BALENCIAGA: Redken's Runway Report from Paris with hair by Guido Our Coverage Sponsored by Table D'Hote
Led by Executive Chef and Owner Bill Knapp, Table D'Hote is among the most elite and coveted culinary destinations of Manhattan's prestigious Upper East side. Reminiscent of a French countryside in ambiance paired with locally sourced ingredients that entice guests to return again and again, Table D'Hote is truly an undiscovered gem to those that have not yet started to frequent this venue. Bill graduated from The Culinary Institute of America in 1994 and has worked at several established restaurants in New York City including The "21" Club, Patroon, and Bryant Park Grill, before making his way to Danny Meyers and Tom Colicchio's famed Gramercy Tavern. In the fall of 2003, Bill accepted the position of Chef de Cuisine at Tom Colicchio's Craft Restaurant and later joined the team at Taste Catering on New York's West Side. After a few years, he was sought after to take the position as Executive Banquet Chef at The Loeb Central Park Boathouse. All of this culinary expertise evolved through each of these experiences truly shines at Table D'Hote, Bill's own creation today, coming up on its one-year anniversary. On September 9th, 2011, Bill re-opened Table d'Hote in New York City, at 44 East 92nd Street, a well-respected establishment opened and operated since 1978 by two fabulous people, Vivek Bandhu and Lauri Gibson. Whether you are indulging in the crabcakes, grass-fed steak or the decadent desserts (the blueberry peach tarte is divine!), Table D'Hote boasts a menu that includes the finest delights to please everyone. By executing great dishes with a seasonally inspired menu and maintaining a subtle ambiance, Bill impresses all that travel from near and far with his extensive diverse New York experience, creative approaches, desire, and passion to sourcing only the best ingredients available to culminate in a truly unparalleled dining experience.
Whom You Know has Highly Recommended Table D'Hote:
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BALENCIAGA
Paris Fashion Week
Spring - Summer 2013
Hair by Guido, Redken Creative Consultant
Redken Creative Consultant Guido kicked off Spring 2013 Paris Fashion Week with the Balenciaga show, creating a flattering style that seemed simple, yet gave an immediate elegance to the look and added to the overall ethereal feel of the show. The look, created by pinning the two front sections back at the crown, perfectly complemented the gold headpieces each model wore, yet would also work just as well on it's own.
"The hair at Balenciaga is very natural, yet it's smooth, not frizzy. I didn't want to create big hair here today, but I still wanted it to feel very modern and rich. The style also fit with the metal hairpieces that Nicolas provided. They are really exquisite pieces, they were like twisted gold. We did a sort of rough, easy texture on the hair that offsets their beauty to a certain extent- they wouldn't go with super luxe hair."
-Guido, Redken Creative Consultant
Create the Look:
Apply outshine 01 anti-frizz polishing milk to damp hair and roughly blow dry to create a smooth but very natural looking finish.
Create a messy center part and add powder refresh 01 aerosol hair powder/dry shampoo all over for increased "natural" texture and a little grip.
Take two side sections from the very front, pull them back to just below the crown and secure with pins. Use two pins but secured but insert so that it looks like just one pin.
Finish with pure force 16 non-aerosol fixing spray just on the style. (Guido then attached the metal headpieces which were provided by Balenciaga to complete the look).
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