Our first speaker today was Edna Miklos, owner of The Hair Place in Golden, Colorado. At The Hair Place they have 3 hair stylists to take care of any hair care need, each stylist has their own niche of techniques, products and style of cutting.
The first item that Edna wanted to discuss with us is the matter that DORA (Dept. of Regulatory Agency) is looking at a revue of the licensure of Barber and Cosmetology, this review is to look at repealing all existing rules and replace the content for clarification in obtaining licensure, maintain licensure/registration, prohibited acts, infection control requirements and adopt amendments made by the recent legislation. So, basically, the one piece they are considering is whether or not Barber/Cosmetologists need to be required to pass a State Board testing (written and practical) to be able to practice Cosmetology, in other words new cosmetologists would be certified by the school rather than the state. Edna is concerned that this will bring in a lower standard to industry training and less regulation. When dealing with people’s hair and skin there are many issues that a stylist needs to be aware of for the safety of their clients and as well themselves, so state boards and regulation is a necessary for the proper care of their clients. Edna said that if we felt this was an issue that we would like to comment on with the regulatory agency please send an email to email@example.com, or to find out further information about this issue you can go to https://www.dora.state.co.us/pls/real/SB121_Web.Show_Rule?p_rule_id=7233. Emails need to be received by Oct 15th, 2017.
Next Edna talked about some of the myths versus reality in the hair care business.
Why use professional products versus over the counter products?
1) The science behind the products – all products that The Hair Place carries and recommends are backed by scientific studies. They are not tested on animals and The Hair Place has done many tests for Redken on their new products.
2) Money back guarantee – if The Hair Place recommends a product for your hair – they stand behind it. You can take it back for a refund or find the right product for you.
3) Your stylist will work with you to find the right product for your hair and styling practices.
4) Most of the products you find in the grocery store are diluted for mass marketing, with professional products you use less because they are more concentrated. They will last you longer, so your money goes farther.
What is the truth behind brushing your hair with 100 strokes?
1) The theory behind this is that by brushing your hair it distributes the oil down the hair shaft.
2) Back in the olden days, women didn’t wash their hair very often so it helped keep the scalp for oil buildup.
What about using mayonnaise or olive oil on your hair?
1) If your hair feels dry talk to your stylist about finding the conditioner right for your hair.
2) Using these products will only make your hair greasy and very oily.
3) These products are not absorbed by the hair shaft so they will weigh it down and attract dirt and dust.
Hair Color Myths:
Redheads or Ginger Hair:
1) Aristotle said “The Reddish are of bad character and witness foxes.”
2) It is also thought that Cleopatra was a redhead.
3) Perception of Redheads have fluctuated over time but one thing we can safely state is that they draw a lot of attention, in ancient times as well in current times.
Blondes, do they have more fun?
1) Phrase was originated from a Clairol Hair Color Campaign, not reality.
2) Does she or doesn’t she? If I have one life to live – let me live it as a blonde.
As for the dishwater blondes out the, Aristotle commented “The Tawny are brave and witness the lion.”
1) It take a smart brunette to play a dumb blond. From Marilyn Monroe
2) Gentlemen prefer blondes but gentlemen marry brunettes
And lastly – You can sleep with a blonde and you can sleep with a brunette, but you will never get any sleep with a redhead!
If you are need of an experienced stylist to manage your hair care needs – give Edna Miklos and The Hair Place a call!
Edna Miklos * The Hair Place * 303.233.4764 * wwwthehairplaceapplewood.com
Our second speaker today was Suzanne Smith, owner of Food for Thought Catering in Wheat Ridge, Colorado. Today Suzanne talked to use about history of catering, something she has never covered before. While many of us associate chefs and the culinary world in general with restaurants, it’s easy to forget that restaurants are a relatively new phenomenon. Catering is the business of providing food service at a remote location, such as a hotel, pub, park or venue. Catering services have evolved to become an artisanal affair, now creating an experience that involves all the senses. For a long time, the world of food preparation was centered around feasts and celebrations for kings and noblemen. The first French restaurant did not appear until after the French Revolution when lacking an aristocracy, when catering guilds were forced to find a new way to sell their wares.
In America, the catering industry is still quite young. Catering started booming after the war when companies, who had previously made supplies for the World War II efforts, needed something to maintain their business profits. During this time, people became wealthier and the economy grew and caterers found demand for their services, which had previously been reserved for the upper class. The earliest account of catering services used in the United States is at a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe. Catering businesses began to truly form around the 1820’s in and around Philadelphia. These early catering businesses were disproportionately founded by African-Americans. The industry began to professionalize under the reigns of Robert Bogle, who is recognized ae the “originator of catering”. By 1840, the second generation of Philadelphia Black Caterers formed and they began to combine their catering businesses with restaurants they owned. Common usage of the word catering came about in 1886 at which point the Philadelphia directories began listing caterers as a category. By the 1930’s, white business men moved into the industry and the black owned businesses virtually disappeared. During the 1930’s the Soviet Union began developing state public catering sites with simple menus as part of its collectivization policies. This was a rationing system implemented during the Second World War, people became used to the public catering system and after the war many business men embraced catering as a way to continue in business. In the 1960’s homemade food was taken over by eating in public catering establishments.
In the United States, starting in the 2000’s personal chef services started gaining popularity with more women entering the workforce. There was an American Time Use Study done by the US Bureau of Labor Statistics between 2006 and 2016, it found that people between the ages of 15-24 years old spend as little as 11-17 minutes preparing and cleaning up their meals. Therefore, it should not be surprising that catering services are still in demand, as many of them now offer everything from boxed lunches to a simple meal for a family.
If you are looking for a caterer for your next celebration or just a simple meal for two, give Suzanne Smith and Food for Thought Catering a call.
Suzanne Smith * Food for Thought Catering * 303.425.5442 * Suzanne.firstname.lastname@example.org * www.foodforthoughtcaterers.com