FOR BEAUTY SCHOOL STUDENTS AND STYLISTS 1, 2, OR 3 YEARS BEHIND THE CHAIR

The hardest thing about your first years in the salon isn't the work. It's understanding how to break down the head to get the biggest result possible without breaking your back. 

This is the missing link.

One day. Live. In person. Watch a complete high-impact blonding transformation come together from start to final styling — paired with a "Cutting made simple" demo  that makes a great blonde unforgettable.

Real theory. Real hair. Real client. Real-time decisions narrated as they happen.

You'll see how the system gets dialed in. How foiling and placement create dimension that doesn't look like striping. How toning either makes or breaks the final result. And — if you're in the Cut + Color tier — how the haircut gets built specifically for the kind of blonde that's about to happen on top of it.

The day isn't only technique. A portion is set aside as a strategy session — because technique without direction is just another tutorial. If you're stuck behind the chair wondering what your next move is — how to build clientele, how to price, when to make a jump, where to position yourself — this is where you bring it. Open Q&A, no script, real answers from someone who's been where you are. You came for the blonde. You leave with the playbook.

TWO WAYS IN

Color Only — $150 Color portion begins at 10 AM sharp. You'll see the full color process from start to finish. The haircut happens before you arrive. Color Only attendees do not see the cut.

Cut + Color — $249 Cut portion begins at 9 AM sharp. You'll see the lived-in haircut from start to finish (9–10 AM), then the full color process (10 AM onward). This tier is for stylists who want to understand how the cut and color work together.

WHEN

Sunday, June 28, 2026 

9 AM sharp — Cut + Color ticket holders only

10 AM sharp — Color Only ticket holders arrive

 4 PM — Class wraps

WHERE

📍Swagg House Salon

2002 Jimmy Durante Boulevard, Suite 122

Del Mar CA 92014

SEATS 25 total. First come, first served. Once it's full, it's full.