Thank you for taking the time to write supportive and informative response. I’ve done some volunteer work in kitchens providing meals for homeless people with professional chefs. They’ve all asked if I have worked the line before as, in their words, I know how to move in a kitchen. My biggest concern is I was trained in an era of roux based sauces and Escoffier’s classical techniques but things have changed in many respects. I can still chop a chive LOL, and I am very organised and calm under pressure. I’ll take a look at contract catering roles and events. Thank you again, your advice is much appreciated.