{"id":2731,"date":"2020-10-02T16:09:04","date_gmt":"2020-10-02T15:09:04","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2731"},"modified":"2020-10-02T16:54:21","modified_gmt":"2020-10-02T15:54:21","slug":"larder-kitchen-hierarchy","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/","title":{"rendered":"LARDER KITCHEN HIERARCHY"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Brigade de cuisine\/Staffing is the term used to describe the hierarchy of the apprentice system in a professional kitchen. This concept was created by Chef Auguste Escoffier.<\/span><\/p>

The hierarchy of kitchen depends on the type of star category of the hotel.<\/span><\/strong><\/p>

CORPORATE CHEF<\/strong><\/p>

  • He is a chief chef in a chain hotel or cruise.<\/span><\/li>
  • Responsible for making policy in the kitchen.<\/span><\/li>
  • He directly reports to General Manager.<\/span><\/li>
  • Menu planning<\/span><\/li>
  • Menu Engineering<\/span><\/li><\/ul>

    EXECUTIVE CHEF<\/strong><\/span><\/p>

    • He is in-charge of all preparations held in the kitchen.<\/span><\/li>
    • He is responsible to plan kitchen layouts.<\/span><\/li>
    • He is responsible for inspection regarding food quality and standards.<\/span><\/li>
    • He is responsible for taking the feedback of all the kitchen operations.<\/span><\/li>
    • He is responsible for staff recruitment and training.<\/span><\/li>
    • Responsible for maintaining hygiene and cleanliness<\/span><\/li>
    • Analyzing costing and budgeting.<\/span><\/li>
    • Directly report to top management<\/span><\/li>
    • Responsible for allotment of different sections and administrations.<\/span><\/li>
    • Making standard recipes, garnishes, accompaniments and service style.<\/span><\/li>
    • Creating menus, their planning and designing.<\/span><\/li>
    • His personality represents the hotel.<\/span><\/li><\/ul>

      SOUS CHEF<\/strong><\/span><\/p>

      • He is the second chef after Executive Chef.<\/span><\/li>
      • He directly assists Executive Chef.<\/span><\/li>
      • Responsible for allocation of duties and responsibilities of his team.<\/span><\/li>
      • He is overall in-charge of kitchen in absence of Executive Chef.<\/span><\/li>
      • Each section has its own Sous Chef.<\/span><\/li>
      • He serves as liaison between the customers and line cook.<\/span><\/li>
      • Responsible for prompt and efficient services.<\/span><\/li>
      • He prepares duty roasters on weekly basis.<\/span><\/li>
      • He takes briefing of the staff on daily or weekly basis or\/on any special event is organized<\/span><\/li><\/ul>

        LARDER CHEF\/CHEF GARDE MANGER<\/strong><\/span><\/p>

        • he is responsible for smooth running of operation in the Larder kitchen.<\/span><\/li>
        • He co-ordinates with his staff.<\/span><\/li>
        • He takes briefing on daily basis of his team.<\/span><\/li>
        • He arranges the training for his staff if necessary.<\/span><\/li>
        • Allocates the responsibilities of his employees.<\/span><\/li>
        • Responsible for cross checking of requisitions.<\/span><\/li>
        • Mainly focus on portion control.<\/span><\/li>
        • Responsible to minimize cost.<\/span><\/li>
        • Responsible for innovation of new recipes that can be a part of menu later on once approved by the higher dignitaries.<\/span><\/li>
        • Responsible to co-ordinate with other departments.<\/span><\/li>
        • Directly responsible to maintain the hygiene and sanitation standards in the larder kitchen.<\/span><\/li>
        • Maintains registers to record receipts.<\/span><\/li><\/ul>

          COMMIS -I, II, III<\/strong><\/span><\/p>

          • Also called junior chefs or commis chefs.<\/span><\/li>
          • Work with station chefs\/CDP to learn about the kitchen environment.<\/span><\/li>
          • They are responsible for preparing of different sauces, garnishes and accompaniments.<\/span><\/li>
          • They help to dissection the joints of meats like pork, beef, fish etc.<\/span><\/li>
          • They assist in preparation of salads and their dressings.<\/span><\/li>
          • Responsible for mis-en-place and storing of the items at an appropriate temperature.<\/span><\/li>
          • Responsible for their station cleaned and hygiene.<\/span><\/li>
          • If any problem occurs, they directly report to CDP\/Larder chef.<\/span><\/li>
          • Commis \u2013 III, is a chef, who is new to the kitchen operation, his job is to assist and to gain knowledge from CDP.<\/span><\/li><\/ul>

