Courtesy of Marco Goetz
- Marco Goetz has worked on some of the world's largest cruise ships as an executive chef.
- For the past 15 years, he's overseen the culinary operations on several Carnival cruise lines.
- He said a missed port or late food shipment can throw a meticulously designed menu into disarray.
The most difficult part of Marco Goetz's 20-plus-year career hasn't been the 14-hour shifts or living at sea for months at a time.
Instead, he says it's been mastering the intricate system that enables 265 galley cooks and stewards to feed 4,700 passengers and crew members every day.