{"id":17195,"date":"2019-07-26T08:24:25","date_gmt":"2019-07-26T05:24:25","guid":{"rendered":"https:\/\/bar.lv\/intervija-ar-martinu-rozenvaldu-restorana-kalku-varti-barmeni\/"},"modified":"2020-02-09T08:20:25","modified_gmt":"2020-02-09T06:20:25","slug":"intervija-ar-martinu-rozenvaldu-restorana-kalku-varti-barmeni","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17195","title":{"rendered":"Intervija ar b\u0101rmeni M\u0101rti\u0146u Rozenvaldu"},"content":{"rendered":"

K\u0101p\u0113c izv\u0113l\u0113jies b\u0101rme\u0146a profesiju?<\/h3>\n

Mana profesija s\u0101kotn\u0113ji bija pav\u0101rs. Septi\u0146us gadus nostr\u0101d\u0101ju virtuv\u0113, bet tad rad\u0101s iesp\u0113ja pastr\u0101d\u0101t k\u0101d\u0101 no R\u012bgas bistro. Man grib\u0113j\u0101s cilv\u0113kus apkalpot pie galdi\u0146a, t\u0101p\u0113c pienesu vi\u0146iem tos \u0113dienus, kas bija j\u0101gaida ilg\u0101k. Man tas iepatik\u0101s, un es pied\u0101v\u0101ju apmekl\u0113t\u0101jiem izv\u0113l\u0113ties \u0113dienkart\u0113 \u0113dienus, bet es visu salik\u0161u un atnes\u012b\u0161u. Man gan no \u0161\u012bs darbavietas bija j\u0101aiziet, jo es klientus p\u0101r\u0101k lutin\u0101ju. Bet man tas \u013coti patika. Aizdom\u0101jos \u2013 varb\u016bt man vajadz\u0113tu str\u0101d\u0101t z\u0101l\u0113? Pieteicos darb\u0101 grie\u0137u restor\u0101n\u0101, kur mekl\u0113ja viesm\u012bli. Nol\u0113mu pam\u0113\u0123in\u0101t un biju gatavs str\u0101d\u0101t bez atalgojuma, lai tikai ieg\u016btu zin\u0101\u0161anas un pieredzi. T\u0101 es s\u0101ku str\u0101d\u0101t gan virtuv\u0113, gan par viesm\u012bli, gan b\u0101rmeni. Pamaz\u0101m att\u0101lin\u0101jos no virtuves un nol\u0113mu k\u013c\u016bt par b\u0101rmeni.<\/p>\n

Vai b\u0101rmenim ir nepiecie\u0161ama speci\u0101la izgl\u012bt\u012bba?<\/h5>\n

Izgl\u012bt\u012bbai ir j\u0101b\u016bt. Es gan visu apguvu pa\u0161m\u0101c\u012bb\u0101. Apmekl\u0113jot izgl\u012btojo\u0161us pas\u0101kumus, esmu iepazinies ar \u013coti gudriem cilv\u0113kiem, pieredz\u0113ju\u0161iem b\u0101rme\u0146iem, no kuriem ar\u012b ieguvu nepiecie\u0161am\u0101s zin\u0101\u0161anas. Man ir pav\u0101ra izgl\u012bt\u012bba, un tas bija mans trumpis, kad str\u0101d\u0101ju par viesm\u012bli, jo var\u0113ju klientiem past\u0101st\u012bt par \u0113dieniem no A l\u012bdz Z, ieteikt vi\u0146u v\u0113lm\u0113m atbilsto\u0161\u0101kos. Bet j\u0101m\u0101c\u0101s ir visu laiku, jo ar\u012b b\u0101ra tendences main\u0101s diezgan strauji. Katrs semin\u0101rs dod kaut ko jaunu.<\/p>\n

