Here is student Matt Clark producing what looks like some highly acceptable julienne of celery for use as a garnish in a consomme' they were producing in a recent cookery class. The question students often ask is why learn to do this if it is so rarely used these days. The answer I would say is to understand the precision involved in creating really fine food and to transfer those skills to whatever dish or ingredient you may be preparing. Matt himself is an all round sportsman who has travelled to South Africa playing Rugby League played representative Rugby and is also an excellent cricketer.
