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P.S. - as I expect you know, a lot of chefs do not relish the thought of desserts and patisserie, so maybe a way in for you is to develop your skills as a specialist in this area. You will be looking at the bigger establishments - large hotels, etc.

A lot of colleges of FE do specialist short courses on patisserie, and if you don't have it already, I recommend Michel Roux Snrs book: 'pastry - Savoury & Sweet', which is a 'must have' read for any pastry chef.

Such a move would definitely narrow down the field of competition for you.

1/ Have you thought of doing a level 2 professional cookery course at your local college? Or maybe a short course, such as bakery/
patisserie?

2/ Talk to a training provider in your area and see if they can offer you any kind of on-the-job training package.

3/ Sign on with an employment agency as a Kitchen Porter, and then when you get some work, grab any opportunities that arise to show what you can do cooking wise - quite a few chefs have started out this way.

4/ Try self-employment by offering various services to your local pubs, e.g. curry nights, pies, etc.

5/ Get yourself a hygiene certificate - which should help - employers are responsible for their staff re hygiene and good practices when handling food. Your local college of FE will probably do this as a one-day course in their catering department. Then make up a portfolio of dishes that you have cooked - photographs, recipes, etc, and take with you to any interviews you get.

Have you talked to Job Centre Plus to see if they have any ideas?

You could always put your name down as a contender on Master Chef, if you think you could handle it.