K\u0101di ir b\u0101rme\u0146a galvenie pien\u0101kumi?<\/h5>\n

Galvenais \u2013 klaus\u012bt priek\u0161niec\u012bbu k\u0101 zald\u0101tam komandieri, bez ierun\u0101m pild\u012bt uzdevumus. Pirmais pien\u0101kums ir pas\u016bt\u012bt preci. J\u0101apr\u0113\u0137ina un j\u0101uzraksta, k\u0101 tiek pat\u0113r\u0113ta katra poz\u012bcija, j\u0101izpl\u0101no, lai neb\u016btu p\u0101rpalikumu. Kad prece ir atvesta, t\u0101 j\u0101pie\u0146em un j\u0101novieto noliktav\u0101, bet tobr\u012bd nepiecie\u0161amais \u2013 b\u0101r\u0101. Ja darbs ir ar koktei\u013ciem un svaigiem aug\u013ciem, tad j\u0101r\u016bp\u0113jas, lai tas viss b\u0101r\u0101 b\u016btu: j\u0101sapl\u016bc piparm\u0113tras, j\u0101sagrie\u017e laimi un citroni, j\u0101izspie\u017e svaig\u0101s sulas, j\u0101nomazg\u0101 zemenes utt. J\u0101mazg\u0101 b\u0101ra piederumi, j\u0101p\u0101rskata gl\u0101zes, t\u0101s vienm\u0113r j\u0101nopul\u0113. Pien\u0101kums ir laipni sagaid\u012bt un apkalpot klientus, izpatikt, izdab\u0101t vi\u0146u v\u0113lm\u0113m, ar\u012b tad, ja vi\u0146i pa\u0161i nezina, ko v\u0113las. J\u0101jauc koktei\u013ci, un to var dar\u012bt da\u017e\u0101di: klasisk\u0101 veid\u0101, ar \u0161ova elementiem u.c. J\u0101str\u0101d\u0101 ar naudu, ar alkoholiskiem dz\u0113rieniem, j\u0101b\u016bt v\u0113r\u012bgam pret klientu, vi\u0146a mant\u0101m, uzman\u012bgam, str\u0101d\u0101jot ar kases apar\u0101tu, j\u0101uzmana alkohola izmanto\u0161ana. B\u0101rmenim j\u0101pie\u0146em pas\u016bt\u012bjumi \u2013 ne tikai dz\u0113rieni, bet ar\u012b \u0113dieni. V\u0113l viens pien\u0101kums ir veidot attieksmi pret kol\u0113\u0123iem, saprasties, sastr\u0101d\u0101ties ar vi\u0146iem.<\/p>\n

Vai tav\u0101 darb\u0101 ir biju\u0161i \u012bpa\u0161i izaicin\u0101jumi?<\/h5>\n

