This week, we had the incredible opportunity to visit UBS’s New York offices, starting our day with a light breakfast in the meeting room. Prashant Prabhakaran introduced us to UBS, giving us an overview of the regional operations and the dynamics of the US market.

Following the introduction, we were guided through the office, including a tour of the bustling Trading Floors led by Roy Thomas. Experiencing this fast-paced environment firsthand brought the excitement and intensity of trading to life—it was fascinating to witness the energy and focus required to navigate such a dynamic atmosphere.

Later, we traveled to UBS’s Weehawken office, where we were thoroughly impressed by the variety of innovative facilities. From the state-of-the-art Auditorium and UBS TV studio to the on-site beehives, which contribute to their sustainability initiatives, the campus was filled with unique touches. We even received small jars of honey from the beehives, a thoughtful and memorable keepsake. The outdoor herb garden was another highlight, as the herbs grown there are used in the UBS cooking classes.

Lunch was a standout experience: we participated in a cooking class with Chef Sydney Willcox, where we prepared a delicious meal of steak, salad, and rice. The hands-on cooking was engaging and fun, and everyone was thrilled with their dish by the end.

In the afternoon, we had the chance to meet with several senior managers and attend insightful presentations by Doug Rennie, Gerald LeDonne, and Anthony Skipper. Each speaker offered valuable insights into UBS and the broader financial industry. Their thoughtful and approachable personalities left a lasting impression, although by the time Doug Rennie spoke, many of us were a bit focused on finishing our lunch since it was already past the usual lunchtime. Nonetheless, they conveyed UBS’s culture and values with sincerity, underscoring a sense of resilience, adaptability, and commitment to excellence that resonated with us all.