Michelin-star chef Daniel Boulud talks about what it's like opening a restaurant for the day. "How can we make the day different, every day?" he asks himself and his staff. "By having a good creative meeting, a good goal to set."

Boulud gets his peace of mind in quiet places like Central Park's meadow, but it's the interaction with colleagues, not solitude, that find him inspiration.

"Talk to the people you trust, and get them to unlock you in a way," Boulud says. "But creativity comes from many forms, I think; working with other professionals and communicating about a subject--an idea--is the best way to not get stuck with it."

Daniel NYC was inducted into the Culinary Hall of Fame in January 2013. He says it was an achievement not gained alone: "I think it’s about teamwork in a restaurant business and being a chef. So it’s very important to keep the team tight."

Watch Boulud talk about how he successfully runs his kitchens in the video below: