Do jello sculpters use gelatin or agar?

As a chef I use both, agar does set firmer than gelatin from a animal sources, adding more unflavored gelatin to you package one does help, be if to firm it is not very pleasant to eat, I use to do this for centerpieces on buffets, we glazed meat and fish with gelatin, one time I made a large batch of blue toned gel to make the salmon look like it was swimming and I used dill weed for the seaweed, I chopped the gel into various pieces to make it look like running water, I was in the back kitchen and one of the waitress's brought me a dish of the gel and said the customer was very angry this gelatin had no taste, I told her it was for display only, so label thing for your own self preservation.