César started making broths “because of his children.” Before, he worked as a waiter in beach bars, and it was in their kitchens that he learned about broths, which he later improved with the help of his mother and mother-in-law. Both of them were already involved in food preparation: “I did experiments, and they evaluated and suggested flavors.” He initially chose sururu (mussel) because of the abundance of this seafood and the high demand from customers. He perfected his skills through courses offered by SENAC, and from there, he started creating new flavors for his broths. His focus is on seafood. The name “Rasta Sururu” comes from his appearance: César has dreadlocks. Initially, he associated his daily life with the new path he was taking: working at the beach, enjoying surfing and skateboarding, he mixed these elements with his appearance and the seafood itself. He currently has his own company and intends to franchise and expand the business. With an entrepreneur’s mindset, he takes pride in what he does. Besides working on the beaches and squares, he supplies his broths to restaurants, bars, homes, and events. He has sold his products at stands during the Festival de Verão de Salvador, Forró do Pelourinho, and Salvador Fest. For these large events, he assembles teams that work on commission. During the summer, due to high demand, he hires assistants. He states that, in this way, he has taken people away from the “unreal world” of drugs.