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As a solo traveler, I preferred the social atmosphere of hostels. And when I did want something other than a hostel, I used a hospitality network or stayed with friends.

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Noka, a Yonkers resident, creates imaginative, scrumptious desserts from scratch at the restaurant’s basement bakery, which he calls “the most beautiful in Manhattan.”With help from two assistants, Noka works from a.m. to whip up chocolate soufflé tortes, tropic fruit sorbets, a variety of unusual ice creams, crème caramel and four daily specials. “I realized I had the instinct for it.”The restaurant management also recognized Noka’s budding ambition and promoted him to pasta man just two weeks later.

Because most of the fish entrées are on the heavy side, Noka’s desserts are low-calorie, low-fat and served in small portions. After six months, he was elevated to pastry assistant. Very few are Albanian.”With all of his knowledge and experience, it’s no wonder that Noka has thought about trying for his own TV show about baking: “It's my dream to show people how to make bread, cookies, cakes and other delicacies from scratch that are low in cost, calories and fat.”2.

), but they really seem to be hitting the mainstream now, and I’ve found they’re still news to many.

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Their daughter, Majlinda, age 23, is a biology major at Pace University; and son Atllantik, 21, studies business at Baruch College.6.

Noka spent 18 years working at other restaurants to supplement his Oyster Bar salary.

“I wanted to send money home to my and Lavdie’s relatives in Albania,” he recalls.