Chef's Sugar Work

I'm not that good at sugar work, partially because I've had very little practice and partially because it really hurts my hands. Since my work isn't that impressive, I thought I'd take this opportunity to show how amazing good sugar work can be. The chef demoed a few different techniques:

Satin-izing pulled sugar (the green stem)
Traditional roses (the pink one)
Briar roses (the white one)

Casting poured sugar in ice (the clear one)
Casting poured sugar in regular granulated sugar (the 'frosted' one)

Blown sugar (the swan's body) and more pulled sugar (the wings)
I think this is so amazingly cute!