changing profession?

Hi,
I'm not a professional chef, and so i hope you won't resent me being an intruder here. But the question i have is directed at professionals.

I am getting burnt out in my profession and at the same time for family reasons i would like to move to london (from rome). (As a european citizen i can move and work there, no problem)

I noticed that all the supermarkets there seem to have their own magazine that they distribute free with recipes and suggestions for the month's specials and seasonal foods. It's good for business, because then people buy the ingredients etc.
I'd like to contact these stores and try to get a job in their recipe development and magazine department.

I have no professional experience cooking (except for a period when i baked cakes at home for a restaurant) and no formal cooking education, but i think i have lots of experience as a home cook, learning to adapt recipes to local ingredients, working with different measurements (transforming grams to cups and cups to grams, volume to weight, avoirdupois to metric, etc) and differences in flour and butter and all that from american to italian, and i read cookbooks all the time and have more than a good working knowledge of the reasons behind many of the techniques used in let's say, elaborate home cooking. I also cook a lot when i visit my daughter there in london, and know the ingredients pretty well and what needs to be done to adapt my recipes.

I also think i have a good writing style and can present recipes well enough for publication in a direct and interesting style. I've been teaching at university level for many years and have an engaging and lively style of presenting, at least as far as the student evaluations indicate, and so i would also suggest cooking demonstrations in the stores, such as they often do, to show off certain ingredients and how to use them.

You may have read my posts, and i would like to know if you think that i'm exaggerating my own qualities, or if you think this fantasy of mine might be possible. I;d also like to know if any of you have any suggestions for how to go about this. Or if you think it's totally unrealistic, they would only want professionals. (i imagine that i would be closer to the actual customer, having been a working mother of two and have been getting home and making really good quality meals for my family in record time, all from scratch, all pretty elaborate, but maybe some of you have some knowledge of this field.) I'm asking feedback because i have no idea if this is even remotely realistic.
thanks so much

Thanks suzanne, i appreciate a professional opinion.
I actually was also thinking of the british good housekeeping magazine - they (you may be surprised) often have some really good recipes, actually. But i think they have plenty of food writers.
And I had been looking into the sainsburys and tesco websites and they do seem to have headquarters in london.
anyway, i feel like i'm going into unknown territory and it';s very helpful to get feedback. thanks