It’s been a long time coming, but a growing number of restaurants and bakeries are finally embracing the world of gourmet cuisine, even if they’re only serving one meal at a time.
The concept of gourmand cuisine is a bit of a catch-22 for the country that has struggled with food allergies, high cholesterol and obesity.
As many as 30 million Americans have food allergies and 15 million of them have a chronic health condition, according to a 2015 report from the Centers for Disease Control and Prevention.
That’s why a lot of the chefs who are promoting gourmet meals have a keen interest in promoting health and wellness.
“I think there’s a big opportunity to make it more accessible and less costly, and more accessible to everybody, so that people can enjoy themselves,” said Tom Gartman, founder and CEO of The Great American Bakeries in Houston.
Gourmet food has been embraced by people from all walks of life, and there are some trends that have caught on.
For example, there’s been an uptick in people asking for gluten-free meals.
Gartmans family has created gluten- free gluten-filled breads and cakes for over a decade.
“If you’re in the restaurant world, if you’re doing food shows, there are tons of gluten-sensitives in the food business,” Gartmen said.
“So, we wanted to give people something to do, and we really wanted to create something that would be good for people to have a gluten–free experience.”
It’s been less than a year since Gartmann and his wife opened their restaurant, but he said they’ve already had some success.
The restaurant serves one gluten-based meal a week.
“People love it.
We’ve had people come in and say they love it,” he said.”
It’s just a great time to be a chef,” said T.J. Stinson, who started the restaurant in 2010 in Dallas and now serves it nationally.
Stiller said people are eager to try something different than the standard lunch, dinner or breakfast meal.
“People are hungry.
They want something different,” he told CBS News.”
They’re not looking for a meal, but they’re looking for something different.
So, we just kind of have that feeling of a new flavor coming into the restaurant.
People are looking for it.
They’re not just eating their normal lunch, they’re eating something different.”
In fact, there is a restaurant on the premises that serves up gluten- and soy-free breakfast and lunch.
It’s called The Great Big Breakfast.
And the owner said he’s been approached by other restaurant owners who want to try gluten-containing foods.
“What I love about our business is that we serve a gluten free breakfast every day.
We’re going to be offering gluten free food on our breakfast menu, too,” said Stinson.
That may sound like a good idea, but it isn’t without its risks.
Gannett Health has reported several instances of people eating too much gluten.
And while the restaurant offers gluten-friendly breakfast, Stinson said he doesn’t recommend it as a substitute for regular meals.
“That’s one of the things that makes us different from other restaurants,” he explained.
“We’re trying to serve gluten-dense foods, not a wheat-based food.
We do not recommend that for anyone, and I’m not saying that for anybody, but for me personally, that’s something that’s really important.”
So far, The Great Giant Breakfast is the only place in Texas serving gluten-Free breakfast.
But it’s only just the beginning.
In New York City, there has been an explosion of restaurants offering gluten-Friendly options, including a few in the area.
“In New England, there have been a few gluten- friendly restaurants,” said Chris Hutton, owner of The Cheesecake Factory in Boston.
“I think that the idea of a gluten friendly restaurant in New York is just crazy.”
Hutton said his restaurant has become the go-to place for gluten free options.
“We’ve been a part of a lot more gluten-friendliness and gluten free-friendly food in New England,” he added.
“There’s been some positive, positive changes that have been happening in New Zealand and other places.”
But not all restaurants are happy to accept a gluten allergy, either.
“If you are gluten-sensitive, we’re not the place to go,” said the owner of the New York-based restaurant, The Huttons.
“They’re just going to make sure you are eating something that is healthy.”
The Hutton’s has a gluten and lactose-free menu and is working with several companies to try and provide them with gluten-related products.
They even have a product called Baked, which is an alternative to gluten- Free.
“The problem we have is that there are a lot companies out there