When Shannon Bard left Oklahoma back in the mid-1990s, she had no intention of becoming a chef — much less one of the hottest names in American culinaria. But that she has become, thanks to two successful Mexican restaurants in Maine and New Hampshire, a lucrative appearance on Food Network’s “Kitchen Inferno” and a brand-new cookbook called “The Gourmet Mexican Kitchen” (Page Street). Not bad for a blond-haired, green-eyed girl from Comanche County. “I grew up in Chattanooga, which is between Lawton and Wichita Falls, Texas,” she said during a recent visit to The Oklahoman’s studio.Read more on NewsOK.com