However, the limitations brought by the COVID-19 pandemic led Principio to preparing a dish for himself.“I enjoy eating but not so much with cooking, especially growing up when we were told, ‘you can’t cook,’ ‘you don’t know how to cook rice,’ and so on. That would discourage you, really,” he said.
He introduced his dish to his friends which they enjoyed. From then on, Principio saw the potential of tofu as a business.I Wanna Dye was not spared when COVID-19 pandemic lockdowns drove people out of jobs and led to the closure of businesses. “But then, along the way, we discovered that people were really stressed out. They wanted to look beautiful. They wanted to express themselves the way they can and that’s where the need for I Wanna Dye comes out,” he said.
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