About

My name is Dane DeSutter and I’m a 23 year old graduate of Purdue University. I received a B.S. in Applied Physics and minors in Chemistry and German Language and Literature. Now in the real world, I’m looking for my place. I could settle for a successful, well-paying job, but I’m shooting for the stars. I want to become an interpreter, and I’ve never been more excited.

As an individual and professional I am many things. I am…

A Glossophile.

A lover of languages. That was pretty obvious, though. Language is what connects the human race and I want to learn as many as I can. I hope to be at least pentalingual someday. I’ll continue to update my sidebar as I add new languages to my list.

A Musician.

I have been an avid pianist since I was five years old. I am classically trained and found influence in Beethoven’s sonatas growing up. I also play and enjoy Brahms, Bach, Mozart, Chopin, and Rachmaninov. Outside of classical music, I am big into electronica, house, spanish guitar, and the occasional dollop of pop. My favorite artists and DJs include Imogen Heap, CSS, Deadmau5, Daft Punk, Gui Boratto, and Rodrigo y Gabriela.

A Scientist.

Having majored in Physics and performed research in Organic Synthesis, Science has been a major part of my life. I am particularly interested in Quantum Mechanics and the development of String Theory.

An Environmentalist.

My philosophy here is pretty simple. Reduce, Reuse, Recycle. It’s simple and it does make a difference. I’m happy to report that my carbon output is roughly one-third that of the average Midwesterner. I work constantly to improve this by growing my own vegetables and herbs, consuming only antibiotic free meat 3-5 times per week, and supporting my farmer’s market whenever I can. Easy steps, big impact.

A Sandwich Enthusiast.

A nice deli-style sandwich with a dill spear will always be my first love. Over the past few years, I’ve expanded my culinary mind to include all kinds of exotic, spicy, and savory ingredients. It sort of unlocked a secret passion of mine that lay dormant for so long. While I’m no Iron Chef, I do love creating good, wholesome food. I’d say my passion for whole foods is natural, but I credit my Aunt Donna and Uncle Paul for introducing me to Hibachi while still in grade school. I now spend every meal trying to create taste combinations that showcase world’s diverse, fragrant, and exciting flavors. I’m a man ready to meet the world and anxious to recreate its cuisine.