Five Dinex Alums Share Techniques They Learned from Daniel Boulud

Daniel Boulud arrived in New York City in 1982 as a 27-year-old cook, and in the four decades since, Boulud and his Dinex Group have had an outsized influence on French cuisine in America—and on generations of cooks who have trained in his kitchens. For this issue, Plate asked five Dinex alums to share dishes that are rooted in their time working for one of America’s greatest chefs.

Phyllo-Wrapped Salmon with...