Think now of the kinds of dishes you want to be preparing and serving in two years. Plan in advance for seasonal foods. There are so many different products available that one need never be bored by the raw materials that come into one's kitchen. If you do develop something you consider really great, try to introduce it slowly into work. Revolutions are rarely popular.
Evolution works better.
From time to time get out of the kitchen. Withdraw into what ever world you want and recognize that enjoying the world of music, art, the opera, history, psychology or fine literature is every bit as important to your creativity in the kitchen as working for several weeks with a chef you greatly admire. Taste new things and as you find new taste sensations that please you begin to think of how you can incorporate them into your menu. Travel whenever you can and, in addition to meeting people and tasting new dishes, look as seeply as you can at the food culture and history of other people. Recognize that learning and education are life-long processes and add enormously to our abilities and repertoire.