Cup of Yum
1. Use your hands to separate the individual celery stalks from the root by gently snapping them off from the base.
2. Rinse the celery under cool water, making sure to run a finger alongside the inside edges of the celery to remove any dirt or debris.
3. Place the celery on a cutting board with the bottom edges lined up. Using a large sharp knife, cut off the bottom white parts right before the celery color turns from white to green, about 1 inch. Reserve for stock or discard, as desired.
4. Line up the joints - where the stalk meets the beginning of the leaf parts of the celery. Cut at the joints and reserve the leaves for stock or discard, as desired.
5. Cut celery into desired shape:

For snacking sticks

1. use a large sharp knife to cut each stalk in half or thirds.

For large chunks

1. use a large sharp knife to cut 1 to 1 ½ -inch pieces across the celery.

For small dice

1. use a large sharp knife to make lengthwise cuts down the celery to get about three to four ¼ inch wide strips. Line up the strips and cross cut at ¼ inch intervals.

For thin or bias slices

1. use a large sharp knife to make thin straight or bias (at an angle) cuts ¼ -inch slices across the celery.
2. Store any cut celery in an airtight container submerged in water to keep the celery hydrated and crisp.