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So I said to my big sister, just because you’re an English Professor, you don’t have the right to scare people with hair like that!
But joshing aside, some academic intellectuals disdain the merest inkling of what could be perceived as vanity, and having rarely given it much thought, they don’t know what’s possible. Frizzy hair can be problematic but we now have the techniques and products to deal with it easily. Luckily for Norma she now has LifeSaver UV to banish frizz effortlessly.
What makes a great haircut?
The cut is the most important part of your hairstyle and should do most of the work. If it’s not cut well you will work harder and feel less confident. Norma’s line was a little blunt and lacked shaping layers around the bottom. This made it look a bit hang-dog and also exaggerated the frizzy effect.
Correcting Norma’s hair didn’t involve taking away much length. But it needed proper layering to lift the shape, strengthen the ends, and eliminate the heavy, ageing effect.
Styling
The simplest way for Norma is just to apply LifeSaver UV Leave-in Styling Treatment. It deals with frizz in a healthy way without the methicones and cyclopentasiloxanes that most defrizzing products rely on.
If you’re in a hurry, diffuse with a hairdryer
“I wish he’d invented LifeSaver UV 30 years ago!”
Norma
For Norma’s hair we used Cashmere Protein Moisturising Shampoo and LifeSaver UV Leave-in replaces the conditioner. Then finally a little Ten Second Transformation to feed and smooth the hair giving a little shine and texture too.
Makeover gift vouchers available
Email: reception@vanclarke.com
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
