Dayton Dining

Today is the first day of retirement for Rick Schaefer, the CEO of Brock Mastersons Catering. “It’s been 38 years,” Schaefer said. “It’s been a great run.” Rick worked his first festival in 1987 with his mom (who owned Nancy’s Porches in Oakwood) and a couple of employees. They set up the grill, making reubens, grilled salmon and pork chops.  A neighboring vendor said “you’ll never last serving up that stuff,” but 38 years later Rick sure proved him wrong.  When you see the Brock Masterson’s banner art festivals you knew you were gonna get some great crab cakes, hash with dill sauces and salmon.

Schafer says, “I can’t paint or draw, but cooking is my art.”  He recalls that southern comfort food and family cooking together are the best memories of his childhood.  Watching him grandma and aunt cooking were the the genesis that got him into cooking.

Rick has bottled his seasoning so you can use them at home.  There are  5 flavors: Beef, Poultry, Pork, Seafood and Fiesta Dust, available at all 3 Dot’s Markets.

Brock Masterson’s was born in the back of his mother’s restaurant, staging for the festivals they cooked for.  When I asked about where the name came from, Rick explained that Brock was his moms maiden name and Masterston’ was his partners(and now ex-wife) mother’s maiden name.  Together they thought it sounded very authentic Irish.

In 2011 Rick brought on Traci M. Torkelson-Tobin to the business and he says she put us on the catering map. He calls Traci “his secret weapon under the radar, kicking ass.  She’s been a real honor to have as part of the business” and as he made his retirement plans, he agreed to sell the company to Traci and her daughter Caitlyn.   He says he’s burned out on cooking, cutting, cooling batches of 700 lbs of potatoes to make hash.  He won’t miss making those huge quantities ever again.

Before the sale was final, they moved the kitchen to a new spot at Cross Pointe Center in Centerville, which tripled their prep space and gives them a 50 seat room for special events and cooking classes.

riding his bike

Rick said he feels good about stepping away now, with the business in good hands. He says the key to their success has been that they’re OCD about avoiding problems.  In cooking for the Kettering Hospital Heart to Heart dinner for 500 in attendance, they make 600 meals. They over prepare, come early, stay late. It never got routine, weddings, company picnic, he never lost the rush.

While he was making these changes, he also sold his house in Oakwood and has downsized to a condo, so he can spend his retirement doing more traveling, which he loves to do.  He also plans to keep riding his bike and playing tennis, and finds ways to give back to the community that he shares has been so good to him. “Dying broke is a success, he shared and plans to spend his savings exploring the world.

We wish all the best in his next chapter and thanks for all the great food!