            KITCHEN PORTERS<\/strong><\/span><\/p>

            • The kitchen porters usually don\u2019t have the same training and experience as the chefs.<\/span><\/li>
            • They are in-charge of simple but important tasks involved in the larder kitchen.<\/span><\/li>
            • This can include anything from cutting of vegetables, preparing sauces, soups, appetizers and grating cheese, peeling apples etc.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

              Brigade de cuisine\/Staffing is the term used to describe the hierarchy of the apprentice system in a professional kitchen. This concept was created by Chef Auguste Escoffier. The hierarchy of kitchen depends on the type of star category of the hotel. CORPORATE CHEF He is a chief chef in a chain hotel or cruise. Responsible […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2731","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nLARDER KITCHEN HIERARCHY - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LARDER KITCHEN HIERARCHY - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"Brigade de cuisine\/Staffing is the term used to describe the hierarchy of the apprentice system in a professional kitchen. This concept was created by Chef Auguste Escoffier. The hierarchy of kitchen depends on the type of star category of the hotel. CORPORATE CHEF He is a chief chef in a chain hotel or cruise. Responsible […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-02T15:54:21+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/\",\"name\":\"LARDER KITCHEN HIERARCHY - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg\",\"datePublished\":\"2020-10-02T15:09:04+00:00\",\"dateModified\":\"2020-10-02T15:54:21+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage\",\"url\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg\",\"contentUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IHM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"HM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"BHMCT 3RD YEAR\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"FOOD PRODUCTION 5TH SEM\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"LARDER KITCHEN HIERARCHY\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ihmnotessite.com\/#website\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"name\":\"IHMNOTESSITE\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ihmnotessite.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ihmnotessite.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ihmnotessite.com\/#organization\",\"name\":\"IHMNOTESSITE\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"width\":234,\"height\":147,\"caption\":\"IHMNOTESSITE\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"LARDER KITCHEN HIERARCHY - IHMNOTESSITE","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/","og_locale":"en_GB","og_type":"article","og_title":"LARDER KITCHEN HIERARCHY - IHMNOTESSITE","og_description":"Brigade de cuisine\/Staffing is the term used to describe the hierarchy of the apprentice system in a professional kitchen. This concept was created by Chef Auguste Escoffier. The hierarchy of kitchen depends on the type of star category of the hotel. CORPORATE CHEF He is a chief chef in a chain hotel or cruise. Responsible […]","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-10-02T15:54:21+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/","name":"LARDER KITCHEN HIERARCHY - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg","datePublished":"2020-10-02T15:09:04+00:00","dateModified":"2020-10-02T15:54:21+00:00","breadcrumb":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#primaryimage","url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg","contentUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/HIERCHY.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-kitchen-hierarchy\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":2,"name":"IHM NOTES","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":3,"name":"HM NOTES","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/"},{"@type":"ListItem","position":4,"name":"BHMCT 3RD YEAR","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/"},{"@type":"ListItem","position":5,"name":"FOOD PRODUCTION 5TH SEM","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/"},{"@type":"ListItem","position":6,"name":"LARDER KITCHEN HIERARCHY"}]},{"@type":"WebSite","@id":"https:\/\/ihmnotessite.com\/#website","url":"https:\/\/ihmnotessite.com\/","name":"IHMNOTESSITE","description":"","publisher":{"@id":"https:\/\/ihmnotessite.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ihmnotessite.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/ihmnotessite.com\/#organization","name":"IHMNOTESSITE","url":"https:\/\/ihmnotessite.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/","url":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","width":234,"height":147,"caption":"IHMNOTESSITE"},"image":{"@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/"}}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/2731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/comments?post=2731"}],"version-history":[{"count":5,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/2731\/revisions"}],"predecessor-version":[{"id":2747,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/2731\/revisions\/2747"}],"up":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/374"}],"wp:attachment":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/media?parent=2731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}