Bija gad\u012bjums, kad uz b\u0101ru bija atn\u0101ku\u0161as divas sievietes, s\u0113d\u0113ja skum\u012bgas, dz\u0113ra kafiju, pat nesarun\u0101j\u0101s. Man lik\u0101s, ka vi\u0146as kaut k\u0101 j\u0101uzjautrina. Es protu da\u017eus iluzionistu trikus, pien\u0101cu, uzs\u0101ku sarunu un centos vienu no tiem par\u0101d\u012bt. Bet vi\u0146as pajaut\u0101ja: un ko tu ar to grib\u0113ji teikt? Jutos k\u0101 no laivas izmests. Es centos cilv\u0113kiem uzlabot garast\u0101vokli, bet sa\u0146\u0113mu p\u0101rmetumu. Diem\u017e\u0113l lielai da\u013cai latvie\u0161iem piem\u012bt t\u0101da iez\u012bme \u2013 ja tu centies kaut ko par\u0101d\u012bt, p\u0101rsteigt ar kaut ko, ko vi\u0146i neprot vai nav redz\u0113ju\u0161i, tiek uzskat\u012bts, ka tu lielies, izr\u0101dies vai gribi no vi\u0146iem ko vair\u0101k sa\u0146emt. Bet \u0101rzemnieki emocion\u0101li izr\u0101da, ka vi\u0146iem pat\u012bk, vi\u0146i saj\u016bsmin\u0101s par to, ko tu dari. Ir jau ar\u012b latvie\u0161i, kas atbalsta un kam pat\u012bk, bet maz. Parasti vi\u0146i ir attur\u012bgi. Ir biju\u0161i gad\u012bjumi, kad dzeramnaud\u0101 tiek atst\u0101ta neadekv\u0101ti liela summa, pat ne\u0113rti to \u0146emt. Ir san\u0101cis ar\u012b izg\u0101zties. Kad s\u0101ku nodarboties ar pude\u013cu m\u0113t\u0101\u0161anu, atrakt\u012bvo dz\u0113rienu pagatavo\u0161anu, koktei\u013cu jauk\u0161anu, sevi pier\u0101d\u012bju konkursos. Bet konkurss ir viens, savuk\u0101rt dz\u012bve \u2013 kas cits. Mani s\u0101ka aicin\u0101t uz korporat\u012bviem pas\u0101kumiem. Reiz papras\u012bju \u013coti augstu samaksu, jo t\u0101 cer\u0113ju, ka mani nepa\u0146ems \u2013 \u012bsti nebiju par sevi p\u0101rliecin\u0101ts. Bet vi\u0146i piekrita. Tas man m\u016b\u017e\u012bgi paliks atmi\u0146\u0101. Pas\u0101kum\u0101 sapl\u0113su daudz pude\u013cu, b\u016bt\u012bb\u0101 izg\u0101zos k\u0101 veca s\u0113ta tie\u0161i pats sav\u0101s ac\u012bs. Bet klienti, kas tur bija ieradu\u0161ies, neko t\u0101du pat nebija redz\u0113ju\u0161i, un kaut kas jau man ar\u012b san\u0101ca. Vi\u0146i n\u0101ca man kl\u0101t, slav\u0113ja, bija pat viens darba pied\u0101v\u0101jums. Sapratu, ka k\u013c\u016bd\u012bties ir cilv\u0113c\u012bgi. Nekas nekr\u012bt tam, kur\u0161 neko nem\u0113t\u0101! T\u0101 es s\u0101ku uzst\u0101ties. Protams, par \u010detrreiz maz\u0101ku atl\u012bdz\u012bbu, kam\u0113r nebiju p\u0101rliecin\u0101ts, ka mans l\u012bmenis ir augsts.<\/p>\n

K\u0101 tu s\u0101ki \u201er\u0101d\u012bt \u0161ovu\u201d \u2013 m\u0113t\u0101t pudeles?<\/h5>\n

Reiz nejau\u0161i iemald\u012bjos b\u0101r\u0101 \u201ePuPu Lounge\u201d, kur str\u0101d\u0101ja Inguss Reizenbergs, paz\u012bstams b\u0101rmenis. Vi\u0146\u0161 m\u0113t\u0101ja pudeles, jo gatavoj\u0101s konkursam, redz\u0113ja, ka mani tas interes\u0113, un aicin\u0101ja atn\u0101kt un paskat\u012bties. Tolaik b\u0101rme\u0146i m\u0113dza m\u0113t\u0101t tikai divus vai tr\u012bs priek\u0161metus, tagad \u2013 jau piecus se\u0161us. Taj\u0101 konkurs\u0101 man patika atmosf\u0113ra uz skatuves un tas, cik skaisti viss izskat\u012bj\u0101s, cik konkursanti draudz\u012bgi. Grib\u0113ju tur nok\u013c\u016bt ar\u012b pats. S\u0101ku iet pie Ingusa, vi\u0146\u0161 man pal\u012bdz\u0113ja ieg\u0101d\u0101ties plastmasas pudeles treni\u0146am. Skat\u012bjos internet\u0101, k\u0101 to dara, un m\u0101c\u012bjos pa\u0161m\u0101c\u012bbas ce\u013c\u0101. Pude\u013cu m\u0113t\u0101\u0161ana nav viegla. Ir j\u0101tren\u0113jas se\u0161as stundas dien\u0101, \u0123imene nav \u012bpa\u0161i priec\u012bga. Lai brauktu uz konkursiem, ir daudz izdevumu. Daudzi dom\u0101, ka konkursos pelnu naudu, bet ir otr\u0101di \u2013 es to tur t\u0113r\u0113ju. Bet esmu lepns, ka p\u0101rst\u0101vu savu valsti, varu konkur\u0113t pasaules l\u012bmen\u012b, ka esmu sp\u0113jis iek\u013c\u016bt lab\u0101ko desmitniek\u0101 vair\u0101kos starptautiskos konkursos. Konkursi ir da\u017e\u0101di, tajos gad\u0101s gan kritumi, gan k\u0101pumi. Naudas balvas pie\u0161\u0137ir p\u0101rsvar\u0101 pirmaj\u0101m trim viet\u0101m. L\u012bdz t\u0101m es v\u0113l neesmu ticis ne reizi un, iesp\u0113jams, netik\u0161u nekad, jo man ir \u0123imene un es nevaru vairs daudz laika velt\u012bt treni\u0146iem. Neskatoties uz to, es tom\u0113r v\u0113los notur\u0113ties aug\u0161gal\u0101, jo t\u0101 ir mana sirdslieta.<\/p>\n

