A whole slew of questions.

Alrighty guys here I go, I came here first off just looking to see if anyone had some special tricks for braising cornish hens: ~a certain temp, breast up/down anything special you guys recommend.

Also, I currently work at a restaurant and have spent time in the kitchen, I already read the articles on it and I'm still back and forth if i want to move into a bigger kitchen full time or not, but if i decide to what should i start doing to prep for it? I'm not looking for a lecture as to wiether I should or not just what I should be doing to get there.

(Sorry about any spelling mistakes and the lack of following format... I'm on my phone right now.)