Never Too Late To Be What You might have been

Never Too Late To Be What You might have been

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It is so true that it is never too late to be what you might have been. See the validity of this statement from the people below who started something special or became successful later in life.

  1. Sam Walton didn’t start the world’s largest company until he was 44 years old.
  2. At 65, when most people were looking at slowing down and retiring, Harland David Sanders began Kentucky Fried Chicken (KFC).
  3. Julia Child released her first cook book at the age of 50. This catapulted her into stardom and turned her into one of the original celebrity chefs.
  4. The late and great comedian, Rodney Danger Field got his break at the age of 46 after appearing on the late-night show with Ed Sullivan
  5. The inventor of wait for it-instant ramen noodles became successful at the age of 50 after developing the popular food product in 1958.
  6. Ray Kroc became successful at age 52 after purchasing the burger and shake franchise. He then turned McDonald’s into the world’s largest fast food franchise.
  7. Samuel L. Jackson got a big break at the age of 43 after appearing in Spike Lee’s Junge Fever in 1991.
  8. The average age to start a PhD in Australia is 34 however David Bottomley started his at age 87 and completed at the age of 94.
  9. The first non-white head of state in South African history, as well the first to take office following the dismantling of the apartheid system and the introduction of multiracial democracy, Nelson Mandela took office at the age of 75.
  10. The oldest person to win a Nobel Prize, John B. Goodenough won the Prize in Chemistry at the age of 97 on October 9, 2019. Goodenough won the award alongside Stanley Whittingham and Akira Yoshino for their contributions to the development of lithium-ion batteries.
Tosin 'Badeniyi, PhD

Tosin 'Badeniyi, PhD

Tosin ‘Badeniyi, a Professor at the Department of Biotechnology and Food Science at Durban University of Technology, South Africa, holds a doctoral degree in Food Science from University of Pretoria South Africa. Since 2001, he has conducted research and lectured internationally in the area of food quality and safety. He is the editor of Food Science and Technology: Trends and Future Prospects and has published numerous scientific publications as well as four inspirational books.

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