K\u0101das rakstura \u012bpa\u0161\u012bbas vajadz\u012bgas b\u0101rmenim?<\/h5>\n

Liela atbild\u012bbas saj\u016bta, jo j\u0101atbild gan par produkciju, gan par naudu, gan par klientu. J\u0101str\u0101d\u0101 \u0101tri, lai viesm\u012blim neb\u016btu j\u0101iejaucas tav\u0101 darb\u0101. J\u0101m\u0101k pas\u016bt\u012bt preces, kas nav nemaz tik element\u0101ri, k\u0101 s\u0101kum\u0101 liekas, t\u0101 ir prasme pl\u0101not, kalkul\u0113t. J\u0101prot izjust klientu, vi\u0146a noska\u0146ojumu, run\u0101t vi\u0146am saprotam\u0101 valod\u0101, ton\u012b. Liela noz\u012bme ir pieredzei. Pieredz\u0113jis cilv\u0113ks maz\u0101k k\u013c\u016bd\u012bsies. J\u0101prot veidot labas attiec\u012bbas ar visiem kol\u0113\u0123iem, jo tad darbs ir produkt\u012bv\u0101ks. Nedr\u012bkst b\u016bt iedom\u012bgs, ne ar\u012b kautr\u012bgs, ir j\u0101b\u016bt par sevi p\u0101rliecin\u0101tam, draudz\u012bgam, saproto\u0161am, god\u012bgam. Ar klientiem j\u0101sp\u0113j b\u016bt savald\u012bgam, j\u0101prot vi\u0146iem izdab\u0101t, smaid\u012bt un piek\u0101pties, pat ja vi\u0146iem nav taisn\u012bba.<\/p>\n

K\u0101das ir b\u0101rme\u0146a attiec\u012bbas ar alkoholu, kas b\u0101r\u0101 pieejams liel\u0101 daudzum\u0101?<\/h5>\n

Attiec\u012bbas ir labas. Katram cilv\u0113kam tas ir individu\u0101li. Dom\u0101ju, ka neviens pav\u0101rs ne\u0113d, kam\u0113r n\u0101k pa muti lauk\u0101. T\u0101pat ir ar\u012b ar b\u0101rmeni. Alkoholu es uztveru k\u0101 preci, kuru p\u0101rdodam, un instrumentu, ar kuru var skaisti un interesanti str\u0101d\u0101t. Darba laik\u0101, protams, alkoholu lietot nedr\u012bkst! Ar\u012b \u0101rpus darba j\u0101zina norma.<\/p>\n

K\u0101 ir ar tiem klientiem, kuri ir p\u0101r\u0101k daudz iedz\u0113ru\u0161i?<\/h5>\n

