I can only guess from the video in which she says:
Just plan ahead for 2 days
Keep your sponge longer
And your dough longer
And keep it a little bit longer after it is shaped into the dough balls.
Other than that, it is all the same
She then goes on to explain the exception of the wheat germ. So, if we take her "literally" that it is "all the same" then I would conclude she does not cold ferment. Not only because she does not mention it, but because there would then be the issue of when to refrigerate (e.g after fermentation and below making the dough balls?) and how much ahead of time to take it out and temper it, etc. In other words, there would be a new and important dimension of the workflow that should not be glossed over. So, to me, taking her at her word - she seems to be telling you what to do to to make it more like the restaurant - I would not think there is a cold ferment. The storyline seemed to be about planning vs. spontaneity but
Let us know what you do. - Mitch