a great place to play. Last year, we only came here on game day. Now this is our home, and with all the great restaurants around I hope to check a few of them out and meet some of the chefs and see how they operate. That would be a thrill for me."

Hamilton said he would love to have a chance to cook for his teammates.

When asked what would be on the menu, he said, "Probably a pepper steak and, for guys who like something a bit lighter, maybe a grilled salmon."

Coach Jim Fassel said he hopes Hamilton will be able to both play and cook this season.

"He's a smart guy," Fassel said of Hamilton, who played in an NFL-style system at Virginia under then-coach Al Groh. "He's got an innate ability to understand the game of football.

"He's got a lot of talent with a big upside. But there's no question he's in a battle."

Fassel said he'd have no problem letting Hamilton whip up dinner for the team some night.

"Sure," he said. "We can have some fun with it."

■ NOTES -- Several players missed Monday's practice with minor injuries after Saturday's scrimmage, but Fassel said no one is seriously hurt. But offensive tackle Brandon Joyce injured his right knee midway through Monday's workout and was carted off the field. His status for today's practice was unknown. ... Tight end Adam Bergen returned to practice Monday after sitting out several days with a sore back.

Contact sports reporter Steve Carp at scarp@reviewjournal.com or at 702-387-2913.