M\u0113s aicin\u0101m vi\u0146us iedzert \u016bdeni. Liel\u0101k\u0101 da\u013ca tad ir neapmierin\u0101ti, piedraud, bet tas nav j\u0101\u0146em v\u0113r\u0101, jo tu jau dari vi\u0146am tikai labu. Ielej vi\u0146am \u016bdeni \u2013 ja dzer, lai dzer, ja ne, tad pats vain\u012bgs, piespiest jau nevaru. Tom\u0113r alkoholu vairs nelejam. Citi klienti v\u0113l\u0101k pat ir pateic\u012bgi.<\/p>\n

Kas ir gr\u016bts b\u0101rme\u0146a darb\u0101?<\/h5>\n

Gr\u016btas ir smag\u0101s stundas uz k\u0101j\u0101m, sevi\u0161\u0137i nakt\u012bs, kad viesi ir iereibu\u0161i, skan ska\u013ca m\u016bzika, bet ar laiku pierod. Gr\u016bti ir saska\u0146ot laikus, lai b\u016btu kop\u0101 ar \u0123imeni. Gr\u016bti ir komunic\u0113t ar klientu un paral\u0113li dar\u012bt v\u0113l citas lietas.<\/p>\n

Kas ir pozit\u012bvs b\u0101rme\u0146a darb\u0101?<\/h5>\n

Tas, ka visu laiku esi cilv\u0113kos, ir jautri, katru dienu kaut ko jaunu uzzini, iem\u0101cies. B\u0101r\u0101 situ\u0101cijas nekad nav paredzamas, bet ar t\u0101m iem\u0101c\u0101s tikt gal\u0101. Pozit\u012bvais ir tad, kad kol\u0113\u0123i pasaka paldies par tavu darbu. Darbs man ir otras m\u0101jas, es taj\u0101 \u013coti labi j\u016btos, tas ir ar\u012b manas priek\u0161niec\u012bbas nopelns, t\u0101 rada \u0161\u0101du labv\u0113l\u012bgu klimatu. V\u0113l pozit\u012bvais ir algas dienas. Gandar\u012bjums ir tad, kad klients pasaka paldies par manu darbu, sp\u0113j to emocion\u0101li nov\u0113rt\u0113t, piem\u0113ram, kad kokteili gatavoju ar \u0161ova elementiem.<\/p>\n

Cik koktei\u013cu receptes tu zini?<\/h5>\n

Neesmu skait\u012bjis. Apm\u0113ram simts. Dien\u0101 saskaramies ar k\u0101diem desmit veidu koktei\u013ciem. N\u0101kas ar\u012b pa\u0161am izgudrot koktei\u013cu receptes.<\/p>\n

Vai piedal\u012b\u0161an\u0101s konkursos kaut ko dod darbam?<\/h5>\n

J\u0101, m\u0101ca kreat\u012bvi dom\u0101t. Reiz Latvijas B\u0101rme\u0146u feder\u0101cija izdom\u0101ja, ka no R\u012bgas meln\u0101 balzama j\u0101pagatavo R\u012bgas ofici\u0101lais kokteilis. Tika izsludin\u0101ts konkurss, kur\u0101 piedal\u012bj\u0101s 24 Latvijas lab\u0101kie b\u0101rme\u0146i. S\u0101kum\u0101 gan lik\u0101s \u2013 ko tad no balzama daudz var pagatavot?! Tas ir diezgan specifisks. Bet, kad s\u0101c m\u0113\u0123in\u0101t, eksperiment\u0113t ar gar\u0161\u0101m, tad saproti, ka ar\u012b ar balzamu var izdar\u012bt tik daudz! Un t\u0101 ir ar jebkuru produktu. Konkurss tev uzliek pien\u0101kumu izdom\u0101t k\u0101du kokteili ar\u012b ar interesantu produktu, kas ikdien\u0101 netiek bie\u017ei lietots. Konkurs\u0101 paveras pla\u0161\u0101ks redz\u0113jums, iesp\u0113jas, s\u0101c rado\u0161i dom\u0101t. Rodas liel\u0101ks stimuls str\u0101d\u0101t. Gribas godam p\u0101rst\u0101v\u0113t savu uz\u0146\u0113mumu. Konkursos tu ar\u012b piesaisti cilv\u0113kus, vi\u0146i p\u0113c tam atn\u0101k uz tavu b\u0101ru.<\/p>\n

