Tuesday 24 September 2013

HAIR TRENDS MILAN FASHION WEEK


Duran Duran and Madonna were the references being bandied about by hair stylist Luigi Murenu at Pucci, 'it's sexy, sporty, glam, I'm slicing in layers to give hair some natural movement,' he explained as he added Kérastase Lift Vertige Root Uplift Gel to the roots, using his fingers to blow-dry volume into it, sweeping it over into a side part. To stop hair from 'hanging', Luigi explained that by rubbing a little mousse between your fingers and then through the ends of your hair it defines the layers for that 'just ruffled, sexy look'. 

 

The double ponytail was on display at Ermanno Scervino. Hair was blow-dried creating volume at the root with Morroconoil Gel, then sectioned into two – front and back. The back section was secured into a ponytail at the nape of the neck. The front section was lifted and literally knotted by looping hair on itself and bringing the ends down to join the original ponytail.  
 
 
 
The John Richmond models were all rocking big textured hair on the catwalks. TIGI hair stylist, Marco explained, 'John wanted hair to have that worn in element to it, but still look 'done'. Imagine you've styled your hair to go to a club or a concert. You've spent hours dancing and as you walk out you rake your hands through it. It looks a little bit sweaty on top, pulled away from the face but the waves at the back are still there.' Hair was prepped using TIGI Your Highness Root Boost Mousse spritzing it into dry hair and then blow-dried to add lift. 
 
 
Wella's Creative Director Eugene Souleiman was twisting and pinning and spraying and gelling and brushing and combing hair into a neat, side parted bun for Ports 1961. For added gloss he painted Wella SP Oil onto the hair.
 
 
Mark Hampton was at Iceberg creating ‘surfer girl’ hair. To recreate his look, all you need is Toni & Guy Hair Meet Wardrobe Casual Sea Salt Texturising Spray. Just spritz into damp hair, centre part and add a few random waves with one inch tongs for an 'asymmetrical look'.
 
 

No comments:

Post a Comment