Serious Eats - seriouseats.com

LoCo - I cannot stop giggling - cause I know exactly where all the beans are going to end up. But I'm going to practice that tomorrow until I get tired of bending over to pick beans up off the floor. I'm thinking it's a good time to not have a dog in the house!
I do have the All-Clad large saute pan but also have the sloped sided 10" pan, so I will try to employ all the techniques you guys have suggested and see where I can take my frustration level. Thank you so much for your valuable insights.

The onions are a great idea for practice. With chicken breast, watch for the oil, butter etc. I burnt my hand with lard yesterday flipping a pinto beancake. For a step up after the onions, try using cubed potatoes. With so many in the pan you are less likely to get burnt, and they are cheap and easy to retrieve if they start flying out of the pan. Then move up to a veggie saute. I like the ramp idea, and that is probably what to look for when choosing a pan to use. The perpendicular sides of a heavy saute pan do not work, which is probably the shape of your Allclad. It definitely is a handy technique, especially when you are doing 3 things at once at the stove, so keep practicing!

frederika: I used to have new line cooks practice flipping by taking some dry bowtie pasta, coloring one side with a marker, and telling them to flip away until they could get most of the colored side up in one flip. I think they mastered it quickly just so they could stop turning the pasta back to the uncolored side by hand over and over!
Seriously, just put some croutons or something in there and practice

cucinacecilia, I have a really tough time with the pan flip. Invariably what was once in the pan is now all over the cooktop. My big excuse is that my pans are too heavy. (Allclad) What is the easiest food to practice with? Say, an omelet? I don't attempt to flip pancakes because I use a griddle.
The proper onion slicing is such a great skill to learn - once you force yourself, you can just fly. I still catch myself, however, not curling my fingers back often enough with other chopping duties. Surprisingly, the bloody lessons taught me by my Wusthof knives didn't even happen when doing that job!
I'm not sure if this is correct or not - but I peel my veggies peeler towards me. That is the way mom always did it and how I learned. My husband peels away from his veg and when I see chefs on TV that is usually how I see them do it. Is there a proper chef way? I always seem to get done much faster than he does and it seems there are less veg juice spatters in doing it my way.

The whole "rotate from the wrist, and not the shoulder" whisking thing? I still can't get the hang of it. I played piano for over ten years. I have very stiff wrists. So I do it the wrong way. As far as I can tell, my lemon curd hasn't suffered from it.