Vai pats savu b\u0101ru nev\u0113lies atv\u0113rt?<\/h5>\n

Pagaid\u0101m ne, jo gribu iekr\u0101t zin\u0101\u0161anas un iema\u0146as. K\u0101 saka: m\u016b\u017eu dz\u012bvo, m\u016b\u017eu m\u0101cies.<\/p>\n

Kas v\u0113l tev pal\u012bdz profesion\u0101li att\u012bst\u012bties?<\/h5>\n

Brauk\u0101jot pa \u0101rzem\u0113m, tu redzi, k\u0101 b\u0101ros str\u0101d\u0101 \u0101rzemju kol\u0113\u0123i, uzzini jaun\u0101k\u0101s tendences. Tu atbrauc jau gudr\u0101ks, ar pla\u0161\u0101ku skat\u012bjumu uz Latvijas b\u0101riem un visp\u0101r ar cit\u0101du attieksmi pret cilv\u0113kiem, jo \u0101rzem\u0113s saskaries ar da\u017e\u0101d\u0101m taut\u0101m, komunic\u0113, pats att\u012bsties. Piem\u0113ram, Londonas b\u0101r\u0101 divas stundas skat\u012bjos, k\u0101 str\u0101d\u0101 b\u0101rmenis, k\u0101 vi\u0146\u0161 m\u0113t\u0101 pudeles, komunic\u0113, jauc koktei\u013cus. Biju saj\u016bsm\u0101! Ja man lik\u0101s, ka es str\u0101d\u0101ju labi, tad redz\u0113ju, ka var v\u0113l lab\u0101k.<\/p>\n

Ko tu nov\u0113l\u0113tu tiem jaunie\u0161iem, kuri v\u0113las str\u0101d\u0101t par b\u0101rmeni?<\/h5>\n

Pirms izv\u0113l\u0113ties profesiju, vajag padom\u0101t, vai t\u0101 ir \u012bst\u0101. Bet, ja ir interese, tad vajag m\u0113\u0123in\u0101t. Vajag iet m\u0101c\u012bties, iet kursos. Pamatzin\u0101\u0161anas ir \u013coti svar\u012bgas, jo t\u0101s \u013cauj t\u0101l\u0101k att\u012bst\u012bties strauj\u0101k. Es ieteiktu nebaid\u012bties, m\u0113\u0123in\u0101t, bet, ja j\u016bti, ka tas nav mans, tad nevajag moc\u012bties. Bet, ja izv\u0113le ir \u012bst\u0101, tad neapst\u0101ties pie t\u0101, ka izm\u0101c\u0101s kursos un dab\u016b darbu. J\u0101st\u0101jas organiz\u0101cij\u0101s, kur var g\u016bt papildu zin\u012bbas.<\/p>\n

avots: www.profesijupasaule.lv<\/p>\n","protected":false},"excerpt":{"rendered":"

K\u0101p\u0113c izv\u0113l\u0113jies b\u0101rme\u0146a profesiju? Mana profesija s\u0101kotn\u0113ji bija pav\u0101rs. Septi\u0146us gadus nostr\u0101d\u0101ju virtuv\u0113, bet tad rad\u0101s iesp\u0113ja pastr\u0101d\u0101t k\u0101d\u0101 no R\u012bgas bistro. Man grib\u0113j\u0101s cilv\u0113kus apkalpot [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5475],"tags":[],"class_list":["post-17195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmeni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17195"}],"version-history":[{"count":5,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17195\/revisions"}],"predecessor-version":[{"id":22695,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17195\/revisions\/22695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9339"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}